Culinary Theory

Main Topics of Study:

Introduction to the Catering Industry

  • Definition of the catering industry
  • Various types of catering establishments
  • Welfare catering
  • Residential establishments
  • Catering for industry (industry catering)

Food and Society

  • An introduction to food and society
  • Some factors which affect what we eat
  • Ideas about food
  • Images of food
  • Resources
  • Influences
  • Food changes in British society

Influences of Ethnic Culture

  • Introduction to ethnic cookery
  • Religious influences
  • European cookery
  • Mediterranean and Middle Eastern
  • American
  • Mexican and South American
  • Caribbean
  • India, Pakistani and Bangladeshi
  • Chinese
  • Japanese
  • South East Asian
  • African

Food Commodities

  • Meat / offal / poultry / game / fish
  • Vegetables
  • Fruits / nuts
  • Eggs / milk / cheese
  • Fats and oils
  • Cereals raising agents
  • Sugar
  • Beverages
  • Pulses
  • Herbs / spices / condiments
  • Colourings, flavourings and essences
  • Grocery and delicatessen
  • Confectionery and bakery goods

Elementary Nutrition, Food Science and Food Preservation

  • Food and nutrients
  • Proteins
  • Fats
  • Carbohydrates
  • Vitamins
  • Mineral elements
  • Water
  • The cooking of nutrients
  • Food requirements basal metabolism
  • Value of foods in the diet
  • Balanced diet and healthy eating
  • Food additives
  • Food spoilage
  • Methods of preservation

Menu Planning

  • Kinds of menus
  • Structure of menus
  • Planning the menu
  • Writing menus in French
  • Examples of different menus

Food Purchasing, Storage and Control

  • Purchasing of commodities
  • Portion control
  • Methods of purchasing
  • The standard recipe
  • Cost control
  • Food cost and operational control
  • Storekeeping

Promotion and Selling

  • Promotion and selling
  • Service of food
  • Types of food service

Kitchen Planning

  • Design of the kitchen
  • Kitchen organisation
  • Working methods
  • Role and function of personnel of a traditional kitchen
  • Kitchen supervision

Catering Equipment

  • Large equipment
  • Mechanical equipment
  • Food processing equipment
  • Refrigeration
  • Small equipment and utensils

Catering Services

  • Gas
  • Electricity
  • Comparison of fuels
  • Energy conservation
  • Water

Catering Systems

  • Standards of hygiene
  • Cook-chill system
  • Cook-freeze system
  • Overall benefits of cook-chill/cook-freeze
  • Sous-vide
  • Centralised production
  • Small centralised operations

Computers in Catering

  • Catering controls
  • Hotel management software

Health and Safety

  • Legislation
  • Environmental health officer
  • Accidents
  • Accident prevention
  • First aid
  • Fire precautions
  • Use of portable fire extinguishers

Hygiene

  • Personal hygiene
  • Kitchen hygiene
  • Food hygiene
  • Food hygiene regulations
  • Food hygiene regulations 1990
  • Summary of food hygiene

Industrial Relations

  • Legal aspects

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