(CTLS) CARIBBEAN TOURISM LEARNING SYSTEM - Caribbean Tourism ...

 
(CTLS) CARIBBEAN TOURISM LEARNING SYSTEM - Caribbean Tourism ...
CARIBBEAN TOURISM LEARNING SYSTEM
                            (CTLS)

      ASSOCIATE DEGREE IN APPLIED SCIENCE

                     CULINARY ARTS CORE

                                  CURRICULUM HANDBOOK

                                                     2015

A COMPONENT OF THE CARIBBEAN TOURISM LEARNING SYSTEM (CTLS)
                  COMMONWEALTH OF LEARNING FUNDED PROJECT
CARIBBEAN TOURISM LEARNING SYSTEM (CTLS)

                   Caribbean Common Core Curriculum

Prepared by:            Consultants
                        Mrs. Bernice Critchlow-Earle SCM
                        Dr. Iva Dahl

Edited by:              CTLS Curriculum Technical Committee

Published by:           Caribbean Tourism Human Resource Council
                        C/o Caribbean Tourism Organization
                        Ground Floor, Baobab Towers
                        Warrens, St. Michael
                        BARBADOS, West Indies

                        Telephone:   (246) 427-5242
                        Fax:         (246) 429-3065
                        E-mail:      ctobarbados@caribtourism.com
                        Website:     www.onecaribbean.org

Copyright:              © Caribbean Tourism Human Resource Council
                        All rights reserved. No part of this Curriculum
                        Handbook may be copied or reprinted without the
                        expressed written permission of the publishers.

Date:                   September 2003

Updated Version:        June 2015

CTLS PROJECT:

Project Manager:        Mrs. Bonita Morgan,
                        Director of Resource Mobilization & Development,
                        Caribbean Tourism Organization (CTO)

                    Developed and printed with funds from the
                     COMMONWEALTH OF LEARNING (COL)
THE CARIBBEAN TOURISM HUMAN RESOURCE COUNCIL (CTHRC)
The Caribbean Tourism Organization (CTO) spearheaded the setting up of the Caribbean
Tourism Human Resource Council (CTHRC) in 1998 and has undertaken to incorporate
the work of this Council into its Human Resource Department. The CTHRC is the
regional authority, with the political mandate to set standards for tourism education and
training, agree on the programmes and provide the institutional accreditation and
programme validation for extra-regional institutions and programmes. It has the
authority to direct the course of tourism education and training in the region.

The Council which acts as an umbrella agency for tourism human resource development
in the Caribbean, will serve to develop and upgrade its tourism human resources at all
levels of the education system, thus ensuring a highly competent tourism workforce,
aimed at enhancing the region’s overall competitiveness towards the achievement of
sustainable tourism development.

The overall goal of the Caribbean Tourism Human Resource Council is to “develop and
promote a systematic and coordinated approach to human resources planning, research,
education and training in Caribbean tourism to meet the demands of a globally
competitive tourism environment”.

The Caribbean Tourism Learning System (CTLS)
The CTLS is one that facilitates a strategic and coordinated tourism education and
training strategy for the Caribbean. The CTLS aims to raise the level of professionalism
of tourism workers to meet international standards and global competitiveness.

The key elements of the Caribbean Tourism Learning System are:

•      Unified core curriculum for different levels of certification at the tertiary level of
       education
•      Use of occupational standards linked to the core curriculum
•      Tourism modules for primary and secondary schools
•      Public awareness and career awareness at the secondary school level
•      Exchange programmes for students, industry employees and tourism educators
       under the Tourism Internship Exchange System (TIES) programme
•      Student and industry employee mobility throughout the region
•      Self-regulatory quality assurance systems for public and private sector tourism
       education and training service providers
•      Programme articulation to facilitate transfer of credits between institutions
TABLE OF CONTENTS

                     PART ONE
        INTRODUCTION TO CULINARY ARTS CORE

Culinary Arts Cores                             i
Introduction                                    ii
Curriculum Course Structure                    iii
Sample Format                                  iv
Synopsis of Courses                            vi

                       PART TWO
               CULINARY ARTS CORE COURSES

1      Food Preparation 1                       1
2      Baking Technology 1                      7
3      Sanitation, Safety and Hygiene          11
4      Kitchen Organization                    16
5      Food Preparation 2                      18
6      Food, Beverage & Labour Cost Controls   21
7      Food Science and Nutrition              26
8      Food & Beverage Service                 29
9      Food Preparation 3                      35
10     Baking Technology 2                     38
11     Wines & Spirits                         42
12     International Cuisine                   46
13     Quantity Food Production and Service    48
14     Food Art Presentation                   50
15     Butchery Techniques
16     Menu Planning
Caribbean Tourism Learning System (CTLS)               Associate Degree Programme in Applied Science
                                                                                Culinary Arts Studies

CULINARY ARTS CORE                                  Common Core Courses

Specialty Courses/Topic Areas
                                                                       Core
                                                                      Business
Specialty Core Courses are 3 – Credit
                                                      General
(theory) and 4 – 6 Credit Courses (practical)        Education
                                                                                        Electives
offered along with General Education and
Business Core Subjects.                                                Core
                                                                      Specialty
1      Food Preparation 1
                                                                                        Internship
2      Baking Technology 1

3      Sanitation, Safety and Hygiene
                                                    Graduates are prepared for employment at
4      Kitchen Organization
                                                    management-trainee positions within the
                                                    industry and are eligible for transfer into
5      Food Preparation 2
                                                    degree programmes.
6      Food, Beverage and Labour Cost
       Controls

7      Food Science and Nutrition

8      Food and Beverage Service

9      Food Preparation 3

10     Baking Technology 2

11     Wines and Spirits

12     International Cuisine

13     Quantity Food Production and
       Service

14     Food Art Presentation

                                                i
Caribbean Tourism Learning System (CTLS)                     Associate Degree Programme in Applied Science
                                                                                      Culinary Arts Studies

INTRODUCTION                                             The programme is designed to:
                                                         •    improve the level of professionalism of an
The Tourism/Hospitality Industry must be                      ever changing tourism and hospitality
staffed at all levels by individuals who are well             industry.
equipped with the knowledge, skills and                  •    educate and train productive and
appropriate attitudes to satisfy the demands of               employable people in a global community.
this dynamic industry.                                   •    provide consistent delivery of core content
                                                              so employers will have realistic
This global training can best be realized through             expectations of graduates with an
a dedicated partnership between the specialized               Associate Degree in Culinary Arts
educational institutions and the tourism sector.              Studies.
A partnership such as this should effectively            •    ensure transferability and articulation with
garner the requisites of the industry, thereby                other colleges and universities within the
making it possible to provide students with the               region and where relevant, meet regional
essentials to contribute to a prosperous                      occupational standards.
Tourism/Hospitality Industry.
                                                         Work Experience
Credit Hours
                                                         The Associate Degree programmes include a
The learning outcomes for the Culinary Arts              work experience component which allows
Studies Core are listed. The theory courses are          students to gain practical skills and observe and
calculated as 15 hours per credit with a                 apply management principles and theories.
minimum of 45 hours of instruction and
practical courses are calculated at 30 hours per         Duration of Programme
credit with a maximum of 4-6 credits per course.
                                                         The programmes take two years of full-time
In addition to general education courses, core           study or three years of part-time study.
business courses and electives agreed to by              Individual courses can also be offered as
industry leaders and educators, each Associate           continual education courses.
Degree programme will offer a range of
specialty courses.                                       Entry Requirements

It is highly recommends that 80 – 84 credits be          •     A minimum of five (5) subjects (CSEC)
considered as the maximum requirement for this                 General, grades 1 – 3 or equivalent. A
Associate Degree.                                              pass in English Language is compulsory.
                                                                         or
Programme Objectives                                     •     Mature student status – a person who has
                                                               reached his/her 25th birthday.
This programme was developed as an important
component of the Caribbean Tourism Learning
System (CTLS). It addresses the growing need
for a common, competency-based curriculum
and provides the employers with potential
employees who possess a sound theoretical and
practical base.

