Prochef Curriculum Outline

PROCHEF® 1
Curriculum outline
© Copyright Lobster International S.A. 2018. All rights reserved.

PROCHEF® 1
Food and Kitchen Safety Subject Count: 1
Lesson Count: 8
– Awareness Course
SUBJECT: 1
Hazards
LESSONS LEARNING OUTCOMES
Introducing Awareness in Food and • Learners can describe what food and kitchen safety awareness is and why it is important.
• Learners can explain what food poisoning is and they can identify its symptoms.
Kitchen Safety
HACCP • Learners can define HACCP.
• Learners can explain the purpose of HACCP.
Biological Hazards • Learners can describe what a biological hazard is.
• Learners understand why it is important to prevent biological contamination.
• Learners can name and describe common foodborne pathogens.
• Learners know where pathogens are commonly found.
Chemical Hazards • Learners can describe what a chemical hazard is.
• Learners understand why it is important to prevent chemical contamination.
• Learners can identify potential chemical hazards.
Physical Hazards • Learners can describe what a physical hazard is.
• Learners can explain why it is important to prevent physical contamination.
• Learners can identify potential physical hazards.
Potentially Hazardous Foods • Learners understand guiding principles of preventing foods from becoming hazardous.
• Learners can discuss the danger zone.
Allergens • Learners understand the difference between an allergy and an intolerance.
• Learners can identify common food allergens.
• Learners can describe an allergic reaction.
• Learners understand why it is important to prevent allergen contamination.
Pest Control • Learners understand the importance of pest control.
• Learners can identify the different pests potentially found in food preparation areas.
• Learners can identify potential pest harborages.
• Learners can identify pesticides and understand their impact on a food service area.

PROCHEF® 1
Lesson Count: 10
– Prevention Course
SUBJECT: 1
Personal Hygiene
Hand Washing Procedure • Learners can describe what prevention is and why it is important in food and kitchen safety.
• Learners can discuss the importance of clean hands.
• Learners can effectively wash their hands.
Personal Hygiene Checkpoints • Learners can explain why personal hygiene is so important.
• Learners can list the steps to follow to ensure their personal hygiene.
• Learners can list hair and jewelry, and uniform standards to ensure hygiene standards.
Handling Cuts, Burns and Bandages • Learners understand why wounds need to be cared for appropriately.
• Learners can list what is needed in a basic first aid kit.
• Learners can describe how to care for a burn or cut to prevent contamination and infection.
SUBJECT: 2
Cleaning and Sanitizing
Understanding Cleaning and Sanitizing • Learners can explain the purpose and need for cleaning and sanitizing.
• Learners can describe the difference between cleaning and sanitizing.
• Learners can describe practical guidelines for cleaning and sanitizing.
Chemical Handling • Learners can explain how to identify different chemicals and their uses.
• Learners can explain how to dilute chemicals to the appropriate concentration.
• Learners can explain how to handle chemicals safely.
Setting up a 3 Compartment Sink • Learners understand the purpose of setting up a 3 compartment sink.
• Learners can explain how to set up a 3 compartment sink.

PROCHEF® 1
Lesson Count: 10
– Prevention Course
SUBJECT: 3
Storage, Cooking and Cooling
Food Storage Standards • Learners can describe the locations for storage of different foods.
• Learners understand the guiding principles of storing food in different areas.
Food Storage Temperatures • Learners can explain how to identify the appropriate temperatures for refrigerators and freezers.
• Learners can describe the elements of storing food at room temperature.
Safe Cooking Temperatures • Learners understand the importance of cooking foods appropriately to ensure the safety of the consumer.
• Learners can describe the concept of safe cooking temperatures.
• Learners can identify safe cooking temperatures for red meat, pork, poultry, eggs, ground meat and fish.
Cooling and Reheating • Learners understand the importance of efficient and effective cooling and reheating.

