Food Processing and Preparation (Kitchen Skills)

TAMALE TECHNICAL UNIVERSITY
MINISTRY OF FINANCE (MoF) TRAINING AND RETRAINING

PROGRAMME UNDER THE GHANA COVID-19 ALLEVIATION
AND REVITALISATION OF ENTERPRISES SUPPORT (CARES)
FOR GHANAIAN YOUTH IN THE HOSPITALITY AND
TOURISM INDUSTRY
TRAINING MANUAL
FOOD PROCESSING AND PREPARATION (KITCHEN SKILLS)
JULY 2023
M oF TRAINING AND RETRAINING PROGRAMME UNDER THE GHANA CARES FOR GHANAIAN YOUTH IN THE
HOSPITALITY AND TOURISM INDUSTRY
TRAINING MANUAL
FOOD PROCESSING AND PREPARATION (KITCHEN SKILLS)
Course Objectives
By the end of this course, participants should:

 Discuss factors responsible for the growth of hospitality, catering and food service industry.
 Describe the current trends and challenges faced by the hospitality, catering and food service
industry.
 Identify possible career paths for hospitality, catering and food service graduates.
 Differentiate the various types of restaurants
 Identify the different equipment used in food and beverage service
 To understand the efficient functioning of hotel operations- housekeeping personnel,
aesthetic aspects such as the maintenance- design and decoration of hotel premises
 Baking principles and do practicals on various pastries
 Know how to take mouthwatering photographs to allure the appetite of the consumer.
 Demonstrate appropriate culinary preparation techniques.
Module Outline and Agenda Estimated Time: 15
Hours
Time Module
1 hr  Introduction to Hospitality Management
2 hr  Service Culture in the Hospitality Management
2 hr  Culinary Arts
1 hr  Working Procedure in Culinary Art
1 hr  Pastry Art
30 mins  Case study
1 hr 30 mins  Exercise
6 hrs  Practical
FOOD PROCES S ING AND PREPARATION (KITCHEN S KILLS ) 1

M oF TRAINING AND RETRAINING PROGRAMME UNDER THE GHANA CARES FOR GHANAIAN YOUTH IN THE HOSPITALITY AND
TOURISM INDUSTRY
TRAINING MANUAL
Module 1: Introduction to Catering and Hospitality Management
Hospitality is the act of kindness in welcoming and looking after the basic needs of customers. The
hospitality industry is a broad group of businesses that provide services to customers. The industry
can be broken down into four basic areas: accommodations, food and beverage, travel and tourism,
and entertainment (see figure 1). Hospitality is actually one facet of the service industry. It primarily
involves addressing customer satisfaction and catering to the needs of guests.
Source: Introduction to Hospitality Managem ent Student Handbook, Class XII (2016)
 Structure of the Hospitality Industry
1. Accommodation
 Hotels (from small, private country hotels to luxury five-star hotels)
 Meetings, Conventions and Expositions
2. Food Services
 Restaurants (including take-out food, fast food, fine dining, ethnic restaurants, coffee
 Bars, etc.)
 Managed services (foodservices provide for airlines, military facilities, schools, universities,
hospitals, company cafeterias, etc.)
3. Travel Services – Air, Cruise, Rail, Autom obile
4. Entertainment – Attractions, Gaming, Parks, Recreation

TOURISM INDUSTRY
TRAINING MANUAL
The hospitality industry can also be divided in different ways:

 Commercial or service sector: Most of the hospitality operations are being run as business
to earn profits.
 Profit making or working within a budget: Most hospitality operations need to make profit
but some need to work on specific budget. For example school canteens.
 Restricted customer or open to the general public: Most hospitality operations can sell to
anyone but some are restricted to selling to a small part of the public. For examples customers
on train, cruise.
Characteristics of Catering and Hospitality Industry

 Intangibility: The hospitality products cannot be seen, tasted, felt, heard or smelled before
they are purchased. When the sales representative of a hotel goes to sell hotel room they do
not take hotel room with them.
 Inseparability: In most hospitality services, both the service provider and the customer must
be present for the transaction to occur. The food in a restaurant may be outstanding, but if
the service person has a poor attitude or provides inattentive service, customers will down-
rate the overall restaurant experience.
 Variability or heterogeneity: Services are highly variable because their quality depends on
who provide them and when and where they are provided. In service delivery high level of
human involvement is required. This makes it vary every time the consumer is availing the
service. Hotel room will remain the same but the service and facilitation in the room will
depend upon the housekeeping staff.
 Perishability: Services cannot be stored. Vacant rooms are perishable. The unsold room
tonight can never be sold again. Like empty airline seats, theatre seats or sport arena seats,
hotel rooms cannot be stored, cannot be saved and cannot be used a new.
 High Operating Cost: Unlike manufacturing industries, which offset labour with large capital
investments, hotels are both capital and labor intensive. The result is high fixed costs, which
continue whether or not the hotel has business.
 Seasonality: Seasonality means changes in business, employment or buying patterns which
occurs predictably at given times of the years. On a business site, seasonality is defined as
seasonal fluctuation in economic or business activity which occurs again regularly during a
year as a result of changes in climate, holidays and vacations.

TOURISM INDUSTRY
TRAINING MANUAL
Hospitality Management
Hospitality management is the study of the Hospitality Industry. Hospitality management provides a
focus on the management of hospitality operations including hotels, restaurants, cruise ships,
amusement parks, destination marketing organizations, convention centers, country clubs, and other
related industries. As a field of work, Hospitality Management refers to the management of hotels,
restaurants, resorts, and any other institutions that are involved in the hospitality industry. It also
relates to the people who opt for the hospitality sector as a career and pursue their studies in the same.
Customer care in Hospitality Industry
Customer service is the backbone of any industry, especially the service industry. Customer service is
the provision of service to customers before, during and after a purchase. Customer service is required
for satisfying the customer. Customer satisfaction is important to a business because satisfied
customers are likely to be loyal, make repeated orders and use a wide range of services offered by a
business.
What are the Needs of Customers?
 A welcom ing environment

 A clean environment
 Efficiency and patience of the staff serving them
 Honesty and fair treatment
 Attention to individual needs
 Courtesy and warmth
 Feeling of importance
 Reassurance and security
 Being kept inform ed
 Action-orientation
 Speed in service
 An invitation to come again

TOURISM INDUSTRY
TRAINING MANUAL
What are Benefits of Satisfied Customer?

 Returns back to the hotel in his next visit i.e. loyalty
 Recomm ends hotel to his/her friends and relatives
 Avails other services and facilities in hotels thus increasing revenue for hotel
 Appreciates the hotel staff
What are the types of Complaint by Customers?

 Staff was rude
 The service promised was not delivered
 Delay in delivering the service
 Equipm ent not working, example air cooler, refrigerator, warmer etc.
What are the Impacts of Complaint?

 Losing the custom er
 Losing the opportunity to serve the customer
 Bad name for organization
 Negative publicity
How to Handle Complaint?