                                                    ii
Caribbean Tourism Learning System (CTLS)                      Associate Degree Programme in Applied Science
                                                                                       Culinary Arts Studies

                        CURRICULUM COURSE STRUCTURE

        Core Content (min 75%)                                            Electives (max 25%)
                                               Core Specialty             and Additional
                                               Courses                    Courses

General             Business                                              Elective
Education                                     Hospitality Studies
                  + Core
                     +                 +           +                  +   Courses     +
Core Courses        Courses
                                              Food & Beverage
                                              Studies

                                              Resort Studies

                                               Tourism Studies

                                              Culinary Arts
                                              Studies

5-7 courses           4-6 courses          9 -12 courses except for culinary where
                                               more courses are required

                                                    iii
Caribbean Tourism Learning System (CTLS)                 Associate Degree Programme in Applied Science
                                                                                  Culinary Arts Studies

                   CULINARY ARTS (SAMPLE FORMAT)

                                             YEAR 1
                                           SEMESTER 1
COURSE CODE                    COURSE                                HOURS                CREDITS
                                                                     T     P

                       CORE BUSINESS
                       Introduction to Tourism/Hospitality           45                       3

                       CULINARY ARTS
                       Food Preparation 1                            30         60            4
                       Baking Technology 1                           30         60            4
                       Sanitation, Safety & Hygiene                  45                       3

                       GENERAL EDUCATION
                       English & Communication                       45                       3

                                             YEAR 1
                                           SEMESTER 2
                       CORE BUSINESS
                       Information Technology                        30         30            3

                       CULINARY ARTS
                       Food Preparation 2                            30         60            4
                       Food Science and Nutrition                    45                       3
                       Food and Beverage Service                     30         60            4
                       Butchery Techniques                           30         30            3

                       GENERAL EDUCATION
                       Caribbean Studies                             45                       3

                       Internship      (Summer Course)                           480          6

                                                iv
Caribbean Tourism Learning System (CTLS)             Associate Degree Programme in Applied Science
                                                                              Culinary Arts Studies

                   CULINARY ARTS (SAMPLE FORMAT)

                                             YEAR 2
                                           SEMESTER 1

COURSE CODE                    COURSE                            HOURS                CREDITS
                                                                 T     P

                       CULINARY ARTS
                       Food Preparation 3                        30         60            4
                       Baking Technology 2                       30         60            4
                       Wines and Spirits                         45                       3
                       Kitchen Organisation                      45                       3

                       GENERAL EDUCATION CORE
                       Maths & Statistics                        45                       3
                       Language Studies 1                        45                       3

                                             YEAR 2
                                           SEMESTER 2
                       CORE BUSINESS
                       Quality Customer Care                     45                       3
                       Accounting 1                              45                       3

                       CULINARY ARTS
                       International Cuisine                     30         90            4
                       Quantity Food Production and Service      30         90            4
                       Food, Beverage & Labour Cost Controls     45                       3

                       GENERAL EDUCATION CORE
                       Language Studies 2                        45                       3

                       Food Art Presentation (Summer Course)     15         90            4

                                               v
Caribbean Tourism Learning System (CTLS)                          Associate Degree Programme in Applied Science
                                                                                           Culinary Arts Studies

                                      SYNOPSIS OF COURSES

FOOD PREPARATION 1                                            FOOD AND BEVERAGE SERVICE
An introductory course to familiarize the students            The learner will be introduced to the technical skills
with the theory and practice of kitchen operations.           and psychology of service. Theory, concepts and
The student will gain knowledge of kitchen                    performance will be emphasized. The various types
terminology, equipment use and the basic techniques           of services, equipment, furniture and service items
of food preparation.                                          used will be examined.

BAKING TECHNOLOGY 1                                           FOOD PREPARATION 3
This introductory course is designed to provide the           This is a capstone course where students will
student with a basic knowledge of Cake and Pastry             demonstrate all skills and knowledge acquired during
Making techniques and to provide practical                    their programme of studies. Emphasis will be on
competence while learning new skills within the               creativity and the use of local and regional products
patisserie department. Students will be introduced to         to produce meals for formal dining experiences.
traditional cake and pastry specialties suitable for
different food outlets.                                       BAKING TECHNOLOGY 2
                                                              This course is designed to introduce the students to
SANITATION, SAFETY AND HYGIENE                                advanced techniques in baking. Continental
This course will provide students with information on         specialties suitable for fine dining and commercial
basic microbiology, safety, personal hygiene, general         outlets will be examined.
handling of food. Local legislation for the food
service industry will be examined.                            WINES AND SPIRITS
                                                              This course will focus on wines, spirits, liqueurs and
KITCHEN ORGANIZATION                                          beers. Production methods, service of the product
This course will provide the student with knowledge           and regions of origin will be examined. This course
and skills used in designing the layout of a                  also involves tasting sessions.
commercial kitchen. Emphasis will be placed on the
planning and the selection of equipment.                      INTERNATIONAL CUISINE
                                                              This course will focus on foods and cooking styles of
FOOD PREPARATION 2                                            many nations. Menu production reflecting on nations
This course is designed to provide the student with a         that have impacted international cuisines will be
continuation and expansion of knowledge in practical          examined.
food preparation and to equip the student with a
broader knowledge of food preparation including               QUANTITY FOOD PRODUCTION AND
carving, buffet preparation, creation of show pieces          SERVICE
including fruit and vegetable carvings.                       This course is designed to assist students in the
                                                              developing competence in the operation of food
FOOD, BEVERAGE AND LABOUR COST                                preparation areas to identified operational standards.
CONTROLS                                                      It also enables students to make an enlightened
Learners will be introduced to standards and                  contribution to current industrial practice and
procedures that increase the probability of food and          development of culinary arts within the business
beverage operations in the industry with emphasis on          environment.
controlling cost and maximizing sales. Purchasing
procedures will be examined.                                  FOOD ART PRESENTATION
                                                              Students will be introduced to the concepts of food
FOOD SCIENCE AND NUTRITION                                    arts. Emphasis will be on presentation, design and
This course will examine the scientific method and            use of alternative commodities. The investigation of
the chemical and physical changes that occur during           the effects of food art and presentation as a marketing
preparation, processing and storage of food products.         tool will be examined.
Basic principles of nutrition, and micro-biology as it
relates to chemical and physical charges to food will
also be examined.

