COURSE OUTCOMES:
CO1: Understand the layout, equipment, and control systems of the larder section in a kitchen, including terms and responsibilities of the larder chef
CO2: Identify and describe various types of sausages, forcemeats, brines, cures, and marinades used in charcuterie, as well as the preparation methods for ham, bacon, gammon, galantines, pates, mousses, and chaud-froids
CO3: Demonstrate the ability to prepare and present a variety of charcuterie items such as sausages, forcemeats, ham, bacon, galantines, pates, mousses, chaud-froids, aspic, gelee, quenelles, parfaits, roulades, and non-edible displays
CO4: Classify appetizers, describe historic garnishes, and explain the different types of garnishes used in culinary arts
CO5: Identify the components of sandwiches, including bread types, fillings, spreads, and garnishes, and demonstrate the ability to prepare and store sandwiches
CO6: Discuss the ideal uses of wine and herbs in cooking, classify herbs, and demonstrate the ability to incorporate wine and herbs effectively into culinary dishes
COURSE CONTENT
MODULE-I [SESSIONS: 10]
Larder: Layout & Equipment: Introduction of Larder Work, Definition, Equipment found in the larder, Layout of a typical larder with equipment and various sections. Terms & Larder Control: Common terms used in the Larder and Larder control, Essentials of Larder Control, Importance of Larder Control, Devising Larder Control Systems, Leasing with other Departments, Yield Testing. Duties and Responsibilities of the Larder Chef: Functions of the Larder, Hierarchy of Larder Staff, Sections of the Larder, Duties & Responsibilities of larder Chef
MODULE-II [SESSIONS: 12]
Charcutierie: Sausage: Introduction to charcutierie, Sausage – Types & Varieties, Casings – Types & Varieties, Fillings – Types & Varieties, Additives & Preservatives. Forcemeats: Types of forcemeats, Preparation of forcemeats, Uses of forcemeats. Brines, Cures & Marinades: Types of Brines, Preparation of Brines, Methods of Curing, Types of Marinades, Uses of Marinades, Difference between Brines, Cures & Marinades. Ham, Bacon & Gammon: Cuts of Ham, Bacon & Gammon, Differences between Ham, Bacon & Gammon, Processing of Ham & Bacon, Green Bacon, Uses of different cuts. Galantines: Making of galantines, Types of Galantine, Ballotines. Pates: Types of Pate, Pate de foiegras, Making of Pate, Commercial pate and Pate Maison, Truffle – sources, Cultivation and uses and Types of truffle. Mouse & Mousseline: Types of mousse, Preparation of mousse, Preparation of mousseline, Difference between mousse and mousseline. ChaudFroid: Meaning of Chaudfroid, making of chaudfrod& Precautions, Types of chaudfroid, Uses of chaudfroid. Aspic &Gelee: Definition of Aspic and Gelee, Difference between the two, Making of Aspic and Gelee, Uses of Aspic and Gelee. Quenelles, Parfaits, Roulades: Preparation of Quenelles, Parfaits and Roulades. Non Edible Displays: Ice carvings, Tallow sculpture, Fruit & vegetable Displays, Salt dough. Pastillage, Jelly Logo, Thermacol work.
MODULE-III [SESSIONS: 12]
Appetizers & Garnishes: Classification of Appetizers, Examples of Appetizers, Historic importance of culinary Garnishes, Explanation of different Garnishes
MODULE-IV [SESSIONS: 12]
Sandwiches: Parts of Sandwiches, Types of Bread, Types of filling – classification,
Spreads and Garnishes, Types of Sandwiches, Making of Sandwiches, Storing of Sandwiches
MODULE-V [SESSIONS: 12]
Use of Wine and Herbs in Cooking: Ideal uses of wine in cooking, Classification of herbs, Ideal uses of herbs in cooking
TEXT BOOKS:
1. Food Production Operations (Chef Bali)- Oxford Publication—Core Textbook, Students & Faculty to follow this book.
2. Practical Cookery-1 (Kinton & Cesarni)
3. Theory of Catering (Kinton & Cesarni)
4. Practical Cooking –Thangam & Phillip.
5. Basic Training Kitchen – Chef Vikas
6. Theory of Cookery by K. Arora
- Teacher: Gagan Sharma