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Dr-Marria Hassan
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40 views

Course Outline

Uploaded by

Dr-Marria Hassan
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Culinary Art (DMST-03704) Cr.

Hour (2 + 1) 3

Course Description and Objective:


Food is fundamental to life. Not only does it feel our bodies, but it is often the
centerpiece for family gatherings and social functions. In this course, students learn all
about food, including food culture, food history, food safety, and current food trends.
They also learn about the food service industry and prepare some culinary dishes.
Through hands-on activities and in-depth study of the culinary arts field, this course
helps students to enhance their cooking skills and gives them the opportunity to explore
careers in the food industry.
1. Discuss the history and development of the food service industry.
2. Describe the major accomplishments of famous chefs from history.
3. Summarize the influence of historical entrepreneurs in the food service industry
in the United States.
4. Analyze how current trends in society affect the food service industry.
5. Explain how taste and smell combine to give foods their flavors.
6. List physical, psychological, cultural, and environmental influences on food likes
and dislikes.
7. Discuss global food diversity.
8. Explain the basics of safety in culinary arts.
9. Identify safety hazards in the food service workplace.
10. Explain the basics of sanitation in a professional kitchen.
11. Discuss procedures for cleaning commercial kitchen equipment.
12. Identify various moist and dry cookery methods.

Course Outcomes:
After competition, student will be able to;
1. To apply the latest modes of working, in order to master the various existing culinary
techniques in national and international cookery, as well as in traditional and
contemporary cuisine.
2. To estimates, manage resources and calculate costs, taking into consideration all
necessary factors, from purchasing of basic resources, working with suppliers through
to the final product, making use of strategic, administrative and marketing concepts.
3. To be able to manage a working team, making the best of their potential and
supervising the activities of kitchen aids and auxiliaries, acquiring the necessary
competence to solve different problems which may arise in the area of work, as well
as the efficient use of time, space and human and material resources within the
kitchen.
4. To plan and carry out efficient leadership for the best preparation and elaboration of
foods, observing always the safety and hygiene regulations in the work place and
following the instructions of a qualified professional.
5. To acquire the knowledge which will allow you to conserve and handle different food
resources, and to design and produce menus to meet the quality standards of each area
of the market.

WEEK WISE COURSE CONTENTS


Week 1 Aims & Objectives of cooking food, Introduction to Safety
Week 2 Maintaining personal hygiene, hazards and Risks, History and development of
cooking, the kitchen brigade, what is a professional cook
Week 3 Food and nutrition’s, the food guide pyramid, food contamination
Week 4 Food and Beverage system. Health & Safety regulations, hazards in work place,
emergencies in work place, communication skills.
Week 5 Security procedures, team work, waste management, pest control, storage and
stock control
Week 6 Introduction to Hygiene and Sanitation
Week 7 Hygiene, Sanitation, meaning, uses in hotel industry
Week 8 Importance of hygiene and sanitation in catering industry
Week 9 Personal hygiene for staff members in the production areas in preparing food or
coming in touch with food and beverages
Week 10 Personal hygiene for staff coming in touch with guests
Week 11 Foundation Ingredients- fats, oils and their uses. Raising agents
Week 12 Flavoring and Seasonings, sweetening agents
Week 13 Thickening agents. Knife and Knife skills, kitchen terminologies. Preparation
of Ingredients – Washing, peeling, Scrapping, cutting of vegetables
Week 14 Horrs d’ Oeuvers, appetizers and starters, salads, cold sauces, Introduction to
desserts. (Preparation of 6 recipes from each course)
Week 15 Method of mixing foods, methods of cooking foods. Sauce meaning, uses
points to be observed when preparing recipe for mother sauces, Names and
derivatives of mother sauce.
Week 16 Menu and types of menu, Basic Stocks types, Soups and its types, Rice and
types of rice, Egg dishes, pasta and cooking methods of pasta, Fish course,
Poultry, key preparation techniques for poultry, Introduction to vegetables and
cooking techniques.

RECOMMENDED/SUGGESTED READINGS:

1. Anita Tull (1996), Food and Nutrition, Oxford University Press.


2. Arora K (1982), Theory of Cookery, K.N. Gupta & Co.
3. Auguste Escoffier (1979), The Complete Guide to the Art of Modern Cookery,
Heinemann.
4. Ann Seranne (1983), The Complete Book of Egg Cookery, Collier Macmillan
5. David J, Textbook of Hotel Management, Anmol Publication (P) Ltd.
6. Douglas Robert Brown (2003), The Restaurant Manager's Handbook, Atlantic
Publishing Company.
7. David A. V. Dendy (2001), Cereals and Cereal Products, Springer
8. Eleanor Hallam (2005), Food Technology, Nelson Thornes.
9. Escoffier (1941), The Escoffier Cook Book, Crown Publishers, New York.
10. Fannie Merritt Farmer (1896), The Boston Cooking-School Cook Book, Little,
Brown and Company.
11. Peter Barham (2001), The Science of Cooking, Springer.
12. Julia Child, Louisette Bertholle, Simone Beck (2001), Mastering the Art of French
Cooking, Knopf Publishing Group.
13. Robin Nelson (2003), Fruits, Lerner Publications.
14. Frederic Rosengarten, Jr., Frederic Rosengarten (2004), The Book of Edible Nuts,
Courier Dover Publications.
15. Frances E. Ruffin (2005), Kitchen Smarts: Food Safety and Kitchen Equipment,
The Rosen Publishing Group.
16. Kenneth James (2006), Escoffier: The King of Chefs, Continuum International
Publishing Group.
17. Thomas B. Johansson, Laurie Burnham (1993), Renewable Energy: Sources for
Fuels and Electricity, Island Press.
18. Food preparation South Asian Secretariat. Jessica Souhami (2006), Sausages,
Frances Lincoln Ltd.

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