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Caribbean Tourism Learning System (CTLS)                            Associate Degree Programme in Applied Science
                                                                                             Culinary Arts Studies

1        FOOD PREPARATION 1                                   1.2     identify the different areas of the kitchen and
                                                                      name their functions
                                                              1.3     identify and locate storeroom
Prerequisite: None       Credits: 4                           1.4     define the different types of storage facilities
                                                              1.5     identify dish washing and pot washing area

Overview                                                      Content

                                                              •       The Kitchen Brigade
An introductory course to familiarize the students
                                                              •       Kitchen and Store Room orientation
with the theory and practice of kitchen operations.
The student will gain knowledge of kitchen
terminology, equipment use and the basic techniques
                                                              2.0     Equipment
of food preparation.
                                                              Objectives
General Objectives
                                                              Upon completion of the topic the student will be able
                                                              to:
This course is designed to:
                                                              2.1     identify large and small equipment
1     enable students to build confidence and
                                                              2.2     select and operate large and small equipment
      fundamental practical skills in food
                                                              2.3     identify and describe the function of hand
      preparation to acceptable market standards
                                                                      tools and utensils
2     develop an awareness of safe working
                                                              2.4     identify measuring devices
      environment and monitoring of safe practices
                                                              2.5     practice weighing and measuring techniques
3     finish and critically assess products taking into
                                                              2.6     operate dish washing machine
      account, design, colour, flavour and portion
                                                              2.7     discuss methods of equipment care, cleaning
      control.
                                                                      and maintenance
4     become familiar with up-to-date food
                                                              2.8     implement equipment care, cleaning and
      legislation affecting production and storage of
                                                                      maintenance
      products.
                                                              Content
Learning Outcomes
                                                              •       Kitchen equipment and utensils
                                                              •       The care and maintenance of equipment
Upon successful completion of this course, the
learner will:
                                                              3.0     Kitchen Terminology
1     prepare a variety of food products and dishes
      according to world market standards
                                                              Objectives
2     describe the principals of heat transfer in the
      cooking process
                                                              Upon completion of the topic the student will be able
                                                              to:
Topics
                                                              3.1     define local and French terms
                                                              3.2     define culinary terms
1.0   Orientation of Kitchen and Related
      Facilities
                                                              Content
Objectives
                                                              •       Local and French culinary terms
Upon completion of the topic the student will be able
to:

1.1   identify key personnel of areas

                                                          1
Caribbean Tourism Learning System (CTLS)                          Associate Degree Programme in Applied Science
                                                                                           Culinary Arts Studies

4.0   Maintenance and Handling of Knives                    6.0     Herbs and Spices

Objectives                                                  Objectives

Upon completion of the topic the student will be able       Upon completion of the topic the student will be able
to:                                                         to:

4.1  identify types of knives with:                         6.1     recognize commonly used herbs and spices
     - straight blades                                              used in food processing
     - serrated edges                                       6.2     identify common herbs
4.2 identify other cutting tools and related
     implements                                             Content
4.3 keep knives clean complying with food safety
     relations                                              •       Origins and cultivation of herbs and spices
4.4 keep knives sharp, using safe sharpening
     methods
4.5 store knives correctly after use                        7.0     Flavourings
4.6 carry out work in an organized, efficient and
     safe manner                                            Objectives
4.7 select knives appropriate to the tasks and type
     of food                                                Upon completion of the topic the student will be able
4.8 use cutting surfaces which are clean and ready          to:
     to sue
4.9 handle knives safely                                    7.1     describe and list ingredients for Bouquet
4.10 select and purchase knives                                     Garni, Mirepois, Duxelle and Studded onion
                                                            7.2     demonstrate the use of the basic flavourings
Content
                                                            Content
•     Knife identification
•     Knife use and care                                    •       Preparation of basic flavourings

5.0   Methods of Cooking                                    8.0     Stocks and Soups

Objectives                                                  Objectives

Upon completion of the topic the student will be able       Upon completion of the topic the student will be able
to:                                                         to:

5.1   describe conduction, convection and radiation         8.1     define white, brown fish stock
5.2   demonstrate the preparation and cooking of            8.2     prepare, cook and reduce white, brown and
      selection of dishes illustrating a variety of                 fish stock.
      cooking methods.                                      8.3     define sauces and gravies
5.3   define and describe the methods of cookery            8.4     identify basic ingredients of the following
                                                                    sauces and define the methods of preparation:
Content                                                             - brown
                                                                    - white
•     Definition of conduction, convection and                      - blond
      radiation                                                     - independent
•     Moist and dry methods of cookery                      8.5     prepare and serve a variety of sauces and
                                                                    gravies according to established standards
                                                            8.6     name a variety of derivatives from each basic
                                                                    hot sauce.
                                                            8.7     discuss the use of convenience sauces

                                                        2
Caribbean Tourism Learning System (CTLS)                        Associate Degree Programme in Applied Science
                                                                                         Culinary Arts Studies

8.8    identify the derivatives of Mayonnaise Sauce
       and Hollandaise Sauce                                Content
8.9    describe common proprietary sauces and
       condiments                                           •      Classification of dairy products
8.10   describe preparation methods and list                •      Methods used in the cooking of dairy products
       ingredients of pan gravy and roast gravy             •      Egg cookery
8.11   discuss the use of gravy browning and                •      Classification of cereals and methods of
       convenience gravies                                         making porridge
8.12   prepare and serve a variety of cold sauces           •      Preparation of fruit and compots and yoghurt
8.13   identify dehydrated bases                            •      Methods of preparing fish and meats for
8.14   make stock from concentrates                                breakfast
8.15   classify, name and prepare a various of soups
                                                            •      The presentation of dishes for breakfast
Content
                                                            10.0 Sandwiches
•      Classification of stocks
•      Classification of sauces and gravies
                                                            Objectives
•      Classification of soups
•      The use of convenience stocks, sauces, soups
                                                            Upon completion of the topic the student will be able
       and gravies
                                                            to:

                                                            10.1 identify basic ingredients for bread making
9.0    Breakfast Cookery
                                                            10.2 prepare, cook and serve bread and rolls
                                                            10.3 define the stages of methods of bread making
Objectives
                                                            10.4 prepare and serve a variety of sandwiches in
                                                                 accordance with recipe and customer
Upon completion of the topic the student will be able
                                                                 requirements
to:
                                                            10.5 name the appropriate bread for different kinds
                                                                 of sandwiches.
9.1  identify and classify dairy products used in the
                                                            10.6 suggest the appropriate fillings for different
     preparation of breakfast
                                                                 kinds of sandwiches
9.2 identify the different methods of cooking dairy
                                                            10.7 suggest suitable garnishes and presentation
     products
                                                                 methods
9.3 prepare and serve a selection of egg dishes eg
     boiled, poached, fried, omelets, scrambled,
                                                            Content
     eggs benedict
9.4 prepare and serve a selection of cold and hot
                                                            •      Sandwiches
     cereals
                                                            •      Basic principles of bread making
9.5 prepare and serve a selection of cold and hot
                                                            •      The history of the sandwich
     compots
                                                            •      Classification of sandwiches
9.6 prepare and serve a selection of yoghurts
                                                            •      Garnishes and presentation methods of
9.7 prepare and serve a selection of local fresh
                                                                   sandwiches
     juices
9.8 prepare and serve a variety of porridges
9.9 identify and classify a variety of cheeses              11.0 Preparation and Service of Simple
     suitable for breakfast service
                                                                 Appetizers
9.10 prepare and serve a range of local and
     international breakfast dishes including
                                                            Objective
     smoked and salted fish, bacon, sausages, ham,
     pork                                                   Upon completion of the topic the student will be able
9.11 prepare and serve a selection of breads,               to:
     pancakes, breakfast pastries, scones and
     muffins

                                                        3
Caribbean Tourism Learning System (CTLS)                        Associate Degree Programme in Applied Science
                                                                                         Culinary Arts Studies

11.1 prepare and serve a variety of simple                  13.2 prepare a variety of fish dishes using the
     appetizers in accordance with recipe and                    methods of poaching, grilling, shallow frying
     customer requirements:                                      and baking.
     - simple appetizers
     - juices
     - fruits                                               Content
     - cold (assorted vegetables)
     - hot (quiche, etc)                                    •     Classification of fish and shellfish
                                                            •     Cuts of fish
Content                                                     •     Methods of cooking fish and shellfish