 Provide custom ers with the opportunity to complaint
 Give full attention to customer
 Listen carefully and completely
 Agree that problem exists; never disagree or argue
 Apologize
 Resolve the complaint
 Thank the customer for bringing complaint to your attention
 Overcome Complaint with EASE

TOURISM INDUSTRY
TRAINING MANUAL
Module 2: Service Culture in the Hospitality Management
 Customers
The customer is a person who makes use of the paid products; this is typically through purchasing or
renting goods or services. He usually faces a wide range of goods and services that might satisfy his
needs and makes choices based on his perceptions of delivered value. For the hospitality industry, if
customers are satisfied with their experience at particular hotel or restaurant they will visit it again.
Simply said, customer satisfaction is the deserved outcome of hospitality industry.
1. Customer needs
Since customers are crucial part of company’s success, it is important to focus on them and their
needs. Customer needs are the first priority because their met needs produce more satisfied customers.
2. Customer expectations
Customers come to a hotel with some expectations that are influenced by many factors, such as the
purpose of their stay, previous experiences, the opinions of friends, etc. If their expectations are not
fulfilled, they leave disappointed with a decision not to come back anymore. On the other hand, highly
satisfied customers whose expectations were fulfilled make repeat visits, are less price sensitive, remain
customers longer, and talk favorably to others about the hotel. Therefore, exceptional customer
service should be delivered during the customer’s first stay and continually.
3. Customer satisfaction versus customer loyalty
Customer satisfaction measures how well a customer’s expectations are met. If customers received
what they expected, they are satisfied. If their expectations were exceeded, they are extremely satisfied.
Customer loyalty, on the other hand, measures how likely customers are to return. Customer
satisfaction plays a fundamental role in achieving customer loyalty and profitability.
4. Relationship marketing
Once customers who are likely to become loyal are identified, ways of creating a relationship with
these customers must be found – a relationship that leads to customer loyalty. Relationship marketing
is the process of attracting, maintaining, and enhancing strong relationships with customers. It is
moving away from a focus on maximizing the profit on each individual transaction and toward a focus
on building mutually beneficial relationships and marketing networks.

TOURISM INDUSTRY
TRAINING MANUAL
Developing a Service Culture
Company culture can be defined as a system of shared values held by the members. It is an overall
style, feel of a company or set of key characteristics on which the company places value. In its simplest
form, it is the way things are carried out in the company based on its values, behaviors, management
styles, and written and unwritten policies and laws. When we want to know a customer’s needs and
meet them, we need to develop the service side of the business, specifically a service or customer-
oriented culture. The service culture focuses on serving and satisfying the customer and is
characterized by a strong commitment to service. In a service culture, everyone automatically thinks of
the customer before anyone or anything else. The service culture has to start with the top
management and flow down. Everyone, from the top down, must believe that they work for the
customer. Customer service is, therefore, the responsibility of everyone in the company, not only the
“customer service department”.
1. Aspects of a Service Culture in the Hotel Business
 The Front-line Personnel
When the guest arrives at a hotel, the first employees he meets are its front-line employees. First
impressions are crucial. The gracious, warm greeting of a front-line receptionist can have a great
impact on the guest’s entire stay. By remembering the names of the guests, meeting special requests
when possible (such as for certain floors or room types), and keeping in mind that the guest has
probably had a tiring day of work and travel, the front-line receptionist can convey the feeling that the
guest is welcomed.
Guests appreciate when there are friendly, knowledgeable, and helpful employees. The guests feel
comfortable addressing the employees and knowing they can be trusted with their personal safety,
belongings, messages, wake-up calls, etc. They appreciate when the employees approach their stay with
a responsive, attentive, and enthusiastic attitude. A friendly employee with a can-do attitude can have
more impact on guest loyalty than an expensive room remodel. Hospitality does not cost a lot but it
increases exponentially the quality of final product. For this reason, the hotel employees need to be
able to put themselves in the other person’s shoes. In hotels with foreign guests, employees should
have good language skills to be able to communicate this information.
 The Manager’s Role
A manager is someone who works with and through other people by coordinating their work in order
to accomplish organizational goals. In the hospitality industry, it means that he is not directly

TOURISM INDUSTRY
TRAINING MANUAL
responsible for serving customers. But he must instead work through others as he leads and motivates

CONSULTANCY SERVICE FOR THE UPGRADE OF LOWER - LEVEL TOURISM AND HOSPITALITY SKILLS
TRAINING INSTITUTIONS
TRAINING MANUAL
the employees to provide a level of service that exceeds customer expectations. To make service work,
the manager must be role model of doing things the right way – from dealing with customers to
interacting with fellow employees.
The hospitality manager has a lot of responsibilities. He must provide owners with an adequate return
on investment, keep guests satisfied and returning, and keep employees happy. Simply stated, he must
be able to relate successfully to guests and employees, direct the work of their operation, and achieve
operating goals within a budget.
 Cleanliness and Housekeeping
The attitude of manager and hotel employees plays very important role during the stay of guests in
the hotel. However, it is not the most important aspect. An essential requirement for guests staying in
the hotel is also the cleanliness. It is clear that without clean guest rooms, interior, and grounds a hotel
would have to close.
In most hotels, housekeeping employees take responsibility for cleaning guest rooms, halls or other
public areas. They play a vital role in maintaining a high cleanliness standard. One of the keys to
successful housekeeping is its close working relationship with the front office. The information
regarding arrivals, check-outs, and prolonged stays are critical both to the housekeeping division and
the overall performance of the hotel. Close and frequent communication between these two divisions
ensures clean guest rooms on demand. The importance of the housekeeping employees is underlined by
guest surveys that rank cleanliness number one.
 Exterior and Interior Appearance
Physical surroundings should be designed to reinforce the product’s position in the customer’s mind.
It also plays important role in guests’ satisfaction and loyalty. Guests like to stay in clean and attractive
hotels with clean, reasonably sized and furnished rooms. Unmanaged physical surroundings can hurt
a business. Unkept grounds and parking lots, employees in dirty uniforms at messy workstations, etc.
send negative messages to custom ers. Thus, it is important to provide a safe and sanitary environment.
 Location
Location is a widely recognized factor in the success of a hotel. Having a location that is convenient
for the purpose of the guest’s visit gives guest a feeling of comfort. Specific advantages of an
appropriate location are being close to restaurants, freeways, fun attractions, beautiful nature, and
businesses. However, hotel location belongs to the factors that hotel managers are unable to change
or improve. It is beyond the owner’s and management’s control. For example, a hotel or restaurant
cannot be moved over a few blocks because its current location is no longer advantageous.
9
M oF TRAINING AND RETRAINING PROGRAMME UNDER THE GHANA CARES FOR GHANAIAN YOUTH
IN THE HOSPITALITY AND TOURISM INDUSTRY
TRAINING MANUAL
 Food
Food service also belongs to the criteria that pretty much influence a guest’s satisfaction during his
stay. The variety of offerings depends greatly on the size and type of the hotel. Some hotels may have
several restaurants or no restaurant at all. It may cater to both hotel guests and to the general public.
On the other hand, some hotels may have only very limited food service – for example a
complimentary continental breakfast. In this case, it is always good if there is off-premise food service
nearby. Whether offering full or limited food service, the hotel has to provide tasty and quality food and
service for its guests. If the food or service is not good, it can destroy the customer’s whole stay, even
though everything else is excellent.
 Technology
In recent years, hotel customers have become more sophisticated and started to demand more from
their lodging experience. Their expectations and demands have been increasing together with the
technological advances all over the world. Therefore, hotel operators had to start focusing on
consistently high quality service including technological advances. Meeting the needs and expectations
of especially business travelers has led to major changes in guest room features and amenities,
including in-room technology.
Using technology in the hospitality industry helps customers as well as hotel operators. It meets
customers’ needs by making operations quicker and more efficient and by providing them comfort
and convenience. On the other hand, it helps hotel operators to track all needed information about
custom ers and consequently use that information in planning and executing promotional plans.
10
TRAINING MANUAL
Module 3: Culinary Arts
Culinary arts is the art of preparing, cooking, presenting and serving food which is mainly in the form
of meals in a restaurant. Culinary arts can also refer to all professions that involve preparing, cooking
and presenting food. A simple way to think about culinary arts is to consider what makes food
appealing as food is usually judged by the way it looks, how it is presented, how it smells and how it
taste and more. Culinary arts professional take time to make sure food looks appealing, served in
attractive ways, and appeals to the taste bud. A successful culinary arts professional uses all the tools
available to ensure that all of these factors work together to create the perfect dishes.
1. To be culinary professional
Welcome to the world of culinary arts. Working in the field of culinary requires an excellent service.
In this field, a professional must work well with the boss, co-workers, and customers. A culinary
professional has some duties not only good food but also good service.
Figure 1: Chef (www.huffingtonpost.com, www.dreamstime.com)
2. Culinary career
What kind of career opportunity of culinary arts that may be of your choice?
There are a number of culinary careers that you can choose to be. Below are some options that
common in the food service providers such as in hotel and restaurant:
11
TRAINING MANUAL
 Chef (Executive chef).

