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.
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