COURSE OBJECTIVE:

CO.1:  Define the roles and responsibilities of a Demi Chef De Partie with the appropriate practices to ensure mise – en – place

CO.2: Describe the ingredients used in different recipes to Prepare and present various dishes

CO.3: Describe the procedure to train and guide the Commis Chefs

CO.4: Explain the methods to manage and rotate the stock level with appropriate practices to ensure health, hygiene, and safety practices at workplace

CO.5: Demonstration on practical practices of kitchen

 

UNIT: I – Introduction to the Demi Chef De Partie

1. Elaborate the job role and job opportunities for Demi Chef De Partie in the Tourism and Hospitality Industry
2. Explain different types of cuisines available in the country and across the world
3. Elaborate the basic terms used in the kitchen department with the required grooming standards. 
4. Elaborate various kitchenware required in the kitchen with their uses 
5. Describe the operational and maintenance procedures of various kitchen tools, appliances and equipment along with their functions
6. Discuss the importance of reporting the Head Chef about any faulty kitchen equipment/appliances
7. Describe the parameters to check the quality of the ingredients to be used for food preparation

UNIT: II – Prepare for the Kitchen Activities

1. Discuss various essential ingredients required for different dishes, their characteristics and their uses
2. Discuss the units of measurements and culinary terms (like mixing, portioning,chopping, etc.) used in food preparation
3. Explain basic cooking tasks, like boiling, frying, steaming, grilling, etc.
4. Elaborate the recipes of various food items, sauce, salads, etc.
5. Discuss the standard storage procedure of food items/ingredients
6. Elaborate the standard procedure of presenting and serving the prepared food
7. Explain the importance of ensuring the highest standard and consistent food preparation quality is maintained

Unit-III – Provide Guidance to the Commis Chefs

1. Discuss the importance of communicating and coordinating with Commis Chefs while preparing the food
2. Elaborate the standard procedure to train and groom the Commis Chefs
3. Discuss the methods of supervising the Commis Chefs while operating theKitchen
4. Explain the importance of ensuring that the Commis Chefs comply with the food hygiene policies
5. Discuss the standard procedure of report the performance of commis chefs to Chef De Partie or Sous Chef.

 

UNIT: IV – Monitoring Stock of the Inventory, with the Health and Safety Standard

1. Discuss the parameters to check the quantity and quality of delivered good against the invoice
2. Elaborate the procedures of stock management and stock rotation
3. Discuss the importance of labelling ingredients and food products
4. Elaborate the procedure and environment to store the ingredients and food items
5. Explain the importance of informing the Chefs about excess or depleted food items and supplies with the methods to monitor and order required supplies
6. Discuss the significance of ensuring adequate food par stocks, for the efficient operation of the kitchen and business continuity.
7. Discuss the concept and importance of personal and workplace hygiene
8. Discuss procedure to maintain personal hygiene cleanliness and sanitization of the Work place and related equipment
9. Describe standard safety procedures to be followed while handling tools, material, and equipment
10. Outline the purpose and usage of various Personal Protective Equipment (PPE)required at the workplace

UNIT: V – On-the-Job Training

1. Show how to organize the work area or station to demonstrate the procedure to ensure cleanliness, hygiene, and proper functioning of required tools, appliances, equipment, and kitchenware
2. Apply professional skills to ensure the hygiene and cleanliness of the kitchen and work area
3. Apply appropriate practices to write recipes of different types of dishes and tandoorProducts.
4. Demonstrate how to perform basic tasks like washing, chopping, mixing ingredients,marinating, and preparing sauces
5. Demonstrate basic presenting and serving techniques to show how to store finished as well as raw products appropriately at correct temperature and place which are of no immediate use
6. Prepare a sample report of damaged tools, equipment, and appliances
7. Demonstrate procedure of stock taking of perishable and non-perishable items Work flow
8. workplace
9. Perform basic activities to ensure gender and age-sensitive service practices
10. Perform all the activities to ensure health, hygiene, and safety standards at the workplace.

 

Reference Books

1. Krishna Arora, Theory of cookery, Frank Bros, 2001
2. Ronaldkinton, David Forkett, Victor Cessarani, Theory of Catering, 2nd Revision, Hodder & Stoughton Educational, 1970.
3. Jerald W.Chesser, the Art of Science of Culinary Preparation, Educational Institute of American Culinary Federation, 1992.
4. Thangam E.Philip, Modern Cookery for Teaching Trade Volume -1, 6th Revised Edition, Orient Black Swan, 2010.