1 year nice program detailed

Subjects

1 Kitchen Organization & Installation =

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

kitchen Organogram/ kitchen structure:
Head chef/Sous chef/Demi chef de parti/Commis de cuisine/Trainee/kitchen helper
Working area / bay/ kitchen departments:
Saucier/ Entremetier/ Gardemanger/ Patissier and more detailed


2 Kitchen Equipment

Handle, use and care of small kitchen equipment and utensils (tools)

in all aspects: hygiene, safety and storage
Function and use of following equipment:

Mandolin, Grater, Ladle, serving spoons, basting spoons, different forks, kitchen thermometers, measuring equipment, parisienne skewer, peeler, apple corer, oyster opener, larding and trussing needle, egg slicer, ice cream portioner, kitchen scissors, meat mallet, tin opener, fish scale remover, pots and pans, bowls, whisks, Bain Marie, piping bags , nozzles, baking trays, brushes, cutting boards, deep fat frying baskets, garlic press, strainer, colander, rolling pins, baking sheets, pizza cutter, tongs, spatulas, potato press, zester, scrapers.

Handle, use and care of machinery & mechanical kitchen equipment

in all aspects: hygiene, safety and storage
Function and use of following equipment
Cold meat slicer, mincer, blender, pasta machine,
Scales, food processor, chips cutter, dough maker,
Ice cream maker, refrigerator and freezer, vacuumizer,
Vacuum packer, meat tenderizer, convection oven

Handle, use and care of large kitchen equipment

In all aspects: hygiene, safety and storage
Function and use of following equipment:
Tables, sinks, stoves, ovens, grill, dish racks, deep fat fryer, brat pan, boiling pot


3 Safety and Hygiene

Demonstrate knowledge of food contamination hazards

Biological, chemical and physical causes of food borne illness
Food Borne Illness, Bacteria’s, microbes, funguses, poisons

Maintain hygiene at work

(Hygiene in daily food production, hygiene of kitchen environment)
Cross contamination, proper storage, food poisoning, sources of contamination

Maintain personal hygiene

Personal hygiene: hair, teeth, body, nails, uniform, footwear, no strong perfume, no jewellery, medical check up according to Namibian law

Use and maintain kitchen Uniform

Maintain, use and handle uniforms including safety shoes under all aspects:
Function and reason for wearing a uniform: head gear, chefs tie, jacket, apron, trousers, footwear

Maintain a safe work environment

(Safe use of equipment and utensils in daily food production)

Fire, first aid, handling dangerous equipment, handling deep fat fryer and stoves/oven, handling of gas, cutting equipment, electricity, security at work, accident prevention, fire prevention

Demonstrate knowledge of security signs

Description of all kind of security signs


Product Knowledge /Food Technology


4 Condiments/Spices & Herbs

Why do we use spices? Traditional and cultural background
How do we taste? Description of the human tongue

Identify different kind of spices (all kind of spices)

Examples of different spices and their origin/part of plant/usage, e.g. Cinnamon: Ceylon/ bark / desserts and stews; Vanilla: Reunion/pod/desserts and tea, many more examples
Identify chemical compositions in spices that create the taste/ flavour e.g... Chilly=Capsaicin, vanilla=vanillin

Store spices accordingly (storage requirements) Store dry, cold, dark and airtight to prevent from flavour loss

Use spices in daily food production (appropriate spicing according to dishes): Important points to consider whilst the usage of spices: don't add too much at a time; don't eliminate the natural taste and flavour of dishes by over spicing

Health hazard: synthetic seasonings e.g... MSG (Fondor, Aromat)

Identify different kind of herbs

Examples: name and usage of basil/pasta, dill/fish, parsley/potatoes, mint/dessert and many more examples

How to preserve and store herbs (preserving in oil, freezing, adding salt etc.)

Describe the difference between fresh, frozen, oiled and dried herbs according to quality, taste, appearance and nutritional value

Use herbs in daily food production (Quantity, quality etc.)

Important points to consider: don't add too much at a time, don't eliminate the natural taste, watch temperatures of food when using herbs, use the right herbs for appropriate dish and flavour of dishes.

