ITC-Lingua Portal

Course Title

CORE COMMERCIAL COOKERY

Description

This module is designed to provide students with a continuation and expansion of knowledge in practical commercial cookery. It equips students with a broader knowledge of food preparation including carving, buffet preparation, creation of show pieces including fruit and vegetable carvings.

NQF Level

Level  4

Notional Hours

160

NQF Credits

16

Prerequisites

None

Standard Type (Core, fundamental, elective)

Core

Learning Outcomes/Specific Outcomes

Upon completion of the module students will be able to:

·         Discuss the factors to consider when planning a menu.

·         Prepare meat, poultry, and fish.

·         Prepare hot and cold desserts.

·         Prepare a variety of vegetables and leafy greens.

·         Prepare cereals and starches; bread, cereals and potatoes.

·         Prepare basic pastry, cakes and cookies.

·         Describe the role and influence of various cultures, religions and ethnicities on current culinary preparation practices.

·         Apply advanced knowledge of how various ingredients relate.

Course Content

Food Preparation and Service

Factors to consider when planning a menu:

• standardize recipes
• create a Menu
• planning Menus for small events
• menu Design & Organization
• pricing menu items
• creating menus for special events

Meat, Poultry, and Fish

• Define the term meat
• Identify cuts of meat and offal
• Illustrations of the carcasses of lamb, veal/beef, pork/ham
• Classify and describe suitable cuts of meat that can be prepared using the following methods (stewing, boiling, braising, sautéing).
• Prepare, serve and garnish a variety of meat dishes using the above methods of cookery
• Define the term poultry
• Describe, prepare, cook and garnish a variety of poultry dishes popular using the methods of poaching, deep frying, sautéing, roasting

Preparation of Desserts

·   Classify and identify the types of desserts

·   Prepare puddings, gelatin desserts, specialty

·   Prepare desserts (soufflés, malva bodies)

·   Use convenient desserts

Identify and prepare a variety of vegetables and leafy greens

• Cook four (4) colors of vegetables and demonstrate the differences while adding acids and alkaline
• Cook vegetables by boiling, steaming, sautéing, braising, pan frying, baking, broiling, and grilling
• Prepare temporary and permanent emulsions
• Describe the factors that influence texture, flavor, color, and nutritional qualities of vegetables

Prepare cereals and starches; bread, cereals and potatoes

·   Prepare fresh pasta

·   Explain why eat cereals & starch is important.

·   Demonstrate how to prepare potatoes- different types of potato dishes - mashed, boiled.

·   Cook pasta using different recipes

·   Cook Rice, cous cous etc.

Basic Pastry, Cakes and Cookies

·   Prepare and bake pastry (short or flaky, sweet, choux, puff)

·   Prepare and bake cakes (butter type, sponge and angel types)

·   Prepare and apply frostings and icings

·   Prepare and bake basic cookies

Identify the food contributions of various cultures.

·  Contrast ingredients/cuisines from different cultures and regions.

·  Identify the role and culinary contributions of Namibia`s Indigenous people.

·  Identify the significance religions and ethnicities have on the preparation of food.

·   Discover local, indigenous, regional and national culinary styles.

·

How various ingredients relate.

·   Describe the procedures for preparing specialty soups

·   Explain advanced techniques for sauce cookery

·   Explain the application of wines, spirits and beer in cooking

·   Explain cheese production, handling, applications and storage

·   Explain the production of garde manger items

·   Describe the sourcing, preparation and presentation of a variety of meats

Methods of Facilitating Learning

The course will be facilitated through the following learning activities:

Lectures, practical exercises, group discussions, assignment and tutorials

Assessment Strategies

The course will be assessed using a combination of Continuous Assessment and an end-of-semester examination. Continuous Assessment is made up of the following:

Continuous Assessment : 40%

·         Tests

·         Assignments/Projects

·         Exercises

·         Quizzes

·         Worksheets

·         Practical  exercises

Final Examinations: 60%

Time allocation per question paper: between 2 and 3 hours

• The final examination will test the knowledge, understanding and skills outcomes in any given year on the course content covered.
• The intention of the examination in its formulation is to avoid predictability and encourage students to prepare for all syllabus outcomes.
• The level of complexity of a paper/s will be maintained consistently from year to year.
• The intention of the examinations is to assess the following objectives:

Ø  Knowledge and Understanding

Ø  Application

Ø  Analysis

Ø  Evaluation

• The examinations may include a range and balance of question types, such as multiple-choice questions, short-answer free response questions, open-ended questions and extended responses including essays. These will be determined by the Department in which the subject resides and with the approval of the Examinations Committee.
• The demands of the examination in terms of the number and length of student responses required, the amount of reading time provided and the complexity of the questions will be appropriate for the time allocated for the examination.

Quality Assurance Arrangements

Moderation of assessments will be done in accordance with the ITCL’s general rules and guidelines on moderation. In addition, regular programme review, external verification, student and management evaluations will be used.

Prescribed Textbooks and Recommended Learning  Resources

1.    Ceserani, V., & Kinton, R.(2016). Practical Cookery ELBS – Publisher – Edward Arnold – Publishing.

2.    Ceserani,V. & Kinton,R. (2015). Theory of Catering. London: Hodder Edu. – Publishing.

3.    Arora, K. (2018). Theory of Cookery – Frank Brothers. London:  Publishing.

4.    Philip T. (2018). Modern Cookery for Teaching & Trade. New York:  Orient Blackswan.

5.    Polsom, L.R. (2019).The Professional Chef (4th Edition).London: Prentice Hall.