Responsibilities: a head of the kitchen who handles all kitchen operations such as scheduling,
developing menu, and food ordering. He/she supervises all kitchen stations including food costs.
 Sous chef (Assistant chef)
Responsibilities: assists the executive chef to manage and control the station chefs. He/she should
answer to the executive chef.
 Station chef
Responsibilities: supervises all the kitchen stations including:
1) Sauté chef (saucier) in handling all sautéed items and their sauces.
2) Fish chef (poissonier) in handling fish items and their sauces.
3) Roast chef (rotisseur) in handling roasted foods.
4) Grill cheff (grillardin) in handling all grilled foods.
5) Vegetable chef (entrem etier) in handling hot appetizer, soups, vegetables, and pastas.
6) Roundsm an (tournant) or swing cook in supporting all divisions in the kitchen.
7) Expediter or announcer (aboyeur) in handling the order from the dining room to the suitable
station in the kitchen, checking the food on the plate, and delivering the food to the customer.
8) Communard in preparing the food to the staff during the shift break.
9) Commis (apprentice or stager) in working under chef assistance to learn the stations.
12
TRAINING MANUAL
Executive
Chef
Chef de
Cuisine
Sous Chef
Line Cook
Prep cook
Figure 2: Sample Culinary Career Path
3. Food and beverage division basic structure.
Figure 3 below is a general food and beverage staffs in the restaurant hotel.
13
TRAINING MANUAL
In the food and beverage division, the positions are more complex because the division manages
variety of departments including room service, beverage, steward, restaurant, and catering. Nowadays,
culinary professional has some more job opportunities and challenges to be:
a. Food and beverage manager

b. Restaurant consultants and design specialist
c. Salespeople for food supply, kitchen equipment, and new products.
d. Teachers
e. Food writers and critics
f. Food stylist and photographers
g. Research and developm ent kitchen
h. Cake designer
i. Entrepreneurs
4. Restaurant types
Fine dining restaurant. This type of restaurant offers a complete menu from appetizer, main course,
and dessert. Typically, customers come to fine dining restaurant to celebrate the special occasion such
as wedding, birthday, and business meeting. The customers attend by invitation and wear formal dress.
The food is usually expensive and well-decorated. The waitress provides a full service for each table.
Figure 4: Fine dining restaurant
14
TRAINING MANUAL
(http://www.trumphotelcollection.com/fine-dining-restaurants.php
 Casual dining restaurant
The restaurant offers a more informal and relaxing atmosphere than in a fine dining restaurant. The
price is lower than in a fine dining. The restaurant has a more attractive design of menu and décor.
Figure 6: Casual dining restaurant (http://tastealbany.com /restaurant/)
 Quick service restaurant/fast food
The restaurant offers a ready to serve meal. The food is usually precook or partially cooked so it can be
finished quickly once the customer has the order. Typically, customers stand a line to order the
food, pay, bring the food by themselves, then leave the restaurant once they finished.
15
TRAINING MANUAL
Figure 7: Fast food restaurant

(http://www.tfa.com .au/page/en/industries/Com m ercial/Fast_Food_Restaurants/)
 Family restaurant
Menus in the family restaurants offer variety of selection (Powers & Barrows, 2006) to
accommodate all family members from children to elderly.
 Ethnic restaurant
Ethnic restaurant offers a

cuisine and theme (Powers
& Barrows, 2006) which
deliver a certain place,
destination, or ethnic tribe
such as Javanese, Italy,
Thai, and Chinese.
Figure 8: Ethnic restaurant (self docum entation)
16
TRAINING MANUAL
 Theme restaurant
Theme restaurant provides a certain

idea to express fun, fantasy,
glamour, or romantic activity. This
can be theme of movie, good old
days, travel, ecology, sport (Walker
& Lundberg, 2001). It also includes
robot theme, extreme activity, and
nature theme.
Figure 9: Robot theme restaurant

(http://www.dam ngeeky.com /2012/06/25/2506/robot-them ed-restaurant-china-awaits-robot-
cooks-waiters.html)
5. Cooking Utensils and Equipment

 Stove
Stove is the most prominent equipment in

the kitchen. It may appear in the open top
or flat top as the figure below. It either
fired by gas or electricity
17
TRAINING MANUAL
 Ovens
The conventional oven usually placed in the

bottom part of the stove however it can be
also separated unit alone. It relies on hot air
for heating the food. Oven primarily used for
baking and roasting but not limited to use for
braising, poaching, and simmering (Brown,
2004).
 Microwave oven
A microwave oven uses less energy than a

conventional oven (Holladay, 2014) unless you
cook for a large quantity of food. In a large
entity of meals, cooking with conventional
oven will save more energy and produce better
taste too.
18
TRAINING MANUAL
 Dishwasher
Dishwasher is mechanical equipment to clean

dishes and kitchen utensils. Dishwasher for food
service providers usually requires separated
room. However some types of dishwasher are
built-in to be integrated with the kitchen cabinet.
It is connected to water supply and electrical
source to produce hot water.
 Griddles
Griddle is used to add-on the stove/range. It

has a larger and flat surface. Griddle is ideal
for cooking eggs, hamburgers, pancakes, and
toast. It contains of a drip cup to save
draining oil comes from the frying process.
To prepare the cooking process, simply
smearing the surface with oil then quick
heating (Brown, 2004). To retain the
function, griddles are not washed by soap
and water but scraped and wiped with grease
mop and polished with a soft cloth.
19
TRAINING MANUAL
 Tilting skillets
This equipment is commonly found in large

food service providers. It can be used for fry
anything with a wide range of temperature set.
 Deep-fat Fryers
Deep-fat fryers do the same thing as boiling.

