H231: Restaurant & Culinary Operations II
Module Synopsis
These modules incorporate both restaurant and culinary practical skills where students will have the
opportunity to work in a professional kitchen and restaurant environment. Students will learn the
various foundation skills such as western culinary, pastry and baking, food safety and hygiene, food &
beverage service in a restaurant setting, wine knowledge, menu design and teamwork. Topics such
as basic egg preparations, stocks, soups and sauces will be taught. This module will be conducted in
one semester so that all students will have the opportunity to be exposed to both areas. Upon
completion of the modules, students will accumulate a total of 210 practical training hours.
Module Objectives
At the end of this module, students will be able to:
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Organize and set up a safe and hygienic work station.
Prepare basic egg preparation
Demonstrate skills in basic vegetable cutting
Demonstrate skills in preparing basic baked goods, pastries and desserts
Prepare basic stocks, soup and sauces
Prepare basic cold food, salads and appetizers
Prepare basic accompaniments and side dishes using appropriate techniques.
Demonstrate correct fabrication techniques for meat, poultry and seafood items
Prepare simple meat, poultry, fish and seafood dishes
Demonstrate good food presentation skills
Prepare a Chinese style banquet
Prepare simple sausages, and other cured and smoked food
The following are the content-related abilities strengthened by the curricular process of the module:
1.
A. Introduction to Culinary Skills
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Describe the kitchen brigade and briefing.
Identify the key responsibility of each work section.
Explain hygiene policies and elaborate the importance of a hygienic workplace.
Demonstrate the correct safety work procedures to adopt.
B. Basic Egg Preparation
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Describe the composition of eggs and the major difference among grades
Stores eggs properly
Prepare the following egg items: hard-medium-, and soft cooked eggs; poached eggs; fried
eggs, scrambled eggs, omelets.
Prepare French toasts and identify the common variations possible by changing the basic
ingredients
Identify the three most common types of breakfast meats and prepare them
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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C. Basic Vegetables Cut
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Differentiate different basic knife skills.
Identify the various basic cuts of vegetables.
Peel and cut vegetables such as Julienne, paysanne, etc.
Chop and turn vegetables.
Identify vegetables used as mirepoix and bouquet garni.
A. Basic Stock Preparation
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Describe the different types of stocks in terms of ingredients used, methods of preparation,
usage, and quality indications.
Prepare White Stock
Prepare Brown Stock
Prepare Vegetable Stock
Explain the causes and effects of common mistakes in stock making and the remedies and
know how to prevent and/or resolve these problems.
Describe the procedure for preparing stocks
B. Basic Roux Preparation
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Differentiate and prepare three types of Roux (white, blond, brown).
Procedure for incorporating Roux
Understanding the different thickening agent
C. Basic Sauces
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Differentiate and prepare the basic Sauces.
Identify different types of variation sauces
Reinstate the workstation such as following proper hygiene and sanitation guidelines.
A. Basic Soup Preparation
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Describe the different types of soups in terms of- ingredients used, methods applied and its
quality characteristics.
Identify the steps and guidelines for preparing (one) thick soup and (one) clear soup.
Prepare soup and serve with garnish
Explain the principles of boiling method for preparing clear, consommé and thick soups
Explain the causes and effects of common faults in clear, consommé and thick soups.
Suggest the remedies that can be taken to rectify faults in soups.
Describe the thickening agents used in the making of thick soups (including bisques &
chowders)
B. Basic Baking & Pastry
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Define method used for different pastries
Identify the right equipment and essential utensil
Understand the importance of scales and thermometer
Understand the ingredients for making of pastry and desserts
Prepare basic bread dough
Explain the cooking process of choux pastry and short crust pastry
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
Page 2 of 8
4.
A. Basic Salad
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Identify the different types of salad and their preparation methods.
Differentiate vegetables in terms of quality, and usage.
Identify the different ingredients found in the following types of salads.
Compound
Green salad
Prepare the salads.
Reinstate the workstation such as following proper hygiene and sanitation guidelines.
B. Dressings
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Prepare the different types of dressings in terms of ingredients used, methods applied, usage,
and quality characteristics.
Prepare Dressings.
