Syllabus
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Course Code: DSE-BHMCT-8 Course Name: A) Foreign Cuisine (Theory) |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | Larder- Layout & Equipment: Introduction of Larder Work, Definition, Equipment found in the larder, Layout of a typical larder with equipment and various sections. Yield Testing. Duties and Responsibilities of The Larder Chef: Functions of the Larder, Hierarchy of Larder Staff, Sections of the Larder, and Duties & Responsibilities of a larder Chef. |
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| 2 | Food Presentation Principles: Basic presentations, Modern perspectives, Use of technology, Use of contemporary plates, Role and use of garnish, Unconventional garnishes, Plate Presentation techniques. Sandwiches- Parts of Sandwiches, Types of Bread, Types of filling: Classification, Spreads and Garnishes, Types of Sandwiches, Making of Sandwiches, Storing of Sandwiches. |
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| 3 | Introduction to French cuisine, Mexican & Italian cuisine : • Historical Background, • Regions &Regional Cooking Styles, • Equipment & utensils, • Ingredients & Dishes • Staple food with regional Influences |
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| 4 | Introduction to Lebanese, Chinese & Thai cuisine:
• Historical Background, • Regions &Regional Cooking Styles, • Equipment & utensils, • Ingredients & Dishes • Staple food with regional Influences |
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