The difference is that boiling use water while
deep fry requires fat oil so that it can reach
higher temperature than boiling process. This
equipment usually has temperature control. The
food is placed in the big strainer then put in the
hot frying oil. When food floats on the oil, it
considered as cooked. The food then strained to
get the oil drained.
 Mixers
Mixers are suitable for mixing the ingredients in a larger quantity than blender and food processor.
Mixer typically has attachments of wire whip, flat beater for general mixing, and dough hook for
heavy dough mixing. Blender produces more refined mixing food especially vegetable and liquid
ingredients such as milk. Food processor is more adaptable equipment that allows cutting, chopping,
grinding, shredding, and kneading the food and dough.
20
TRAINING MANUAL
6. Food Presentation Technique
Presentation is the art of expressing food arrangement or decoration on a serving plate (The American
Culinary Foundation, 2006). An artistic food layout on the plate will attract not only the diners’ eyes,
nose, and mouth as the first impression (Brown, 2004) but also encourage appetite (The American
Culinary Foundation, 2006). For plating presentation, the main considerations are the arrangement of
food color, shapes, sizes, flavors, and textures (Brown, 2004). However, a number of points that need
to be concerned are:
 Serve the food at best suitable temperature to provide the best flavor and food safety.
 Present the food in an attractive and suitable appearance.
 Make sure that the guest is able to identify and eat the food.
The hot plate is for hot food, while cold plate is for cold food. Be ensure that the plate is fit enough
to present the food. Too large plate will make the food presentation becomes meager while too small
plate will make the foods display crowd on the plate. In arranging the food, use the food natural colors,
shapes, and textures as arrangement guidance.
 Use the creative idea for decorating the food to attract attention and delight the diners’
eye.
 Use the other elements on the plate such as vegetables, fruits, or side dish to contrasting
or balancing colors, flavors, textures, and temperatures.
 Leave some space on the plate unfilled.
 Create a focal point to attract the attention.
21
TRAINING MANUAL
 Locate the focal point not to hide the main element on the plate.
 Any food that spills over onto the edge should be wiped clean.
Figure 10: Creative Food presentation Figure 11: Food presentation by contrasting
(http://chefsblade.m onster.com /training/articles the food colors
/991-enhancing-food-presentation?page=4) (http://presentationpanda.com /blog/present
ation-tips-you-can- learn-from- food-
presentation/)
Garnish
Garnish is a decoration usually made of carved fruits, vegetables, sauce, pastas, herbs, and leaves.
Garnish not only aims to appealing the eye but also should match or complement the main served
food.
22
TRAINING MANUAL
Figure Cocktail Garnish Figure Vegetables Garnish

(http://liquordigest.blogspot.com/2011/05/w (http://www.thedailymeal.com/web_recipes/fl
hat-it-looks-like- is- important-how-to.html) oral-garnish-without-the-flowers-dedicated-to-
bergy)/94f89a82-30e7-11e1-b971-38607703)
23
TRAINING MANUAL
Module 4: Working Procedure in Culinary Art
1. Working procedure in the kitchen
The figure 10 below shows the kitchen flow that affects the working procedure arrangement.
Figure 10: Kitchen flow (Walker & Lundberg, 2001)
2. Kitchen safety and sanitation
In order to work safely and efficiently in the kitchen, there are some notes need to be concerned.
Figure 11: Kitchen safety
24
TRAINING MANUAL
 Wear appropriate uniform
Figure12: Chef’s uniform

(http://www.shutterstock.com/s/%22chef+hat%22/search.html)
 Store knives in a drawer or a wooden block
 Always use the potholders to lift out  Wipe up spills immediately. Keep
hot cooking utensils the floor dry so that no one slips and
falls
25
TRAINING MANUAL
3. Handling Knife Skills
Using a knife while working in the kitchen requires detail attention to ensure effectiveness and safety.
The best way to hold the knife depends on the particular task and specific knife’s type. Four basic
knife holds are as below:
 The picture below illustrates the proper chef's knife grip as seen from the inside or thumb-
side of the cutting hand. The thumb grips the knife around the top of the blade, with the hand
wrapped around the bolster of the knife.
(http://culinaryarts.about.com/od/knifeskills/ss/knifegrips.htm)
 Here we see from the opposite side. Note how the index finger is wrapped fully around the
blade. The index finger and thumb should be opposite each other on either side of the blade
while the remaining three fingers are sort of loosely curled around the handle. Note that you
should be gripping the knife mainly with the thumb and forefinger.
26
TRAINING MANUAL
(http://culinaryarts.about.com/od/knifeskills/ss/knifegrips_2.htm)
 For cutting technique, your hand’s job is to hold the food to keep it from sliding around on
the cutting board. With the knife blade flying up and down, you need to keep those fingertips
tucked safely away, while still being able to firmly hold the food. The fingers curled inward
and gripping the food with the fingernails, the fingers stay out of harm's way. The side of the
knife blade actually rests against the first knuckle of the guiding hand, which helps keep the
blade perpendicular to the cutting board.
 In this modified version of the claw grip, the first knuckle of the guiding hand rests flat on
the food product, with the fingers again curled inward safely. And this time the knife rests
against the second knuckle rather than the first.
Each of these claw grips is acceptable, so use whichever one you feel comfortable with.
27
TRAINING MANUAL
4. Cutting Styles
There are a number of basic cut styles that commonly used in the cooking as the figure below show.
28
TRAINING MANUAL
Figure Chopped cut (left side) and minced Figure Obliged or Roll Cut (The American
cut (right side) (The American Culinary Culinary Federation, 2006)
Federation, 2006)
29
TRAINING MANUAL
Figure Parisienne Cut (The American Figure Julienne Cut

Culinary Federation, 2006) (http://www.finecooking.com/articles/ho
w-to/cutting-ginger-fine-julienne.aspx)
30
TRAINING MANUAL
Trends in Modern Diets
The lifestyle of 21st century people come with hectic and busy days that may at times forces them to
comprom ise on consuming healthy food. To keep the health well maintained, the people are aware
of the importance of healthy food. They carefully choose what they eat.
Some of the modern trends include:
 Consum ing low fat, low calorie food.

