Chef 101 – Kitchen Fundamentals

Chef 101 is a course supported by the The Savoy Education Trust that will arm students with the essential skills you need to work in the catering industry. The course combines the theory of cooking with practical experience in professional kitchen at Maida Hill Place.

For more details please contact simon@maidahillplace.co.uk

Unit 1: Knife skills

1. How to use a chef’s knife
2. How to use a paring knife
3. How to use a meat filleting knife
4. How to use a fish filleting knife
5. Professional cuts and turning
6. Knife care 

Unit 2: Food safety

1. Introduction to food safety
2. Causes of food-borne illness
3. Proper hand washing and personal hygiene
4. Storing food safely
5. Keys to food safety chain/HACCP
6. Introduction to the FSE and the laws covering food
7. Health & Safety, allergen laws and food labelling
8. Safety & health at work
9. Level 2 food handling certification (City & Guilds accredited)

Unit 3: Safely preparing and serving food

1. Preparing food safely
2. Cross-contamination
3. Using thermometers
4. Recording and reporting
5. Cleaning for food safety 

Unit 4: Combination ovens

1. Principles of combination cooking
2. Programming the Rational/Lincat combination oven
3. Using steam, combination and dry heat options
4. Using oven thermometer cooking control
5. Maintenance and health/safety issues

Unit 5: Induction & sous vide cooking

1. Introduction to induction technology
2. The advantages of sous vide
3. Operating vacuum chambers
4. Using thermometer cooking control
5. Maintenance and health/safety issues

  Unit 6: Working in a professional kitchen

1. Introduction to the brigade system
2. Roles of the head and sous chefs, chefs de parti, commi, kitchen assistants and KPs
3. Opening and closing a kitchen
4. Maintenance, cleaning and health/safety issues

  Unit 7: Submersion cooking

1. Blanching & parboiling
2. Preparing stocks & soups

Unit 8: Combination & dry heat cooking

1. Roasting, brazing and stewing
2. Pan frying & pan sauces

  Unit 9: Meat, poultry and seafood 

1. Selecting and processing fish and seafood
2. Preparing poultry
3. Understanding and selecting meats

Unit 10: Rice & grains 

1. Cooking lentils, rice & peas
2. Steamed rice – plain & infused
3. Rice – pilaf and risotto method

Unit 11: Wheat & gluten

1. Selecting breads
2. Health considerations of gluten
3. Principles of bread
4. How to select and cook pasta
5. Seitan and plant-based meats

Unit 12: Menu & service

1. Types of service
2. Costing a service
3. Executing a menu