1. FBM-344 Food Production and Operation Management
Theory - Practical -
The Foodservice Industry 12 . . INTRODUCTION TO WORLD CUISINE
Foodservice Industry & Overview of World Cuisine 2553 Western Cuisine
1
A History of Modern Foodservice Eastern Cuisine
The Organizational of Kitchen or Brigade East meet West
Sanitation and Safety 13 . . PRESENTATION ON WESTERN CUISINE
The Uniforms (Male and Female) 2553 Western Cuisine
2 Food Hazards / Food Storage French Cuisine / Italian Cuisine
Personal Hygiene /Kitchen Safety German Cuisine / American Cuisine
20 . .
Using and Handling Knives Mexican Cuisine
2553
Kitchen Utensils and Equipment 19 . . PRESENTATION ON EASTERN CUISINE
(4 .)
Cooking Equipment 2553 Eastern Cuisine
3 Processing Equipment Thai Cuisine / Chinese Cuisine
Holding and Storage Equipment Japanese Cuisine / Indian Cuisine
Pots, Pans, and Containers Korean Cuisine
Basic Cooking Principles / Mise en Place “ Preparation” 26 . . MISE EN PLACE AND STOCK RECIPES 27 . .
Heat and Food / Cooking Methods 2553 Cutting, Slicing, Dicing, Chopping 2553
4
Using Knife Vegetable Combinations
Pre-Preparation of basic Cut and Shapes Chicken Stock “Bouillon”
Stock, Sauces, and Soups 2 . . BREAKFAST (EGGS DISHES) 3 . .
5 Stock ingredients, Understanding Sauces and Roux 2553 Omelet, Scrambled, Poached egg 2553
Family Tree of Leading Sauce French Toast and Pancake
Breakfast, Beverage and Dairy Products 9 . . SALAD 10 . .
Eggs 2553 Mixed Green Salad 2553
6 Breakfast Meats Kartoffelsalat Salad
Pancake, French Toast, Crepes Chicken and Pasta Salad
Beverage; Coffee, tea, juices, dairy product Vinaigrette & Mayonnaise Dressing
Pantry Production; Salad and Salad Dressing 16 . . PASTA AND POTATO 17 . .
Salad and Salad Making 2553 Basic Pasta Dough 2553
7
Salad Presentation Bolognese and Bchamel Sauce
Salad Dressing Lasagna
Vegetables, Grains and Pasta 23 . . SOUP 24 . .
The varieties of Vegetables 2553 Chicken Veloute 2553
8 Controlling quality changes during cooking Cream of Corn Soup
Handling vegetables Cream of Mushroom Soup
Methods of cooking vegetables Minestrone Soup
Meat, Game and Poultry 9 . . MEAT ENTREE 10 . .
Understanding doneness and basic cuts 2553 Pepper Beef Steak with Croquette and 2553
9
Composition and Structure Vegetables
Method of cooking Handling and Storing Pork Cordon Bleu with Rosti Potato
Fish and Shellfish 16 . . DESSERT 17 . .
Nutrition Profile on Fin Fish and Shell Fish 2553 Fresh Tropical Fruit Cocktail 2553
10
Fin Fish Crepe Suzette
Shellfish Apple Crumble and Vanilla Sauce
Bakeshop Production; 23 . . BAKERY AND PASTRY 24 . .
11 Basic Principle of Baking 2553 Banana Bread 2553
Ingredients Chocolate chips Cookies
Practical Examination 25% 26 . .
12 the
Prepared for the Final Examination
Menu: TBA (To be Announced) 2553