Identify and use spicy sauces and spice mixtures in food production

Oyster sauce and Soya sauce for Asian dishes, Curry powder, barbecue spice and many more


5 Vegetables

Identify all types of vegetables

Different categories of vegetables: root vegetables, flower and fruit,leaf vegetables, cabbage, bulbs,tubers, salad, stem, seeds, pods,shoots, fungi vegetables

Name nutrition value of different vegetables

Knowledge of vitamins, minerals, fibres and function of carbohydrates protein and water in the human diet
Classify vegetables in their different categories (quality grading): knowledge of quality grading in southern Africa

Prepare, cook and use convenience food vegetables

(Frozen, dried, pickled, tinned etc.), according to manufactures instructions

Storing temperatures, humidity, packaging, hygiene
Identify different types of convenience food products

Prepare and cut all types of vegetables

Trimming, washing, peeling, cutting of vegetables
Knowledge about special techniques to prepare vegetables like to prevent oxidation and the loss of nutrients

Cook all types of vegetables (cooking methods)

Dry method: deep fat frying, grilling, sautéing, moist method, steaming, boiling, blanching, stewing, braising, sautéing
Recipes with different cooking methods see recipe table

Present vegetables after cooking

Different kind of garnishes, like polish, mimosa, cheese, Mornay etc.

Prepare different vegetable dishes including traditional Namibian vegetable dishes

Recipes for different vegetable dishes, stuffed vegetables, filled peppers, marrows and egg plants Ombindi, Mutete, Cassava, sweet potato and more

Identify different kind of mushrooms

Difference between cultured and wild mushrooms (Omajova, Kalahari truffle)

Prepare different kind of mushrooms

Different kind of fungi dishes and suitable cooking methods

Pulses or legumes

Identify all different types of pulses: pea’s lentils, beans

Appropriate cooking methods for pulses and legumes: soaking, cooking

Use and prepare pulses/legumes

Recipes of different dishes use as meat substitute as it contains a lot of protein
Know the nutrition value of pulses/legumes


6 Potatoes

Name nutritional value of potatoes

nutritional contents carbohydrates, minerals, vitamins etc.
Cut potatoes in all different kind of cuts and shapes: chiffonade, straw potatoes, allumettes, French fries, steak fries, gaufrettes, parisienne, olive potatoes, chateau potatoes, rissoles

Know all cooking methods of potatoes

Effects on the potato whilst preparing and cooking it
Boiling, blanching, steaming, sautéing, deep fat frying, roasting, gratinating, baking

Prepare different kind of potato dishes

Cuts and methods put together, e.g. boiled, roasted, mashed, parissinenne, croquettes, dauphinoise, dumplings, anna etc.
Recipes of different dishes
Prepare Convenience potatoes products understand and follow instructions on the package


7 Fruits

Name nutrition value of fruits

Knowledge of vitamins, minerals, fibres and function, carbohydrates protein and water in the human diet

Identify all types of fruits

Different categories of fruits and their examples: seeded (apple), berries Strawberry, stone (plum), Citrus (orange), tropical (Mango), Nuts (Walnut)

Classify different kind of fruits knowledge of quality grading in southern Africa

Identify wild berries (local fruits)
Knowledge about wild fruits, recipes and preparation methods, (Amarula).

Use and prepare different kind of fruit dishes

Recipes for different fruit preparation (fruit salad, sorbets)
Use fruit in deserts, garnish and as starters


8 Carbohydrates

Identify different kind of sugar

Categories of sugar: simple sugar (Glucose) double sugar (Saccharine), Maltose, lactose, fructose, honey etc

8 a Common available sugars

Use different kind of sugars in food preparation including sugar substitutes like Nutra Sweet

Examples: household sugar, castor sugar, icing sugar, Honey, sweeteners, jam and preserves


9 Cereals

Identify all types of cereals

Different kind of cereals: wheat, rye, barley, oats, rice, sorgum, mahango, corn

Name nutrition value of cereals knowledge of vitamins, minerals, fibres and function carbohydrates protein and water in the human diet

Use different type of cereals in food production

Recipes of different dishes short description of different flours thickening agent, starter, main dish, desert, bread etc...

Prepare different kind of bread different recipes for different kind of breads
Knowledge of different breads on the market, dough making, eras ion process

Prepare different kind of pasta (including fresh and dried ones), various recipes and procedures, dough making, cutting, drying and cooking of pasta

Identify different kind of rice and their use, knowledge about nutrition and specialties

Prepare Rice dishes

Prepare different rice dishes recipes of various rice dishes: Risotto, Risi Bisi, Paella, Rice pudding etc

Use different thickening agents correctly (dissolving and binding)

Knowledge of different thickening agents: Corn starch, potato starch, Rice flour, tapioca, arrow root


10 Fats and Oil

Identify different kind of fat and oil

Know the difference between oil and fat, where they obtained from, how it’s been used (temperature), Nutrition facts, Butter, butterfat and margarine,

