This module introduces the learner to the essential, underlying kitchen and larder principles and practices of preparing and cooking a range of foods in a safe, efficient and hygienic manner.
*Curricular information is subject to change
- Introduction to the Kitchen environment
- Food Safety and Hygiene – the importance of continuous awareness
- Occupational Health i.e., safe practices; Uniform; Knives and Knife Drill (techniques/skills)
- kitchen equipment and utensils
- Introduction to Hazard Analysis and Critical Control Points (HACCP)
- Cold mise-en-place - Introduction to Ingredients and Commodities
- Vegetable preparation and development of knife skills
- Introduction to methods of cookery.
- Hot mise-en-place, Basic hot preparations for the kitchen
- The concept of blanching and refreshing, healthy cooking, introduction to a range of cookery methods.
- Introduction to meats: Beef, Veal, Lamb and Pork and Poultry
- Introduction to fish and shellfish Fish – Introduction to Seafood and Freshwater fish
- Stocks and sauces, Basic brown and white stocks – veal; chicken; beef; fish and vegetable
- Wet methods of cookery
- Dry methods of cookery
Practical laboratory, demonstrations, self-directed independent study.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |