Course in basics of Kitchen Operations

By Manpreet Singh, Ram Gopal | Chitkara University

Learners enrolled: 3032

Overview: - The food Production department is one of the major departments of the hotel. This department is involved in preparation of food. A process in which raw materials are cooked combined and transformed to make a dish. This department and its sub departments are headed by Executive chef. The chef is involved in menu planning, supervising the kitchen, maintaining the quality of food, sanitation standards, and coming up with new dishes. Food Production and its related operations are integral part of hospitality management, hotel management and restaurant businesses. It requires a skilled staff who can produce a wide variety of quality foods. Scope of the Course: - In the certificate course in basics of kitchen operations learner will be able to understand the basic concepts of the industry operations. They will learn about the basic ingredients and their applications in various dishes. This course will help the students to understand the basic kitchen operations. Course Objectives:- This course is designed with the following objectives

1. To inculcate basic knowledge about the food production department of hotel.

2. To find an employment as food production apprentice in the hotel and restaurants.

Summary

Course Status :	Upcoming
Course Type :	Core
Language for course content :	English
Duration :	Self Paced
Category :	Multidisciplinary
Level :	Certificate

Page Visits

Course layout

Week 1

Introduction to kitchen operation

Defining the professional kitchen
How it works
Functioning of kitchen
Interdepartmental relationship

Standard Of Professionalism-I

Personal hygiene/Kitchen etiquettes/Grooming
Uniform

Standard Of Professionalism-II

Food safety & contamination

Standard Of Professionalism-III

Safety precautions while working in kitchen
Kitchen Brigade

Kitchen Equipment's-I

Capital equipment's
Operational equipment's

Week 2

Kitchen Equipment's-II

Fuels used in kitchen
Handling procedures
Cleaning procedures

Basic Ingredients-I

Herbs & spices

Basic Ingredients-II

Vegetables
Fruits & nuts

Basic Ingredients-III

Grains & cereals

Basic Ingredients-IV

Milk & Milk Products

Week 3

Methods of cooking-I

Various cooking methods

Methods of cooking-II

Effect of heat on cooking on various ingredients

Stock-I

What is a stock
Ingredients that go in a stock

Different types of stocks

Uses of stocks
Indian Stocks and their uses

Sauces-I

Continental mother sauces

Week 4

Sauces-II

Contemporary sauces
Proprietary sauces

Sauces-III

Indian gravies

Soup-I

Identify various types of soup and their classification
Classical international soup and their popularity.

Soup-II

Various classical garnishes serve with soup.
The salient features of making a good quality soup.
Modern trends of serving soup.

Revision session

Books and references

Food production Operations by Parvinder S. Bali

Publisher ‏ : ‎ OUP India
Language ‏ : ‎ English
Paperback ‏ : ‎ 656 pages
ISBN-10 ‏ : ‎ 0190124792
ISBN-13 ‏ : ‎ 978-0190124793

Instructor bio

Manpreet Singh, Ram Gopal

Chitkara University

Chef Manpreet Singh is an Assistant Professor at Chitkara College of Hospitality Management, Chitkara University Punjab. He has thirteen years of industrial and academic experience. he earned a master's degree in hotel management. He is currently working towards a doctorate in Hotel Management his area of research is food, guest satisfaction nutrition,

The author has several research articles in national and international journals on various topics like consumer behavior, hospitality education, and religious tourism.He also Published two books named “The essence from the soil of Punjab” “Magnificent Millet The grains for sustainable future” to his credit.

Chef Ram Gopal is an experienced professional with extensive knowledge in the hotel and tourism industry. Presently employed as an Assistant Professor in the department of Food production at Chitkara College of Hospitality

Management, Chitkara University, Punjab (India). He has thirteen years of collective experience in professional and as well as academics Industry. He is currently working towards a doctorate in Tourism Management. Academics, food, nutrition,

hospitality, and tourism are his areas of expertise and he has also published numerous research papers in national and international journals on a variety of subjects. A few to name, are food ingredients, religious travel and the impact of

online education on students during the pandemic. He also has a book named “The essence from the soil of Punjab” to his credit. In addition, he also runs a channel on you Tube by the name of ‘food is all about healing’ and writes articles and blogs

on food in general and exquisite recipes. You can follow him on Instagram through his id “food is all about healing’” and connect with him through his Facebook page “food is all about healing”.

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