PROCHEF® 1
Nutrition Fundamentals Subject Count: 3
Lesson Count: 7
Course
SUBJECT: 1
Food Components
The Role of Food Components • Learners can list the components of food.
• Learners can explain the relationship between food components.
• Learners can explain the role and function of proteins, fats, carbohydrates, vitamins and minerals.
• Learners can explain how to prevent the loss of vitamins and minerals through cooking.
• Learners can practice preventing the loss of vitamins and minerals when cooking.
Proteins • Learners can describe the difference between complete and incomplete proteins.
• Learners can describe complementary proteins.
• Learners can describe the nutritional difference between plant and animal proteins.
Fats • Learners can identify the three major types of fat and describe their dietary differences.
• Learners understand the benefits of fat in a diet.
Carbohydrates • Learners can describe the difference between simple and complex carbohydrates.
• Learners understand the benefit of fiber in the diet.
• Learners can identify sources of dietary fiber.
Vitamins and Minerals • Learners can describe the difference between vitamins and minerals.
• Learners can describe the difference between fat- and water-soluble vitamins.
• Learners can classify fat- and water-soluble vitamins.
SUBJECT: 2
Principles of Dietary Guidelines
Understanding RDAs and Dietary • Learners can define RDAs and describe the USDA dietary guidelines.
• Learners can describe the principles of the Mediterranean Food Pyramid.
Guidelines • Learners can describe the principles of the Harvard Healthy Eating Plate.
• Learners can compare the USDA MyPlate, the Mediterranean Food Pyramid, and the
Harvard Healthy Eating Plate.
• Learners can explain the concept of healthy and balanced meals.
SUBJECT: 3
Alternative Diets
Alternative Diets • Learners can describe the principles of vegetarianism.
• Learners can distinguish between the three main types of vegetarianism.
• Learners can describe the principles of pescetarianism.
• Learners can describe the principles of veganism.
• Learners can describe the principles of fruitarianism.
PROCHEF® 1
Culinary Measures, Weights, Subject Count: 3
Lesson Count: 3
Yields and Ratios Course

SUBJECT: 1
Measures and Weights
Measuring Weight and Volume • Learners can identify the metric and imperial units for measuring weight.
• Learners can identify the metric and imperial units for measuring volume.
• Learners can explain how to convert between different units of measurement within each system.
• Learners can explain how to increase or decrease a formula to produce a desired number of portions.
• Learners can practice converting different units of measure, with regards to weight and volume, correctly.
• Learners can practice increasing or decreasing a formula to produce a desired number of portions.
SUBJECT: 2
Yield
Calculating Yield Percentage • Learners can explain the purpose of calculating yield percentage.
• Learners can describe and practice the yield percentage calculation.
• Learners can explain how to apply the yield percentage calculation to determine the amount
of product to be purchased.
• Learners can explain how to apply the yield percentage to determine the actual cost per portion
of an ingredient.
• Learners can practice calculating the yield percentage of various ingredients.
• Learners can practice applying yield percentage calculation correctly.
SUBJECT: 3
Ratios
Calculating Food Cost Percentage • Learners can explain and calculate food cost percentage.
• Learners can understand and calculate food cost percentage keeping market pricing in mind.
• Learners can practice calculating food cost percentage and portion cost of recipes using ingredient
yield information and market pricing.

PROCHEF® 1
Basic Food Science Principles Subject Count: 1
Lesson Count: 6
Course
SUBJECT: 1
Introducing the Six Basic Food Science Principles
Caramelization • Learners can explain caramelization.
• Learners can explain the flavors and textures associated with caramelization.
• Learners can describe the process of caramelizing sugar.
Gelatinization • Learners can explain gelatinization.

• Learners can explain the textures associated with gelatinization.
• Learners can describe the process of gelling starches.
Maillard Reaction • Learners can explain the Maillard reaction.
• Learners can explain the flavors and aromas associated with the Maillard reaction.
• Learners can describe the process of the Maillard reaction on a cut of meat.
Coagulation • Learners can explain coagulation.

• Learners can explain the flavors and textures associated with coagulation.
• Learners can describe the process of coagulating an egg.
Denaturation • Learners can explain denaturation.

• Learners can explain the textures associated with denaturation.
• Learners can describe the process of the denaturation of the proteins when cooking a cut of fish.
Emulsification • Learners can explain emulsification.

• Learners can explain the textures associated with emulsification.
• Learners can describe the process of emulsifying egg yolk and oil when making a mayonnaise.

PROCHEF® 1
The Kitchen Family Tree Subject Count: 2
Lesson Count: 2
Course
SUBJECT: 1
Introduction to the Kitchen Brigade
History of the Kitchen Hierarchy • Learners understand the history of the kitchen brigade system.
• Learners can explain why hierarchy is important in the kitchen.
SUBJECT: 2
Kitchen Brigade Responsibilities
The Roles in the Kitchen • Learners can explain how communication works in the kitchen.
• Learners can explain the different roles in the kitchen.