•      Classification of simple appetizers
•      Preparation techniques                               14.0 Meat and Poultry Cookery

                                                            Objectives
12.0 Vegetables
                                                            Upon completion of the topic the student will be able
Objectives                                                  to:

Upon completion of the topic the student will be able       14.1 define the term meat
to:                                                         14.2 identify cuts of meat and offal on blank
                                                                 illustrations of the carcasses of lamb,
12.1 prepare, cook and serve fresh, frozen,                      veal/beef, pork/ham
     preserved and pulse vegetables                         14.3 classify and describe suitable cuts of meat that
12.2 prepare, cook and serve root, stem, flower,                 can be prepared using the following methods
     fruit, leaf, pulse, dried and fungi type                    stewing, boiling, braising, sautéing
     vegetables                                             14.4 prepare, serve and garnish a variety of meat
12.3 identify the types of vegetables                            dishes using the above methods of cookery
12.4 explain how to handle and store raw and                14.5 define the term poultry
     cooked vegetables                                      14.6 describe, prepare, cook and garnish a variety
12.5 explain the method of preparing, cooking and                of poultry dishes popular using the methods of
     serving all types of vegetables                             poaching, deep frying, sautéing, roasting
     - Fresh
     - Frozen                                               Content
     - Convenience
                                                            •     Definition of meat
Content                                                     •     Cooking methods of meat
                                                            •     Cuts of meat
•      Classification of vegetables                               - Veal
•      The use of convenience vegetables                          - Beef
•      Storage of vegetables                                      - Lamb
                                                                  - Pork
                                                            •     Definition of offal
13.0      Fish and Seafood Cookery                          •     Cooking methods for offal
                                                            •     Classification of poultry
Objectives                                                  •     Cooking methods of poultry
                                                            •     Cuts of poultry
Upon completion of the topic the student will be able
to:
                                                            15.0 Preparation of Desserts
13.1 classify and describe cuts/whole fish and shell
     fish suitable for cooking in the following             Objectives
     methods: poaching, grilling, baking and frying
                                                            Upon completion of the topic the student will be able
                                                            to:

                                                        4
Caribbean Tourism Learning System (CTLS)                         Associate Degree Programme in Applied Science
                                                                                          Culinary Arts Studies

                                                             Demonstration
15.1 classify and identify the types of desserts             Practical Food Preparation
15.2 prepare puddings, gelatin desserts, specialty
     desserts (soufflés, baked alaska, babas)
15.3 use convenient desserts
Content

•     Classification and preparation of desserts
•     Convenience desserts

16.0 Baking Bread and Rolls

Objectives

Upon completion of the topic the student will be able
to:

16.1 identify the function and use of ingredients
16.2 classify baking products
16.3 prepare, proof and bake bread and rolls

Content

•     Classification of basic breads and doughs
•     Preparation techniques for baking breads and
      rolls

17.0 Basic Pastry, Cakes and Cookies

Objectives

Upon completion of the topic the student will be able
to:

17.1 prepare and bake pastry (short or flaky, sweet,
     choux, puff)
17.2 prepare and bake cakes (butter type, sponge
     and angel types)
17.3 prepare and apply frostings and icings
17.4 prepare and bake basic cookies

Content

•     Classification and preparation of basic pastries
•     Preparation of basic sponges
•     Preparation of basic frostings and icings
•     Basic cookie making techniques

Instruction Format

Lecture

                                                         5
Caribbean Tourism Learning System (CTLS)                       Associate Degree Programme in Applied Science
                                                                                        Culinary Arts Studies

Assessment and Evaluation                                  Equipment

The continuous assessment for this course takes the        12 inch Chef’s knife
following form:                                            1 Paring knife
                                                           1 Boning knife
    •   Two (2) theory papers which account for            1 Vegetable Peeler
        40% of the final mark                              1 16 inch Piping Bar
    •   Four (4) practical assessments which               1 No. 8 Star Tube
        account for 60% of the final mark                  1 12 inch Spatula
                                                           1 Pizza Wheel

Recommended Texts
                                                           Attendance
On Cooking, Sarah R. Labensky
                                                           Students are encouraged to attend all class sessions as
On Baking, Sarah R. Labensky                               all information presented may not be covered in the
                                                           required text. Participation of students is an integral
Professional Cooking, Gisslen                              component of the learning process.

Practical Professional Cookery, 3rd Edition, H L
Crackwell & R J Kaufmann; published by Thomson
Learning.

Theory of Catering, 9th Edition, Kinton & Cesarani,
Published by Hodder and Stoughton.

The New Professional Chef, 7th Edition; Linda Glick
Conway; published by the Culinary Institute of
America, New York, Van Nostrand Reinhold

Food Preparation and Cooking, NVQ Levels 1 and 2;
Roy Hayter. London Hotel and Catering Training
Company and MacMillan Press Ltd.

Fundamentals of Menu Planning, 2nd Edition;
McVety, Ware and Levesque.

The Theory of Hospitality and Catering, 12th Edition
2011, David Foskett & Patricia Paskins; published by
Hodder Education

Practical Cookery: 50 Years of Practical Cookery,
12th Edition 2012, John Campbell (et al); published
by Hodder Education

Resources

New Professional Chef, 7th Edition, Editor L G
Conway; published by Culinary Institute of America
(Van Nostrand Reinhold).

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Caribbean Tourism Learning System (CTLS)                            Associate Degree Programme in Applied Science
                                                                                             Culinary Arts Studies

2        BAKING TECHNOLOGY 1                                  Topics

Prerequisite: None       Credits: 4                           1.0     Equipment

                                                              Objective
Overview
                                                              Upon completion of the topic the student will be able
                                                              to:
This introductory course is designed to provide the           1.1 operate the various large and small equipment
student with a basic knowledge of Cake and Pastry                   in the bake shop
Making techniques and to provide practical
competence while learning new skills within the               Content
patisserie department. Students will be introduced to
traditional cake and pastry specialties suitable for
                                                              •       Orientation of the bake shop
different food outlets.
                                                              •       Baking equipment and utensils

General Objectives
                                                              2.0     Quick Breads
This course is designed to:
                                                              Objectives
1     provide practical competence while learning
                                                              Upon completion of the topic the student will be able
      new skills within the patisserie department.
                                                              to:
2     develop an awareness of safe working
      environment and monitoring of safe practices
                                                              2.1     identify types and characteristics of
3     finish and critically assess products taking into
                                                                      ingredients used in quick breads.
      account, design, colour, flavour and portion
                                                              2.2     use the techniques for measuring, mixing,
      control.
                                                                      baking, and cooking
4     become familiar with up-to-date food
                                                              2.3     discuss the faults - causes and corrections.
      legislation affecting production and storage of
                                                              2.4     prepare and serve a variety of muffins, short
      products.
                                                                      cakes, pancakes and waffles and local sweet
                                                                      bread.
Learning Outcomes
                                                              Content
Upon successful completion of this course, the
learner will:                                                 •       Characteristics of ingredients used in quick
                                                                      breads
1     apply knowledge of pastry technology and                •       Methods of measuring ingredients
      basic techniques in pastry making.                      •       Mixing and baking techniques
2     apply the fundamentals of cake and pasty                •       Faults, causes and corrections in the baking of
      making to the preparation of a variety of                       quick breads
      products.                                               •       Methods of preparation of quick breads
3     demonstrate and care for equipment normally
      found in the bake shop or baking area.
                                                              3.0     Basic Batters and Doughs

                                                              Objectives

                                                              Upon completion of the topic the student will be able
                                                              to:

                                                              3.1     identify the ingredients and principles for
                                                                      making pastry.

