1 / 17

DIP-4048 Induction

DIP-4048 Induction. lesson 1. Induction. Students are to present themselves in class in full uniform and on time so the lessons can commence as planned 80% attendance is required Tests and assignments

Audrey
Download Presentation

DIP-4048 Induction

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. DIP-4048Induction lesson 1.

  2. Induction • Students are to present themselves in class in full uniform and on time so the lessons can commence as planned • 80% attendance is required • Tests and assignments • 1 test & 1 assignment per semester and in case of a fail a resit can be done but maximum marks for a resit is 52/100 • All PowerPoint presentations can be found on the ITS e learning site • http://www.its-elearning.com/

  3. Self study • 50 hours per semester • Use wisely this time to prepare for the lesson in advance • Revise the topics discussed in class • Refer to literature after and before the lesson

  4. Scheme of work-Semester 1. • Lesson 1.-Induction • Distribution of the scheme of work-Explanation of assessment methodology-Assignments, test & self-study • Lesson 2.-Revision Semester 1-2 CER 007 • Kitchen organization-Transference of heat • Small & large scale equipment-Methods of cooking • Stocks, soups & sauces

  5. Scheme of work-Semester 1. • Lesson 3.-Hors d’oeuvres-Savouries-Salad & Sandwiches • Categories of hors d’oeuvres-Definition of savouries-The origin of sandwiches (hot & cold)-Modes of presentation-Production and presentation of canapés-Hygiene practice in relation to cold food • Lesson 4.-Pasta • The origins of pasta-Nutritional & food value-Categories & varieties of pasta-Cooking pasta-Storage of pasta-Menu suggestions

  6. Scheme of work-Semester 1. • Lesson 5.-Rice & Pulses • The origin of rice -Nutritional & food value of rice & pulses-Different varieties of rice & pulses-Methods of cooking rice & pulses-Correct storage of rice & pulses -Menu suggestions Lesson 6.-Introduction to meat • Composition & structure of meat-Classification & categories-Meat grading & inspection-Aging methods-Preservation & correct storage of meat

  7. Scheme of work-Semester 1. • Lesson 7.-Lamb & Mutton • Definition of lamb & mutton-Quality points -Correct storage condition-Dissection of the joints of lamb & mutton-Cooking methods & accompanying sauces-Menu suggestions • Lesson 8.-PorkHanding of Assignment 1. • Definition of pork-Quality points-Correct storage condition-Dissection of the joints of pork-Cooking methods & accompanying sauces-Menu suggestions-Presentation of the assignment brief

  8. Scheme of work-Semester 1. • Lesson 9.-Bacon & Ham • Definition of bacon & ham-Cuts of bacon-Processing & production-Curing & smoking-Quality points-Correct storage conditions-Types of ham-Cooking methods-Menu suggestions • Lesson 10.-Beef • Definition of beef-Different breeds of cattle-Aging beef-Quality points-Correct storage conditions-Different cuts & joints-Cooking methods-Menu suggestions

  9. Scheme of work-Semester 1. • Lesson 11.-Test 1 & Collection of Assignment 1. • Lesson 12.-Veal • Definition of veal-Quality pints-Correct storage conditions-Different cuts & joints-Cooking methods-Menu suggestions

  10. Scheme of work-Semester 1. • Lesson 13.-Poultry • Definition of poultry-Quality pints-Correct storage conditions-Preparation for different cuts Cooking method-Menu suggestions • Lesson 14.-Game • Definition of game-Variety of game-Quality points-Correct storage conditions-Cooking methods-Menu suggestions

  11. Scheme of work-Semester 2. • Lesson 15-Revision Semester 1 DIP 026 • Hors d’oeuvres-sandwiches-canapés-Farinaceous dishes & pulses-Meat-lamb & mutton-pork & bacon-beef-veal-game & poultry • Lesson 16.-Fish & Shellfish • Different categories of fish & shellfish • Quality points, storage & hygiene • Cooking methods • Preservation & seasonality of fresh produce

  12. Scheme of work-Semester2. • Lesson 17.-Herbs & Spices • Types of herbs & culinary use-Variety of herbs-Seasonality & preservation-Menu suggestions • Lesson 18.-Vegiterian Diet • Categories of vegetarians-Dietary requirements-Nutritional guidelines -Alternative sources of nutrition-Menu suggestions

  13. Scheme of work-Semester2. • Lesson 19.-Pates-Terrines & Roulades • Types of forcemeats for the production of terrines, pates, galantines & roulades-Process & production-Storage & hygiene procedures-Menu suggestions & presentation modes • Lesson 20.-Cheeses • Categories of cheese & production-Storage & hygiene procedures-Preservation modes-Menu suggestions & presentation modes

  14. Scheme of work-Semester2. • Lesson 21.-Categories of Catering Establishments • Categories of catering establishments-Hotels & restaurants-Franchising, industrial & contract catering-Mobile & outside units-Grading • Lesson 22.-Healthy EatingHanding of Assignment 2. • Definition of healthy eating-Dietary guidelines-A balance diet-Alternative foods, fresh-organic-Alternative methods of cooking-Menu suggestions

  15. Scheme of work-Semester2. • Lesson 23.-Menu Policy & Planning • Function of a menu-Consideration when compiling a menu-Different types of menus-Sequence in a menu-Menu examples • Lesson 24.-Kitchen Structure & Design • Design & Layout of a food production area-Correct workflow-EU laws & regulation -Types of material used in a food production area

  16. Scheme of work-Semester2. • Lesson 25.-Cultural Dimensions of Food • Eating habits & traditions in relation to religious beliefs-Food restrictions of religious & dietary groups-Menu examples • Lesson 26.-Test 2 & Collection of Assignment 2.

  17. Scheme of work-Semester2. • Lesson 27.-Oils & Fats • Different varieties of fats & oils-Culinary uses of fats & oils-Quality points & preservation • Lesson 28.-Revision Semester 2 DIP 026 • Explanation of Practical Examination

More Related