PROCHEF® 1
Knife Skills Course Subject Count: 2
Lesson Count: 7
SUBJECT: 1
Knife Basics
Identifying Knives • Learners can identify the different parts of knives.
• Learners can describe the different types of knives and their functions.
• Learners can explain the basics of handling knives.
• Learners can practice handling knives correctly.
Sharpening Knives • Learners can explain why sharpening knives is important.
• Learners can explain how to use a stone and a steel to sharpen a knife properly.
• Learners can practice sharpening knives correctly.
Knife Cleaning and Storage • Learners can explain the importance of properly cleaning and storing knives.
• Learners can explain how to clean knives properly.
• Learners can explain how to transport and store knives safely.
• Learners can practice cleaning, transporting and storing knives correctly.
SUBJECT: 2
Classic Cuts
Setting Up a Cutting Station • Learners can explain how to set up a cutting station.
• Learners can practice setting up a cutting station correctly.
Precision Cuts • Learners can explain how to produce a batonnet cut and explain its dimensions.
• Learners can explain how to produce a julienne cut and explain its dimensions.
• Learners can explain how to produce a brunoise cut and explain its dimensions.
• Learners can explain how to produce a paysanne cut and explain its dimensions.
• Learners can explain how to produce small, medium and large dice cuts and explain its dimensions.
• Learners can practice producing a batonnet, julienne, brunoise and paysanne cut.
• Learners can practice producing small, medium and large dice cuts.
Hand Cuts • Learners can explain how to produce tomato concassé and explain its dimensions.
• Learners can explain how to cut supremes.
• Learners can explain how to produce a tourné cut.
• Learners can practice how to produce tomato concassé, supremes and tourné cuts.
Cutting Herbs and Leafy Vegetables • Learners can explain how to chop.
• Learners can explain how to mince.
• Learners can explain how to produce a chiffonade cut.
• Learners can practice chopping and mincing.
• Learners can practice producing a chiffonade cut.

PROCHEF® 1
Cooking Techniques Part 1 Subject Count: 1
Lesson Count: 7
Course
SUBJECT: 1
Dry Cooking Techniques
Introducing Dry Cooking Techniques • Learners can define dry cooking methods.
• Learners can explain how dry cooking methods are classified.
• Learners can describe the benefits of dry cooking methods.
Preparation for Dry Cooking Techniques • Learners can define what a smoke point is.
• Learners can describe the most common equipment used for dry cooking.
• Learners can explain different coatings for pan- and deep-fried foods.
Sauté • Learners can define sautéing.
• Learners can explain appropriate equipment selection for sautéing.
• Learners can explain the mise en place for a sautéed dish.
• Learners can explain the process of sautéing.
• Learners can explain how to assess the quality of the sautéed dish in terms of color, flavor,
appearance, aroma and texture.
• Learners can practice deep sautéing a dish and assess its quality.
Pan Fry • Learners can define pan frying.
• Learners can explain appropriate equipment selection for pan frying.
• Learners can explain the mise en place for a pan-fried dish.
• Learners can explain the process of pan frying.
• Learners can explain how to assess the quality of the pan-fried dish in terms of color, flavor, appearance,
aroma and texture.
• Learners can practice pan frying a dish and assess its quality.
Deep Fry • Learners can define deep frying.
• Learners can explain different methods of deep frying.
• Learners can list appropriate ingredients for deep frying.
• Learners can explain the mise en place for deep-fried foods.
• Learners can explain how to assess the quality of the deep fried dish in terms of color, flavor,
• Learners can practice deep frying a dish and assess its quality.
Grilling and Broiling • Learners can define grilling and broiling.
• Learners can explain appropriate equipment selection for grilling and broiling.
• Learners can explain the mise en place for grilled or broiled foods.
• Learners can explain how to prepare and season a grill.
• Learners can explain the process of grilling and broiling.
• Learners can explain how to assess the quality of the grilled and broiled dish in terms of color,
flavor, appearance, aroma and texture.
• Learners can practice grilling and broiling a dish and assess its quality.
Roasting • Learners can define roasting.
• Learners can explain appropriate equipment selection for roasting.
• Learners can explain the mise en place for roasting.
• Learners can explain the process of roasting.
• Learners can explain how to determine doneness.
• Learners can explain how to assess the quality of the roasted dish in terms of color, flavor,
• Learners can practice roasting a dish and assess its quality.
PROCHEF® 1
Cooking Techniques Part 2 Subject Count: 1
Course
Lesson Count: 6
SUBJECT: 1
Moist Cooking Techniques
Introducing Moist Cooking Techniques • Learners can define moist cooking methods.
• Learners can explain how moist cooking methods are classified.
• Learners can explain the benefits of moist cooking methods.
Shallow Poaching • Learners can define shallow poaching.
• Learners can explain appropriate equipment selection for shallow poaching.
• Learners can explain the mise en place for a shallow-poached fish.
• Learners can explain the process of shallow poaching a dish.
• Learners can explain how to assess the quality of a shallow poached dish in terms of color, flavor,
• Learners can practice shallow poaching a dish and assess its quality.
Deep Poaching • Learners can define deep poaching.
• Learners can explain appropriate equipment selection for deep poaching.
• Learners can explain the mise en place for a deep-poached dish.
• Learners can explain the process of deep poaching a dish.
• Learners can explain how to assess the quality of a shallow poached dish in terms of color, flavor,
• Learners can practice deep poaching a dish and assess its quality.
Braising • Learners can define braising.
• Learners can explain appropriate equipment selection for braising.
• Learners can explain mise en place for braised dishes.
• Learners can explain the process of braising a dish.
• Learners can explain how to assess the quality of a braised dish in terms of color, flavor, appearance,
aroma and texture.
• Learners can practice braising a dish and assess its quality.
Stewing • Learners can define stewing.
• Learners can explain appropriate equipment selection for stewing.
• Learners can explain the mise en place for a stewed dish.
• Learners can explain the process of stewing a dish.
• Learners can explain how to assess the quality of a stewed dish in terms of color, flavor, appearance,
aroma and texture.
• Learners can practice stewing a dish and assess its quality.
En Papillote • Learners can define en papillote.
• Learners can explain appropriate equipment selection for en papillote.
• Learners can explain the mise en place for en papillote.
• Learners can explain the process of en papillote.
• Learners can explain how to assess the quality of a dish prepared en papillote in terms of color, flavor,
• Learners can practice preparing a dish en papillote and assess its quality.

