FPC-Fundamentals of Professional Cooking

Fundamentals of Professional Cooking

This 8-week course aims to familiarize the student on the various fundamental knowledge and skills involved in the culinary arts. Intended for the novice or culinary enthusiast, the program intends to equip the learner with the necessary competencies that will allow him / her to fulfill the stringent requirements of the profession.

Course Content

FPC-Certificate in the Fundamentals of Professional Cooking

Overview

This curriculum has a dual goal: understanding — that is, the comprehension of cooking theory, of how to cook — and performing — that is, the mastery of a set of manual skills and the ability to apply them to a wide range of cooking styles and products.

Mise en Place

Mise en Place

This course is built upon the principle that basic theories and skills must be learned prior to more complex ones. Hence, this curriculum adapts a systematic progression of topics. The program begins with an introduction to the food service industry, followed by the principles of food safety and sanitation.The student will also be introduced to the various tools and equipment used in the kitchen, as well as basic cooking principles.Finally, the different aspects of mise’ en place will be discussed and practiced in a program that employs teaching methodologies grounded on learner-centered principles.

Objectives


At the end of this course, the student is expected to:

  1. Understand the structure of food service institutions, particularly the organization of modern kitchens.
  2. Prevent food poisoning and food-borne diseases by exercising appropriate food safety and sanitation protocols in the kitchen.
  3. Understand the safe and efficient use of standard kitchen equipment.
  4. Familiarization of various culinary ingredients and their market forms.
  5. Understand and apply the different cooking principles, including the various cooking methods, and the art of seasoning and flavoring.
  6. Understand and apply the techniques in production planning and organization, including knife skills, preliminary cooking and flavoring, and handling convenience foods.
  7. Execute various recipes for hot kitchen preparations, and cold kitchen preparations.
  8. Develop a sense of professionalism and a positive attitude toward the culinary path.

Course Schedule


DAY 1:Safety & Sanitation

The Food Service Industry

  • A Short History of Modern Food Service
  • The Organization of Modern Kitchens
  • Standards of Professionalism

Sanitation and Safety

Sanitation

  • Introduction to Microbiology
  • Food-borne Diseases
  • Personal Hygiene
  • Food Storage
  • Food Handling and Preparation
  • Cleaning and Sanitizing Equipment
  • Rodent and Insect Control
  • Setting up a System for Food Safety

Safety

  • The Safe Workplace
  • Preventing Cuts
  • Preventing Burns
  • Preventing Fires
  • Preventing Injuries from Machines and Equipment
  • Preventing Falls
  • Preventing Strains and Injuries from Lifting

DAY 2:Equipment & Ingredient Identification

Equipment Identification

  • Introduction to Quantity Food Equipment
  • Cooking Equipment
  • Processing Equipment
  • Handling and Storage Equipment
  • Pots, Pans, and Containers
  • Measuring Devices
  • Knives, Hand Tools, and Small Equipment

Ingredient Identification

  • Meats and Game
  • Poultry and Game Birds
  • Fish and Shellfish
  • Vegetables
  • Fruits

DAY 3:Mise-en-Place & Basic Cooking Principles

Mise en Place

  • Planning and Organizing Production
  • Preliminary Cooking and Flavoring
  • Knife Skills

Basic Cooking Principles

Heat and Food

  • Effects of Heat on Foods
  • Heat Transfer
  • Cooking Times

Cooking Methods

  • Moist-heat Methods
  • Dry-heat Methods without Fat
  • Dry-heat Methods with Fat
  • Microwave Cooking

The Art of Seasoning and Flavoring

  • Seasoning and Flavoring Defined
  • When to Season and Flavor
  • Common Seasoning and Flavoring Ingredients
  • Using Herbs and Spices

DAY 4:Moist and Dry Cooking Principles

  1. Roasting and Baking
  2. Broiling, Grilling, and
  3. Pan-broiling
  4. Sautéing, Pan-frying, and Griddling
  5. Simmering
  6. Braising
  7. Deep Frying

DAY 5:Stock and Soups

Stocks

  • Basic White Stock
  • Basic Brown Stock
  • Fish Stock

Soups

  • Clear Soups
  • Thick Soups
  • Specialty and National Soups
  • Vegetarian and Low-fat Soups

DAY 6:Mother Sauces and Derivatives

  1. Béchamel Sauce
  2. Velouté Sauce
  3. Brown Sauce
  4. Tomato Sauce
  5. Hollandaise Sauce

DAY 7:Cold Kitchen Preparations

Salads and Salad Dressings

Salads
  • Types of Salads
  • Ingredients
  • Arrangement and Presentation
  • Ingredients
  • Emulsions in Salad Dressings
  • Oil and Vinegar Dressings
  • Emulsified Dressings
  • Other Dressings
Salad Dressings
Sandwiches
  • Breads
  • Spreads
  • Fillings
  • Types of Sandwiches
  • Making Sandwiches

DAY 8:Hot Kitchen Preparations 1

Starch Cookery

  • Legumes
  • Rice and Other Grains
  • Pasta
  • Potatoes
  • Other Starches

DAY 9:Hot Kitchen Preparations 2

Vegetable Cookery

  • Boiling and Steaming
  • Sautéing and Pan-frying
  • Braising
  • Baking
  • Broiling and Grilling
  • Deep-frying

DAY 10:Hot Kitchen Preparation 3

Set Menus

  • Assembling Three-point plates
  • International Cuisines
  • Filipino Cuisines

DAY 11:TESDA NC2 Certification Exams

TESDA NC2 Assessment

DAY 12:Grand Buffet and Graduation Ceremonies

GRAND BUFFET & GRADUATION CEREMONIES


Schedules & Fees

Please go to the Latest Course Fees and Schedule link here.

Career Notes


Upon completion of the program the graduate should have the skills needed to begin their career in the culinary and/or hospitality industries at an entry level.

The various titles of “chef” generally apply to more advanced roles in a professional kitchen (for example, Sous Chef, Executive Chef). Graduates should not expect to become Chefs upon graduation but are encouraged to work toward becoming a Chef through the course of their careers.

The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others. Culinary Institute of Aristocrat does not guarantee employment or salary.

Optional Hotel Immersion Program

Successful graduates have the option of taking a 3-month intensive hotel immersion program offered exclusively for certificate graduates of the Culinary Institute of Aristocrat.

* Terms and conditions apply.

Career Path
This program could lead you to entry-level positions such as:

  • Cook
  • Line Cook
  • Assistant Cook
  • Banquet Cook
  • Prep Cook

*See Career Notes