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Syllabus
INTERNATIONAL SYLLABUS - SWISS CHEF’S COURSE

COURSE CONTENT

KITCHEN ORGANISATION
FOODS
PRODUCT KNOWLEDGE
SPECIALIZED PROFESSIONAL KNOWLEDGE
SANITATION
SAFETY
RECIPE BOOK
KITCHEN UTENSILS
THE MENU
MENU PLANNING
NUTRITION
KITCHEN ACCOUNTING
GLOSSARY
PROFESSIONAL REFERENCES
COOKERY


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Basic Cooking Methods
Convenience Food
The Recipes:
  Basic Forms Of Preparation
  Ingredients For Stocks
  Sauces And Soups
  - Seasoned (Compound) Butters
  - Basic Stocks - White Stock -Brown Stock etc.
SAUCES:
  Brown Sauces
  White Sauces
  Butter Sauces
  Oil Sauces
  Special Hot Sauces
  Special Cold Sauces
SOUPS:
  Clear Soups
  Thick Soups
  Cream and Velouté
  Vegetables soups
  Puree soups
  Special Soups
  National Soups
HORS D’OEUVRE
  Hot Egg Dishes
  Hot Fish Dishes
  Crustaceans, Shellfish And Mollusks
  Entrées – Small Meat Dishes
MAIN COURSE
  Basic Cooking Methods
  Variations of Main Beef Dishes
  Variations of Main Veal Dishes
  Variations of Main Pork Dishes
  Variations of Main Mutton/Lamb Dishes
  Variations of Main Poultry Dishes
  Variations of Main Dishes with Game Birds
  Variations of Main Dishes with Game Animals
SALADS
  Salad Dressing
  Simple Salads
  Mixed Salads
  Combined Salads
VEGETABLES
  Basic cooking methods
  Variations of Vegetables
POTATOES
  Basic cooking methods
  Variations of Potatoes
PASTA FOODS,RICE
NATIONAL & International DISHES
  Swiss
  French
  German
  English and American
  Italian
  Austrian etc.
COLD DISHES
  Cold Egg Dishes
  Cold Fish Dishes
  Cold Shellfish (Crustaceans and Mollusks)
  Cold Entrées
  Cold Meat Dishes
  Buffets
DESSERTS:
  Basic Forms Of Preparation
  Dough’s
  Mixtures
  Creams
HOT DESSERTS
  Soufflés
  Hot Puddings
  Desserts made with Leavened Dough
COLD DESSERTS
FROZEN DESSERTS
  Fancy Still-frozen Specialties


Bursaries &
Financial Scheduling


Contact us for more info
on how to qualify.



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