Hospitality Int 2

COURSE INFORMATION

 

 

 

The course in Practical Cookery is designed to offer development of practical skills and understanding appropriate to food preparation and cookery. It will enable candidates to:

• develop their practical cooking skills

• further develop their skills in the use of culinary equipment

• amend and adapt recipes

• practise their numeracy skills through food costing

• develop an awareness of international cuisine

The course has been designed primarily as a practical course and aims to provide the development of techniques and skills required for food production appropriate to domestic and hospitality situations. The aims include:

• the development of practical skills and associated underpinning knowledge

• the development of an awareness of how recipes can be adapted to produce healthier dishes

• an insight into the potential of preparing selected international dishes

The benefit of achieving this course award is best summed up as follows:

• the practical nature of all the units contained within the course provides the development of craft and practical skills

• the recommended integrated approach within and across units provides an insight into working within the food production section of the hospitality industry where many processes happen simultaneously

• the course encourages the development of research and information seeking skills and puts the results gained into practice

• the course helps to develop numeracy, communication and planning skills

 

 

 

COURSE CONTENT

 

 

 

Practical Cookery Skills for the Hospitality Industry (Intermediate 2)

 

 

 

Selection of appropriate techniques and equipment for different dishes ie:

Preparation techniques used:

• Blanch, skin, segment, fold, blend, strain, chop, dice, puree, pass, marinate, assemble, knead, rub in.

Equipment used as required and appropriate for the above techniques.

Knowledge and application of the following culinary terms:

• Macedoine, jardiniere, julienne, paysanne, brunoise.

Knowledge and application of a range of wet and dry cookery processes.