To provide the knowledge and skills required to plan menus using food groups for balanced diets. Calculating quantities from menus taking into account the storage life of food items under different conditions and feasibility of using alternative products.
6.3 Training Objective 1
Demonstrate planning of quality menus following Canada’s Food Guide.
6.4 Enabling Objectives
Plan diet conscious menus
Plan seasonal menus
Use cycle menus
Plan menus with minimum wastage
Balance menus for nutritional value
Arrange for total utilization of leftovers
6.5 Training objective 2
Explain classifications, grades and cuts of food. Provide instruction in establishing market analysis for economic purchasing procedure and organization of storage area.
6.6 Enabling Objectives
Systematic regulation of incoming goods
Detection of deteriorated or sub standard food items
Establish order placing procedure
Determine policy on substitution
Organization of storage area to use old stock first
Preserving of food values by correct storage
Correct placement of food to avoid spoilage
Maintain proper locking and surveillance facilities to eliminate pilferage.
Trainee to prepare 3 different types of menus
Trainee will prepare an essay on menu planning
Trainee will undergo a written test on menu planning
Trainee will undergo a written test on purchasing and storage
Trainee will prepare a food order for a specified voyage.
To provide the knowledge and skills required to read recipes and their conversion to smaller or larger quantities to meet specific requirements using conversion multiples.
7.2 Training Objective
Given a series of recipes and accompanying instructions trainee will modify the volume of each recipe to meet specific requirements.
7.3 Enabling Objectives
Use of commonly accepted terminology
Interpret instructional cooking aids
Explain the importance of following recipes exactly
Conversion of recipes using formula rn/nr
Determine weights and measures accurately
Application of metric conversion tables
Conversion of American measures to Canadian measures
Trainee to be tested theoretically on her/his ability to convert recipes
Trainee to be evaluated on her/his ability to successfully increase or decrease the volume of recipes.
Stocks and Soups
To provide the knowledge and skills required to prepare stocks.
To provide the knowledge and skills required to prepare soups.
8.2 Training Objective 1
Given the necessary equipment and supplies, the trainee will be required to prepare the following stocks using recipes.
8.3 Enabling Objectives
Instruction on determining kind of stock needed
Indicate basic ingredients and seasonings
Preparation and cooking methods
Type of equipment necessary for stock products
Cooking time and temperature
Effects of cooking stock at high temperatures
Cooling and storing
Uses for stock
Reasonable substitutes when stock is not available.
8.4 Training Objective 2
Given the necessary equipment and supplies, the trainee will be able to prepare thick and clear soups.
8.5 Enabling Objectives
Identify basic ingredients
Instructions on methods of making thick and clear soups
Prepare 4 clear and 4 thick soups
Relate correct garnish to finish soups
Instruction in serving different soups in correct manner and proper container.
Trainee will undergo written test on stock preparation
Trainee will prepare each of the five stocks
Trainee will undergo written test on soup preparation
Trainee will prepare 3 thick and 3 clear soups using recipes
Trainee will be evaluated on correct garnish of prepared soups
Trainee will prepare at least two soups using leftovers
To provide the knowledge and skills required to prepare mother sauces.
9.2 Training Objectives
Given the necessary supplies and equipment, the trainee will be required to prepare the following basic (mother sauces using recipes).
Espagnol or brown sauce
Béchamel or cream sauce
9.3 Enabling Objectives
Knowledge of necessary ingredients
Selection of correct equipment
Knowledge of preparatory and correct cooking techniques
Knowledge of texture and correct degree of doneness
Straining, cooling and storage if required or holding temperature
Knowledge of type of seasoning used
Correct service method and uses
Trainee will undergo a written test on preparation of mother sauces
Trainee will be required to identify at least five food items which may be used with each mother sauce
Trainee will prepare each mother sauce
Butchering Knowledge (Minimum)
To breakdown a carcass into standard wholesale and portion control of regular cuts of the following.
10.2 Training Objective 1
Trainees to list in order the cuts to be made to breakdown a side of beef into regular cuts.
10.3 Enabling Objectives
Identify point at which to separate front quarter from hind quarter
Identify point at which to separate long loin from short lion
Identify point at which to separate long hip from short hip
Identify point at which to separate prime rib section
Identify point at which to separate hind shank
Identify point at which to separate plate brisket
Identify point at which to separate neck, chuck, blade, cross ribs
Identify point at which to separate brisket point, shoulder, short ribs
Identify point at which to separate flank, flank steak
Identify point at which to separate sirloin point, sirloin
Identify point at which to separate top round, bottom round, rump
Identify point at which to separate wing, T-bone, porter house, steaks
Identify point at which to separate tenderloin section
10.4 Training Objective 2
Trainee to acquire thorough knowledge of the names of regular cuts.
10.5 Enabling Objectives
List all regular cuts
Trainees on a visit to a meat packing plant will observe a side of beef being cut
Trainees will watch a demonstration of a side of beef being cut into regular cuts
Trainee will undergo a written test on the names of regular cuts