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Practical Lessons Syllabus

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Johanise Matewu
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13 views

Practical Lessons Syllabus

Uploaded by

Johanise Matewu
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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TOPIC THEORY LESSON

HOT ENGLISH BREAKFAST


Pasta dishes Potato dishes Rice dishes
Spaghetti bolognaise( Baked jacket potatoes Pilaf rice and variations
bolognaise sauce)
Fresh egg pasta dough Byron potatoes Fried rice (and variations)
Creamy macaroni and Croquette potatoes Risotto rice
cheese
Lasagne Crisps, French fries, Steamed rice
matchstick potatoes
Ravioli Duchess potatoes Stir-fried rice
Penne pasta New potatoes Jellof rice
Spaghetti with tomato sauce Parsley potatoes Chinese rice
Parsley potatoes
Garlic singed potatoes
sauté potatoes
wafer potatoes
Accompaniments and icings

23
TOPIC 11. Menu planning 23
11.1 Definition of a menu 23
11.1 3 course menu 23
11.2 Buffet menu 23
11.3 A la carte 23
11.4 Set menu 23
11.5 Categories of menus-static menus, cycle menus, dai 23
11.6 Menu evaluation 24
11.7 Menu costing, cost of sales 25
12.1 Cullinary arts management-product process
management
12.2 planning- what should a chef plan
12.3Organising of tasks, workflow design
12.4 Leading- Hands on and being demonstrative in
production, leading through influence, being your own
leader
12.5Control- computer applications in controls, food costing
and pricing, cost of sales management, cost schedules,
inventory management, profitable chef

revision
SOURCE REFERENCE- PRACTICAL COOKERY (John Cambell, David Foskett, Victor Cisserani)
PRACTICALS PRACTICAL LESSON
. Mushroom soup 1
.Mixed vegetable soup 1
.Butternut soup 2
.Leek and potato soup 2
.Braised beef 3
.Beef casserole 4
.Chicken casserole 5
.Chicken curry 5
beef curry 5
.Belgian beef 6
.BBQ chicken/ sweet and sour 7
.Grilled T-bone 8
.Pan fried bream fillet/ crumbed hake fillet 9
.Beef stir-fry 10
.Chicken stir-fry 10
.Beef stroganoff 11
.Chicken a la king 11
.Burritos 12
sandwiches 13
.3 Bean salad 14
.Potato salad 14
.Chicken salad 14
.Wardolf salad 15
test
.Fruit cocktail 15
.Avocado vinaigrette 15
.Egg mayonnaise 16
Devilled Chicken livers on a roll/ creamy chicken liver bouchees 17
18
.Saute’ potatoes
.Baked beans
.Pancakes
.Grilled pork sausages
.Grilled boerewors
.Grilled tomato
.Braised liver
.Bolognaise
.Braised kidneys
.Bacon
.Poached eggs
.Boiled eggs
.Egg omelette
.Fried eggs
.Scrambled egg
.Beef kebabs 19 (snack platter)
.Pepper steaks 20
.Beef olives 20
.Hamburger 21
meatballs 19
.Fried chicken wings 19
.Chicken supreme 22
test
.Fish fingers 19
.Sweet and sour pork 23
spaghetti napolitane 24

baking
hes samoosa/springroll 1
apple and cinamon strudel
e and variations 2
.Piped biscuits 3
.Sugar biscuits, melting moments
ce (and variations) 3
rice .Chocolate gateau 4
.Coffee gateau 5
d rice .Genoese sponge 6
. Chocolate and vanilla Swiss roll 7
d rice .Scones 8
ce carrot muffins 8
e rice marbled cupcakes 9
.Queen cakes 9
.Eclairs and profiteroles 10
.Sugar works 10
.Bakewell tart 11
.Apple meringue flan 11
.Apple crumble 12
.Lemon tart 12
.Soft fruit flan 13
.Strawberry/ raspberry tart 13
croissants 14
.Chelsea buns 14
flavoured bread 15
bread loaf 15
.Bread rolls 15
.Buns 16
.Hot cross buns 16
.Fruit buns 16
.Fruit fool 17
.Fresh fruit salad 17
.Pineapple fritters 18
.Pears in red wine 18
.Chocolate mousse 19
.Buvarois 19
.Puff pastry cases 20
.Sausage rolls 20
.Pies 20

AaqA
AAA
Victor Cisserani)
1ST AND 2ND INTAKE
3RD INTAKE
SNACKS 4th intake

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