1 year nice program short

Subjects:

1 Kitchen Organization & Installation

Know and describe kitchen organizations and installations, kitchen hierarchy (ranks and positions) and kitchen work flow

2 Kitchen Equipment

Handle, use and care of small kitchen equipment and utensils (tools)
Handle, use and care of machinery & mechanical kitchen equipment
Handle, use and care of large kitchen equipment

3 Safety and Hygiene

Demonstrate knowledge of food contamination hazards
Maintain hygiene at work
Maintain personal hygiene
Use and maintain kitchen Uniform
Maintain a safe work environment
Demonstrate knowledge of security signs

Product Knowledge /Food Technology

4 Condiments/Spices & Herbs

Identify different kind of spices
Store spices accordingly
Use spices in daily food production
Identify different kind of herbs
How to preserve and store herbs
Use herbs in daily food production
Identify and use spicy sauces and spice mixtures in food production

5 Vegetables

Identify all types of vegetables
Name nutrition value of different vegetables
Prepare and cut all types of vegetables
Cook all types of vegetables (cooking methods)
Present vegetables after cooking
Prepare different vegetable dishes
Prepare, cook and use convenience food vegetables
Identify different kind of mushrooms
Prepare different kind of mushrooms
Pulses or legumes
Identify all different types of pulses
Use and prepare pulses/legumes

6 Potatoes

Name nutritional value of potatoes
Know all cooking methods of potatoes
Prepare different kind of potato dishes

7 Fruits

Name nutrition value of fruits
Identify all types of fruits
Classify different kind of fruits
Use and prepare different kind of fruit dishes

8 Carbohydrates

Identify different kind of sugar

8 a Common available sugars

Use different kind of sugars in food preparation

9 Cereals
Identify all types of cereals
Name nutrition value of cereals
Use different type of cereals in food production
Prepare different kind of bread
Prepare different kind of pasta
Identify different kind of rice and their uses in daily food
Prepare Rice dishes
Use different thickening agents correctly

10 Fats and Oil

Identify different kind of fat and oil
Store fat and oils properly
Use and operate a deep fat fryer

11 Eggs

Identify different kinds of eggs
Classify eggs in different groups
Name nutrition values of eggs
Use eggs in daily food production
Store eggs properly
Prepare different kind of egg dishes

12 Diary products

Identify different kind of milk products
Name nutrition value of milk products
Use cream in daily food production
Use butter in daily food production
Identify different kind of cheese and their usage in daily food production
Identify different kind of diary products and their usage

13 Meat

Identify different kind of meats
Name nutrition value of meat
Process meat safe and hygiene
Identify different meat products

14 Veal

Prepare different kind of veal dishes

15 Beef

Prepare different kind of beef dishes

16 Pork

Prepare different kind of pork dishes

17 Lamb

Prepare different kind of lamb and goat dishes

18 Game

Identify different kind of game
Name nutrition value of game meat
Prepare different kind of game dishes
Prepare different kind of game accompaniment garnishes and sauces

19 Poultry

Identify different kind of poultry
Name nutrition value of poultry
Prepare different kind of poultry dishes
Identify different kind of offal
Offal
Name nutritional value of offal
Prepare offal dishes

20 Fish & Shell fish

Identify different types of fish
Handle and store fish
Prepare, cut, fillet different kind of fish
Name nutritional value of fish:
Prepare different kind of fish
Identify different kind of fish products

Shellfish

Identify different kind of shellfish
Name nutritional value of shellfish
Prepare different kind of shellfish
How to properly make use of convenience fish products
Prepare and cook convenience fish products
Use fish roe (caviar and salmon roe etc) products

21 Stock

Prepare different kind of stocks:
Appropriate use of convenience stock products

Soups

Prepare different kind of soups

Sauces

Prepare different kind of sauces

22 Pastry and deserts

Prepare different types of batter and dough's
Prepare different kind of cakes, tarts, tartlets
Prepare different kind of creams
Prepare different kind of puddings
Prepare frozen desserts
Prepare different kind of desert sauces and toppings

23 Cold dishes/cold starters

Prepare different kind of cold dishes/cold starters

24 Buffet styles

Prepare different buffet styles

25 Menu planning & food costing

Compile a menu according to standards
Properly portion food
Compile a recipe
Basic ordering and stock control, stock take and basic ordering knowledge
Kitchen Numeric skills: basic kitchen calculations

26 Table Layout and serving

Lay a table according to industry standards
Serve food according to industry standards

27 Beverages Hot and cold

Identify and describe different kind of beverages


the Namibian Institute of Culinary Education
Restaurant & Bar at No. 2 Mozart Street,
Cnr. Hosea Kutako Drive

Tel 061-300 710
E-mail info@nice.com.na