FOR WHO
The program is designed for those who want to learn the profession of a cook at a basic level from scratch, with no work experience or special education. The program provides training in practical culinary skills (working with all kinds of products, cutting and slicing them, all key cooking techniques – frying, braising, steaming, grilling, etc.) as well as familiarity with business processes and gastronomy theory. As a result, graduates will be able to begin their careers in the restaurant business.
Course program
8 WEEKS / 192 HOURS OF PRACTICE AND THEORY
Basic techniques / familiarity with utensils and equipment / cutting / basic kitchen skills / familiarity with basic products / basic techniques for cutting and preparing different food groups / making and reading flow charts / personal and industrial hygiene rules / production organization
PRACTICAL EXERCISES:
MODULE 1 Vegetables, potatoes, herbs and mushrooms
Primary processing of vegetables, roots and tubers / sorting, calibration, cleaning, washing, refining
Types and methods of cutting, shredding, cooking semi-finished products
Methods, conditions of storage.
Primary processing of raw materials, root vegetables, tubers, leafy vegetables, onions, garlic, mushrooms
Heat processing of vegetables
Preparation of semi-finished products
Preparing Root Vegetable Creams
Baking vegetables at low, medium and high temperatures
Blanching and steaming vegetables
Ways of serving ready-made foods.
MODULE 2: Legumes and cereals
Types of cereal porridge (according to consistency)
Methods of Primary and Thermal Processing of Cereals and Legumes
Cereal and legume side dishes
Initial serving options.
MODULE 3. Meat
Quality determination
Skills in working with meat: beef, pork, lamb, veal, by-products
Rules of thawing of raw meat
Initial processing, cutting, deboning, catching, cooking
Packing methods and storage temperature
Storage temperature of finished products
Rules of selling ready products
Primary variants of serving
Heat processing
Skills in meat processing: beef, pork, lamb, veal, and offal.
MODULE 4. Fish and seafood
Quality Measurement
Red fish, white fish from the sea, white fish from rivers and lakes
Defrosting rules, primary treatment, cutting, cooking, heat treatment, packing methods and temperature of keeping ready-made products, primary options of serving
Skills for working with seafood: cephalopods (octopus), clams (mussels, oysters), shrimp.
MODULE 5. Poultry
Quality Definition.
Dark meat, white meat.
Defrosting rules, primary processing, cutting, separation of carcasses, cooking of p/f, heat processing, packing methods and temp.storage of p/f, packing methods and temp.storage of finished products, primary options for serving
Cooking temperature and time
Methods of serving ready meal.
MODULE 6. Broths, soups and purees
Classical cooking techniques, special features and recipes
Types of cutting vegetables for different soups.
Possible mistakes during cooking and methods of rectifying them.
Ways of serving ready-made soups.
MODULE 7. Eggs, cottage cheese, and other breakfast foods
Basic recipes and techniques, cooking temperatures and times
Cheese curd dishes: cheesecakes, casserole. Cooking technology, basic recipes, molding
Egg dishes: scrambled eggs, omelets, scrambled eggs, poached eggs.
Cooking temperature and time.
Ways to serve ready-made dishes.
MODULE 8. Basic types of dough and their leavening agents
Dough with leavened dough, special methods of preparation and unacceptable mistakes
Cooking bread with wheat flour in dough mode
Pies, cakes, pancake dough, waffles, fritters, dumplings
MODULE 9. Desserts
Chocolate tempering, dessert sauces
Ice Cream
Types of dough for desserts
MODULE 10. Game
Skills in working with game.
Cooking and serving complex game dishes.
THEORETICAL LESSONS
- Introduction to the school and welcome lunch from the chef.
- Kitchen equipment, knives, sharpening
- Sanitary rules and regulations
- Spices and herbs. Theoretical class with tasting.
- History of Gastronomy
- Kitchen economics for chefs: the basics
- Water for Chefs: the basics of taste
- Making process charts and calculations
- Basics of Composition and Serving
- How a Restaurant Kitchen Works
- Physics and Chemistry of Processes
WHAT YOU WILL DO TO KNOW AND KNOW:
- How a restaurant kitchen works and how to properly organize all production processes in it
- How to cook: from cold cuts to desserts. You will learn how to work with all kinds of products and master all key cooking techniques – frying, stewing, steaming, grilling, etc.
- How to make and properly store food in compliance with all sanitary norms and rules
- who is who in the global restaurant and gastronomy business, how professional chef competitions are organized and what media one needs to follow to keep up with everything important in the world of gastronomy