o Knabah Moussa Tuna
o Kanabeh chicken mayonnaise o Canbe turkey with labneh o Feta and mint cheese pie
Verbal tests and works Tests and editorial work
Practical performance
Labneh Pie with Herbs and Olives
Terms in English Verbal tests and works
Tests and editorial work
Subject references
1. la cuisine de reference 2. larousse gastronomique 3. cordon bleu
4. l`apprentissage de la cuisine par les techniques culinaires
5. l`apprentissage de la cuisine par les techniques culinaires nouvelle edition
6. Anahid's Gourmet Cookbook
Page 42 of 66 Course
Name Simple hot kitchen Course
Code 214 KIT Prerequisite
Training semester 1 2 3 4 5
Credit hours 3
Collaborative training Contact hours
(Hour/ week)
Session 1
Practical 4
Training 1
Course Description
This course aims to give the trainee the skills in simple hot kitchen work, where the principles of different cooking methods will be learned, training in preparing broths, sauces and soups, cooking red and white meat and simple seafood, starch dishes and vegetable dishes, training on different bowels.
The general objective of the course:
This course aims to give the trainee the skills to work in the hot kitchen.
The detailed objectives of the course:
By the end of this course, the trainee will be able to:
1. The trainee introduces the hot kitchen department within 1 training hours.
2. The trainee explains the organizational structure of the hot kitchen within 1 training hours.
3. The trainee determines the duties and tasks of the staff of the hot department within two hours of training.
4. The trainee should distinguish between different cooking methods within 1 training hours.
5. The trainee should implement the different cooking methods by himself within 5 training hours.
6. The trainee should distinguish between the types of broth, sauces and soups during 5 training hours 7. That the trainee prepare the types of broth, sauces and soups by himself and using recipes within 10
hours of training.
8. The trainee can prepare simple poultry and hunting dishes by himself using recipes within 10 hours of training.
9. The trainee enumerates the types of red meat within 6 training hours.
10. The trainee can prepare simple red meat dishes by himself using recipes within 10 training hours.
11. The trainee should distinguish between seafood types during 6 training hours.
12. The trainee can prepare different vegetable dishes by himself using recipes within 10 training hours.
13. The trainee enumerates the different types of carbohydrates within two hours of training.
14. The trainee can prepare the different simple starch dishes by himself using recipes within 5 hours of training.
15. The trainee enumerates the different types of viscera within two training hours.
16. The trainee can prepare various simple bowel dishes by himself using recipes within 5 hours of training
Page 43 of 66
Units (theoretical and practical) Training hours Theoretical practical
o Introduction - hot kitchen 1 5
o Principles of multiple cooking methods 1 5
o Broth, sauces and soups 2 10
o Poultry and simple hunting meat 3 15
o Simple red meat 3 15
o Simple seafood 3 15
o Simple vegetables 1 5
o Simple appetizers 1 5
o Simple viscera 1 5
Total 16 80
96 Safety procedures and requirements:
Follow the safety instructions of theoretical training halls
The detailed approach (theoretical and practical)
hours Content Assessment tools
5
Define the hot kitchen section
The organizational structure of the hot kitchen Duties and duties of hot department employees Initial arrangements
Verbal tests and works Tests and editorial work
5
Multiple cooking methods:
Wet Dry
Dry using fat
Verbal tests and works Tests and editorial work
10
Broth, sauces and soups:
1. Broth the ingredients Species
Capacitors 2. Sauces Main Sub 3. Soups Net Dense Globalism
Verbal tests and works Tests and editorial work
15 Poultry and hunting meat:
o Kinds of simple dishes
