SPECISS PROFESSIONAL COOKERY AND BAKING CERTIFICATE

·         Do you want to acquire practical cooking and baking skills?

·         Are you aspiring to pursue a career in the hospitality and catering industry?

Then, the Certificate in Professional Cookery and Baking qualification offered by Speciss College and Food Gala is what you need!

Outline

This qualification is aimed at people wishing to gain skills needed in the hospitality and catering industry.  Students will gain  knowledge and develop skills in food preparation and baking through theory and practical sessions, to prepare them to work as front line workers in a kitchen environment.

 

The qualification  will enhance the ICM hospitality qualification by providing the practical skills that are much needed in the hospitality and catering industry.

 

Certification

Successful candidates will be awarded the Speciss College/Food Gala  Certificate in Professional Cookery and Baking

 

Entry Requirements

There are no formal entry requirements, but students must be able to read and write in English.

 

The Syllabus

1.       Health and Safety

1.1.    Personal Hygiene

1.2.    Environmental Hygiene

1.3.    Food Hygiene

2.       Kitchen Equipment

2.1.    small Kitchen equipment

2.2.    Large Kitchen equipment

3.       Kitchen Organogram and sectional functions

3.1 Kitchen design

3.2 Kitchen workflow

4.       Commodities           

4.1.    Beef                                                                                                    

4.2.    chicken

4.3.    Fish

4.4.    Pork

4.5.    Vegetables

4.6.    Fruits

4.7.    Convenient Foods

4.8.    Condiments, Oils and Fats

4.9.    Herbs and Spices

4.10.                     Dry goods

4.11.                     Perishables

5.       Baking and baked products, pastries, desserts, yeasted goods.

6.       Methods of cooking

6.1.    Braising and techniques associated with braising beef, rice, vegetables

6.2.    Pan frying and techniques associated with pan frying breast of chicken, fillet of fish, pan cakes, prime beef cuts, egg dishes, and bacon

6.3.    Stewing and techniques associated stewing chicken, beef, vegetables, fruits, pork

6.4.