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Gastronomy and Culinary Techniques Training
Gastronomy & Culinary Techniques

The world of gastronomy & culinary techniques training course provides students with the theoretical underpinning for the concurrent practical application course; “Basic Culinary Techniques – Practical”. Students will acquire the foundational knowledge required to be operational in a kitchen. The course entails theoretical knowledge of ingredients, cooking methods and culinary equipment knowledge.

Learning Objectives

Knowledge

  • Understand the origins and the characteristics of the main types of:
    – Dairy products and cheese.
    – Cereals, rice, pasta and other starches.
    – Potatoes.
    – Eggs
    – Vegetables, pulses and fruits.
    – Ice cream and chocolate.
  • Explain the difference between dry and wet cooking methods according to focus.
  • List the most common sauces in contemporary cuisine.
  • Name the various items and equipment used in a kitchen for attributed ingredients.

Competencies

  • Explain and apply the different preparation methods for food commodities.
  • Distinguish the primary flavors within the following categories:
    – Dairy products and cheese.
    – Cereals, rice, pasta and other starches.
    – Potatoes.
    – Eggs
    – Vegetables, pulses and fruits.
    – Ice cream and chocolate.
  • Explain and apply the different preparation methods for food commodities.
  • Distinguish the primary flavors with in the following categories:
  • Judge the quality of food products through the five
  • Identify the nutritional values of different types of
  • Identify the most common preservation techniques and choose & apply relevant storage techniques.
  • Explain factors to consider when selecting cooking
  • Differentiate cooking methods for
  • Adapt ice cream products to staff levels and

Mindset

  • Explain the beneficial role of one’s own food knowledge in the process of value creation for hotel and restaurant guests.
  • Recognize the importance of nutritional values of food for people’s well-being.