BASIC CULINARY and BASIC BAKING Short Courses

BASIC CULINARY and BASIC BAKING Short Courses

BASIC CULINARY and BASIC BAKING Short Courses

4 Days BASIC CULINARY Course

DAY 1  

1. Lecture:

Kitchen Organization
Hygiene and Sanitation
Food Contamination
Kitchen Tools and Equipment
Methods of Cooking
Basic Cuts
Basic stock Preparation
Hygiene and Sanitation
Food Contamination
Kitchen Tools and Equipment
Methods of Cooking
Basic Cuts
Basic stock Preparation

2. Lunch Break
3. Demonstration of 2 Pasta Recipes, Grilled Sandwich
4. Merienda (eating time)
DAY 2  

1. Lecture:

Nutrition and Health
Storing / Purchasing
Basic Soups and Sauces
Thickening Agents
Meats
Fish
Vegetables
Egg

2. Demonstration of recipes for the day.
3. Group workshop
4. Lunch
5. Continuation of lecture

DAY 3   

1. Lecture:

Herbs and Spices
Filleting of fish
Deboning of Chicken

2. Demonstration of certain recipes for the day.
3. Group workshop
4. Lunch
5. Closing Rite

DAY 4

Market Basket (Students Culminating Workshop)

NOTE:
There will be no workshop on the 1st day.
Students will be doing the workshop in groups.
Each group will have the same set of menu during the workshop and whatever they prepare will serve as their lunch.


4 Days BASIC BAKING Course

Basic Baking

This course will teach you the basics of bakery production, and provide you with everything you need to know about baking. Coverage includes commercial baking techniques of preparing  yeast breads, quick breads, pies, cookies, pastries and cakes.

DAY 1    

1. Lecture:

Definition of Baking
Basic Ingredients and Function / s
Basic Steps in Baking
Measuring of Ingredients
Different Types of Cookies
Types of Pies

2. Demonstration of Recipes
Drop Cookie (Chocolate Chip Cookies)
Choux Paste (Chocolate Éclairs / Cream Puff)
Empanaditas
Pineapple Pie

3. Lunch Break

4. Group Workshop
Choux Paste
Empanaditas
Pineapple Pie

DAY 2

1. Lecture:

Basic Cake Types
Stages of Beating Egg whites

2. Demonstration of Recipes
Shortened Cake or Butter Cake (Dark Chocolate Cake)
Chiffon Cake
Sponge Cake (Jelly Roll)

3. Workshop
Shortened Cake or Butter Cake (Dark Chocolate Cake)
Chiffon Cake
Sponge Cake (Jelly Roll)

DAY 3

1. Lecture
Basic Steps in Bread Making
Lean Type
Rich Type
Baker’s Percentage
Demonstration of Recipes
Lean Type (Pan De Sal, French Bread, Pizza)
Rich Type (Sweet Roll, Ensaymada, Cinnamon, Spanish)

2. Workshop
3. Same Recipes

DAY 4

1. Student’s Culminating Workshop

Note:

UPON ENROLLMENT BRING THE FF:
1 VALID ID
1 PC. ID PICTURE 1X1”
BALLPEN
NOTEBOOK
HANDTOWEL

PLEASE WEAR PROPER UNIFORM:
WHITE POLO SHIRT
CLOSED SHOES
SLACKS / JEANS

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