Store fat and oils properly: different storage requirements for different oils and fats

Use and operate a deep fat fryer: safety, temperatures, over usage, hygiene


11 Eggs

Identify different kinds of eggs

Classify eggs in different groups

quality/size grading of eggs in southern Africa, grading, determine the freshness of eggs,

Name nutrition values of eggs

contains protein, fat, water and vitamin's, health hazard (high cholesterol)

Use eggs in daily food production: correct use of eggs like binding, clarification, emulsifier

Store eggs properly

storage: storage temperatures, darkness

Prepare different kind of egg dishes

knowledge of the preparation of different egg dishes:
Omelettes, fried egg, poached eggs, scrambled eggs, soft and hard boiled eggs, French toast,
equipment used


12 Diary products

Identify different kind of milk products

knowledge of different type of milk like long life milk, raw milk, pasteurized milk, low fat milk,milk powder, condensed milk, skimmed milk

Name nutrition value of milk products

contains: protein, vitamin's, minerals (calcium)

Use cream in daily food production

Where to use it: soup, sauces, whipped cream, desserts beverages, different kind of cream: crème double, crème fraiche, fresh cream, sour cream, cream, substitute of cream, (vegetable fat based products)

Use butter in daily food production

different kinds of butter (salted, garlic, clarified etc.), nutritional value, binding agent, flavour, and greasing, baking, frying, bread spread

Identify different kind of cheese and their Usage in daily food production

Storage, storage temperatures, serving temperatures, different cheese dishes: cheese quiche, cheese cake,
Use of cheese in combination with other dishes, cooking temperature of cheese and usage in general

Identify different kind of diary products and their usage

Knowledge and use about different diary products, yoghurt, cottage cheese, milk drink, yoghurt drink, and kefir


13 Meat

Identify different kind of meats

meat of different kind of slaughtered animals: veal, beef, pork, lamb, goat, different meat parts of animals carcasses, goulash, stew, roast, chops, steak, mince etc., de boning and meat cuts

Name nutrition value of meat

nutritional information

Process meat safe and hygiene

proper use of knifes, cutting board separation, storage,
Temperatures, halal or kosher meat, ripening process of meat


14 Veal

Prepare different kind of veal dishes

Recipes of different kind of veal dishes with appropriate cooking methods


15 Beef

Prepare different kind of beef dishes (after cooking methods)

Different cooking methods: according to parts of beef: Goulash, braised beef, beef stroganoff, roast beef, boiled beef, Bolognese, meat balls,
Steaks (different degrees of doneness)
Recipes of different beef dishes according to cooking methods


16 Pork

Prepare different kind of pork dishes (after cooking methods)

Different cooking methods: according to parts of the pork
Recipes of different pork dishes according to cooking methods: ragout, roast, cutlet and chops, schnitzel, cordon bleu, Kassler, smoked pork, gammon, ham, bacon,


17 Lamb

Prepare different kind of lamb and goat dishes

Different cooking methods: according to parts of lamb, ragout, roast, cutlet and chops, stew etc.
Recipes of different lamb dishes according to cooking methods

Identify different meat products: sausages, polony, salami, bill tong, smoked, tinned

Dishes from meat products: use, hygiene and storage, meat salad, sandwiches, cocktails, hot dogs
Knowledge of how the different meat products have been produced (smoking, canning, drying, vacuum packing, salting)


18 Game

Identify different kind of game

Classification of game: Haired/furred game: Kudu, Oryx, Springbok, Zebra, Eland, Warthog, And Buffalos etc.
Feathered: Ostrich, Guinea fowl, wild duck, quails etc
Others: crocodile, snakes, kangaroo

Name nutrition value of game meat

nutritional information especially the advantages of game

Prepare different kind of game dishes (after cooking methods)

Examples after different cooking methods:

Game goulash Zebra, Kudu, Oryx etc), Game ragout ( Zebra, Kudu, Oryx etc), steak ( Oryx fillet, Eland fillet etc.), roast ( topside, silverside, nuts), game stroganoff( off cuts fillets), braised game and boiled game, smoked game dishes, dried game dishes, game Bolognese

Prepare different kind of game accompaniment garnishes and sauces (demy glace etc.)

Knowledge of different game garnishes: cranberry and wild berry jam, mushrooms, truffles, chestnuts, baked apple, poached pear, orange sauce, chocolate sauce
Knowledge of different game accompanying vegetables: red cabbage, Brussels sprouts, water cress, roasted butternut, beet root (glazed) etc,
Knowledge of different starch for game dishes: spaetzle, dumplings, croquettes, potato gratin, mashed, potato, rice, pasta.