PROCHEF® 1
Stock Production Course Subject Count: 2
Lesson Count: 9
SUBJECT: 1
Introducing Stocks
Introducing the Foundation of • Learners can explain the uses of stocks and why they are essential in cookery.
• Learners can explain the difference between stock and broth.
Stocks in Cookery
Essential Equipment • Learners can describe each piece of equipment essential in stock making, and the role they
play in assisting quality.
Bouquet Garni, Sachet D'Épices • Learners can explain the purpose of aromatic preparations.
• Learners can define a bouquet garni.
and Oignon Brûlé • Learners can define a sachet d'épices.
• Learners can define an oignon brûlé.
• Learners can practice preparing a bouquet garni, a sachet d'épices and an oignon brûlé.
Mirepoix • Learners can define mirepoix.
• Learners can explain the role of mirepoix and aromatics in cookery.
• Learners can explain white mirepoix.
• Learners can describe Asian aromatics, Matignon and the Cajun Trinity.
• Learners can practice making a mirepoix.

PROCHEF® 1
Stock Production Course Subject Count: 2
Lesson Count: 9
SUBJECT: 2
Stock Production
Stock Theory • Learners can list the 3 different base stocks.
• Learners can explain the main differences between white stock, brown stock and fumet.
• Learners can list the different types of stock.
• Learners can explain the cooking time of different types of stocks to ensure optimal flavor extraction.
Stock Mise en Place • Learners can explain the mise en place for vegetable stock.
• Learners can explain the mise en place for white stock.
• Learners can explain the mise en place for brown stock.
• Learners can explain the mise en place for fish stock.
• Learners can explain the mise en place for a fish fumet.
Making Stock • Learners can explain the process of making vegetable, white, brown and fish stock and fumet.
• Learners can explain how to degrease stock.
• Learners can explain how to strain stock.
• Learners can practice making vegetable, white, brown and fish stock and fumet.
• Learners can practice degreasing and straining stock.
Assessing Stock Quality • Learners can explain the quality of a well-made stock with regards to consistency, flavor, color,
clarity, aroma.
• Learners can explain the meaning of clarified stock.
• Learners can practice assessing the quality of a stock with regards to consistency, flavor, color,
clarity, aroma.
Remouillage & Glace • Learners can define a remouillage and a glace.
• Learners can explain the purpose of a remouillage and a glace.
• Learners can explain how to make a remouillage and a glace.
• Learners can practice making a remouillage and a glace.

