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.
FPC-Certificate in the Fundamentals of Professional Cooking
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.
At the end of this course, the student is expected to:
- Understand the structure of food service institutions, particularly the organization of modern kitchens.
- Prevent food poisoning and food-borne diseases by exercising appropriate food safety and sanitation protocols in the kitchen.
- Understand the safe and efficient use of standard kitchen equipment.
- Familiarization of various culinary ingredients and their market forms.
- Understand and apply the different cooking principles, including the various cooking methods, and the art of seasoning and flavoring.
- Understand and apply the techniques in production planning and organization, including knife skills, preliminary cooking and flavoring, and handling convenience foods.
- Execute various recipes for hot kitchen preparations, and cold kitchen preparations.
- Develop a sense of professionalism and a positive attitude toward the culinary path.
The Food Service Industry
- A Short History of Modern Food Service
- The Organization of Modern Kitchens
- Standards of Professionalism
Sanitation and Safety
- 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
- The Safe Workplace
- Preventing Cuts
- Preventing Burns
- Preventing Fires
- Preventing Injuries from Machines and Equipment
- Preventing Falls
- Preventing Strains and Injuries from Lifting
- 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
- Meats and Game
- Poultry and Game Birds
- Fish and Shellfish
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
- 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
- Roasting and Baking
- Broiling, Grilling, and
- Sautéing, Pan-frying, and Griddling
- Deep Frying
- Basic White Stock
- Basic Brown Stock
- Fish Stock
- Clear Soups
- Thick Soups
- Specialty and National Soups
- Vegetarian and Low-fat Soups
- Béchamel Sauce
- Velouté Sauce
- Brown Sauce
- Tomato Sauce
- Hollandaise Sauce
Salads and Salad Dressings
- Types of Salads
- Arrangement and Presentation
- Emulsions in Salad Dressings
- Oil and Vinegar Dressings
- Emulsified Dressings
- Other Dressings
- Types of Sandwiches
- Making Sandwiches
- Rice and Other Grains
- Other Starches
- Boiling and Steaming
- Sautéing and Pan-frying
- Broiling and Grilling
- Assembling Three-point plates
- International Cuisines
- Filipino Cuisines
TESDA NC2 Assessment
GRAND BUFFET & GRADUATION CEREMONIES
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.