Sr. no.

07010714 – Culinary Management

07 TOPICS TO BE COVERED TEACHING HOURS DOMAIN
Theory

The Food-Service & Culinary Industry, Sanitation and Safety, Tools and Equipment, Menus, Recipes, and Cost Management, Food Nutrition, Staff Structure & Trends

Basic Principles of Cooking and Food Science, Mise en Place, Stocks and Sauces, Soups, Understanding Vegetables, Cooking Vegetables,

Cooking Methods for Meat, Poultry, and Fish, Understanding Meats and Game, Cooking Meats and Game, Understanding Poultry and Game Birds their cooking, Understanding Fish and Shellfish, their cooking techniques

Salad Dressings and Salads, Preservation of Food, Sandwiches, Breakfast Preparation, Dairy and Beverages, Cooking for Vegetarian Diets

 

15

 

15

 

15

 

10

 

Must know
Potatoes, Legumes, Grains, Pasta, and Other Starches

Health foods, Sausages and Cured Foods, Pâtés, Terrines, and Other Cold Foods, Food Presentation

5 Desirable to Know
Practical

  • Menu Planning – The Chefs Role
  • Professional Kitchen Layout & Organisations
  • Culinary Operations : Menu Preparations to supplement theory syllabus
  • Safety & Security Practices & Kitchen
  • Equipment and Furnishings, Environmental Management in Culinary Operations
15

15

15

 

15

 

 

Must know
Syllabus books

  • Professional Cooking by Wayne Gisslen, Wiley Publications
  • The Professional Chef by Culinary Institute of America