 Preferring baked food rather than deep fried food.
 Preferring more leafy vegetables, fruits, and 100% juices.
 Avoiding consum ption of sugar or preferring natural sugars/sweeteners.
 Preferring food ingredients that are grown organically.
 Preferring natural drinks such as coconut water, green tea, and fresh juices over carbonated
drinks.
Apart from these basic preferences, people follow some special diet plans such as:
 Caveman’s Diet: Consum ing a lot of protein, very less or almost no carbohydrates, no
sugar and confectionery.
 Factor Diet: A US-based actress, Halle Berry, made this diet popular. This diet includes five
meals a day, which does not take more than five minutes to be ready on a plate,
accompanied by five exercises of five minutes each for five days in a week.
 Facial Analyst Diet: A facial analyst examines skin, eyes, and hair to arrive at an
appropriate diet plan.
 Raw Food Diet: As the name suggests, it includes consum ption of only fruits, salad
vegetables, and their juices for some span of time.
 Fat Flush Diet: To increase the metabolism, this plan of diet recommends avoiding tea,
coffee and alcohol, and consum ing flaxseed oil, coconut oil, cranberry juice, and vitamins.
The commercial food preparation and service outlets need to update themselves on the
contemporary diet fads and include diet food on their menu accordingly.
31
TRAINING MANUAL
Module 5: Meal planning and preparation
Preparation of meals begin with menu planning. Menus do not only inform the guests of what is
available but also in food production and operations, planning of menu is an important task. If the
chef plans the menu in advance, it is easy to deliver ready food items on time. A ready menu can help
organize the food preparation and ensures the chef cooks not only tasty but also healthy and nutritious
food. It also helps in reducing wastage of food items and cooking fuel resources, and thus saves
money. Menu planning also facilitates purchasing and storing required food items. If a food
preparation organization is providing multiple cuisines from all over the world, menu planning makes
the theme easy.
What is Menu?
Menu is the detailed list of food items offered at the food service establishment. Menu planning is
nothing but selection of menu for an occasion or otherwise. Menu can be different for different meals
of the day such as breakfast, lunch, brunch, and dinner.
What is Course?
It is a sequential serving of dishes or the sets of dishes under a meal. A meal can contain at least three
to at the most eleven courses.
There are two prominent types of menus: The food menu, beverage menu, and bar menu.
Food Menus
The structure of food menus largely depends on the type of cuisine, time of the day, and serving styles.
The dinner menu is generally arranged course wise. For Example, Appetizers, Starters, Main Course,
Desserts, and Beverages.
Types of Food Menus

There are various types of food menus:
 d' hôte: In this type, multi-course meals with limited choice are charged at a fixed collective
price. It is also called prix fixe, set meal, or set menu. Food in the menu is kept ready.
 La’ Carte: An individual dish in the list is priced separately. Food is cooked to order and
hence takes longer time to deliver.
 Event Menus: These are organized for events such as wedding, birthday, anniversary, and
similar other. Such menus are designed well in advance by considering availability of seasonal
ingredients.
32
TRAINING MANUAL
 Ethnic Menus: They are designed as per the cultures, their eating preferences, tastes, and
habits around the world. For example, Indian, Chinese, Thai, Kosher, African, and a few
similar ones.
 Theme Menus: It reflects ambience of the theme based food joint.
 Hospital Menus: A dietician is generally involved while compiling such menus to ensure the
recipient eats healthy food always. The patient has least choice.
 Institutional Menus: It is the menu of meals offered for the staff or students at the college,
school, or hostel. It is generally healthy breakfast and/or three course meal with some choice.
Structure of Food Menu

The menu must contain the following fields:
 Name of the Food Item: Preferably in English and in Local language.
 Short Description on Preparation: A classy description of what exactly the recipient is
going to get.
 The scale of Hotness: In case the dish is savory.
 Variants: The subcategories of main food item.
 Price: Cost per unit dish/serving.
The menu card must be designed to catch the eyes and must be tempting. The description of food
items must be easy to read and understandable.
Beverage Menu
Beverage is a refreshing drink other than water. It is divided into two broad categories:
 Hot Drinks: They mean tea, coffee, chocolate and their variants, milo, and plain milk.
 Cold Drinks: Carbonated cold drinks, lemon-based drinks, local flavored drinks such as
buttermilk, juices, cold coffee, iced tea, mocktails, etc.
The beverage menu must contain the following fields:
 Name of the Beverage: Preferably in English and in Local language.
 The Taste and Flavor: To build the mood.
 Variants: The subcategories of main beverage.
 Price: Cost per unit serving.
33
TRAINING MANUAL
Bar Menu
If the food service establishment is serving alcoholic drinks, the bar menu is required. The bar menus
contain the list of liquors, cocktails, mixed drinks, bartender's specialties, soft drinks, one plate meals,
and snacks. The bar menu must be composed of the following fields:
 Name of the Drink: Preferably in English and in Local language.
 The Taste and Flavor: To understand build the mood.
 Variants: The subcategories of main drink/dish/snack.
 Price: Cost per unit serving.
It must also contain a message for responsible drinking.
Factors Affecting Menu Compilation

There are numerous factors that affect menu compilation:
 Budget of food ingredients procurement
 Staff capability
 Availability of seasonal vegetables, fruits, and seafood
 Adverse health factors such as poultry affected with bird flu
 Lack of special facilities or equipm ent required for cooking
 Costing of recipe considering ingredients + fuel + time
 Total cost of each dish
 Total cost of whole meal
 Profit margins
Courses of the French classical menu

French classical menu consists of 13 courses. All continental dishes are grouped into 13 categories
according to the main ingredients used in preparation, method of cooking, taste and texture, and the
categories are arranged in sequence. Each category is termed a course. When compiling a menu, dishes
must be placed according to the sequence of the course. To compile a well-balanced menu, a thorough
knowledge of the French classical course and the sequence is necessary especially for food service
professionals.to compile a well-balanced menu.
34
TRAINING MANUAL
Table 1: Courses: English Equivalent
Hordóeuvre Appetizer
Potage Soup
Oeufs/farineux Eggs/pastas
Poisson Fish
Entrée Entree
Releve’’ Joint
Sorbet Sorbet
Roti Roast
Legumes Vegetables
Entremet Sweets
Frmage/savoureux Cheese/savoury
Dessert Fruit
Café Coffee
The French classical menu

1. Appetizer (Horsdóevre)
This course consists of dainty and delicate dishes of tangy, salty, nature, served in small quantities
aimed at stimulating appetite. Hors doevres are in two types: Hors doevre varies and single-food hors
doevres..
Hors doevres Varie means variety of appetizers neatly arranged and garnished in on a ravier or in a
tray with compartments with service spoon and fork. Single-food Hors doevre has a single food
item served and is more luxurious, normally costly and priced separately.
2. Soup (Potage)
There are basically two types of soups-thin and thick soups. Thin soup is written first on the menu
the choice of the customer. Examples of soups are consommé royal, consommé julienne, cream of
tomato, minestrone soup, petite marmite, turtle soup, bouillabaisse, vichyssoise and so on.
35
TRAINING MANUAL
3. Eggs/Pastas (Ouefs/Farine ux)

