Certificate In Food Production
Subjects
- Introduction to Food Production
- Kitchen Organization and Equipment Handling
- Food Safety and Hygiene
- Basic Cooking Methods and Techniques
- Culinary Ingredients and Their Uses
- Bakery and Confectionery Basics
Details
Description
Course Name: Certificate in Food Production
Course Id: CFP/Q1001.
Eligibility: 10th Grade (high school) or Equivalent.
Duration: Three Month.
Objective: This course aims to provide learners with a strong foundation in food production techniques, including knowledge of ingredients, cooking methods, kitchen operations, and food safety standards. It focuses on developing skills to prepare a variety of dishes efficiently while maintaining quality and hygiene.
Syllabus
Introduction to Food Production: History and evolution of food production, Scope and importance of food production, Types of food production systems, Principles of kitchen operations, Role of a food production professional, Kitchen hierarchy and brigade system, Food safety and hygiene practices, Essential kitchen equipment and tools, Basic cooking terminologies, Career opportunities in food production.
Kitchen Organization and Equipment Handling: Types of kitchens (commercial, institutional, industrial), Kitchen workflow and layout, Classification of kitchen equipment, Maintenance and safety of kitchen equipment, Knife skills and cutting techniques, Measuring tools and portion control, Fire safety and first aid in the kitchen, Inventory management and kitchen stocking, Energy efficiency in kitchen operations, Waste management and sustainability.
Food Safety and Hygiene: Importance of food hygiene in production, Personal hygiene and grooming standards, Food contamination and prevention, HACCP (Hazard Analysis and Critical Control Points), Storage and temperature control of food, Cleaning and sanitization procedures, Common foodborne illnesses and prevention, Pest control in food production, Food safety regulations and compliance, Safe handling of raw and cooked food.
Basic Cooking Methods and Techniques: Dry-heat cooking methods (baking, roasting, grilling, frying), Moist-heat cooking methods (boiling, steaming, poaching, braising), Combination cooking methods (stewing, pressure cooking), Sous-vide and modern cooking techniques, Proper use of cooking fats and oils, Sauce and stock preparation, Blanching and shocking vegetables, Principles of meat, poultry, and seafood cooking, Cooking temperature and time management, Presentation and plating techniques.
Culinary Ingredients and Their Uses: Classification of food ingredients, Herbs, spices, and seasonings, Types of flour and their uses, Dairy products and their applications, Meat, poultry, and seafood identification, Fruits and vegetables selection and storage, Grains, pulses, and legumes in cooking, Types of fats and oils in food preparation, Sweeteners and baking ingredients, Functional and modern food ingredients.
Bakery and Confectionery Basics: Introduction to bakery and pastry, Types of flours and their properties, Basic bread-making techniques, Cakes, cookies, and pastry preparation, Use of leavening agents (yeast, baking powder, baking soda), Chocolate and sugar confectionery, Icing and cake decoration, Baking equipment and oven management, Common baking faults and remedies, Hygiene and safety in bakery operations.
Job Opportunities after completion of Certificate in Food Production course: