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Sector-specific

Communal Kitchen

Hospitality and Tourism 10 a.m.

Introduction

Training in Communal Kitchen is a set of knowledge and skills intended for professionals working in environments where meals are prepared for a a large number of people. This type of training focuses on specific aspects relating to planning, preparation and distribution food in contexts such as school canteens, hospitals, soup kitchens, amongst others.

Training in communal kitchen is essential for ensure that the meals are prepare efficiently, safe and nutritious in settings where large quantities of food are served every day. Professionals trained in this field play a role in a crucial role in meeting the dietary needs of various communities and groups of people.

Objectives

  • Compose menus for catering services.

  • To prepare balanced meals.

  • Organise types of buffet.

  • Offer in self-service and putting together mixed platters.

Table of Contents

TEACHING UNIT 1. MENU PLANNING. MANUAL OF CULINARY PROCEDURES FOR CATERING ORGANISATIONS

  1. Communities in general
  2. Food Handling Procedures Manual
  3. Food and nutrition
  4. Menu planning and culinary procedures manual
  5. General guidelines for commercial kitchens

TEACHING UNIT 2. CREATING BALANCED MENUS

  1. Nutritional requirements
  2. The application of dietetics to the culinary preparation process
  3. Balanced menus

TEACHING UNIT 3. THE KITCHEN BUFFET

  1. Types of buffet
  2. Organising the logistics and food for a buffet
  3. Indicative list of dishes suitable for a buffet

TEACHING UNIT 4. SELF-SERVICE

  1. Offers from the self-service kitchen
  2. Composition of mixed platters

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