Culinary Theory

Main topics of study:

Introduction to the Catering Industry:

  • Definition of the Catering Industry
  • Various Types of Catering Establishments
  • Welfare Catering
  • Residential Establishments
  • Catering for Industry (Industry Catering)

Food & Society:

  • An Introduction to Food & Society
  • Some Factors which Affect What We Eat
  • Ideas About Food
  • Images of Food
  • Resources
  • Influences
  • Food Changes in British Society

Influences of Ethnic Culture:

  • Introduction to Ethnic Cookery
  • Religious Influences
  • European Cookery
  • Mediterranean & Middle Eastern
  • American
  • Mexican & South American
  • Caribbean
  • India, Pakistani & Bangladeshi
  • Chinese
  • Japanese
  • South East Asian
  • African

Food Commodities:

  • Meat / Offal / Poultry / Game / Fish
  • Vegetables
  • Fruits / Nuts
  • Eggs / Milk / Cheese
  • Fats & Oils
  • Cereals Raising Agents
  • Sugar
  • Beverages
  • Pulses
  • Herbs / Spices / Condiments
  • Colourings, Flavourings & Essences
  • Grocery & Delicatessen
  • Confectionery & Bakery Goods

Elementary Nutrition, Food Science & Food Preservation:

  • Food & Nutrients
  • Proteins
  • Fats
  • Carbohydrates
  • Vitamins
  • Mineral Elements
  • Water
  • The Cooking of Nutrients
  • Food Requirements Basal Metabolism
  • Value of Foods in the Diet
  • Balanced Diet & Healthy Eating
  • Food Additives
  • Food Spoilage
  • Methods of Preservation

Menu Planning:

  • Kinds of Menus
  • Structure of Menus
  • Planning the Menu
  • Writing Menus in French
  • Examples of Different Menus

Food Purchasing, Storage & Control:

  • Purchasing of Commodities
  • Portion Control
  • Methods of Purchasing
  • The Standard Recipe
  • Cost Control
  • Food Cost & Operational Control
  • Storekeeping

Promotion & Selling:

  • Promotion & Selling
  • Service of Food
  • Types of Food Service

Kitchen Planning:

  • Design of the Kitchen
  • Kitchen Organisation
  • Working Methods
  • Role & Function of Personnel of a Traditional Kitchen
  • Kitchen Supervision

Catering Equipment:

  • Large Equipment
  • Mechanical Equipment
  • Food Processing Equipment
  • Refrigeration
  • Small Equipment & Utensils

Catering Services:

  • Gas
  • Electricity
  • Comparison of Fuels
  • Energy Conservation
  • Water

Catering Systems:

  • Standards of Hygiene
  • Cook-Chill System
  • Cook-Freeze System
  • Overall Benefits of Cook-Chill/Cook-Freeze
  • Sous-Vide
  • Centralised Production
  • Small Centralised Operations

Computers in Catering:

  • Catering Controls
  • Hotel Management Software

Health & Safety:

  • Legislation
  • Environmental Health Officer
  • Accidents
  • Accident Prevention
  • First Aid
  • Fire Precautions
  • Use of Portable Fire Extinguishers

Hygiene:

  • Personal Hygiene
  • Kitchen Hygiene
  • Food Hygiene
  • Food Hygiene Regulations
  • Food Hygiene Regulations 1990
  • Summary of Food Hygiene

Industrial Relations:

  • Legal Aspects