This consist of all types of egg preparations except plain boiled and fried eggs (Which are more suitable
for breakfast than lunch.) and pasta which form part of this course. Examples of egg dishes are, oeuf
sur le plat, oeuf en cocotte, egg monay, omellet chasseur, egg chimay, and so on. Examples of pastor
dishes are spaghetti Bolognaise, ravioli milanaise, cannelloni napolitaine, macaroni itallienne, and so
on.
4. Fish (Poisson)
This course includes all fish preparations except smoked fish. Examples include fillet of pomfret orly,
fish Veronique, lobster thermidor, fillet de sole bonne femme, fish mayonnaise and so on.
5. Entrée
The course is considered an entry to meat course and consists of dished made up of small pieces of
meat and poultry which are well garnished and complete. It is cooked and served with rich sauce which
may be in the form of stew, grills, casseroles, and so on. Entrees can also be served as main meals.
Examples include navarin printanier, Irish stew, tournedos, Rossini, steak, diane, steak tartare, steak
and kidney pie, chicken chasseur, escalope, Holstein, and so on.
6. Joint (Releve)
This course consists of joint of different types of meat-lamb, mutton, beef, veal, and pork cooked by
various cooking methods such as braising, roasting, roasting, and boiling. The inclusion of this course
in a meal is for the purpose of the main meal. Potatoes and vegetables are served with this course.
7. Sorbet
This course is intended to give rest during a long meal and stimulate the appetite for the rest of the
courses that should follow. Sorbets are water flavored with champagne or wine or liqueur and or
essences and is served in tall glasses with teaspoon or sundae spoon. Approximately 10 minutes is
given before the next course is served. These days this course is not in use as menus of modern days are
short and limited to four or five courses.
8. Roast (Roti)
This is the second heaviest course of the thirteen courses. The course includes roast pourtry, and game
birds. If the chicken or birds are cooked by any other method then it cannot be considered as roast.
Salad is served separately in a half-moon plate to go with it. Orange salad is served with roast duck.
As the second heaviest course, if it is served as a main course it goes with potatoes and vegetables.
Examples include roast chicken, roast duck, roast turkey, roast pheasant, roast partridge, and so on.
9. Vegetables (Legumes)
‘This course includes all kinds of vegetables which may be served as main course in a shorter menu.
Examples are cauliflower a la polonaise, asparagus, broccoli, corn on the cob, artichoke, vegetable au
gratin, ratatouille and so on.
36
TRAINING MANUAL
10. Sweets (Entremets)

The course includes all kinds of sweet preparations such as souffles, custards, puddings, fools,
bavarois, crepes, ice creams, pastries, and so on.
11. Cheese/savoury (Fromage/Savoureux)
There are two types of cheese based on the usage; cooking and table cheese. Table cheese and not
cooking cheese are offered in this course. These include all types of table cheese; soft, semi-hard, hard
and blue-veined example: Gloucester, Cheshire, Edam, Gouda, Stilton, Gorgonzola, Danish blue,
Roquefort, Brie, and so on.
Savoury may be offered in place of cheese. Savouries can be prepared from various bases such as
croutes, canapes, tarts, barquettes, chicken, vol-au-vent and so on. Examples are angels on horseback,
devils on horseback, canope quo vadis, canape Ritchie, nina, canape mushroom barquettes, chicken
vol-au-vent, and so on. Savoury or cheese may be served as an alternative to the sweet course.
12. Fruit (Dessert)
Only fresh fruits and nuts are served in this course. Examples are banana, oranges, grapes, apples and
so on. It is better to offer assorted fruits in the dessert course than a single fruit. A basket of fruit
varieties and nuts is good for guest to help themselves.
13. Coffee
Coffee is served at the end of the meal with or without milk but it is not considered as one of the
courses. Note that liqueurs are usually served with coffee.
Pastry Art
Pastry art concepts is an approach to teach various advance components of baking management and
techniques. It works around kitchen principles which are required by a chef, balancing a respect for
tradition with modern approaches to method and technique. With this strong foundation of
knowledge bakers and pastry chefs are ready to develop advanced skills, experiment new ideas and
understand any formulas.
 Basic baking terminology and equipment- Common baking terminology, Sanitation and safety
practices in baker production, Baking tools and utensils and equipment, Weighing and
measuring in baking.
 Basic baking principles and practices- Central principles in bakery production, Primary baking
practices and methods, Standardized recipe usage and yield adjustment, Baker percentages,
High altitude recipe principles and adjustments.
 Basic baking ingredients- Characteristics and function of flour, sugar, eggs, milk (liquids),
leavening agents, chocolate and cocoa, salt, and spices and flavorings. Commonly occurring
problems in baking, their causes and solutions.
37
TRAINING MANUAL
 Production practice and application of basic baking theory to bakery production - Yeast- raised
products: White bread; White dinner rolls; Variations-bread and dinner rolls; Basic sweet
dough; Basic sweet dough adaptations -- Danish, fried products, cinnamon and other breakfast
rolls. Quick Breads: Biscuits, Muffins, Loaf quick breads, other quick bread variations.
Pastries and pies: Pie crust production; Pie fillings, cream, fruit, and specialty pies; Choux paste
production; Specialty dessert production. Cookies: Drop cookie; Rolled cookie; Bar cookie etc.
 Planning and organization of bakery production - Bakery production for daily needs. Bakery
production for special bakery needs
The art of Confectionery

 Confectionery is an art of making confections by using sugar and a carbohydrate based
binding medium.
 The confections is broadly divided into the following categories:

 Flour Confections: They are cakes, tarts, doughnuts, cookies, sweet pastries, or any similar
confection made using flour. They are mainly served in desserts course.
 Sugar Confections: They are candies, chewing gums, and jellies. They flavor and color
sugar as their main ingredient. They are made at high temperatures around 150oC. The
spoilage is low and hence they have longer shelf life without refrigeration.
 Chocolate Confections: They use cocoa powder and chocolate syrup as their main
ingredient. They need refrigeration during warm weather.
 Milk Confections: They are thick milk cream based/milk powder-based confections made
by combining various dry fruits, flavors, and colors into them. They are treated as a part of
38
TRAINING MANUAL
main course. They are best when fresh. Their shelf life is short but can be extended by
refrigeration.
 Other Confections: They are made from extract of soaked wheat, which is flavored,
thickened, and colored.
 Commodities Used in Confectionery
 Ingredients used in Confectionery
 Fruits/Dry Fruits/Nuts: They are a prominent ingredient. Fruits are cooked with or
without sugar to get sweet thick pulp. Dry fruit pieces, Nut powders, broken Nuts, or
roasted nuts are used.
 Sugar (Glucose/Sucrose): It is required to bring sweetness to the confection.
 Cocoa Powder: It is a key ingredient of preparing chocolates and chocolate-based
confections.
 Milk Powder: It brings thick and moist physique to the confection.
 Pectin: It is a texturizing gelling agent and thickener. It is used in preparing gums, chewable
candies, and jelly products.
 Gelatin: It is used almost exclusively in confectionery products which require long tough,
gum-like textures.
 Acid: It is lemon juice, tartaric acid or any vinegar.
 Essence: It is a flavoring agent for the confections.
 Color: It is simple food color. It is available in dry as well as liquid form.
Equipment used in Confectionery

 These commodities often involve preparation, mixing, cooking, dispensing, and packaging
machines. They are used depending upon the requirem ent. In smaller food preparation units
 not all types of machines are required. They can use cake/candy/jelly molds, icing bags,
trays, frying, and baking instruments.
 Some Popular Confections
 Let us see a few popular confections:
 Caramel: Wet caramel is prepared by melting sugar with water then cooked with milk
powder. Dry caramel is prepared by cooking sugar by itself until it liquefies and caramelizes.
 Chocolates: Bite-sized confectioneries generally made with chocolate.
 Dodol: A toffee-like confection prepared in South East Asian countries such Indonesia,
Malaysia, and the Philippines.
 Fondant: It is a thick paste made of sugar and water. It is often flavored and colored, used
in preparation of sweets, icing, and cake decoration.
39
TRAINING MANUAL
 Fudge: It is made by boiling milk, milk powder, and sugar together.

