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COOK BASIC DIPLOMA

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  • COOK BASIC DIPLOMA

Cook Basic Diploma

This diploma program is an intensive, 300 hour course that provides hands-on and theoretical training in classic culinary techniques. Students also receive job search information and actual assistance in finding fulfilling employment. Exclusive to NewCastle College, Career Action Plan Services, or CAPS, has been developed to provide the maximum in assistance to students and graduates in launching their career in the culinary arts field. Our professional graduate services team guides you in making the right choices and decisions for your career.

NEWCASTLE COLLEGE OF BUSINESS & TECHNOLOGY

SANITATION, SAFETY AND EQUIPMENT

  1. Interpretation of term
  2. Personal hygiene
  3. Food contamination
  4. Safe food handling
  5. Construction standards
  6. Maintenance standards
  7. Sanitation codes
  8. The Health Protection and Promotion Act
  9. Food poison prevention
  10. Dishwashing
NEWCASTLE COLLEGE OF BUSINESS & TECHNOLOGY

BAKE THEORY

  1. Flour Production & Applications
  2. Types of Shortening
  3. Sugar Commodities
  4. Eggs in Baking
  5. Dairy Products
  6. Use of Salts
  7. Leavening Agents
  8. Chocolate and Flavoring

CALCULATIONS-BASIC

  1. Addition, subtraction, multiplication & division
  2. Common Fractions
  3. Decimal Fractions
  4. Percentages
  5. Standards of Measurement
  6. Fahrenheit to Celsius conversions

COMMUNICATIONS-BASIC

  1. Basic Business Communications
  2. Accident Reports
  3. Resume preparation
  4. Cover Letters
  5. Application Forms

NUTRITION-BASIC

  1. Major nutrient identification
  2. Lipids
  3. Proteins and Vegetarian Diets
  4. Carbohydrate and Dietary Fibre
  5. Vitamins, Processing & Additives
  6. Mineral Elements
  7. Water – Sources, value & quality
  8. Developing Food Patterns

QUANTITY FOOD PREPARATION

  1. Rules of personal hygiene and sanitation
  2. Safety regulations
  3. Large kitchen equipment identification
  4. Stock, soup and sauce cookery
  5. Poultry, lamb, pork, beef, fish cookery
  6. Potato and vegetable cookery
  7. Salad preparation
  8. Dessert preparation

TECHNIQUES OF BAKING

  1. Pie dough
  2. Piping batters
  3. Quick breads and muffins
  4. Cream desserts
  5. Icings
  6. Yeast dough
  7. Choux paste products
  8. Pastries
  9. Cake preparation

KITCHEN MANAGEMENT

  1. Hospitality /Tourism Perspectives and Organizations
  2. Orientation, Training and Career Planning
  3. Menu Planning and Basic Marketing
  4. Table Service
  5. Basic Kitchen Calculations
  6. Basic Purchasing
  7. Kitchen Organization, Maintenance and Security
NEWCASTLE COLLEGE OF BUSINESS & TECHNOLOGY

CULINARY TECHNIQUES

  1. Kitchen Tools – Identification, Storage & Handling
  2. Uniform Standards
  3. Proper Food Storage and Packaging
  4. Fire Procedures
  5. Stock Cookery
  6. Thickening Agents
  7. Soup Cookery
  8. Sauce Cookery
  9. Egg & Breakfast Cookery
  10. Short Order Cookery
  11. Vegetable, Pasta & Rice Cookery
  12. Fish & Shellfish Cookery
  13. Meat Entrees
  14. Salads
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