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| The Professional Kitchen | • Organisation of a professional modern kitchen, including: Design and layout, Use of space, Service, Safety, Work flows, Equipment and technology, Correct use of knives and kitchen equipment, Routine cleaning and preventative maintenance, Professional terminology, Weights and measures
• Responsibilities of employees and employers under the Health & Safety at Work Act (2005) ,Lifting and manual handling, Hazard identification, Fire safety (including the fire triangle, fire prevention, use of fire extinguishers and evacuation procedures), Accident and emergency procedures
• Impact of design and organisation on kitchen productivity and service delivery, including Optimal layout and use of space, Light and heat, Ventilation, Cleaning and preventative maintenance requirements, Work flows, Staff organisation, Equipment and technology and Service, Safety, Ergonomics, Energy efficiency, Dish specification, Quality control, Organisational arrangements required for quality volume cookery, Recycling of materials.
| | Cutting Skills and Culinary Basics | • Mirepoix, Bouquet Garni, Classical Vegetable Cuts and Garnishes, Duxelles and Tomato concasse
| | Soups, Stocks & Sauces | •Mise en place
•Classical stocks, soups, sauces, and glazes using traditional and contemporary methods
| | Cookery Processes | •Scientific principles underpinning cookery processes
•Application of cookery processes to a range of commodities, selecting and using appropriate equipment
•Preparation of a range of dishes for the following foods, using the relevant extensions and garnishes: Meat, Poultry, Game, Fish/shellfish, Vegetables, Farinaceous and rice dishes, Cereals, grains pulses, dairy, eggs, Fruit and beverages
•Preparation of a range of vegetarian meals
•Preparation and presentation of a range of fully cooked and continental breakfast/brunch dishes for traditional and buffet service, using short order cookery processes
•Development of the skills and knowledge necessary to compile a range of menus
| | Sensory Analysis | •Sensory properties of food, including visual examination, taste, colour, texture and smell
•Distinguishing between the taste of fresh and convenience foods, mass produced and artisan foods
•Appreciation of the organoleptic characteristics of food as applied to the cookery processes
| | Current and Emerging Culinary Techniques and Food Production Systems | •Principles and applications of a range of current and emerging processes, equipment and techniques introduced in Year One, Module 6, Food Science and Technology, including:Sous vide, Low temperature water bath process, Cook chill, Cook freeze, Combination , Water baths, Thermomixes, Molecular Cooking.
| | Recipes & Menus and Volume Food Production | •Devising standard recipes and menus for the production of consistently high quality dishes
•Recipe development and testing
•Recipe adaptation for use in volume cookery to maintain a quality product
•Varied and innovative low cost menus using seasonal and local produce, and slow cooking of cheaper meat cuts
•The menu as a marketing tool
•Using the principles of menu engineering to influence customer choice
•Larder food preparation in a volume cooker context
•Potential and limitations of volume cookery
•Equipment suitable for volume cookery
•Timing and work plans to facilitate efficient volume food production
•Blanching, holding and batch cooking
•Volume cookery and convenience foods
•Application of advanced cutting techniques: knives, tools, processors etc
•Production of a range of menus in a volume cookery context
•Sourcing and use of seasonal and locally produced food products
•Sensory analysis
•Portion control and dish costing
| | 8, 9 ,10 Kitchen Management Systems , Cost and Waste. | •The role of food purchasing, food costing and dish yield management systems in the culinary context
•Manual and electronic stock management systems (ordering, purchasing, receiving, storing and issuing)
•Electronic point of sales systems (EPOS)
•Monitoring functionality of kitchen equipment
•Quality assurance systems including HACCP and Health and Safety systems
•Waste management systems
•Monitoring functionality of kitchen tools and equipment
•Quality of commodities
•Seasonal and local commodities
•Food production systems • organic, non-organic, free-range, battery, mass-produced and artisan foods, ready-prepared and convenience foods
•Current issues in relation to food production (e.g. GM foods, Fair Trade production, etc)
•Quality assurance techniques and systems
• Principles of food cost control, including: The food cost control cycle, Materials costing, and purchase specifications, Standard recipes and dish specification, Portion control and dish costing, Product viability.
| | 11. Food Safety | • Application of personal and professional hygiene practices in accordance with FSAI training standards
• Microbiology, including the nature of bacteria, yeast, moulds, spores and toxins
• Food safety hazards (biological, chemical and physical)
• Cross contamination and factors contributing to outbreaks of food poisoning
• Food borne diseases and viruses
• Allergens
• Kitchen environment (structure and services)
• Temperature control
• Pest control
• Introduction to HACCP and associated electronic documentation
• Bodies responsible for food safety and their role within the industry (e.g. FSAI, EFSA, etc)
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