Verbal tests and works Tests and editorial work
Page 44 of 66 15 Red meat:
Kinds of simple dishes
Verbal tests and works Tests and editorial work 15 sea food:
o Kinds of simple dishes
Verbal tests and works Tests and editorial work
5
Vegetables:
o Tuber o Leafy o the roots o Fruit o Innate
Verbal tests and works Tests and editorial work
5
Simple appetizers:
1. the pasta
o the ingredients o Genres:
1. Spaghetti 2. Building block 3. Fattoushini 4. Lasagna 2. the rice:
o Long grain rice o Medium grain rice o Rice a small grain
Verbal tests and works Tests and editorial work
5
Viscera:
o Chicken bowels o The bowels of sheep o The bowels of the calf
Verbal tests and works Tests and editorial work
5
Multiple cooking methods:
1. Wet:
o Boiling o Steaming o Simmering
Verbal tests and works Tests and editorial work
Practical performance Poaching
2. Dry:
o Roasting o Baking
o Grilling by Broiling Top Heat Source o Grilling with Grilling Bottom Heat Source 3. Dry using a greasy substance:
o Rapid frying with continuous stirring Sauté o Fry with a small amount of Panfry fat o Deep fry
5
Broth, sauces and soups:
Broth ingredients:
o Bones
Verbal tests and works Tests and editorial work
Practical performance
Page 45 of 66 o the meat
o The aromatic package o Aromatic vegetables o Types of broth o Meat broth o Chicken broth o Fish broth o Vegetable broth o Brown broth o White broth o Capacitors o Starch o Flour / roe o Main sauces:
o White sauce o Red chick o Brown sauce o Sub Sauces:
o Cream sauce o Tomato sauce Mushroom sauce Clear soups:
Clear vegetable soup Consumian Soup Dense soups:
Creamy mushroom soup Lentil Soup
International soups:
French onion soup Italian Minestrone Soup 15
Simple poultry and fishing dishes:
o Grilled chicken breast slice with mashed potatoes and sauteed vegetables
o Roasted quail with french fries o Upside down chicken
Verbal tests and works Tests and editorial work
Practical performance
15
Simple red meat dishes:
o Take the sheep over with the root vegetables and potatoes once
o Grilled lamb kebab with onion and grilled tomato o Green beans stew with veal and white rice
o Roast beef tenderloin with sweet carrots o Beef Stir Fry (Chinese Style)
Verbal tests and works Tests and editorial work
Practical performance
Page 46 of 66 15
Simple seafood dishes:
o Fried fish fillet with french fries
o Grilled shrimp with rice and saffron sauce
o Grilled big hamour stuffed with herbal mixture and garlic
Verbal tests and works Tests and editorial work
Practical performance
5
Boiled vegetables:
o Boiled islands o boiled potatoes o Boiled zucchini Steam cooked vegetables:
o Steam beans
Verbal tests and works Tests and editorial work
Practical performance
Steam atom spinach
5
Appetizers pasta:
o Spaghetti Bolognese o Fattoushini Alfredo o Arabiata building block o Lasagna Bolognes
Verbal tests and works Tests and editorial work
Practical performance
5
Viscera:
o Chicken liver in the French way o Stuffed spleen
Terms in English Verbal tests and works
Tests and editorial work
Subject references
1. la cuisine de reference 2. larousse gastronomique 3. cordon bleu
4. l`apprentissage de la cuisine par les techniques culinaires
5. l`apprentissage de la cuisine par les techniques culinaires nouvelle edition
6. Anahid's Gourmet Cookbook
Page 47 of 66 Course
Name Advanced hot kitchen Course
Code 215 KIT Prerequisite
Training semester 1 2 3 4 5
Credit hours 3
Collaborative training Contact hours
(Hour/ week)
Session 1
Practical 4
Training 1
Course Description
This course aims to provide the trainee with skills in the complex hot kitchen business, where you will be introduced to, cooking red and white meat and seafood, starch dishes and vegetable dishes, training in various bowels.
The general objective of the course:
This course aims to give the trainee the skills to work in the hot kitchen.
The detailed objectives of the course:
By the end of this course, the trainee will be able to:
1. The trainee can prepare complex poultry and hunting dishes by himself using recipes within 10 hours of training.
2. The trainee should list the complex red meat types within 6 training hours.
3. The trainee can prepare complex red meat dishes by himself using recipes within 10 hours of training.
4. The trainee should distinguish between the types of complex seafood during 6 training hours.
5. The trainee can prepare different vegetable dishes by himself using recipes within 10 training hours.
6. The trainee enumerates the different types of carbohydrates within two hours of training.
7. The trainee prepares the various complex carbohydrate dishes on his own, using recipes, within 5 hours of training.
8. The trainee enumerates the different types of viscera within two training hours.
9. The trainee can prepare various complex bowel dishes by himself using recipes within 5 hours of training
Units (theoretical and practical) Training hours Theoretical practical
o Poultry and complex hunting meat 4 20
o Complex red meat 4 20
o Complex seafood 4 20
o Complex vegetables 2 10
o Starch complex 1 5
o Complex viscera 1 5
Total 16 80
96
Page 48 of 66 Safety procedures and requirements:
Follow the safety instructions of theoretical training halls
The detailed approach (theoretical and practical)
hours Content Assessment tools
20 Poultry and hunting meat:
o Types of complex dishes
Verbal tests and works Tests and editorial work
20 Red meat:
o Types of complex dishes
Verbal tests and works Tests and editorial work 20 sea food:
o Types of complex dishes
Verbal tests and works Tests and editorial work
Practical performance
10
Complex vegetables:
o Tuber o Leafy o the roots o Fruit o Innate
Verbal tests and works Tests and editorial work
Practical performance
5
Complex carbohydrates:
3. the rice:
o Long grain rice o Medium grain rice o Rice a small grain 5
Viscera:
o Chicken bowels o The bowels of sheep o The bowels of the calf
Verbal tests and works Tests and editorial work
15
Complex poultry dishes:
o Scallops chicken and potatoes once
o Grilled chicken breast rolls with vegetables, smoked meat and supreme sauce
o Parmigana chicken with pasta in tomato sauce
Verbal tests and works Tests and editorial work
Practical performance
15
Complex red meat dishes:
o Lamb with Indian curry sauce with boiled basmati rice
o Minced meat balls with tomato sauce, pepper and onion
o Veal cut (Italian style) (Usobuku)
o Beef fillet pieces with cream sauce and mushrooms (Strachanov)
o Beef Stir Fry (Chinese Style)
Verbal tests and works Tests and editorial work
Practical performance
15 Complex seafood dishes:
o Salmon with coarse spices and spinach
Verbal tests and works Tests and editorial work
Page 49 of 66 o Rice with fish and shrimps (sayadiyah) o Baked fish with cherry tomatoes and fennel
Practical performance
5
Grilled vegetables:
o Grilled tomato o Grilled potato o Grilled bell pepper Baked vegetables:
o Baked potatoes o Gratin Mushroom
Verbal tests and works Tests and editorial work
Practical performance
5
o Appetizers o Long grain rice:
o Arabic rice o Bukhari rice o Small grain rice:
Verbal tests and works Tests and editorial work
Practical performance Rice with Hummus
5 Viscera:
Calf's tail
Terms in English Verbal tests and works
Tests and editorial work
Subject references
1. la cuisine de reference 2. larousse gastronomique 3. cordon bleu
4. l`apprentissage de la cuisine par les techniques culinaires
5. l`apprentissage de la cuisine par les techniques culinaires nouvelle edition
6. Anahid's Gourmet Cookbook
Page 50 of 66 Course
Name dessert Course
Code 222 KIT Prerequisite
Training semester 1 2 3 4 5
Credit hours 6
Collaborative training Contact hours
(Hour/ week)
Session 2
Practical 8
Training 0
Course Description
Through this course, the trainee is trained to provide the trainee with skills in preparing oriental and western dessert, training on ways to decorate and present them, and learn about storage methods.
The general objective of the course:
This course aims to provide the trainee with the skills of producing Eastern and Western dessert and pastries.
The detailed objectives of the course:
By the end of this course, the trainee will be able to:
1. The trainee describes the organizational structure of the confectionery department within 1 training hour.
2. The trainee enumerates the duties and tasks of the staff of the confectionery department within 1 training hour.
3. The trainee knows the basic materials of the dessert department within 4 training hours.
4. The trainee should distinguish between different types of creams and sauces within 2 training hours.
5. The trainee mastered the preparation of creams and sauces by himself in practical application within 8 training hours.
6. To distinguish between the different types of oriental dessert within 8 hours of training.
7. The trainee mastered the preparation of oriental dessert on his own in practical application within 32 training hours.
8. The trainee should distinguish between the different types of Western dessert during 8 training hours.
9. The trainee mastered preparing the Western dessert by himself in practical application within 32 training hours.
10. The trainee learns how to decorate and serve dessert on his own within 8 training hours 11. The trainee mastered preparing wedding and birthday cakes himself within 16 hours.
Units (theoretical and practical) Training hours Theoretical practical o Introduction to the confectionery and bakery section 1 5
o Preparing desserts 1 5
o Creams and sauces 1 5
o Eastern dessert 6 30
o Western dessert 7 35
Total 16 80
96
Page 51 of 66 Safety procedures and requirements:
Follow the safety instructions of theoretical training halls
The detailed approach (theoretical and practical)
hours Content Assessment tools
2
Definition of confectioner's department
o Organizational structure of confectionery department
o Tasks and duties of employees of the confectionery department
o Equipment and tools used in the confectionery department
o Characteristics and skills of basic subjects:
Confectionery ingredients:
o Wheat
o All kinds of flour o Starch
o the milk o Fresh cream o Butter o Fats o Sugar o the salt o eggs o Yeasts o Cocoa
o Fruits cooked with sugar o Fresh and dried fruits o Flavors and colors
o Dessert and cake storage methods:
o Humidity, lighting, packing, temperature, container use and ventilation
o Ways to decorate and serve dessert and pastries:
o Transfer bread and dessert to the required serving dishes
Verbal tests and works Tests and editorial work
o Identify and perform the required quality checks o The materials used for decorating
o Quality indicators and how to maintain them:
o Choose the right ingredients from stock o Quality checks during production
o Appearance, taste and texture in determining quality
o Identify the defect
Page 52 of 66
o Relevant legal specifications (health and safety, occupational security, professional licensing) 4
o Preparing desserts
Verbal tests and works Tests and editorial work
2
o Creams and sauces
Verbal tests and works Tests and editorial work
8
o Oriental dessert and mousse dishes
Verbal tests and works Tests and editorial work
8
o Western dessert, cakes and mousse dishes:
Verbal tests and works Tests and editorial work
8
o Introduction to the dessert section
Verbal tests and works Tests and editorial work
16
Dough preparation:
o Dough tart o Sable Dough o Puff pastry
o Shaw and clerical paste
o Crepe dough, pancake and wuffel waffle
Verbal tests and works Tests and editorial work
Practical performance
8
Creams and Sauces:
o Butter cream o Cream of Batsir o Shanti cream o Decent English
Verbal tests and works Tests and editorial work
Practical performance o Almond cream
o Gnash chocolate o Chocolate sauce o Strawberry sauce o Caramel sauce o Vanilla sauce o Fruit puree o Glossy layers
Page 53 of 66 30
o Preparing oriental dessert:
o Om ali o Basbousa o Live Saraya o Qatayef o Konafa
o Made with dates o Baklava
o float o Tulumba
Verbal tests and works Tests and editorial work
Practical performance
35
Preparing western dessert, cakes and mousse dishes:
o Cup cake o meefin
o Moose chocolate o Strawberry Moose o Tiramisu
o Brule cream o Suzette crepe o Basic cakes o Sponge cake o Betty Four o Banakota o cheese cake o Fondue Chocolate o Black Forest Cake
Verbal tests and works Tests and editorial work
Practical performance
Wedding cake
Terms in English Verbal tests and works
Tests and editorial work
Subject references
1. la cuisine de reference 2. larousse gastronomique 3. cordon bleu
4. l`apprentissage de la cuisine par les techniques culinaires
5. l`apprentissage de la cuisine par les techniques culinaires nouvelle edition
6. Anahid's Gourmet Cookbook
Page 54 of 66 Course
Name Baked goods Course
Code 221 KIT
Prerequisite Preparatory kitchen 111 KIT
Training semester 1 2 3 4 5
Credit hours 3
Collaborative training Contact hours
(Hour/ week)
Session 1
Practical 4
Training 0
Course Description
Through this course, training is provided to provide the trainee with skills in preparing eastern and western dessert, baked goods, simple and complex pastries, training in preparing creams and sauces, then training in ways to decorate and present them and learn about storage methods.
The general objective of the course:
This course aims to provide the trainee with the skills of producing Eastern and Western dessert and pastries.
The detailed objectives of the course:
By the end of this course, the trainee will be able to:
1. The trainee should distinguish between different types of dough within 4 hours of training.
2. The trainee mastered the preparation of dough himself by practical application within 16 training hours.
3. The trainee should distinguish between the different types of baked goods within 8 training hours.
4. The trainee mastered the preparation of baked goods by himself in practical application within 32 training hours.
5. The trainee learns how to decorate and serve baked goods himself within 8 training hours 6. The trainee should be able to prepare and display the bakery buffet himself within 8 hours
Units (theoretical and practical) Training hours Theoretical practical
o Organizational Chart 1 4
o Tools and equipment 1 4
o Raw materials used in baked goods 1 4
o Yeasts 1 4
o The most famous international bakery 1 4
o Arabic Bakery 4 16
o Western baked goods 5 20
o Pies and pizza 2 8
Total 16 64
80
Page 55 of 66 Safety procedures and requirements:
Follow the safety instructions of theoretical training halls
The detailed approach (theoretical and practical)
hours Content Assessment tools
5
o Organizational Chart
Verbal tests and works Tests and editorial work
5
o Tools and equipment
Verbal tests and works Tests and editorial work
5
o Raw materials used in baked goods
Verbal tests and works Tests and editorial work
1
o Yeasts
Verbal tests and works Tests and editorial work
1
o The most famous international bakery
Verbal tests and works Tests and editorial work
4
o Arabic Bakery
Verbal tests and works Tests and editorial work
5
o Western baked goods
Verbal tests and works Tests and editorial work
Page 56 of 66 2
o Pies and pizza
Verbal tests and works Tests and editorial work
16
Preparing Arabic baked goods:
o Arabic Bread (Lebanese) o Samoli Bread
o Kamjaj Bread o Baking traps o Oven bread o Righteous bread o Fotot
o The partner Homs Al-Medini o Urban partner
o Rusk
Verbal tests and works Tests and editorial work
Practical performance
20
o Preparing Western Bakery:
o Baguette Bread o Brioche
o Burgers burgers o Chipata bread o Fukashia bread o Urine bread o Toast o Croissant
Verbal tests and works Tests and editorial work
Practical performance
8 o Pancakes
o the pizza
Verbal tests and works Tests and editorial work
Practical performance
Terms in English Verbal tests and works
Tests and editorial work
Subject references
1. la cuisine de reference 2. larousse gastronomique 3. cordon bleu
4. l`apprentissage de la cuisine par les techniques culinaires
5. l`apprentissage de la cuisine par les techniques culinaires nouvelle edition
6. Anahid's Gourmet Cookbook
Page 57 of 66