 Halwaa: It is made of the extract of wheat soaked overnight, sieved and cooked with sugar
and color till it becomes thick. It is often arranged in layers, and cut into cubes.
 Candy: It is hard and based purely on sugar. For example, lollipops, pepperm int drops and
disks, candy canes, and rock candy.
 Marshmallow: fluffy and puffy lightly flavored candies.
 Marzipan: An almond-based confection, doughy in consistency, a sweet yellow or white
paste of ground almonds, sugar, and egg whites. It is used to coat cakes or to make
confectionery.
 Mithai: A generic term for confectionery in India, it is typically made from dairy products,
powdered nuts, cardamom powder, and saffron.
Haute Cuisine
 Haute cuisine or grande cuisine refers to the cuisine of "high-level" establishments, gourmet
restaurants and luxury hotels. Haute cuisine is defined as, fine or gourmet cooking; food
preparation as an art.
 Haute cuisine is characterized by meticulous preparation and careful presentation of food, at
a high price level.
 high-quality cooking following the style of traditional French cuisine.
 "chefs well versed in haute cuisine"
 Haute cuisine (French: literally "high cooking", pronounced [ot kɥi.zin]) or grande
cuisine refers to the cuisine of "high-level" establishments, gourmet restaurants and luxury
hotels. It also refers to artful or elaborate cuisine especially: traditionally elaborate French
cuisine.
 Cambridge dictionary: Haute cuisine definition: cooking of a high standard, typically French
cooking.
 Haute Cuisine – Food that is prepared in an elegant or elaborate manner; the very finest
food. The French word “haute” translates as “high” or “superior.” Cuisines translates as
“cooking” in general.
40
TRAINING MANUAL
41
TRAINING MANUAL
 Gourmet is a cultural ideal associated with the culinary arts of fine food and drink, or haute
cuisine, which is characterized by refined, even elaborate presentation of food.
 Gourmet is a cultural ideal associated with the culinary arts of fine food and drink, or haute
cuisine, which is characterized by refined, even elaborate preparations and presentations of
aesthetically balanced meals of several contrasting, often quite rich courses.
42
TRAINING MANUAL
Case Study and Exercise
Mr. Quansah is a 27-year-old who is a foodservice manager at a casual dining restaurant. Quansah is
responsible for supervising and managing all employees in the back of the house. Employees working
in the back of the house range in age from 16 years old to 55 years old. In addition, the employees
come from diverse cultural and ethnic backgrounds. For many, English is not their primary language.
Quansah is SERV safe certified and tries his best to keep up with food safety issues in the kitchen but
he admits it’s not easy. Employees receive “on the job training” about food safety basics (for example,
appropriate hygiene and hand washing, time/temperature, and cleaning and sanitizing). But with high
turnover of employees, training is often rushed and some new employees are put right into the job
without training if it is a busy day. Eventually, most employees get some kind of food safety training.
The owners of the restaurant are supportive of Quansah in his food safety efforts because they know
if a food safety outbreak were ever linked to their restaurant; it would likely put them out of business.
Still, the owners note there are additional costs for training and making sure food is handled safely.
One day, Quansah comes to work and is rather upset even before he steps into the restaurant. Things
haven’t been going well at home and he was lucky to rummage through some of the dirty laundry and
find a relatively clean outfit to wear for work. He admits he needs a haircut and a good hand scrubbing,
especially after working on his car last evening. When he walks into the kitchen he notices several trays
of uncooked meat sitting out in the kitchen area. It appears these have been sitting at room
temperature for quite some time. Quansah is frustrated and doesn’t know what to do. He feels like he
is beating his head against a brick wall when it comes to getting employees to practice food safety.
Quansah has taken many efforts to get employees to be safe in how they handle food. He has huge
signs posted all over the kitchen with these words: keep hot food hot and cold food cold and wash
your hands always and often. All employees are given a thermometer when they start so that they can
temp food. Hand sinks; soap, and paper towels are available for employees so that they are encouraged
to wash their hands frequently.
Required:
Answer the following questions for 20marks
1. Read the above case carefully and suggest the most appropriate title for it. 2marks
2. Illustrated by the concept of HACC P select conditions associated with hazards from the case.
5marks
3. What is the implication of the phrase “several trays of uncooked meat siting out in the kitchen
area’4marks
4. Explain what is meant by the “temperature danger zone” in food safety and relate to the kinds
of food borne illness that may result from unsafe food handling 4marks
5. Enumerate and justify the food safety efforts put in place by Mr. Quansah and his owners.
5marks
43
TRAINING MANUAL
The Hotel Industry
Chose any hotel nearby your place and do a SWOT (Strength, Weakness, Opportunities and Threat)
analysis of the hotel.
Visit the Library and look for the Cookery for the catering Industry by Ceserani and Kinton
Find and read on Soups and sauces.
Design a table showcasing

a) the basic soups and their derivatives
b) the basic sauces and their derivatives
Practical: The facilitator will guide learners through the requisite practical training.
44
TRAINING MANUAL
45
TRAINING MANUAL
References
Peter Jones (2002). Introduction to Hospitality Operations. An Indispensable Guide to the