                                                          7
Caribbean Tourism Learning System (CTLS)                          Associate Degree Programme in Applied Science
                                                                                           Culinary Arts Studies

3.2  outline characteristics and functions of                       -   Rum Babas
     ingredients
3.3 discuss the need for accuracy in measuring              Content
     ingredients.
3.4 distinguish between batters and doughs.                 •       Characteristics of yeast
3.5 describe advantages and disadvantages of                •       The functions and use of ingredients for yeast
     mixing and rolling dough by machine or hand                    products
3.6 discuss the methods and techniques of baking
     and decorating.
3.7 relate the necessity and purpose of using               5.0     Puddings
     formulas
3.8 prepare, present and serve a variety of pastry          Objectives
     items using short, sweet and choux pastry.
     - Short Crust Pastry                                   Upon completion of the topic the student will be able
     - Sweet Pastry                                         to:
     - Blitz Puff Pastry
     - Choux                                                5.1     discuss the types, preparation and procedures,
     - Flans                                                        using fruits and nuts.
     - Tarts                                                5.2     outline the methods of steaming and time
3.9 discuss and apply the techniques of mixing,                     required.
     preparation baking, testing, temperature and           5.3     discuss the types, purpose and use of various
     time control.                                                  starches and sweetening agents.
3.10 identify the faults, causes and corrections in         5.4     emphasize techniques of garnishing and
     pastry making.                                                 methods of serving.
3.11 prepare and serve a number of batters, cakes           5.5     prepare and serve a variety of puddings.
     and cookies.                                                   - Steamed
                                                                    - Starch thickened
Content                                                             - Self thickened

•     Principles of pastry making                           Content
•     The measuring of ingredients
                                                            •       Characteristics of pudding
                                                            •       Methods of cooking puddings
4.0   Yeast Products                                        •       Methods of garnishing and serving a variety of
                                                                    puddings
Objectives

Upon completion of the topic the student will be able       6.0     Cream Pie Fillings and Pasty Cream
to:
                                                            Objectives
4.1   describe the techniques related to yeast
      activity, preparation and proofing of dough.          Upon completion of the topic the student will be able
4.2   select and prepare pans for baking.                   to:
4.3   identify the functions and use of ingredients.
4.4   outline the principles of mixing, proofing and        6.1     discuss and record the types and methods of
      baking                                                        preparing various fillings.
4.5   prepare a variety of breads and rolls                 6.2     describe the portioning and techniques of
      - white bread                                                 filling pie shells.
      - whole wheat bread                                   6.3     prepare a variety of pies and desserts using
      - crisp rolls                                                 cream pie filling and pastry cream.
      - soft rolls
      - local bread                                         Content
4.6   prepare and serve a variety of yeast products.
      - Doughnuts                                           •       The preparation of pie fillings and pastry
      - Savarins                                                    creams

                                                        8
Caribbean Tourism Learning System (CTLS)                          Associate Degree Programme in Applied Science
                                                                                           Culinary Arts Studies

•     Methods of portioning                                         - kinds of filling and topping
•     Techniques of filling pie shells                      8.4     prepare a variety of sponge cakes including:
                                                                    - Sponge sandwich
                                                                    - Swiss Roll
7.0   Simple Desserts                                               - Chocolate Log
                                                                    - Butter Sponge
Objectives                                                          - Sponge Drops and fingers
                                                                    - Victoria Sponge Sandwich
Upon completion of the topic the student will be able
to:                                                         Content

7.1   describe methods of preparation for the named         •       The characteristics of ingredients using sponge
      dessert.                                                      cakes
7.2   identify the fresh fruit in season.                   •       Additives used to produce a variety of sponges
7.3   describe the methods and techniques of                •       Techniques of mixing sponges
      preparing fruit including:                            •       Types of fillings used in sponges
      - Slicing
      - Peeling
      - Skinning                                            9.0     Frostings
      - Dicing
      - Pureeing                                            Objectives
7.4   prepare, present and serve a variety of simple
      desserts.                                             Upon completion of the topic the student will be able
      - Jellies                                             to:
      - Egg Custard
      - Ice cream desserts                                  9.1     discuss the reasons and techniques of sifting.
      - Trifle                                              9.2     discuss and record the effect of heat on various
      - Fruit and other sweets                                      ingredients.
                                                            9.3     describe the types and purposes of various
Content                                                             liquids used in frostings.
                                                            9.4     describe methods and techniques for mixing
•     Preparation techniques for fresh fruit                        and applying frosting and fillings.
•     Preparation techniques for jellies                    9.5     prepare and apply
•     Preparation techniques For egg custards                       - Fondants
      desserts                                                      - Butter Icing
•     Preparation techniques for trifle                             - Decorative icings
•     Preparation techniques for ice cream desserts
                                                            Content
8.0   Sponge Cakes                                          •       Characteristics of frostings
                                                            •       Techniques for mixing and applying frostings
Objectives                                                          and fillings

Upon completion of the topic the student will be able
to:                                                         Instruction Methods

8.1   discuss the importance of types and                   Lecture
      characteristics of ingredients.                       Demonstration
8.2   describe the kinds of additives used to produce       Practical
      various sponges.
8.3   outline the techniques for mixing and special
      methods for obtaining maximum yield
      including:
      - oven loading techniques

                                                        9
Caribbean Tourism Learning System (CTLS)                       Associate Degree Programme in Applied Science
                                                                                        Culinary Arts Studies

Assessment and Evaluation                                  Resources

The continuous assessment for this course takes the        Patisserie, 2nd Edition. L J Hannemann; published by
following form:                                            Butterworth Heinemann.
     • Two (2) theory papers which account for
        40% of the final mark                              New Professional Chef, 7th Edition, Editor L G
     • Four (4) practical assessments which                Conway; published by Culinary Institute of America
        account for 60% of the final mark                  (Van Nostrand Reinhold).

                                                           Text
Recommended Text
                                                           Handouts
The Professional Pastry Chef, Bo Friberg

Professional Patisserie 2013, Chris Barker, Mick           Attendance
Burke & Neil Rippington; published by Hodder
                                                           Students are encouraged to attend all class sessions as
Education
                                                           all information presented may not be covered in the
                                                           required text. Participation of students is an integral
On Baking, 3rd Edition 2012; Sarah R Labensky,             component of the learning process.
Priscilla A Martel & Eddy Van Damme; published by
Prentice Hall

                                                      10
Caribbean Tourism Learning System (CTLS)                            Associate Degree Programme in Applied Science
                                                                                             Culinary Arts Studies

3        SANITATION, SAFETY                                   Topics
         AND HYGIENE                                          1.0     How Food Handling Practices Cause
                                                                      Foodbourne Illness
Prerequisite: None      Credits: 3
                                                              Objectives

