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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 PROJECTCARIBBEAN 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 institutionsTABLE 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 PlanningCaribbean 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
iCaribbean 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.
iiCaribbean 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
iiiCaribbean 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
ivCaribbean 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
vCaribbean 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.
viCaribbean 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
1Caribbean 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
2Caribbean 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
3Caribbean 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:
4Caribbean 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
5Caribbean 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).
6Caribbean 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.
7Caribbean 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
8Caribbean 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
9Caribbean 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
10Caribbean 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,
11Caribbean 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
12Caribbean 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
13Caribbean 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
14Caribbean 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.
15Caribbean 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.
16Caribbean 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.
17Caribbean 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
18Caribbean 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
19Caribbean 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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