Curriculum Culinary Academy

Life on Board & Safety Regulations

This lessons are the first step into life on board. Here you will be explained all the rules required to live together on board as well as the safety instructions to be followed in the event of an emergency
 

Grooming and Uniform Requirements

In this training unit you will learn the basic rules of appearance and the standard for the uniform to be worn during working hours
 

Introduction to the profession

Like any fine art, great cookery requires taste and creativity, an appreciation of beauty and a mastery of technique. Like the sciences, successful cookery demands knowledge and an understanding of basic principles. And like any successful leader, today’s professional chefs must exercise sound judgment and be committed to achieving excellence in all their endeavors. This lessons describe food and cooking equipment, explains culinary principles and cooking techniques and provides recipes using these principles and techniques. No book, however, can provide taste, creativity, commitment and judgment. for these, chefs and other culinary professionals must rely on themselves.
 

Hygiene & Health Regulations (HACCP)

The public health service all over Europe identifies more than 40 diseases that can be transmitted through food. Many can cause serious illness; some are even deadly. Therefore, providing consumers with safe food is the food handler’s most important responsibility. Unfortunately, food handlers are also the primary cause of food-related illnesses.

Chefs should always be conscious of what they can do to create and maintain a safe product as well as a safe environment for their customers, their fellow employees and themselves.
 

Equipment & Machine Identification plus Safety Regulations

Having the proper tools and equipment for a particular task may mean the difference between a job well done and one done carelessly, incorrectly or even dangerously. This chapter introduces most of the tools and equipment typically used in a professional kitchen. Items are divided into categories according to their function: hand tools, knives, measuring and portioning devices, cookware, strainers and sieves, processing equipment, storage containers, heavy equipment, buffet equipment and safety equipment.
 

Cutting Techniques

Every professional must become skilledin the use of certain tools. The professional chef is no exception. One of the most important tools the student chef must master is the knife. Good knife skills are critical to a chef’s success because the knife is the most commonly used tool in the kitchen. Every chef spends countless hours slicing, dicing, mincing and chopping. Learning to perform these tasks safely and efficiently is an essential part of a student’s training.
 

Product Identification (Vegetables, Meat & Fish, Diary Products etc.)

A certain knowledge of different products in the galley is essential for a chef to create dishes menues in ordert o combine flavors to get  a balanced experience of flavors and raw products for his guests.
 

Mise en Place

The french term mise en place literally means “to put in place” or “everything in its place.” But in the culinary context, it means much more. Escoffier defined the phrase as “those elementary preparations that are constantly resorted to during the various steps of most culinary preparations.” He meant, essentially, gathering and prepping the ingredients to be cooked as well as assembling the tools and equipment necessary to cook them.
 

Principals of Cooking

Cooking can be defined as the transfer of energy from a heat source to a food. This energy alters the food’s molecular structure, changing its texture, flavor, aroma and appearance. But why is food cooked at all? The obvious answer is that cooking makes food taste better. Cooking also destroys undesirable microorganisms and makes foods easier to ingest and digest.
 

Stocks and Sauces

Stock is a flavored liquid. A good stock is the key to a  great soup, sauce or braised dish. The French appropriately call a stock fond (“base”), as stocks are the basis for many classic and modern dishes.

A sauce is a thickened liquid used to flavor and enhance other foods. A good sauce adds flavor, moisture, richness and visual appeal. A sauce should complement food; it should never disguise it. A sauce can be hot or cold, sweet or savory, smooth or chunky.
 

Soups

The variety of ingridients, seasonings and garnishes that can be used for soups is virtually endless, provided one understands the basic procedures for making different kinds of soup. Great soups can be made from the finest and most expensive ingredients or from leftovers from the previous evening’s dinner service and trimmings from the day’s production. Soups are universally recognized as comfort foods in which seasonal ingredients can shine.
 

Principles of Meat

Meats - Beef, Veal, Lamb and Pork - often consume the largest portion of a food purchasing dollar. In this chapter, we discuss how to protect that investment. Students will learn how to determine the quality of meat, how to purchase meat in the form that best suits their needs and how to store it.
 

Fish and Shellfish

Fish are aquatic vertebrates with fins for swimming and gills for breathing. Of the more than 30,000 species known, most live in the seas and oceans; freshwater species are far less numerous. Shellfish are aquatic invertebrates with shells or carapaces. They are found in both fresh and salt water.

In this chapter, you will learn how to identify a large assortment of fish and shellfish as well as how to properly purchase and store them, fabricate or prepare them for cooking and cook them by a variety of dryheat and moist-heat cooking methods.
 

Vegetables

Long overcooed and underrated vegetables are enjoying a welcome surge in popularity. Gone are the days when a chef included vegetables as an afterthought to the “meat and potatoes” of the meal. Now properly prepared fresh vegetables are used to add flavor, color and variety to almost any meal.
 

Potatoes Grains and Pasta

Potaties, Grains (Corn, Rice, Wheat and others) and pastas are collectively known as starches. Some of these foods are vegetables; others are grasses. Pastas, of course, are prepared products made from grains. Starches are, for the most part, staple foods: foods that define a cuisine and give it substance. All are high in starchy carbohydrates, low in fat and commonly used as part of a well-balanced meal.
 

Cooking and Plating our Amadeus Dishes

At the end of this course you will experience how to use the skills you got during the course for creating our great dishes which we provide to our guests on a daily base.