Overview                                                      Upon completion of the topic the student will be able
                                                              to:
This course will provide students with information on
basic microbiology, safety, personal hygiene, general         1.1     explain the concept/idea of food safety to other
handling of food. Local legislation for the food                      food handlers/employees/customers
service industry will be examined. The course will            1.2     discuss the types of hazards involved in food
provide students with the opportunity to obtain                       preparation
international certification in this area.                     1.3     identify the challenges to food safety in their
                                                                      particular kind of food business operation
                                                              1.4     identify the factors that influence the growth
General Objectives                                                    of micro-organisms
                                                              1.5     illustrate by simulation/role-play, selected
This course is designed to:                                           conditions that are associated with hazards in
                                                                      handling food.
1     present the rules of personal hygiene and the           1.6     explain what is meant by the “temperature
      importance of adhering to safety rules and                      danger zone” in food safety
      regulations.                                            1.7     identify The kinds of food borne illness that
2     introduce the causes and prevention of food                     may result from unsafe food handling
      poisoning and to introduce the requirements of
      safety in the workplace.                                Content
3     introduce local legislation relating to the food
      service industry                                        •       The concept of food safety in the business
                                                                      environment
                                                              •       The definition of “micro-organism”
Learning Outcomes                                             •       Factors that influence the growth of micro-
                                                                      organisms
Upon successful completion of this course, the                •       The definition of food borne illness
learner will:

1     discuss how contamination of food can occur             2.0     How Personal Hygiene Affects Food Safety
      in a food service establishment.
2     describe the effect and consequences of food            Objectives
      borne illness.
3     display sound practices to prevent the                  Upon completion of the topic the student will be able
      possibility of food poisoning.                          to:
4     identify measures/procedures that will reduce
      or eliminate accidents in food preparation and          2.1     identify the kinds of organisms found on the
      service areas.                                                  human body, that may cause food
                                                                      contamination
                                                              2.2     illustrate the link between personal hygiene
                                                                      and food safety
                                                              2.3     demonstrate the principles of personal hygiene
                                                                      appropriate to safe food handling
                                                              2.4     explain why persons with the following
                                                                      conditions should not be involved in food
                                                                      preparation: fever, diarrhea, upset stomach,

                                                         11
Caribbean Tourism Learning System (CTLS)                            Associate Degree Programme in Applied Science
                                                                                             Culinary Arts Studies

      nausea, vomiting, sore throat, sinus infection,         4.0     Safe Food Storage Practices
      coughing, sneezing, dizziness
2.5   identify conditions and illnesses that must be          Objectives
      reported to the employer or other authorities if
      the individual is a food handler                        Upon completion of the topic the student will be able
                                                              to:
Content
                                                              4.1     explain the meaning of storage in the context
•     Principles of personal hygiene                                  of food handling establishments and their
•     The linkages between personal hygiene and                       supplier.
      food safety                                             4.2     illustrate by example the types of food storage
•     Characteristics of food contamination                           and their distinguishing characteristics
                                                              4.3     identify and maintain safe-zone temperatures
                                                                      for raw and cooked foods
3.0   Sanitation Practices Relating to Purchasing             4.4     store chemicals safely in relation to food
      and Receiving                                                   components and food products
                                                              4.5     store food handling equipment and utensils
Objectives                                                            safely
                                                              4.6     identify and discuss low cost, efficient storage
Upon completion of the topic the student will be able                 strategies that are suited to the business
to:                                                                   operation

3.1   explain the characteristics of safe sources in          Content
      the context of food safety
3.2   identify safe sources of foods and food                 •       Types of food storage facilities
      products                                                •       Definition of “safe-zone”
3.3   adjust receiving schedules in keeping with              •       Sanitation of food handling equipment and
      food safety time:temperature requirements                       utensils
3.4   identify characteristics of wholesome foods             •       Cost effective storage
      and food products, by category: fruit &
      vegetables, canned foods, meats and poultry,
      eggs, fish, dairy products, dry goods                   5.0     Safe Freezing, Thawing and Reheating
3.5   explain the safety implications of “critical
      dates” labelling, specifically the following:           Objectives
      “expiry”, “use by”, “best by”, “manufactured
      on”, in keeping with national standards                 Upon completion of the topic the student will be able
3.6   identify what changes they need to make to              to:
      existing practices in order to meet food safety
      requirements                                            5.1     distinguish between cooking and reheating
3.7   participate constructively with employees and           5.2     practice safe reheating
      health personnel in food inspection activities          5.3     practice safe methods of thawing
                                                              5.4     practice safe freezing
Content                                                       5.5     apply time-temperature principles in practical
                                                                      situations
•     Safe sources of food and food products
•     Local food safety standards                             Content

                                                              •       Definition of cooking and reheating
                                                              •       Safe methods of reheating
                                                              •       Safe methods of thawing
                                                              •       Safe methods of freezing

                                                         12
Caribbean Tourism Learning System (CTLS)                            Associate Degree Programme in Applied Science
                                                                                             Culinary Arts Studies

6.0   Cleaning and Sanitizing Practices to                    •       Vector control methods
      Promote Food Safety

Objectives                                                    8.0     Legislation (Local and International)

Upon completion of the topic the student will be able         Objectives
to:
                                                              Upon completion of the topic the student will be able
6.1   differentiate between cleaning and sanitizing           to:
6.2   explain what is meant by a food contact
      surface                                                 8.1     differentiate between the Act and the
6.3   identify the types of cleaning agents and                       Regulation.
      sanitizers that may be used safely in a food            8.2     list the relevant regulations and dates they
      handling operation                                              were enacted.
6.4   identify, plan, implement and monitor a basic           8.3     outline the requirements for the registration
      cleaning schedule which ensures that areas,                     and licensing of food premises and vehicles.
      utensils and equipment are cleaned and                  8.4     identify the legal requirements for the
      sanitized                                                       satisfactory layout of food establishment.
6.5   clean and sanitize based on the “3 sink                 8.5     identify the penalties for the contravention of
      principle”, using either a 3-compartment sink                   the regulations.
      or a safe alternative                                   8.6     outline the functions of Environmental Health
6.6   use cleaning agents and sanitizers safely in the                Officers as described in the regulations.
      food handling operation
6.7   store cleaning and sanitizing chemicals safely          Content
6.8   store cleaned and sanitized items safely
                                                              •       Environmental health regulations
Content                                                       •       The functions of Environmental Health
                                                                      Officers
•     Definition of cleaning
•     Definition of sanitizing
•     Cleaning agents and sanitizers                          9.0     Principles of HACCP
•     Cleaning methods
•     Sanitizing methods                                      Objectives
•     Methods of storing chemicals safely
                                                              Upon completion of the topic the student will be able
                                                              to:
7.0   Vector Control
                                                              9.1     define HACCP
Objectives                                                    9.2     describe the preparation processes that are
                                                                      involved in selected foods
Upon completion of the topic the student will be able         9.3     create a basic flow diagram/description of
to:                                                                   selected preparation and serving processes
                                                              9.4     demonstrate safe ways of tasting, touching and
7.1   describe the diseases that the vectors spread.                  smelling foods
7.2   explain the indicators that show the presence           9.5     identify the types of hazards that may occur in
      of the vectors.                                                 selected preparation and serving processes for
7.3   identify vector control measures.                               a cooked food and a food that is served
7.4   explain and demonstrate the safe use of                         uncooked
      chemicals in vector control.                            9.6     identify the stages at which these hazards may
                                                                      occur in the processes of preparation and
Content                                                               serving
                                                              9.7     distinguish between a “control point” and a
•     Definition of vector                                            “critical control point”
•     Methods of identification of vector presence

                                                         13
Caribbean Tourism Learning System (CTLS)                         Associate Degree Programme in Applied Science
                                                                                          Culinary Arts Studies

