| No |
Topic |
Topic Description |
|
1 |
Stock and Sauces |
This topic starts on the basics of Stocks, Mother Sauces, Derived Sauced along with their different thickening agents used in western cooking |
|
2 |
Vegetables and Cereals |
This topic teaches on the different kind of vegetables along with their common cooking techniques in Western Cuisine that is used as condiments, soups, or salads; along with a wide variety of cereals that can be used on their own or methods to prepare them such as pasta and risotto |
|
3 |
Poultry and Meat |
This topic teaches the butchery of different Poultry and Meat along with their cuts and teaches a variety of cooking techniques ranging from roast, grill, stew, braised, fry, confit and even Sous Vide |
|
4 |
Fish and Seafood |
This topic exposes the participants to a wide range of fish & seafood and the method of cutting and preparing them. Cooking techniques that are suitable for cooking fish & Seafood are also highlighted on how to get the best of its flavor |
|
5 |
Fundamental of Restaurant Pastry |
This topic touches on Bakery and Pastry ranging from Savoury to sweet that is commonly used in Western-French Dishes that will teach participants to prepare a proper full set meal from all the previous topic |
|
6 |
Food Display and Service |
This topic touches on the presentation of dishes along with the proper pairing to provide good taste and contrast of texture in dishes; along with organization and management of food preparation for restaurant service |