Industry.
ISBN 0826460771, 9780826460776
Ousins, J., Lillicrap, D., & Weekes, S. (2014). Food and Beverage Service (9th Ed.).
Hodder Education
Andrews, S. (2013). Textbook of food and beverage management (7th Ed.).
New Delhi: Tata McGraw-Hill.
Thomas, C., & Hansen, B. (2013). Off-prem ise catering managem ent (3rd Ed.). New
Jersey: John Wiley & Sons.
McVety, P., Ware, B., & Ware, C. (2009). Fundam entals of menu planning (3rd Ed.).
New Jersey: John Wiley & Sons.
Davis, B., & Lockwood, A. (1998). Food and beverage managem ent (3rd Ed.).
Oxford [England: Butterworth-Heinemann.
Ann Nicol (2017). Baking for Beginners: Step-by-Step Quick & Easy, Proven
Recipes. Flame Tree Publishing, ISBN 1783619554, 9781783619559.
Bonnie Ohara (2018). Bread Baking for Beginners: The Essential Guide to Baking
Kneaded Breads, No-Knead Breads, and Enriched Breads. Callisto Media
Incorporated, ISBN 1641521198, 9781641521192.
46
TRAINING MANUAL
TRAINING AND RETRAINING PROGRAMME
TRAINING SCHEDULE-TAMALE
Day Date Activity Duration Venue FACILITATORS
Orientation/Launch Auditorium
10:00am – 1:00pm
of Programme
Conferencing, Madam Cynthia Awuni & Mr. Alhassan
Banqueting and 2:00pm – 4::00pm B7 Yahaya
Event Management
Food Preparation Alberta Rockson & MadamAlhassan
Wednesday, August 9, 2:00pm – 4::00pm R4/5
Day 1 and Processing Katumi
2023
Food and Beverage Mr. Stanley Cowther & Mr. Yakubu Abdul
2:00pm – 4::00pm Auditorium
Service Ganiu
Tour Guiding Mr. Abukari Majeed & Alhassan Fatawu
2:00pm – 4::00pm R7
Technique
Front Office Skills Mr. Mohammed Yussif Alhassan & Prof.
2:00pm – 4::00pm R8
Adisah Sadik
9:00am – 12:00pm
Banqueting and B7 Yahaya
2:00pm – 4::00pm
Event Management
Food Preparation 9:00am – 12:00pm Alberta Rockson & MadamAlhassan
R4/5
and Processing 2:00pm – 4::00pm Katumi
Thursday August 10,
Day 2 Food and Beverage 9:00am – 12:00pm Mr. Stanley Cowther & Mr. Yakubu Abdul
2023 Auditorium
Service 2:00pm – 4::00pm Ganiu
Tour Guiding 9:00am – 12:00pm Mr. Abukari Majeed & Alhassan Fatawu
R7
Technique 2:00pm – 4::00pm
Front Office Skills 9:00am – 12:00pm Mr. Mohammed Yussif Alhassan & Prof.
R8
2:00pm – 4::00pm Adisah Sadik
PRCTICALS
9:00am – 4:00pm
Banqueting and HTM Dept Yahaya
Day 3 Friday August 11, 2023 Event Management (New Alberta Rockson & MadamAlhassan
Food and Beverage 9:00am – 4:00pm Restaurant) Katumi
Service
47
TRAINING MANUAL
Food Preparation HTM Dept Mr. Stanley Cowther & Mr. Yakubu Abdul
9:00am – 4:00pm
and Processing (Advanced Ganiu
Practical Hall)
Tour Guiding 9:00am – 4:00pm Mr. Abukari Majeed & Alhassan Fatawu
R4/5
Technique
Auditorium
Adisah Sadik
PRACTICALS
9:00am – 4:00pm
Banqueting and HTM Dept Yahaya
Event Management (New Alberta Rockson & MadamAlhassan
Food and Beverage 9:00am – 4:00pm Restaurant) Katumi
Service
Food Preparation HTM Dept Mr. Stanley Cowther & Mr. Yakubu Abdul
Saturday August 12, 9:00am – 4:00pm
Day 4 and Processing (Advanced Ganiu
2023
Practical Hall)
Tour Guiding Experimental Mr. Abukari Majeed & Alhassan Fatawu
9:00am – 4:00pm
Technique Tour to Mole
Park
Auditorium
Adisah Sadik
Assessment
Banqueting and 9:00am – 1::00pm B7 Yahaya
Event Management
Food Preparation Alberta Rockson & MadamAlhassan
9:00am – 1::00pm R4/5
Sunday August 13, and Processing Katumi
Day 5
2023 Food and Beverage Mr. Stanley Cowther & Mr. Yakubu Abdul
9:00am – 1::00pm Auditorium
Service Ganiu
Tour Guiding Mr. Abukari Majeed & Alhassan Fatawu
9:00am – 1::00pm R7
Technique
Front Office Skills Mr. Mohammed Yussif Alhassan & Prof.
9:00am – 1::00pm R8
Adisah Sadik
48
TRAINING MANUAL
MDPI (All 9:00am – 11:00am
Monday August 14,
Day 6 Prgrammes) 11:00am – 1:00pm Auditorium Ministry of Finance (MoF)
2023
2:00pm – 4::00pm
49

Food Processing and Preparation (Kitchen Skills)

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Food Processing and Preparation (Kitchen Skills)

Uploaded by

Copyright:

Available Formats

TAMALE TECHNICAL UNIVERSITY

MINISTRY OF FINANCE (MoF) TRAINING AND RETRAINING

FOOD PROCESSING AND PREPARATION (KITCHEN SKILLS)

By the end of this course, participants should:

FOOD PROCES S ING AND PREPARATION (KITCHEN S KILLS ) 1

Module 1: Introduction to Catering and Hospitality Management

 Structure of the Hospitality Industry

FOOD PROCES S ING AND PREPARATION (KITCHEN S KILLS ) 2

The hospitality industry can also be divided in different ways:

Characteristics of Catering and Hospitality Industry

FOOD PROCES S ING AND PREPARATION (KITCHEN S KILLS ) 3

Customer care in Hospitality Industry

What are the Needs of Customers?

 A welcom ing environment

FOOD PROCES S ING AND PREPARATION (KITCHEN S KILLS ) 4

What are Benefits of Satisfied Customer?

What are the types of Complaint by Customers?

What are the Impacts of Complaint?

How to Handle Complaint?

FOOD PROCES S ING AND PREPARATION (KITCHEN S KILLS ) 5

Module 2: Service Culture in the Hospitality Management

3. Customer satisfaction versus customer loyalty

FOOD PROCES S ING AND PREPARATION (KITCHEN S KILLS ) 6

Developing a Service Culture

1. Aspects of a Service Culture in the Hotel Business

 The Front-line Personnel

 The Manager’s Role

FOOD PROCES S ING AND PREPARATION (KITCHEN S KILLS ) 7

FOOD PROCES S ING AND PREPARATION (KITCHEN S KILLS ) 8

 Cleanliness and Housekeeping

 Exterior and Interior Appearance

Module 3: Culinary Arts

Figure 1: Chef (www.huffingtonpost.com, www.dreamstime.com)

 Chef (Executive chef).

Figure 2: Sample Culinary Career Path

3. Food and beverage division basic structure.

a. Food and beverage manager

Figure 4: Fine dining restaurant

 Casual dining restaurant

Figure 6: Casual dining restaurant (http://tastealbany.com /restaurant/)

 Quick service restaurant/fast food

Figure 7: Fast food restaurant

Ethnic restaurant offers a

Figure 8: Ethnic restaurant (self docum entation)

Theme restaurant provides a certain

Figure 9: Robot theme restaurant

5. Cooking Utensils and Equipment

Stove is the most prominent equipment in

The conventional oven usually placed in the

A microwave oven uses less energy than a

Dishwasher is mechanical equipment to clean

Griddle is used to add-on the stove/range. It

This equipment is commonly found in large

Deep-fat fryers do the same thing as boiling.

6. Food Presentation Technique

Figure Cocktail Garnish Figure Vegetables Garnish

Module 4: Working Procedure in Culinary Art

1. Working procedure in the kitchen

Figure 10: Kitchen flow (Walker & Lundberg, 2001)

2. Kitchen safety and sanitation

Figure 11: Kitchen safety

 Wear appropriate uniform

Figure12: Chef’s uniform