9.8  identify the critical control points in a               11.0 Refuse/Waste Disposal
     “preparation flow” for a specific finished
     product typically prepared in the food                  Objectives
     establishment
9.9 outline preparation and serving practices to             Upon completion of the topic the student will be able
     selected basic Health Services Regulations.             to:
9.10 discuss the importance of the introduction to
     the principles of HACCP on the traditional              11.1 define the terms “refuse”, “rubbish”,
     methods of food purchasing, storage and                      “garbage” and “waste”
     preparation                                             11.2 identify the different types of refuse
9.11 describe the role of the local National                 11.3 explain the characteristics/properties of refuse
     Standards Institute and the Ministry of Health          11.4 discuss the storage of refuse before collection
     in implementing the guidelines articulated in           11.5 identify final disposal sites
     HACCP                                                   11.6 discuss suitable methods of solid and liquid
                                                                  waste disposal and state their advantages
Content                                                      11.7 identify potential hazards of improper waste
                                                                  disposal
•      Definition of HACCP
•      Definition of control point                           Content
•      Definition of critical control point
•      Relationship of HACCP to health regulation            •     Characteristics and types of refuse
•      HACCP vs traditional approach to food                 •     Storage of refuse
       preparation and service.                              •     Refuse disposal methods

10.0 Food Preservation                                       12.0 Safety Issues

Objectives                                                   Objectives

Upon completion of the topic the student will be able        Upon completion of the topic the student will be able
to:                                                          to:

10.1 define “food preservation”                              12.1 define the local legislation dealing with safety
10.2 state three principles of food preservation                  at work
10.3 define the term “additive”                              12.2 describe the types of accidents that may occur
10.4 describe at least four reasons for preserving                and indicate the causes
     food                                                    12.3 discuss preventative measures
10.5 discuss at least five methods of food                   12.4 establish an accident prevention code
     preservation
10.6 define the terms “pasteurization” and “UHT”             Content

Content                                                      •     Local/regional legislation relating to safety at
                                                                   work
•      Principles of food preservation                       •     Types of accidents that may occur in the work
•      Reasons for preserving food                                 place
•      Methods of food preservation                          •     Development of an accident code policy

                                                        14
Caribbean Tourism Learning System (CTLS)                          Associate Degree Programme in Applied Science
                                                                                           Culinary Arts Studies

13.0 Fires                                                    Assessment and Evaluation

Objectives                                                    •   Sanitation and Safety
                                                                  - one group project – 10%
Upon completion of the topic the student will be able             - a mid-term test - 15%
to:                                                           •   First-Aid
                                                                  - three practical assessments - 15%
13.1 discuss local fire regulations.                          •   Final theory exam (combines the sanitation and
13.2 state the types of fire extinguishers that should            safety and first aid components) - 60%
     be used for specific fires.
13.3 demonstrate the correct use of fire
     extinguishers.                                           Recommended Text
13.4 explain procedures to be followed in case of
     fire.                                                    Applied Food Service Sanitation, National Restaurant
13.5 recognize the importance of memorizing the               Association, Wiley, John & Sons.
     emergency fire station number
                                                              Hygiene for Management. London: Highfield
Content                                                       Publications, 1998. Springer, Richard A.

•     Types of fires.                                         Food Poisoning and Food Hygiene. London:
•     Causes and prevention.                                  Arnold, 1998. Hobbs, Betty C. and Roberts, Diane
•     Procedure in the handling of fires
                                                              Food Hygiene, Health and Safety. London:
                                                              Longman, 1998. Stretch, A and Southgate, H.
14.0 Basic First Aid Techniques (Red Cross)
                                                              The Essential Guide to food Hygiene and Safety.
Objective                                                     Surrey: Eaton Publications, 1997. Aston, Graham
                                                              and Tiffney, John.
Upon completion of the topic the student will be able
to:                                                           Food Safety: A Guide to What You Really Need to
                                                              Know, J M Hemminger; published in 2000 by
14.1 describe simple first aid for minor burns, cuts          Wiley-Blackwell
     electric shock and drowning casualties, etc.
                                                              Principles of Food Sanitation (Food Science Text
Content                                                       Series), 5th Edition 2006, N Marriott & R B
                                                              Gravanni, published by Springer
•     Treatment of burns, cuts and electric shocks
•     Resuscitation techniques                                HACCP and Sanitation in Restaurants and Food
                                                              Service Operations, 2005L Arduser & D R Brown;
                                                              Atlantic Pub. Group Inc.
Instruction Format

Lecture                                                       Attendance
Discussion
Demonstration                                                 Students are encouraged to attend all class sessions as
Guest Lecturer                                                all information presented may not be covered in the
Field trips                                                   required text. Participation of students is an integral
                                                              component of the learning process.

                                                         15
Caribbean Tourism Learning System (CTLS)                            Associate Degree Programme in Applied Science
                                                                                             Culinary Arts Studies

4        KITCHEN                                              Topics
         ORGANIZATION                                         1.0     Planning, Design and Layout

Prerequisite: None       Credits: 3                           Objective

                                                              Upon completion of the topic the student will be able
Overview                                                      to:

This course will provide the student with knowledge           1.1     describe the basic factors in kitchen design and
and skills used in designing the layout of a                          layout
commercial kitchen. Emphasis will be placed on the
planning and the selection of equipment.                      Content

                                                              •       Identification, assessment: equipment
General Objectives                                                    requirements
                                                              •       Sources of supply
This course is designed to:                                   •       Application of ergonomic principles
                                                              •       Budgets available
1     develop in the student an awareness of all              •       Costing factors: long, short term, to life costs
      aspects of planning and design in the                   •       Equipment Functions and adaptations
      development of a new-refurbishment of a food            •       Work-study
      service area, i.e. restaurant.
2     provide an opportunity for the student to
      investigate the effects of cost and associated          2.0     Budgeting Issues
      problems, in designing and maintaining food
      and beverage areas.                                     Objective
3     enable the student to gain an understanding of
      the choices available in current industrial             Upon completion of the topic the student will be able
      practices, associated with designing and                to:
      maintaining food and beverage areas.
4     provide varied opportunities for the                    2.1     evaluate various budgets in relation to
      development of common skills through team                       preparation, significance and control.
      work, research and meeting targets.
5     apply and evaluate energy management                    Content
      principles with particular reference to finance.
                                                              •       Forecasting equipment requirements
                                                              •       Equipment purchase, lease, hire
Learning Outcomes                                             •       Inventories
                                                              •       Maintenance agreements
Upon successful selection completion of this course,
                                                              •       Capital budgets, capital investments:
the learner will:
                                                                      - Plant and light equipment
                                                                      - Depreciation
1     organize a kitchen using specific layout
                                                                      - Renewal and Repairs
      techniques.
2     plan and design the layout of a kitchen.                •       Operational Budgets:
3     discuss the importance of equipment and                         - Costs, Sales
      facility maintenance.                                           - Labour
4     evaluate the effects of a kitchen on the overall                - Overheads
      Food and Beverage operation.
5     discuss the criteria for equipment selection.

                                                         16
Caribbean Tourism Learning System (CTLS)                          Associate Degree Programme in Applied Science
                                                                                           Culinary Arts Studies

3.0   Legislation                                             Content

Objective                                                     •     Cleaning programmes
                                                              •     Staff induction
Upon completion of the topic the student will be able         •     Equipment plan and equipment maintenance
to:                                                                 and cleaning
                                                              •     Retrieval, evaluation,
3.1   apply up-to-date relevant legislation to the            •     Reporting procedures
      design and maintenance of food operation                •     Control procedures
      premises.

