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6 Months Culinary Course
6 Months Culinary Course

Beside intense practical session and food production, this advance course focus in kitchen management, costing and hygiene programs as you are ready to enter in real environment. More complicated menus and more complicated ingredients and flavor to work with along with new cooking techniques. The theory will cover the Foundation of Western cuisine in detail while the practical will still cover a more complex Asian, Indian and Western Cuisine. Student cover all the 3 months course with the addition of the following:

  • Poultry and Game Birds
  • Meat and Game
  • Fish
  • Shellfish
  • Eggs
  • Cooking Methods
  • Leaving Agents


 

Foundation of Western Cuisine

  • Stock
    • Culinary Terms Associated with Stock
    • Principle Steps during Preparation of Stock
    • Type of stocks
    • Faults in stock production
  • The Mother Sauces and derivatives
  • Soup
  • Salads
    • Salad Dressing
    • Ingredients
    • Flavoring
    • Emulsions in Salad Dressings
    • Lettuce and Other Salad Greens