Culinary: Hot and Cold

automotiveTimings : Friday 05:00 PM - 8:00 PM
Duration : 10 Weeks
Fee : QAR 500.00
Uniform : QAR 30.00

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 COURSE OBJECTIVES

By the end of this course, the trainees will be able to:

  1. Familiarize the tools, utensils, and equipment used in cooking.
  2. Discuss the basic operation in cooking method.
  3. Determine the common issue encountered in cooking.
  4. Practice Occupational Health and Safety procedures as well as food safety procedures.
  5. Prepare and present different types of menus.

COURSE LEARNING OUTCOMES

After finishing the Culinary (Baking and Pastry), trainees must be able to:

  1. Explain the tools, utensils, and equipment used in cooking.
  2. Articulate the different method/techniques used cooking method.
  3. Knowing the different process of using the right temperature required in cooking.
  4. Practice Occupational Health and Safety procedures and food safety procedures.
  5. Prepare and present different types of menus.
  6. Apply what have been learned in real life situation.

TRAINING DELIVERY MODE

Face-to-Face: This is to obtains an understanding of basic concepts that are required to undertake further study (Elaborated lectures/ discussion and activities for each Chapters/Topic will be prepared).

Demonstration/Practical Skills Application: The trainees should be able to demonstrate the competencies with the use of rubrics for them to:

  1. Demonstrate the used of tools, utensils, and equipment in cooking.
  2. Apply the basic applications in cooking.
  3. Prepare and present different types of menus.

EVALUATION AND ASSESSMENT

The evaluation should be done as follows:

  1. Assessments:
  • After finishing each lesson, trainees should undertake assessment written and oral examinations. The Trainor shall monitor the trainees’ progress through these assessments. Instructors shall provide the trainees with feedback where appropriate.
  • Assessing the trainees with the use of Rubrics.
  1. Practical Skills Application: Demonstrate what he/she has learned from the course.
  2. Final exam: Passed the written examination with a score of 80% or higher.

COURSE PASSING REQUIREMENTS & GRADING SYSTEM

  1. Attendance and Attitude                             - 10%
  2. Class Participation/ Recitation                     - 20%
  3. Quizzes/ Practical Skills Application           - 35%
  4. Final Exam                                                   - 35%

Marking for Culinary (Baking and Pastry):

  1. Assessment for Culinary (Hot and Cold) will be defined by the Trainor.
  2. Students must be able to demonstrate the skills needed in cooking.
  3. Passing score for the Final Written Exam is 80%.

Note: upon completing course requirement, trainees shall receive certificate of program completion and/or graduation certificate.

Final Assessment:

Each trainee will complete a three (3) hour examination with ten (10) questions, combination of identification and essay with a full mark of a 100. Passing score is 80%.

Demonstration/ Practical Skills Application for Culinary (Hot and Cold):   Each trainee will be given three (3) hours to complete the assigned recipe with a Passing Score of 80% with the used of Rubrics.

Final Examination: Each trainee should be able to pass the written examination with a passing score of 80%.


Course Outline

Week

Topic

Assessment

Total Credit Hours

1

1.  Introduction to Culinary Arts (Hot and Cold)

  • Food Safety
  • Different kinds of vegetable cuts
  • Tools, utensils, and equipment used in cooking

   Lecture/Exercises

3 hours

2

2. Salad and Sauce

  • Types of Salad
  • Types of Dressings
  • Five (5) Mother Sauces
  • Types of eggs in cooking
  • Application/ Demo

Lecture/Application/Demo

5 hours

3

3. Meat and Poultry

  • Required temperature in cooking meat
  • Deboning Meat
  • Deboning Chicken
  • Cooking Method
  • Application/Demo

Lecture/Exercises /Application                          

         5 hours

4

4. Bake (Introduction baked vegetables)

  • Proper cooking for vegetables
  • Bake vegetables
  • Hot and Cold Salads
  • Application/Demo

Lecture/Application/Demo

3 hours

5

5. Deboning

  • Fish deboning
  • Cooking methods of fish
  • Types of soup
  • Application/Demo

Lecture/ Application

3 hours

6

6. Midterm Exam

  • Application of all the course done for 6 Fridays

Examination

3 hours

7

7. Seafoods and Shellfish

  • Methods of cooking shellfish
  • Process of cooking seafoods and shellfish

Lecture/Application

5 hours

8

8. Burger and Wrapped Sandwich

  • Process in making bread and wrapped sandwich
  • Maki Roll application

Lecture/Application

5 hours

9

9. Finger Food and Canapes

  • Application of finger foods and canapes

Lecture/Application

3 hours

10

10. Final Output Presentation

  • Prepare and present all the course done for 9 Fridays

Application/Demo

         6 hours


TRAINING DELIVERY MODE

Face-to-Face: This is to obtains an understanding of basic concepts that are required to undertake further study (Elaborated lectures/ discussion and activities for each Chapters/Topic will be prepared).

Demonstration/Practical Skills Application: The trainees should be able to demonstrate the competencies with the use of rubrics for them to:

  1. Demonstrate the used of tools, utensils, and equipment in cooking.
  2. Apply the basic applications in cooking.
  3. Prepare and present different types of menus.

 

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