Content                                                       Instruction Format
•     Contracts                                               Lecture
•     Hygiene Regulations                                     Field trip
•     Health and Safety Regulations                           Discussion
•     Food Safety Act                                         Multi-media presentations
•     Check Lists
•     Fire Safety Act
                                                              Assessment and Evaluation

4.0   Principles of Design and Maintenance                    The assessment for this course takes the form of:
                                                                  • Two (2) quizzes - 20%
Objective                                                         • One group project - 20%
                                                                  • A theory exam - 60%
Upon completion of the topic the student will be able
to:
                                                              Recommended Text
4.1   apply the principles of design and maintenance
      of food operations premises to variety of               Food Service Facilities Planning, Edward a Kazarian
      difference situations and evaluate the short and
      long term implications.                                 Theory of Catering, 9th Edition, Kinton Ceserani and
                                                              Foskett; published by Hodder and Stoughton.
Content

•     Energy usage                                            Resources
•     Efficient use of services
•     Ventilation                                             Food Service Facilities Planning, E a Kazarian;
•     Wastage and disposal                                    published by Van Nostrand Reinhold.

5.0   Cleaning Programmes                                     Attendance

Objective                                                     Students are encouraged to attend all class sessions as
                                                              all information presented may not be covered in the
Upon completion of the topic the student will be able         required text. Participation of students is an integral
to:                                                           component of the learning process.

5.1   assess, evaluate and control various cleaning
      programmes.

                                                         17
Caribbean Tourism Learning System (CTLS)                            Associate Degree Programme in Applied Science
                                                                                             Culinary Arts Studies

5        FOOD PREPARATION 2                                   1.3     define The term butter sauces and list the
                                                                      derivatives
                                                              1.4     explain the term “chaudfroid” and describe
Prerequisite: Food Preparation 1       Credits: 4                     method of preparation.

                                                              Content
Overview
                                                              •       The glazing of sauces
This course is designed to provide the student with a
                                                              •       Butter sauce and derivatives
continuation and expansion of knowledge in practical
food preparation and to equip the student with a              •       The preparation of chaudfroid
broader knowledge of food preparation including
carving, buffet preparation, creation of showpieces
including a basic fruit and vegetable carving.                2.0     Appetizers

                                                              Objectives
General Objectives
                                                              Upon completion of the topic the student will be able
This course is designed to:                                   to:

1     upgrade the skills developed in Food                    2.1     list the categories of appetizers
      Preparation 1                                           2.2     define, prepare and serve a selection of pate
2     expose the student to basic butchery                    2.3     explain the terms “canapés” and “savouries”
      techniques                                              2.4     prepare a variety of canapés and cocktail
3     develop competence in the operation of the                      savouries
      garde manger to identified operational
      standards                                               Content
4     develop an awareness of safe working
      environment and monitoring of safe practices            •       Preparation of pâté
                                                              •       Canapés and savouries

Learning Outcomes
                                                              3.0     Soups
Upon successful completion of this course, the
                                                              Objectives
learner will:
                                                              Upon completion of the topic the student will be able
1     develop skills in the production of a variety of
                                                              to:
      hot and cold products.
2     demonstrate the cutting and processing of
                                                              3.1     discuss a variety of specialty soups
      meats.
                                                              3.2     prepare a variety of local and international
3     prepare items appropriate for buffet
                                                                      soups
      presentation.
                                                              Content
Topics
                                                              •       Specialty soups (local and international)
1.0   Sauces

Objectives

Upon completion of the topic the student will be able
to:

1.1   define the term glazing
1.2   demonstrate the art of glazing

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Caribbean Tourism Learning System (CTLS)                           Associate Degree Programme in Applied Science
                                                                                            Culinary Arts Studies

4.0   Fish and Shellfish                                     Content

Objectives                                                   •       The preparation of aspics and jellies
                                                             •       How to use aspics and jellies
Upon completion of the topic the student will be able
to:
                                                             7.0     Game
4.1   explain the terms “deep fried”, “steamed” and
      “stewed” as it relates to fish and shellfish.          Objectives
4.2   identify and describe popular method of
      cooking local and imported fish and seafood.           Upon completion of the topic the student will be able
                                                             to:
Content
                                                             7.1     explain the term “game”.
•     The methods of preparing local and imported            7.2     outline the use of game on local, regional and
      fish and seafood                                               international menus
                                                             7.3     prepare a variety of dishes using game

5.0   Meat and Poultry                                       Content

Objectives                                                   •       Techniques of preparing and cooking game

Upon completion of the topic the student will be able
to:                                                          8.0     Carving

5.1   define basic meat-, fish- and poultry-cutting          Objectives
      terms and demonstrate a variety of cuts
5.2   explain the terms roasted, pêole, barbecued            Upon completion of the topic the student will be able
      and baked as it relates to meat and poultry.           to:
5.3   prepare a variety of meat and poultry dishes
      using the roasted, pêole, barbecued and baked          8.1     explain the term carving
      methods of cookery.                                    8.2     demonstrate how to carve a variety of meats

Content                                                      Content

•     Definition of meat, fish and poultry cuts              •       Techniques of carving
•     Meat, fish and poultry processing
•     Methods of preparing and cooking meat and
      poultry (pêole, barbecued, baked)                      9.0     Flambé

                                                             Objectives
6.0   Jellies and Aspics
                                                             Upon completion of the topic the student will be able
Objectives                                                   to:

Upon completion of the topic the student will be able        9.1     define the term “flambé”
to:                                                          9.2     identify cuts of meat, poultry and seafood
                                                                     suitable for flambé
6.1   describe the methods of preparing traditional          9.3     demonstrate the “flambé” technique
      and convenient aspics and jellies
6.2   demonstrate the use of aspics and jellies              Content

                                                             •       Flambé as a method of cookery

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Caribbean Tourism Learning System (CTLS)                         Associate Degree Programme in Applied Science
                                                                                          Culinary Arts Studies

10.0 Buffet                                                  Instruction Format

Objectives                                                   Lecture
                                                             Demonstration
Upon completion of the topic the student will be able        Practical Food Preparation
to:                                                          Multi-media presentations

10.1 explain the important factors of hot and cold
     buffet presentations.                                   Assessment and Evaluation
10.2 demonstrate a number of hot and cold buffet
     dishes                                                  The continuous assessment for this course takes the
10.3 demonstrate buffet presentation techniques              following form:
                                                                  • Two (2) theory papers which account for
Content                                                              40% of the final mark
                                                                  • Four (4) practical assessments which
•     Definition of a buffet                                         account for 60% of the final mark
•     Buffet presentation techniques
•     Preparing the buffet menu
                                                             Recommended Text and Resources

11.0 Desserts                                                Practical Professional Cookery, 3rd Edition, H L
                                                             Crackwell and R J Kaufmann; published by Thomson
Objectives                                                   Learning.

Upon completion of the topic the student will be able        New Professional Chef, 7th Edition, Editor L G
to:                                                          Conway; published by Culinary Institute of America
                                                             (Van Nostrand Reinhold).
11.1 explain the terms “soufflé”, “parfait”,
     “bombes” and “sorbets”.                                 Fundamentals of Menu Planning, 2nd Edition;
11.2 prepare and serve a variety of the above                McVety, Ware and Levesque.
     desserts.
                                                             Fundamentals of Menu Planning, 2nd Edition;
Content                                                      McVety, Ware and Levesque.

•     Techniques of preparing soufflés, parfaits,
      bombes and sorbets                                     Attendance

                                                             Students are encouraged to attend all class sessions as
12.0 Show Pieces                                             all information presented may not be covered in the
                                                             required text. Participation of students is an integral
Objectives                                                   component of the learning process.

Upon completion of the topic the student will be able
to:

12.1 demonstrate a number of fruit and vegetable
     carvings

Content

•     Principles of carving fruits and vegetables

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