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CHEFS ACADEMY - Hot Kitchen Curriculum

Module 1 - History of Cooking
Theory Covered	Learning Style	Recipes Covered
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History of Cooking

Module 2 - Fire Safety & Basic First Aid
Theory Covered	Learning Style	Recipes Covered
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Basic First Aid
Fire Safety

Module 3 - Basic Nutrition
Theory Covered	City and Guilds	Recipes Covered
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Basic Nutrition	Certificate: 17 96 Nutrition at Work Diploma: 56 05 Nutrition and Dietetics

Module 4 - Hygiene & Safety
Theory Covered	City and Guilds	Recipes Covered
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Hygiene & Safety	Certificate: 12 01 Safety at Work 13 02 Food Safety at Work 16 05 Storage and Care of Material Diploma: 52 01 Safety at Work 53 02 Food Safety

Module 5 - Principles of Cooking
Theory Covered	City and Guilds	Recipes Covered
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Principles of Cooking	Certificate: 14 03 Food Preparation Methods 18 07 Cooking Methods: Boiling 19 08 Cooking Methods: Poaching 20 09 Cooking Methods: Stewing 21 10 Cooking Methods: Steaming 22 11 Cooking Methods: Braising 23 12 Cooking Methods: Deep Frying 24 13 Cooking Methods: Shallow Frying 25 14 Cooking Methods: Baking 26 15 Cooking Methods: Roasting 27 16Cooking Methods: Grilling 28 17 Cooking Methods: Microwave Cooking

Module 6 - Mise en Place
Theory Covered	City and Guilds	Recipes Covered
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Mise en Place

Module 7 - Knife Skills
Theory Covered	City and Guilds	Recipes Covered
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Knife Skills

Module 8 - Vegetables
Theory Covered	City and Guilds	Recipes Covered
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Vegetables	Diploma: 62 10 Preparation, Cooking & Service: Pulse & Vegetable Dishes

Module 9 - Stocks
Theory Covered	City and Guilds	Recipes Covered
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Stocks	Diploma: 61 09 Preparation, Cooking & Service: Stocks, Soups & Sauces	Brown Beef Stock Vegetable Stock Fish Stock White Chicken Stock

Module 10 - Soups
Theory Covered	City and Guilds	Recipes Covered
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Soups	Diploma: 61 09 Preparation, Cooking & Service: Stocks, Soups & Sauces	Chicken Consommë Lobster Bisque Corn Chowder Minestrone Vichyssoise Butternut

Module 11 - Sauces
Theory Covered	City and Guilds	Recipes Covered
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Sauces	Diploma: 61 09 Preparation, Cooking & Service: Stocks, Soups & Sauces	Espagnole Demi-glace Hollandaise Veloute' Béarnaise

Module 12 - Advanced Vegetable Preparation
Theory Covered	City and Guilds	Recipes Covered
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Advanced Vegetable Preparation	Diploma: 62 10 Preparation, Cooking & Service: Pulse & Vegetable Dishes	Mushroom Duxelle Ratatouille Butternut Puree Eggplant Parmesan Braised Red Cabbage

Module 13 - Potatoes
Theory Covered	City and Guilds	Recipes Covered
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Potatoes	Diploma: 62 10 Preparation, Cooking & Service: Pulse & Vegetable Dishes	Pommes Puree Pommes Anna Pommas Fondant Pommes Croquette Pommes Dauphinoise Pommes Duches Pommes Rosti

Module 14 - Pasta
Theory Covered	City and Guilds	Recipes Covered
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Pasta	Diploma: 64 13 Preparation, Cooking & Service: Farinaceous, Pasta & Rice Dishes	Enriched Pasta Napolitana Bolognaise Carbonara

Module 15 - Rice & Grains
Theory Covered	City and Guilds	Recipes Covered
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Rice & Grains	Diploma: 64 13 Preparation, Cooking & Service: Farinaceous, Pasta & Rice Dishes	Mushroom Risotto Rice Pilaf Basic Polenta Coconut Quinoa Bean Cassoulet

Module 16 - Dumplings
Theory Covered	LCity and Guilds	Recipes Covered
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Dumplings	Diploma: 64 13 Preparation, Cooking & Service: Farineaceous, Pasta & Rice Dishes	Gnocchi Piedmontese Yorkshire Pudding

Module 17 - Eggs
Theory Covered	City and Guilds	Recipes Covered
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Eggs	Diploma: 68 14 Preparation, Cooking & Service: Egg Dishes & Savories	Fried Egg Eggs Benedict Scrambled Eggs Poached Egg Omelette

Module 18 - Poultry
Theory Covered	City and Guilds	Recipes Covered
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Poultry	Diploma: 58 07 Preparation, Cooking & Service: Meat & Poultry Dishes	Chicken Galantine with Mousseline Farce Chicken Kiev Coq au Vin

Module 19 - Menu Planning
Theory Covered	City and Guilds	Recipes Covered
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Menu Planning	Diploma: 57 06: Menu Planning

Module 20 - Meat
Theory Covered	City and Guilds	Recipes Covered
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Meat	Diploma: 58 07 Preparation, Cooking & Service: Meat & Poultry Dishes	Beef Bourgignoune Beef Fillet Cleaned & Grilled Crusted Lamb Rack Pork Schnitzel Bobotie

Module 21 - Fish & Seafood
Theory Covered	City and Guilds	Recipes Covered
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Fish & Seafood	Diploma: 59 08 Preparation, Cooking & Service: Fish & Shellfish Dishes	Fabrication of a Flat Fish Fabrication of a Round Fish Sole a la Meunière Sole Paupiettes Bouillabaise

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