19 Poultry

Identify different kind of poultry

Knowledge of different kind of poultry: Chicken: baby chicken, broiler, stock chicken, poularde, cock, kapaun, Turkey: young turkey, turkey, Duck: duckling, duck, Goose: goosling, goose, Guinea fowl: domesticated guinea fowl
Clean, prepare, cutting, de boning, filleting

Name nutrition value of poultry:

Nutritional information especially the advantages of poultry

Prepare different kind of poultry dishes (after cooking methods)

Knowledge of different poultry dishes: chicken a la king, fried chicken, grilled chicken, roast chicken, pellet chicken, braised chicken, chicken curry, chicken, stir fry, duck breast, roast goose, chicken kebab, roast turkey
Different preparation techniques: stuffed poultry, terrines, galantines, pates, roulades, salads,
Smoked chicken, preparation methods, cooking temperature over 73C°

Identify different kind of offal:

Knowledge of different kind of offal: liver, heart, kidney, stomach, sweetbread, lungs, tongue,
brain, trotter
Ready to cook, hygiene, safety, storage

Name nutritional value of offal

Nutritional information especially the advantages of offal

Prepare offal dishes

Examples of offal dishes: grilled liver with apples etc, cooked tongue with Madeira
Sauce, tongue salad, liver pate
Preparation methods for different kind of offal.


20 Fish & Shell fish

Identify different types of fish

Knowledge of different kind of fish

Handle and store fish

fresh water fish: Bream, tiger fish, trout, cape salmon, tilapia, capenta, cat fish, Sea water fish: hake, mackerel, kingklip, turbot, kabeljou, gallion, angel fish, sole, red fish, Clean, prepare, cut, fillet different kind of fish cook, hygiene, safety, storage, storage temperatures, determination of freshness and quality

Name nutritional value of fish:

Functions of the nutrients found in fish

Prepare different kind of fish

Examples of fish dishes after cooking methods:
deep fried fish ( sole Colbert), steamed fish, gratinate fish, grilled fish, poached fish, stewed fish, graved fish, boiled fish, smoked fish, shallow fried fish

Identify different kind of fish products

Knowledge about different fish products: canned fish products and their use in food production, dried fish and their use in food production ( Bakalau), smoked fish and their use in food production, salted fish products etc., pickled fish products ( Bismarck herring) etc., combination of preserving methods like Brathering, hygiene and storage.


Shellfish

Identify different kind of shellfish

how to handle and store them

differentiate in two main types: Crustacean: shrimps, prawns, Cray fish, craw fish, scampi, lobster, crabs
Molluscs: Oysters, mussels, clumps, snails, other: calamari, squid, octopus, clean, prepare, cut, de bone shellfish,
Ready to cook, hygiene, safety, storage, storage temperatures, determination of freshness and quality

Name nutritional value of shellfish

nutritional information, health hazard like allergies and mercury poisoning

Prepare different kind of shellfish

Examples of shellfish dishes: boiled lobster or Cray fish, grilled shellfish, poached lobster, deep fried prawns, lobster termidor, stir fried prawns, prawn salads and cocktails, calamari rings deep fried, raw oysters with all side dishes and proper presentation, deep fried, baked or gratinated mussels or oysters

How to properly make use of convenience fish products

Different types of convenience products:
Fish fingers, fish cakes, frozen raw fish products, calamari rings, canned shellfish (crab meat, mussels)

Prepare and cook convenience fish products to the instructions on the package, temperature, humidity, packaging, hygiene, storage temperatures.

Use fish roe (caviar and salmon roe etc) products

Used as garnish or starter, usage and storage of Caviar: with proper accompaniment dishes different classification of caviar (beluga, osietra, and sevruga)


21 Stock

Prepare different kind of stocks:

(Beef stock, fish stock, chicken stock, game stock, lamb stock, vegetable stock and convenience stock)

Knowledge to prepare most common kind of stocks used in food production: white stock: from beef, chicken, veal and fish, vegetable stock (blanch, boil, skim, simmer, strain), brown stock: from beef, chicken, veal, game, (brown, mirre poix, tomato puree, red wine deglaze, fill up, boil, skim, simmer, strain)

Appropriate use of convenience stock products (powder, cubes, granules, paste)

