2020 Jan OCC KM13 - Theory of Food Production
Being a chef is about much more then just preparing food. Chefs work in food service operations where the daily challenge is the safe, efficient, cost effective and consistent production of delicious food. It is therefore crucial for chefs to understand and master strategic and methodical food production processes.
It is these processes that produce not only delicious but also consistent and safe meals that we will explore in this module.
2020 Jan OCC KM23.3 - Introduction to Patisserie
The introduction to patisserie comprises a variety of topics from baking bread to presenting a fruit platter that introduces the chef to the skills required in a pastry kitchen.
Bread baking, basic cake making, the basic pastry creams and types of pastry, batters, meringues, gelatine set products, baked custards and fruit preparation will be discussed in this module.
KM22.2 - Cold Food Preparation
Cold food preparation forms part of the Garde Manger's work in the professional kitchen.
The term garde-manger literally means “to guard food” and was originally used to identify a storage area (or larder) for preserved foods like hams, cheeses and sausages. The term has evolved to mean more than just a storage area. Escoffier developed the brigade system in the late 19th century and since then garde manger also refers to a station and chef in a professional kitchen responsible for preparing cold food.
Today this culinary discipline covers a much broader spectrum with garde manger chefs actively involved in buffets, starters and hors d’oeuvre. In some kitchens they are also responsible for vegetable preparation and garnishes.
In this introductory module to Garde Manger you will be studying salads, cold sauces, sandwiches, hors d'oeuvre and fruit preparations. It is helpful to study this module with KM 11 - Basic Ingredients.