10 whole-day Saturday Classes (20) sessions

Course Objective:
To upgrade the culinary skills of teachers (intending to handle culinary courses); and cooks in hotels and restaurants (who have not had the benefit of formal culinary education) and to qualify them for TESDA NCII Certification.

Brief description of the Module:
A review of basic cooking methods and techniques needed to strengthen understanding and application of culinary terminology (including common French terms), proper use and care of kitchen tools, sanitation and safety techniques, correct preparation and handling of stocks, sauces; procedures for roasting, stewing, braising, sautéing and frying; preparation of vegetables and fruits, meats, fish and shellfish and use of spices.

Course Contents:
Day 1 (lecture, demonstration, Limited hands-on,)
1. Kitchen tools and proper use.
2. Sanitation and safety techniques (HACCP)
3. Culinary Terminology
4. Daily Mise en Place
5. Discussion of the preparation, handling, storage and use of stocks, broth
6. Culinary terms
7. Station set up- Mise en place
8. Demonstration of Knife Skills.
9. Slide showing and demonstration of :
a. Basic knife skills
b. Vegetable cuts
c. Aromatics
10. Class will produce stocks
11. Class will practice knife skills
12. Recipe application stocks and vegetable cuts.

Day 2 (lecture, demonstration and production)
1. Thickening agents
2. Grand sauces
3. Demonstration and Production of
a. Espagnole
b. Veloute
c. Béchamel
d. Tomato sauce
e. Hollandaise
f. Bearnaise
4. Sauce variation from grand sauces
5. Compound butter

Day 3 Soups (lecture, demonstration and production)
a. Kinds of soups
b. Ingredients
c. Preparation
d. Holding and garnishing

Day 4 Starch Cookery (lecture, demonstration and production)
1. Rice
a. Methods rice preparation
2. Pasta
a. Types of pasta
b. preparation
3. Potatoes
a. Methods of preparation
4. Production
a. Pilaf method of rice cooking
b. Risotto
c. Fresh pasta preparation
d. Cooking pasta
e. Baked, fried, steamed and sautéd potatoes
5. Baking
a. Cookies
b. Muffin
c. Cake

Day 5 Vegetable cookery
1. Vegetable categories
2. Cooking methods for various vegetables
3. Demonstration and production
a. trimming and cutting techniques for vegetables
b. Special cuts (tourne, oblique)
4. Production of vegetables dishes of various countries

Day 6 Dry Heat Cooking Methods
1. Roasting
2. Preparation techniques
a. Trussing, larding. Barding. Searing, etc.
b. Carry over cooking
c. Resting
d. Carving
3. Broiling and Grilling Methods
4. Compound butters
5. Marination
6. Sauces
7. Presentation guidelines
8. Demonstration of preparation methods
9. Demonstration of Carving techniques
10. Plating /presentation
11. Hands-on production of roast, grilled and broiled items with vegetable and starch side dishes

Day 7 Cooking with fats
1. Saute method
2. Stir-fry method
3. Pan-fry method
4. Deep fry method
Demonstration of sauté , pan fry, stir-fry and deep fry techniques
Hands-on production of
Sauted meat, fish and poultry and vegetables
Pan fry meat, fish, poultry and vegetables
Deep fry meat, fish and poultry, vegetables
Menu presentation

Day 8 Moist Cooking Methods
Similarities and differences : poach, simmer, boil, steaming
Demonstration :
Court bouillon,
blanc,
blanching,
poaching techniques,
Simmering technique
Boiling technique
Hand-on production, dish applications for poaching, simmering and boiling and steaming

Day 9 Braising and Stewing
Preparation techniques
Finishing the sauce
Demonstration and Hand-on Production of
Braised meat and poultry
Stewed meat and poultry
Vegetable and starch side dishes
(One Saturday for self review)

Day 10 Final exam, written and practical in the morning and TESDA NCII in the afternoon

Required kitchen attire: Chef’s uniform and clogs (Maybe purchased from school)
Basic knife set. (Chef’s knife and fillet knife) (Maybe purchased from school)
Students work in pairs.

Minimum no of students to open the course 10 Maximum admitted per class 20