Reinstate the workstation such as following proper hygiene and sanitation guidelines.
C. Appetizers
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Identify different types of hot & cold appetizers, different types of hors d’ oeuvres, canapés,
relishes, dips and spreads.
State the guidelines for preparing them and the cause and effects of common faults in
preparation of hors d’ oeuvres, canapés and how to rectify them.
Reinstate the workstation such as following proper hygiene and sanitation guidelines.
A. Basic Starch Preparation
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Identify the characteristics, uses, cooking methods and nutritional values of starches including
rice and potatoes.
Apply correct techniques to prepare different types of starches.
Demonstrate good understanding in how heat is transferred to food through conduction,
convection, and radiation.
Describe how food is affected by heat.
Use different methods of cooking starches.
B. Basic Pasta/Farinaceous Preparation
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Identify different types of pasta and their characteristics.
Explain the guidelines for checking quality of pasta.
Identify the different types of pasta dough and its ingredients.
Prepare pasta from scratch (demo only)
Cook and serve pasta with appropriate sauce and presentation.
Reinstate the workstation such as following proper hygiene and sanitation guidelines
Soft launch of a la Carte Menu
 Identify the different types of preparation methods that can be used in preparing food items.
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
Page 3 of 8
 Identify the different types of fats/oils used for cooking meat, fish, and poultry, vegetables and
starch items.
 Describe the characteristics of cooked meat, seafood, and poultry, vegetables and starch
items, in terms of composition, structure, cuts, usage and quality.
 Demonstrate good understanding in how heat is transferred to foods through conduction,
convection, and radiation.
 Describe how food is affected by heat.
 Explain the principles of the appropriate methods in cooking.
 Differentiate the different types of cooking methods.
 Cook food items using the various cooking methods.
 Portion cooked/raw food items for serving.
 Prepare correctly appropriate dressings/sauces for selected food items
 Handle cooked and raw food items with due diligence and in accordance with safe food
handling guidelines
 Identify the different types of tools used in the preparation, cooking and serving of foods.
 Explain the nutritional values of food items.
 Demonstrate good food hygiene practices during kitchen operations.
 Reinstate the workstation such as following proper hygiene and sanitation guidelines.
7.
Understanding Vegetables
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Understanding Meats and Basic Meat Fabrication
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Describe the factors that influence texture, flavour, colour, and nutritional changes
when cooking vegetables
Cook vegetables to their proper doneness
Judge quality in cooked vegetables based on colour, appearance, texture, flavour,
seasonings and appropriateness of combination with sauces or other vegetables
Perform pre-preparation tasks for fresh vegetables
Determine the quality of frozen, canned, and dried vegetables
Prepare vegetables using the batch cooking method and the blanch-and-chill method
Store fresh and processed vegetables
Describe the composition and structure of meat, and explain how they relate to meat selection
and cooking methods.
Explain the use of the federal meat inspection and grading system in selecting and
purchasing meats.
Explain the aging of meat, and identify the two primary aging methods.
Identify the primal cuts of beef, lamb, veal, and pork, and list the major fabricated cuts
obtained from each of them.
Select appropriate cooking methods for the most important meat cuts, based on the meat’s
tenderness and other characteristics.
Determine the doneness in cooked meat.
Store fresh meat and frozen meat to gain the maximum shelf life.
Understanding fish and shellfish
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Explain how the cooking qualities of fish are affected by its lack of connective tissue.
Determine the doneness in cooked fish.
Demonstrate the appropriate cooking methods for fat and lean fish.
List seven basic market forms of fish.
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
Page 4 of 8
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Understanding Poultry
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Dress and fillet round fish and flatfish.
Identify the characteristics of fresh fish, and contrast them with characteristics of not-so-fresh
fish.
Store fish and fish products.
Understand the popular varieties of shellfish, and discuss their characteristics.
Outline safe handling and cooking procedures.
List the different classifications of poultry.
Define the terms used in classification of poultry: kind, class and style.
Explain the difference between white meat and dark meat.
Describe the types of fabrication methods in preparing poultry for cooking.
Identify the cooking methods for the different classifications of poultry.
Determine purchasing criteria for poultry items.
Determine storage requirements for poultry items.
