Training Course:Managing Food ProductionSchool/Trainer:Professional Development Institute of Tourism
Parksville, British Columbia, Canada
Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced
Course Description:
'' With his course students master the basics of food production, learn many creative ideas, and understand not only how to use ingredients and processes, but why they are used. Describes essential knowledge for understanding professional culinary preparation, including hot food preparation, cold food preparation (garde manger), and baking. Sanitation, proper storage and handling of food, and creative presentation of food are also discussed.
Evaluation: The student must complete 38 basic self-scoring review quizzes, a series of four progress tests, and a comprehensive final examination.
Learning Resource: The Art and Science of Culinary Preparation, by Jerald W. Chesser, CEC, CCE
Learning Objectives: At the completion of this course, students
should be able to:
1. Discuss the art and science of culinary preparation.
2. Explain seasoning.
3. Summarize modern plate garnish and plate and platter arrangement.
4. Describe fats and oils.
5. Discuss cooking with eggs and dairy products.
6. Summarize methods of preparing fruit.
7. Discuss methods of preparing vegetables.
8. Discuss factors in matching types of potatoes to preparation methods.
9. Describe rice classifications and methods for processing rice.
10. Identify types of stock.
11. Describe clear soups and their preparation.
12. Identify basic cuts of meat.
13. Discuss criteria for selecting poultry.
14. Summarize preparation tips for game birds.
15. List fish categories.
16. Discuss breakfast cookery and its special challenges.
17. Summarize storing and handling considerations for cold sauces.
18. Describe the preparation of meat and poultry salads.
19. List the components of forcemeat.
20. Distinguish between hors d’oeuvres and appetizers.
21. Summarize the history of the sandwich.
22. Discuss eggs and baking.
23. Describe proofing and baking.
24. Describe the preparation of baked custard.
25. Identify cake ingredients.
26. Discuss the application of frosting.
27. Describe commonly used materials used to make show pieces. ...''
Please go to the school's official website for training price and schedule:
http://www.pdit.ca/
http://www.pdit.ca/courses/HTM345.htm
Phone:250-248-2010
School Address:
Professional Development Institute of Tourism
P. O. Box 278, Suite 2 - 141 Memorial Avenue
Parksville, British Columbia, CANADA, V9P-2G4
Phone 250-248-2010
Fax 250-248-9413
Jobs & Resumes: Parksville
Houses & Roommates: Parksville
Other training courses offered by Professional Development Institute of Tourism:
Basic Financial Accounting for the Hospitality Industry
Managerial Accounting for the Hospitality Industry
Managing for Quality in the Hospitality Industry
Training for the Hospitality Industry
Human Resources Management
Contemporary Club Management
Facilities Management
International Hotel Management
International Human Resource Management in the Hospitality Industry
Resort Management and Development
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