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Sector-specific

Food preparation and preservation

Cooking and Culinary Techniques 3 pm

Introduction

This course at Food preparation and preservation offers you specialised training in this field. Throughout history, one of the main problems those who have been confronted humanity has been the preservation of food, as it tends to spoil very quickly if the methods of appropriate conservation measures. However, thanks to the technological and scientific advances, various food preservation methods have been developed which make it possible to keep them in good condition for a longer period. This course therefore aims to provide the necessary knowledge for the preparation and preservation of food.

Objectives

  • To familiarise oneself with basic kitchen equipment.

  • Identify the cookware and kitchen utensils.

  • To understand the characteristics of raw materials.

  • To learn food preparation techniques.

  • To understand conservation systems and the techniques involved.

  • Master the art of recreating culinary dishes.

  • Maintain hygiene in food preparation areas.

Table of Contents

TEACHING UNIT 1. KITCHEN APPLIANCES

  1. Basic machinery
  2. Batteries and tools

TEACHING UNIT 2. RAW MATERIALS

  1. Features
  2. Varieties
  3. Properties and culinary uses

TEACHING UNIT 3. PREPARING PRODUCTS

  1. Basic treatment
  2. Cuts and pieces
  3. Pre-processing techniques
  4. Monitoring of results

TEACHING UNIT 4. FOOD PREPARATION

  1. Pre-processing and handling of vegetables
  2. Poultry
  3. Sheep
  4. Cattle
  5. Pork
  6. Fish

TEACHING UNIT 5. CONSERVATION

  1. Systems and methods
  2. Equipment associated with each system/method
  3. Techniques for implementing the various systems/methods

TEACHING UNIT 6. PRODUCT REGENERATION

  1. Definition
  2. Procedures
  3. Product regeneration

TEACHING UNIT 7. HYGIENE IN FOOD PREPARATION AREAS

  1. Facilities and equipment
  2. Manipulation
  3. Food poisoning

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