Food Presentation and Garnish
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Explain why attractive food presentation is important
Serve food that is attractively arranged on the plate or platter, with proper balance of colour,
shape and texture
Identify common terms from classical garniture that are still in general use today
Garnish a banquet platter with attractive and appropriate vegetable accompaniments
Plan and arrange attractive food platters for buffets
A. Basic Dessert Sauces, Creams and Custards. Basic Chocolate Making.
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Explain the composition of dessert sauces, creams and custards.
List the variances and similarities between sauces, creams and custards.
Identify the desserts originating from creams and custards.
Describe the serving styles of hot and cold desserts.
B. Basic Chocolate Making
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Explain the composition of chocolate.
Describe the melting method of chocolate.
Define the chocolate tempering
Identify different varieties of chocolate praline.
Identify the texture of different chocolate filling.
Explain chocolate as a decoration for dessert plating.
Sausages and Cured Foods
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Prepare simple dry-cured and brine cured foods.
Prepare simple smoked foods.
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
Page 5 of 8
14
Prepare Chinese Banquet
 Identify the different types of preparation methods that can be used in preparing food items.
 Identify the different types of fats/oils used for cooking meat, fish, and poultry, vegetables and
starch items.
 Describe the characteristics of cooked meat, seafood, and poultry, vegetables and starch
items, in terms of composition, structure, cuts, usage and quality.
 Demonstrate good understanding in how heat is transferred to foods through conduction,
convection, and radiation.
 Describe how food is affected by heat.
 Explain the principles of the appropriate methods in cooking.
 Portion cooked/raw food items for serving.
 Prepare correctly appropriate dressings/sauces for selected food items
 Handle cooked and raw food items with due diligence and in accordance with safe food
handling guidelines
 Identify the different types of tools used in the preparation, cooking and serving of foods.
 Explain the nutritional values of food items.
 Demonstrate good food hygiene practices during kitchen operations.
 Reinstate the workstation such as following proper hygiene and sanitation guidelines.
15
Food & Nutrition
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List and describe the six categories of nutrients, explain their functions in the body, and name
some food sources of each.
Define the term calorie and describe the relationship between calories and weight gain.
List and describe the eight guidelines for maintaining a healthy diet.
Describe ways that cooks can incorporate nutrition principles into their cooking and their
menu construction.
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
Page 6 of 8
Allocated time per day
(Show/Tell/Do/Check)
Module Coverage
8.
9.
10.
11.
12.
Lesson 1
Introduction to Culinary Skills
Basic Egg Preparation
Basic Vegetables Cut
Lesson 2
Basic Stock Preparation
Basic Roux Preparation
Basic Sauces
Lesson 3
Basic Soup Preparation
Basic Baking & Pastry
Lesson 4
Basic Salad
Dressings
Appetizers
Lesson 5
Basic Starch Preparation
Basic Pasta/Farinaceous
Prep Preparation
Lesson 6
Soft launch of a la Carte
Menu
Lesson 7
Understanding Vegetables
Lesson 8
Understanding Meats/Basic
Meat Fabrication
Lesson 9
Understanding fish &
shellfish
Lesson 10
Understanding poultry
Lesson 11
Food Presentation and
Garnish
Lesson 12
Basic Dessert Sauces,
Creams and Custards.
Basic Chocolate Making.
Lesson 13
Sausages and Cured Foods
Discussion in
Study Cluster
(Show & Tell)
Team Work and
Review
(Do and Check)
4hrs
2hrs
4hrs
2hrs
4hrs
2hrs
2hrs
2hrs
4hrs
2hrs
2hrs
2hrs
2hrs
2hrs
2hrs
2hrs
2hrs
2hrs
2hrs
2hrs
2hrs
2hrs
4hrs
2hrs
2hrs
2hrs
2hrs
2hrs
2hrs
2hrs
2hrs
2hrs
2hrs
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
Practical/ Live
operations
2hrs
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Lesson 14
Prepare Chinese Banquet
Lesson 15
Food & Nutrition
Total = 15 Problems = 90
hours
2hrs
2hrs
2hrs
2hrs
2hrs
2hrs
40 hrs
30hrs
20hrs
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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