Soups

Prepare different kind of soups

hot and cold soups Clear soups: Bouillon/broth (beef, game, chicken)
Consommé (beef, game, chicken) clarifying agents and equipment
Cream soups/ veloute different kind of cream soups bind with different flour or roux: e.g... Chicken-tomato-asparagus-mushroom
Puree soup bind by blending: e.g... Pea-lentil-potato-broccoli-carrot-butternut-cauliflower
Special soups such as bisque (lobster bisque)
National soup: minestrone-chicken broth-pumpkin-French onion-vichychoise-zuppa pavese-bouillabaise- gazpacho-bean soup
Appropriate preparation methods of different kind of soups according to quality, quantity, hygiene, storage and equipment used

Sauces

Prepare different kind of sauces

Knowledge of different sauces: Brown Sauce/Demy glace and all their variations: Madeira sauce, port, bordelaise, Colbert, onion, Robert, duxelle sauce, espagnol
White sauces: (out of fish, veal, chicken) stock + Roux =veloute + cream=secondary sauce garnish=
Variations to serve. E.g..: caper-tarragon-mushroom-parsley-dill
Béchamel sauce: milk+ roux= béchamel + cream=cream sauce garnish=variations to serve
Butter based sauces: e.g... Hollondaise/ Bernaise
Oil based sauces: mayonnaise (and variations) and vinaigrette
Appropriate preparation methods of different kind of sauce according to quality, quantity, hygiene, storage and equipment used.
Special cold sauces: cranberry-Cumberland-mint-horseradish
Special warm sauces: apple-soubise-curry


22 Pastry and deserts

Conduct basic mixing techniques with the appropriate utensils
Examples: folding, mixing, whisking, beating, creaming, kneading, rubbing in, cutting in, melting
Use stabilizing agents like gelatine in daily food production appropriate use of gelatine (powder or leaves)

Prepare different types of batter and dough's

different types of batter, e.g. thin-medium-and thick
Thin batter: pancake, frying, spring roll
Medium: muffins, sponge
Thick: some cake and cookies
Different types of dough short crust, puff pastry, pie, scones, cakes
Use off the different types of convenience desert products
E.g. phyllo, puff pastry, spring roll
Yeast dough, e.g... Bread, Danish, doughnut, sweet breads
Cream puff pastry, e.g. éclairs, choux, profiterole
Meringues and variations, e.g. meringue shells, macaroon, Pavlov a, meringue pie

Prepare different kind of cakes, tarts, tartlets

Cakes: sponge cake-butter cake-fruitcake-sweet bread
Tartes: fruit and savoury tarts- milk tarts-Tartes: fruit and savoury tarts- milk tarts-
Apple strudel Quiche: cheese quiche-vegetable quiche

Prepare different kind of creams

Prosecute recipes for different kind of creams: Custard (convenience e.g. powder, freshly prepared)
Poached cream (crème caramel), Bavarian cream with variations Mousses e.g... Chocolate mousse, fruit mousse

Prepare different kind of puddings: Malva pudding, bread and butter, chocolate pudding

Prepare frozen desserts

simple recipes for parfait, vanilla ice cream and sorbets
Classic presentation of sundaes: e.g... Denmark, fruit salad, Hawaii, black forest,

Prepare different kind of desert sauces and toppings

Examples: fruit sauces such as strawberry, apricot, mango, paw, cream sauces: vanilla sauce, caramel sauces


23 Cold dishes/cold starters

Prepare different kind of cold dishes/cold starters

Salads, salad dressing, cold meat platters, cold cheese, platters, cold starters: fish cocktails, prawn cocktail, avocado, crudités, canapés, sandwiches,
Appropriate preparation methods of different kind cold dishes/starters according to quality,
Quantity, hygiene, storage and equipment used


24 Buffet styles

Prepare different buffet styles

Breakfast buffet, lunch buffet, dinner buffet, cocktail buffet
Appropriate preparation methods of different kind of buffet styles according to quality, quantity, hygiene, storage and equipment used


25 Menu planning & food costing

Compile a menu according to standards

Knowledge: Different types of menu, sequence of the menu, season, availability, facilities for cooking, occasions, type of clientele, balance (colour, textures, cooking, methods, nutrition value, ingredients),
Appropriate menu compiling and planning according to standards
Cost a menu according to recipes: basic kitchen calculations according to recipes and prices

Properly portion food

Knowledge of different portioning equipment and utensils and standard portion sizes

Compile a recipe

Basic steps to 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: Basic table layouts and rules

Serve food: Basic waitering skills


27 Beverages Hot and cold

Identify and describe different kind of beverages

Beer, Mineral water and juices, hot beverages including coffee, tea and cocoa


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