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
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
Kitchen Utensils and Equipment 19 . . PRESENTATION ON EASTERN CUISINE
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
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
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
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
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 . .
Prepared for the Final Examination
Menu: TBA (To be Announced) 2553