This module is designed to enable learners to develop, understand and apply principles and practices of culinary arts in the provision of excellent, safe, tasty and nutritious food and drink for human consumption within the context of gastronomy. A classical French cookery model is followed in this module where learners develop both practical and cognitive skills.
Unit 1
Classical sauce cookery
Unit 2
Classical sauce cookery.
Unit 3
Hot and cold soup preparations.
Unit 4
Moist methods of fish and shellfish cookery
Unit 5
Wet methods of fish cookery.
Unit 6
Egg Cookery.
Unit 7
Shellfish
Unit 8
Meat cookery; joints, braising, stewing, suitability of cuts.
Unit 9
Meat Cookery; sauté, deep-frying, compound butters, roasting.
Unit 10
Meat Cookery; poultry and game.
Unit 11
Farinaceous; pasta fresh rice.
Unit 12
Vegetable; classifications, garnishes.
Laboratory practice, demonstration, discussions, debates, self-directed study and practice.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |