Scheme of Work - Culinary Basic Techniques 1 and 2

KENYA UTALII COLLEGE, NAIROBI SCHEME OF WORK
SCHEME OF WORK
Course : FOOD PRODUCTION
Subject : CULINARY BASIC TECHNIQUES 1
SEMESTER : 1 ( FIRST YEAR)
No. of Weeks : 15
Hours per Week : 9
Total No. of Hours : 135
Duration of Lessons : 3 hours demo + 6 hours individual stove = 9 hours
Grouping of Students : 2 x 16
Instructor
:
Classrooms DK IS
Literature Hints
Abbreviations
Classical cooking the modern way (E.
Pauli) IS = Individual Stove Kitchen
Theory of catering (Kinton/Ceserani) DK = Demonstration Kitchen

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1
TOPIC (S): INTRODUCTION TO DK/IS RULES, UNIFORM LESSON 1
TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE

(HRS) /AIDS
9 At the end of the lesson - Work place IS - Labeling of - Equipment,
the student MUST be - Layout of tools and equipment/tools tools IS
able to: equipment (labeling).
- Replacing of - Blackboard
- Identify tools and equipment and tools
equipments of his Introduction to:
correctly (chart)
working place. - Cooking
- To operate the cooking
- Identify and - Oven range, oven deep fat
explain the use of - Deep fat fryer fryer and scale
all other equipment
in the kitchen. - Scales
- Manipulate oven, - Fridge
deep fryer, stove - Hot cupboard and water
and scales. bath, its care and its
- Place the safety rules
equipment /tools
at their respective
places.
TOPIC (S): Introduction to cooking (Definition of Cooking, LESSON : 2

Mise En Place Making, Vegetable Preparation)

(HRS) /AIDS
9 At the end of the lesson - Reasons for cooking Discussion - Equipment/t
the students should be ools DK
able to: - Basic changes that occur Identification of
when food is exposed to vegetables
heat - Chalkboard
- Define the term
cooking - Heat sources commonly
used in Kenya
- Know of how a - Overhead
mise en place is - Introduction and
familiarization to foils
made (working
place) vegetables (display)
- Recipe file
- Prepare a few Mise en place handout:
common vegetables a) Term mise en
in the correct place
manner for further b) Lay out (work place)
use.
- Slide show
- Identify vegetables. Vegetable Preparation carousel (No.
- Washing 1)
- Peeling - Labels
- Trimming
- Storing
- Waste control (waste bin)

TOPIC (S): Vegetable Preparation (Mise En Place Making,) LESSON: 2 (continued)

Making, Cleaning, Washing, Peeling and Trimming
(HRS) /AIDS
9 At the end of the lesson Mise en place lay out - Practicing of all steps DK
the students should be in vegetable equipment/tools
able to: (Equipment/tools) preparation (basic)
- Establish a correct Technique of handling knives - samples of
mise en place and safety points. ready peeled
- Storing of vegetables vegetables
Preparation steps
- Prepare various - Cleaning of work place - Slideshow No.
vegetables in the - Washing/cleaning
1.
correct manner up - Peeling
to the peeled state - Trimming
- Storing
- Clean the work
place in the correct Economical aspects
manner
Waste control and use of waste
bin
Methods of cleaning
equipments, tools.
TOPIC (S): Vegetable Preparation (Mise En Place Making,) LESSON: 2 ( continued)

TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE/AIDS

(HRS)
9 Discussion. - Vegetable display
At the end of the lesson - Introduction to use of
the students should be vegetables in the kitchen Tools/equipment
able to: of DK
- Composition, cut, use of:
- Cut a mirepoix - Chalkboard
a) Mirepoix
- Make a bouquet - Overhead foils
garni b) Bouquet garni
c) Studded onions - Recipe file

- Studded onion handouts:
Vegetable cuts
- Vegetable cuts
Cut: Mirepoix and
a) Technique of handling bouquet garni
a) Paysanne and safety points.
b) Batonettes b) Technique of cutting: - Slide show

carousel No. 2
In a correct and
economical manner Paysanne - Labels.
Batonettes
economically
TOPIC (S): Vegetable Preparation (Mise En Place Making,) LESSON: 3


(HRS)
9 At the end of the lesson - Introduction to new Discussion. - Vegetable display

the students should vegetable cuts
know how to:
- Tools/equipment
- Technique of sharpening of DK
- Sharpen knives knives
- Chalkboard
- Cut: - Technique of cutting
Julienne various vegetables into: - Overhead foils
Brunoise Julienne
- Recipe file
Macedoine economically Brunoise handouts:
Vegetable
- Chop onions Macedoine cuts
- Weigh and - Suitable vegetables for the - Kitchen theory

measure food items various cuts file metric
system
- Technique of chopping
onions
- Slide show
- Mention use of vegetable carousel No. 3
trimmings
Introduction to weights and

measures. - Labels.
TOPIC (S): Preparation of Chickens for Roasting and Stewing LESSON : 3 (continued)

(HRS)
9 At the end of the lesson - Selection and layout of Discussion. - Chalkboard

the students should utensils
know how to:
- Overhead foils
- Introduction and quality
- Understand the aspects
processing steps of - Recipe file
trussing a chicken. handouts:
- Draw, flame, trim and truss Vegetable
(fresh) chickens cuts
- Explain the use of
giblets offals.
- Explain reasons for these - Slide show
operations carousel No. 5
- Know how a chicken
is cut for stew
- Discuss use of giblets - Labels.
- Explain the hygienic
aspects of poultry - How to keep chicken and
handling giblets until further use
- Explain the reasons - Hygienic aspects of poultry

for these operations handling
TOPIC (S): Preparation of Butchers Meat( deboning, trimming and dressing) LESSON: 4

(HRS)
At the end of the lesson the - Selection and layout of
9 students should know how utensils deboning and trimming of - Meat
to: various smaller cuts.
- Hygienic aspects of meat charts/slideshow
handling No. 7/20
- Debone, trim and dress
- Safety points to observe
meat under supervision. KT file
when deboning meat
- Correct deboning and Butchers meat
trimming of various
smaller cuts (shoulder of
lamb, leg of lamb etc.)
- Dressing (ficeler) of meat
- Sorting of bones, fat,
trimming and lean meat.
- Storage of meat until
further use
At the end of the lesson the
students should be able to
debone various meat cuts,
observing all safety points.
They should be able to trim
meat economically and sort
out bones, fat and trimmings
for further use. They should
be able to dress meat and
explain why meat is dressed.
TOPIC (S): Preparation of Stocks LESSON : 4 (continued) & 5

(HRS)
18: At the end of the lesson - Introduction Cooking of stocks: - Basic recipes
the students should
2 lesson know how to: Lesson Chapter 4
- Basic principles - Recall lesson
about chicken
- State the basic - Beef stock and meat
principles of stock - Recipes and mise en place
making. - Chicken stock
- Mirepoix and bouquet garni - Labels.
- Explain the role of Lesson Chapter 5
stocks in cookery. - Cooking methods applied
- Brown stock
- Prepare 5 stocks - Skimming
according to recipe - White stock
and under - Straining
supervision.
- Fish stock
- Storage of stocks until
further use
- Economical aspects
- Stock cubes

TOPIC (S): Soups LESSON: 6 & 7

(HRS)
18 : At the end of the lesson - Introduction to soups Cooking of soup: - Slides

the students should be
2 lesson able to: Lesson Chapter 6
- Classification of soups - Overhead foils
- State the basic - 1 vegetable soup
principles of soup - The role of soups in a menu - Labels.
making. - 1 cream soup
- Basic principles of soup
- Explain the role a preperation Lesson Chapter 7
soup plays in a meal.
- Recipes and mise en place - 1 puree soup
- Explain the
classification of soups - Relation stock - - I clear soup
soupsCooking methods
- Prepare one soup of applied
- 1 special or
each groups (under international soup
supervision). - Cooking, tasting and
finishing of soups
- Serving of soups
TOPIC (S): Basic Sauce (Hot and Cold) CHAPTER: 8 & 9

(HRS)
18 : At the end of the lesson - Introduction to basic sauce Cooking of basic sauces: - Overhead foils
2 lesson able to: Lesson Chapter 8
- Classification of basic sauce - Chalkboard
- Explain what a sauce - Basic white sauces
is. - Thickening agents - Labels.
- Mayonnaise
- Understand the use - Relation stock - sauce - Slide show No.
of sauces. Lesson Chapter 9 29.
- Recipes and mise en place
- Prepare under - Basic brown sauce
supervision the - Preparation of basic sauces
following basic sauce: - Tomato sauce
- Finishing and storage of
a) Basic brown sauce basic sauce. - Basic milk sauce
b) Basic white sauce (3)
c) Basic milk sauce
d) Tomato sauce
Mayonnaise
TOPIC (S): Derivations of Various Basic Sauces LESSSON:10 & 11

(HRS)
18 At the end of the lesson - Recipes and mise en place To prepare all derivations - Labels.
the students should be listed in the recipe file (will be
2 lesson able to: partly a repetition)
- The importance of a
reduction
- Explain the role of
derivations of basic
sauces. - Review derivations
previously prepared
- Classify the various
derivations according - New derivations
to their base.
- Suitability of the various
- List various dishes derivations for various
and their suitable dishes
sauces.
TOPIC (S): Cold First Courses LESSONS:12

(HRS)
9 At the end of the lesson - Introduction to cold first - To prepare the already - Slide show No.
the students should be courses mentioned first courses 18.
able to:
- The role a first course plays
- Explain the role of in a menu.
cold first courses in a
menu
- Prepare the following
first courses: - Preparation of the
mentioned first course
a. - Grape fruits
cocktail - Correct presentation of
- Melon cocktail these first courses
with portwine
- Eggs Russian
style
b. - Grape fruit and -

- Orange cocktail
- Prawn cocktail
- Avocado vinaigrette
TOPIC (S): Hot First Courses LESSON : 13

(HRS)
9 At the end of the lesson - Introduction to hot first - To prepare the already - For short past
the students should be courses. mentioned hot first and puff paste
able to: courses. refer to pastry
- The role of hot first courses lessons.
- Explain the role hot in a menu.
first courses play in a
menu.
- Prepare the following
hot first courses: - Preparation of the
mentioned first courses.
a) Mushrooms on toast.
- Correct presentation of
b) Chicken mushroom these dishes.
patties.
c) Cheese and bacon

tarts.
TOPIC (S): Simple Salads and their Correct Dressings LESSON: 14

(HRS)
9 At the end of the lesson - Introduction to salads and - To prepare six simple - Handout recipe
the students should be dressings salads and the file.
able to: appropriate dressings.
- The role of salads in our
- Define the term diet.
salad.
- Define the term salad
dressing.
- Preparation of simple
salads and dressings.
salads in our diet.
salads.
salads in the menu.
- Important points to observe
when preparing salads.
- Prepare six simple
salads with their
appropriate - Economical aspects
dressings.
- Stock cubes
Present these salads
correctly.
TOPIC (S): Compound Vegetable Salads and Special Salads. LESSON: 15

(HRS)
9 At the end of the lesson - Recipes and mise en place To prepare : - Slide shows
the students should be 8/11.
able to: - Two compound
- Correct cutting of
ingredients. vegetable salads - Handout recipe
- Explain the difference (Russian salad, Greek file.
between simple and salad).
compound salads. - Appropriate dressings.
- To prepare two special
- Explain the role these - Correct and attractive salads (Chicken salad,
salads play in menus. presentation. Tuna fish salad).
- Prepare 2 compound
salads.
- Use the correct

dressings.
COURSE: Food Production SUBECT: culinary basic techniques 1
TOPIC (S): CAT 1, CAT 2 AND END OF SEMESTER EXAM

(HRS)
To assess the students

practical performance of
this SEMESTER
2 CATS will be derived

from the practical classes
and one end of semester
exam as the last practical
END OF SEMESTER I
COURSE: Food Production SUBECT: CULINARY BASIC TECH. 2

LESSON : 1
TOPIC (S): The Cooking Method to Boil (Preparation of two simple course menus, which include
soup, boiled: meat and suitable accompaniment)
(HRS)
- Introduction to boiling
9 At the end of the lesson To cook the following menus: - Slide shows No.
able to:
- Food suitable for boiling 16.
- Beef broth with
croutons. -
- Explain the cooking
- Recipes and mise en place Meat charts.
method of boiling and - Boiled beef, parsley

its application on - Preparation of boiled beef and - Film No. 3.
chicken potatoes.
meat and poultry.
- Cooking
- Proper use of broths obtained - Braised cabbage. method
- Select meat cuts
by boiling (as soup, as stock
suitable for boiling. for supreme sauce) - Consomm brunoise
- Boil beef and - Correct presentation
chicken. - Poached chicken with
rice
- Suitable compliments
- Use broths
accordingly. - Suitable garnishes
- Prepare suitable - Proper timing and

accompaniments. systematical work
Apply braising on - Application of braising on

cabbage. vegetable.
SCHEME OF WORK
Subject : CULINARY BASIC TECHNIQUES 2
No. of Weeks : 15
Hours per Week : 9
Instructor
:
Classrooms DK IS
Literature Hints
Abbreviations

Subject : CULINARY ARTS INTERNATIONAL CUISINE
No. of Weeks : 15
Hours per Week : 9
Instructor
:
Classrooms DK IS
Literature Hints
Abbreviations

Subject : CULINARY ARTS BUFFET AND BANQUETING CUISINE
No. of Weeks : 15
Hours per Week : 9
Instructor
:
Classrooms DK IS
Literature Hints
Abbreviations

Subject : CULINARY ARTS HEALTH CUISINE AND FINE DINNING
No. of Weeks : 15
Hours per Week : 9
Instructor
:
Classrooms DK IS
Literature Hints
Abbreviations

COURSE: Food Production SUBECT: CULINARY BASICS 2 LESSON 2
TOPIC (S): The Cooking Method to Stew (Preparation of two simple course menus, which include soup, stewed meat and suitable
accompaniments) Brown stew only
(HRS)
9 At the end of the lesson - Introduction to stewing To cook the following menus: - Recall stock
the students should be lessons
able to: - Leak potatoes soup.
- Recall soup
- Select meat suitable - Brown lamb stew or beef lessons
for stewing. - Preparation of brown stew
including deboning and stew.
cutting meat. - Recall deboning
- Prepare brown soup. - Mashed potatoes. lessons
- Accompaniments suitable
- Prepare mashed to stews. - Stewed Vegetables - Slide shows No.
potatoes and rice. 16
- Correct presentation of - Puree of potato soup.
- Present these dishes these dishes. - Meat chart
correctly.
- Brown pork stew
- Garnishes and their use in Printainiere - Film No. 15
- Explain the cooking cookery.
method stewing and
its application on - Steamed rice. - Cooking
meat. - Stress proper timing and method
systematic work.
- Select meat suitable
for stewing.
COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 2 LESSON 3
TOPIC (S): The Cooking Method to Braise (Preparation of two simple course menus, which include soup, braised: meat and suitable
accompaniments)
(HRS)
9 At the end of the lesson - Introduction to braising To cook the following menus: - Recall stock
the students should be lessons
able to: - Leak potatoes soup.
- Recall soup
- Select meat suitable - Braised beef or beef lessons
for braising. - Preparation of braised beef
including deboning and steaks.
cutting meat. - Recall deboning
- Prepare brown sauce - Lyonnais potatoes. lessons
- Accompaniments suitable
- Prepare mashed to braise - Braised cabbage - Slide shows No.
potatoes and rice. 16
- Correct presentation of - Puree of potato soup.
- Present these dishes these dishes. - Meat chart
correctly.
- Braised leg of Lamb
- Garnishes and their use in - Film No. 15
- Explain the cooking cookery.
method braising and - Steamed rice.
its application on - Cooking
meat. - Stress proper timing and method
systematic work.
- Select meat suitable
for braising
TOPIC (S): The Cooking Method of Poaching (fish) LESSON: 4&5

(HRS)
18 At the end of the lesson - Introduction To cook the following dishes: - Slide show No.
the students should be 17
able to: - Poached Nile perch,
- Food suitable for poaching
tilapia and seafish in - Film No. 5
- Explain the methods white wine sauce. Cooking
of poaching and its - Recipes and mise en place
methods
applications of fish. - To prepare suitable
- Correct poaching. garnishes.
- Poaching sea and
fresh water fish. - Sauces suitable. - To prepare suitable
accompaniments.
- Prepare the - Garnishes.
appropriate sauces. - Consomm Xavier
- Correct presentation. poached Nile perch in
- Use correct White sauce
garnishes. Steam rice
Coleslaw
- Present these dishes
correctly. - Consomm Paysanne
poached Nile perch
Dugler & Bonne Femme
Steam rice
Cooked carrot salad

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 2 LESSON:6&7
TOPIC (S): The Cooking Method to Roast (Preparation of two simple course menus, which include roast meat, soup and suitable
accompaniments)
(HRS)
18 At the end of the lesson - Introduction to roasting To cook the following menus: - Slide show No.
the students should be 17.
able to: - Farmer soup.
- Food suitable for roasting
* - Meat charts
- Explain roasting and
its applications to - Recipes and mise en place - Roast chicken
meat and poultry. - Overhead foils
- Important factors to - Duchess potatoes
- Name some meat consider when calculating - Film No. 11
cuts suitable for the roasting time (quality of - Buttered green peas Cooking
roasting. meat, size and weight of methods
cuts, temperature type of *
oven) - Pork loin
- Roast meat and - Lyonnaise potatoes
poultry.
- Roasting and gravy making.
- Prepare gravy.
- Correct curving.
- Cut and curve roasts
correctly. - Correct presentation of
roasted meat and poultry.
- Prepare suitable Suitable accompaniments and
accompaniments. garnishes.
COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 2 LESSON: 8&9
TOPIC (S): The Cooking Method to Pan Fry (Preparation of two simple two course menus, which
include pan fried meat, soup and suitable accompaniments)
(HRS)
To cook the following menus:
18 At the end of the lesson - Introduction to pan frying - Slide show No.
the students should be - Cream of chicken soup. 16.
able to:
- Food suitable for pan frying
- Pan fried sirloin steak - Meat charts
- Explain pan frying
and its applications - Recipes and mise en place Tyrolienne
to meat. - Overhead foils
- Correct pan frying of meat, - French fried potatoes
- Name some meat important points to - Film No. 7
cuts suitable for pan consider - Buttered carrots Cooking
frying. methods
- Correct presentation of pan
fried meat. - Cream of tomato soup
- Pan fry meat.
- Prepare suitable - Suitable accompaniments - Fried pork cutlet

accompaniments. and garnishes.
- Robert sauce
- Present these dishes - A la minute preparation
correctly. and what it involves
- Boulangere potatoes
- Buttered green beans

COURSE: Food Production SUBECT:CULINARY BASIC TECHNIQUES 2 LESSON:10&11
TOPIC (S): The Cooking Method to Deep Fat Fry (Preparation of two simple course menus, which
include deep fried-fried fish, chicken, soup and suitable accompaniments)
(HRS)
- Introduction to deep fat
18 At the end of the lesson frying To cook the following menus: - Slide show No.
able to: - Puree of red beans.
- Food suitable for deep fat
frying * - Film No. 6
- Explain deep fat fry Cooking
and its applications - Deep fried Nile perch
- Recipes and mise en place fingers methods
on fish and chicken.
- Deep fry fish (in - Preparation of frying butter - Tartar sauce

frying butter). and its use
- Boiled potatoes
- Deep fry chicken - Important points to observe *
(pan). when deep frying
- Consomme paysanne
- Oil and *
- Prepare suitable - Deep fried chicken
sauces. temperature/suitable
equipment. Vienna style
- Prepare suitable - Dauphiness potatoes

accompaniments. - Correct deep fat frying.
deep fat fried food.
- Suitable sauces and

accompaniments.
TOPIC (S): The Cooking method of Glazing (White meat and Vegetables) LESSON: 12&13

(HRS)
18 At the end of the lesson - Introduction - To glaze meat and - Slide show No.
the students should be vegetables 17
able to:
- Glazed pork cutlets - Film No. 12
- Explain the method Cooking
glazing. - Braising glazing
(difference) - Apply sauce Methods
- Choose suitable
garnishes. - Correct glazing - Roast parmentier pot
- Present glazed meat - Food suitable for glazing - Glazed carrots

correctly.
- Presentation and garnishes - Glazed loin of lamb
- Rice oriental style
- Glazed turnips
MENU SUGGESTIONS FOR LESSONS 1 - 15

Melon cocktail Minestrone soup
Roast loin of pork Deep fried fish fingers (method ii)
Berrichonne potatoes Tarte sauce
Braised red cabbage
Florida cocktail Boiled potatoes

Roast sirloin of beef Mixed salad
Croquette potatoes
Vichy carrots
Avocado vinaigrette Consome with celestine

Boiled beef Flemish style (choux flamande) Fricasse of chicken (Ancienne)
Parslely potatoes Steamed rice
Mixed salad
Russian eggs
Poached chicken with mushroom sauce Tuna fish salad
Rice Brown chicken stew Chasseur
Mixed salad Buttered macaroni
Mixed salad
Mushrooms on toast
Panfried sirloin steak with parsley butter Puree of potato soup
Rissoles potatoes Beef Carbonnade Esterhazy
Provencale tomatoes Gnocchis Roman style
Mixed salad
Cheese and bacon tarte
Pork escalope crumbed
Tomato sauce
Buttered spaghetti
COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUE 2
TOPIC (S): CAT1 , CAT2 AND END SEM. EXAM LESSON: 14&15

(HRS)
- To assess the
students practical
performance of this
term (cooking of a
two course menu)
- Two practicals will be

taken as continuous
assessments and one
practical at the end of
the semester as end
of sem. exam
END OF SEMESTER II
COURSE: Food Production SUBECT: CULINARY ARTS INTERNATIONAL CUISINE
TOPIC (S): Cold Egg Dishes LESSON: 1

(HRS)
9 At the end of the lesson - Recipes and mise en place To prepare : - Slide show No.
the students should be for various cold egg dishes 11.
able to: Stuffed eggs with various:
- Stuffed eggs - Handout recipes
- Prepare cold egg - For buffet file.
dishes to be used as
first courses and on - Decoration of stuffed eggs
- As cold first courses
buffets (egg mayonnaise, egg
- Other cold egg preparations salad)
- As snacks
TOPIC (S): Hot Egg Dishes LESSON : 2-4

(HRS)
27 At the end of the lesson - Recipes and mise en place To prepare egg dishes listed in - Overhead foil
the students should be the handouts:
able to:
- Egg dishes suitable for - Film: Give your
breakfast and their correct - For breakfast. eggs a break
- Prepare egg dishes for preparation and
breakfast and egg presentation. - As hot first courses
dishes suitable as hot - Handout recipe
first courses. file.
- Omelette making.
- Egg dishes suitable as first

dishes and their correct
preparation and
presentation.
TOPIC (S): Farinaceous Dishes LESSON: 5 - 7

(HRS)
27 At the end of the lesson - Introduction To prepare the mentioned Pastry (DK/IS)
the students should be dishes: - To make noodle
able to: lasagna, ravioli.
- Recipes and mise en place Lesson 5
- Prepare and present - Ravioli/cannelloni stuffing To freeze:-
correctly the - Preparation of home made (1 x R.).
pasta products (Pastry - for Ravioli (PA)
farinaceous dishes.
Chef)
- Bolognaise sauce (1 x R.). - for Cannelloni.
- Tagliatelli Alfredo.
- Correct cooking of pasta.
- Spaghetti Bolognaise. - for Lasagna.
- Fettuccine
Bolognaise. - Raviolli filling.
- Tomato Concassees (1/4 - All for Ravioli (if
R.) not prepares the
- Ravioli al pomodoro. - Cannelloni fillings.
same week).
Lesson 6 & 7
- Cannelloni - Preparation of Ravioli and - Ravioli al Pomodoro
Cannelloni.
- Cannelloni
- Lasagna. - Lasagna Verde
- Correct presentation
*********
- Bolognaise sauce - Tagliatelli Alfredo: (to be
made during lessons 52 -
59)
TOPIC (S): Compound Vegetable Salads and Special Salads LESSON : 8&9

(HRS)
18 At the end of the lesson Compound salads international Lesson 8 -

the students should be -meat based - prepare
able to: -vegetable based
-combined
- Prepare the most
common Special salads international
international - Asia
compound salads. - Europe
- Prepare special - Americas
salads known
internationally - Middle east
- Africa
COURSE: Food Production SUBECT: CULINARY ART INTERNATIONAL CUISINE
TOPIC (S): Seafood Dishes LESSON:10&11

(HRS)
18 At the end of the lesson - Introduction To prepare for 2 persons: - KT File

able to: - Deep fried prawns.
- Prepare the seafood - Prawns masala.
dishes specified with - Correct preparation and
correct presentation of the dishes
accompaniments. listed. - Seafood gratin.
- Suitable sauces. These dishes can be made as

first or main courses.
- Suitable accompaniments.

LESSON:12 -14
TOPIC (S): Preparation of Three Courses Menus (The Composition of these Menus Depend on the
Availability of Raw Materials)

(HRS)
27 At the end of the lessons - Review the 6 basic cooking - Preparation of various
the students should be methods. menus.
able to:
- Include hot and cold first
- Apply the previous courses in the menus as
learned cooking well as salads.
methods on various
food.
- Stress proper timing.
- Work with speed and
well organised. - Stress correct presentation
of food.
MENU SUGGESTIONS FOR LESSONS 12 TO 14

Beef olives Bourgeoise Nicoise salad
Douphinoise potatoes Pan fried fillet steak helder
Cauliflower polonaise Braised celery
Prawn cocktail Mango cocktail

Consomme Julienne Lamb curry
Pork medaillon a la crme
Home made noodles Condiments
Mixed salad Rice oriental style
Mixed salad
Hamburger steak Tyrolienne
Fondate potatoes
Carrots a la crme
Melon cocktail
Leek potato soup
Braised beef Bungudy style
Home made noodles
Mixed salad
Stuffed eggs
Hungarian Goulash
Spetzli
Mixed salad
Cheese and bacon Tarte

White veal stew (Blanguette)
Steamed rice
Mixed salad
TOPIC (S): CAT1, CAT2 AND END OF SEM. EXAM LESSON : 15

(HRS)
9 Assessment of both
practical CONTINOUS
ASSESMENT TESTS AND
ONE END OF
SEMESTER EXAM
END OF SEMESTER TWO

COURSE: Food Production SUBECT: Culinary Arts Buffet and Banqueting cuisine
TOPIC (S): LIVER PATE LESSON:1-3

(HRS)
27 At the end of the lesson - Introduction to pate - Preparation of pate - Slide show No.
able to: Lesson 1
- mise en place
- Baking
- Pate paste.
- Moulding of pate - Filling with aspic Lesson
- Pate filling. Lesson 2&3
- Filling
- Cumberland sauce
- Liver pate.
- Baking
- Presentation
- Cumberland sauce.
- Cooling
- Filling of aspic jelly
- Cumberland sauce
- Presentation in buffet and

as a first course
COURSE: Food Production SUBECT: Culinary Art Buffet and Banqueting Cuisine
TOPIC (S): Terrine preparation LESSON: 4 & 5

(HRS)
18 At the end of the lesson - Introduction to terrine Preparation and presentation - Slide show No.
the students should be of chicken and fish terrine. 13.
able to prepare and
present fish and chicken - mise en place
liver.
- Preparation
- Presentation styles in buffet

and as first course
COURSE: Food Production SUBECT: Culinary Art Buffet and Banqueting cuisine
TOPIC (S): Cold and Hot Buffet LESSON: 6-9

(HRS)
36 At the end of the lesson - Introduction to buffet - Individual work on - Slide show No.
the students should be buffet dishes 10/11/26.
able to prepare and
present various types of - Planning and organization
buffets. - Class work planning,
- Set up of cold buffet preparing and the
presentation of cold
buffet
- Suitable buffet items
- Artistic and aesthetic

aspects
- Presentation
TOPIC (S): African Buffet LESSON:10 & 11

(HRS)
18 At the end of the lesson - Introduction to African - First individual work on - Books of African
the students should be buffet buffet dishes. dishes.
able to:
- Set up of an African buffet - The class as African will
- Define the various plan prepare and
food dishes present the buffet.
suitable for an
African Buffet.
- Choose and
prepare dishes
suitable for an
African buffet.
- Decorate these
dishes correctly
- Set up an African
buffet.
TOPIC (S): Cocktail party LESSON: 12 - 14

(HRS)
18 At the end of the lesson - Introduction to cocktail Prepare a number of items - Slide show No.
the students should be parties below: 26.
able to prepare the
following bitings for a Lesson 12
suitable cocktail party: - Sauces
- Assorted hot canaps
- meat balls - Artistic aspects
- mini pizzas Lesson 13 &14
- Proper decoration and
- mini quiche presentation
lorraine - Assorted cold canaps
- chicken drum
sticks
- assorted cold
canaps
- gizzards
- chicken wings
- chipolatas etc.
COURSE: Food Production SUBECT: Culinary Art International Cuisine
TOPIC (S): Specialities LESSON: 14

(HRS)
16 At the end of the lesson - Introduction to specialities Preparation of a variety of

the students should be specialties
able to prepare and
present a variety of - mise en place
specialities
- Cooking methods
- Emincer
- Basic sauces
- Fillet goulash
stroganoff - Preparation and
presentation
- Curries (chicken,
lamb, beef and
seafood)
- Trout Nairobi style
- Chicken tikka
MENU SUGGESTIONS FOR THE REMAINING LESSONS OF THE 2ND SEMESTER INTERNATIONAL CUISINE
Chicken and mushroom patties
Sirloin steak Bordelaise
Douphine potatoes
Bouquetiere of seasonal vegetables
Cream of potato soup

Roast best end of lamb
Mint sauce
Boulngere potatoes
Caouliflower Mornay
Paw paw cocktail

Lamb cutlets and chops Provencale
Berrichonne potatoes
Peas French style
Sea food patties

Cordon bleu
French fried potatoes
Bouquitiere of seasonal vegetables
Pizza Napolitaine
Piccata Milanaise
Tomato Sauce
Buttered spaghetti
Mixed salad
Cold avocado soup

Roast duck bigarrade
Fondante potatoes
Braised red cabbage
COURSE: Food Production SUBJECT: Culinary Art Buffet and Banqueting Cuisine
TOPIC (S): CAT1, CAT 2 AND END SEM. EXAM

(HRS)
Assess the students in Practical performance Revision of previous

practical performance. lessons.
End demonstration kitchen
Two continuous and individual training
assessment tests and one kitchen
end of semester exam to
be administerd
END OF SEMESTER 3

Scheme of Work - Culinary Basic Techniques 1 and 2

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Scheme of Work - Culinary Basic Techniques 1 and 2

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KENYA UTALII COLLEGE, NAIROBI SCHEME OF WORK

Course : FOOD PRODUCTION

Subject : CULINARY BASIC TECHNIQUES 1

SEMESTER : 1 ( FIRST YEAR)

Hours per Week : 9

Total No. of Hours : 135

Duration of Lessons : 3 hours demo + 6 hours individual stove = 9 hours

Theory of catering (Kinton/Ceserani) DK = Demonstration Kitchen

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1

TOPIC (S): INTRODUCTION TO DK/IS RULES, UNIFORM LESSON 1

TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1

TOPIC (S): Introduction to cooking (Definition of Cooking, LESSON : 2

TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE

- Waste control (waste bin)

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1

TOPIC (S): Vegetable Preparation (Mise En Place Making,) LESSON: 2 (continued)

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1

TOPIC (S): Vegetable Preparation (Mise En Place Making,) LESSON: 2 ( continued)

TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE/AIDS

c) Studded onions - Recipe file

b) Batonettes b) Technique of cutting: - Slide show

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1

TOPIC (S): Vegetable Preparation (Mise En Place Making,) LESSON: 3

TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE/AIDS

9 At the end of the lesson - Introduction to new Discussion. - Vegetable display

- Weigh and - Suitable vegetables for the - Kitchen theory

Introduction to weights and

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1

TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE/AIDS

9 At the end of the lesson - Selection and layout of Discussion. - Chalkboard

- Explain the reasons - Hygienic aspects of poultry

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1

TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE/AIDS

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1

TOPIC (S): Preparation of Stocks LESSON : 4 (continued) & 5

TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE/AIDS

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1

TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE/AIDS

18 : At the end of the lesson - Introduction to soups Cooking of soup: - Slides

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1

TOPIC (S): Basic Sauce (Hot and Cold) CHAPTER: 8 & 9

TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE/AIDS

c) Basic milk sauce

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1

TOPIC (S): Derivations of Various Basic Sauces LESSSON:10 & 11

TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE/AIDS

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1

TOPIC (S): Cold First Courses LESSONS:12

TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE/AIDS

b. - Grape fruit and -

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1

TOPIC (S): Hot First Courses LESSON : 13

TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE/AIDS

c) Cheese and bacon

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1

TOPIC (S): Simple Salads and their Correct Dressings LESSON: 14

TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE/AIDS

COURSE: Food Production SUBECT: CULINARY BASIC TECHNIQUES 1

TOPIC (S): Compound Vegetable Salads and Special Salads. LESSON: 15

TIME OBJECTIVE (S) LESSON POINTS STUDENT ACTIVITIES REFERENCE/AIDS

- Use the correct

COURSE: Food Production SUBECT: culinary basic techniques 1

TOPIC (S): CAT 1, CAT 2 AND END OF SEMESTER EXAM