PROCHEF® 1
Sauce Production Course Subject Count: 6
Lesson Count: 11
SUBJECT: 1
Introduction to Sauce Production
Introducing Grand Sauces • Learners can explain the purpose of sauce in cookery.
• Learners can list the grand sauces and explain their significance in cookery.
• Learners can explain grand sauce derivatives.
Clarified Butter • Learners can define clarified butter.
• Learners can explain the purpose of clarified butter.
• Learners can explain the benefits of clarified butter.
• Learners can explain how to clarify butter.
• Learners can practice clarifying butter.
Roux • Learners can define roux.
• Learners can explain the role of roux in sauces and cookery.
• Learners can explain how to make a white, blond, brown and dark roux.
• Learners can practice making a white, blond, brown and dark roux.
• Learners can practice adding liquid to roux.
SUBJECT: 2
White Sauce
Béchamel • Learners can explain the mise en place for béchamel sauce.
• Learners can explain how to prepare béchamel sauce.
• Learners can explain how to assess the quality of the sauce by examining flavor, aroma,
appearance and consistency.
• Learners can practice mise en place and preparation of a béchamel sauce.
• Learners can practice assessing the quality of a béchamel sauce by examining flavor,
consistency, aroma and appearance.
Velouté • Learners can explain the mise en place for velouté.
• Learners can explain how to prepare velouté sauce.
• Learners can explain how to assess the quality of a velouté by examining flavor, consistency,
aroma and appearance.
• Learners can practice mise en place and preparation of a velouté sauce.
• Learners can practice assessing the quality of a velouté sauce by examining flavor, consistency,

PROCHEF® 1
Lesson Count: 11
SUBJECT: 3
Brown Sauce
Espagnole Sauce • Learners can explain the mise en place for espagnole sauce.
• Learners can explain how to prepare an espagnole sauce.
• Learners can explain how to assess the quality of the sauce by examining flavor, consistency,
• Learners can practice mise en place and preparation of a espagnole sauce.
• Learners can practice assessing the quality of a espagnole sauce by examining flavor,
Demi-glace Sauce • Learners can explain the mise en place for a demi-glace.
• Learners can explain how to prepare a demi-glace sauce.
• Learners can explain how to assess the quality of a demi-glace by examining flavor, consistency,
• Learners can practice mise en place and preparation of a demi-glace sauce.
• Learners can practice assessing the quality of a demi-glace sauce by examining flavor,
SUBJECT: 4
Tomato Sauce
Tomato Sauce • Learners can explain the mise en place for a tomato sauce.
• Learners can explain how to prepare a tomato sauce.
• Learners can practice preparing a tomato sauce.

PROCHEF® 1
Lesson Count: 11
SUBJECT: 5
Butter Sauce
Hollandaise • Learners can explain the mise en place for hollandaise.
• Learners can explain how to prepare a hollandaise.
• Learners can explain how to assess the quality of the sauce by examining flavor, consistency, aroma
and appearance.
• Learners can practice preparing a hollandaise sauce.
Beurre Blanc • Learners can explain the mise en place for a beurre blanc sauce.
• Learners can explain how to prepare a beurre blanc.
• Learners can explain how to assess the quality of the sauce by examining flavor, consistency, aroma
and appearance.
• Learners can practice assessing the quality of a beurre blanc sauce by examining flavor, consistency,
SUBJECT: 6
Holding Sauces
Holding Sauces for Service • Learners can explain how to store sauces for service.
• Learners can identify the common problems that occur when holding sauce.
• Learners can identify how to fix common problems when holding sauce.

PROCHEF® 1
Soup Production Course Subject Count: 6
Lesson Count: 13
SUBJECT: 1
Consommé
Consommé Theory • Learners can explain the core elements of consommé.
• Learners can describe the quality standards of well-made consommé.
• Learners can practice assessing the quality standards of consommé.
Making Consommé • Learners can explain the mise en place for comsommé.
• Learners can explain how to make consommé.
• Learners can explain how to strain the consommé.
• Learners can explain appropriate seasoning, testing and degreasing.
• Learners can practice straining, seasoning, testing and degreasing a consommé.
SUBJECT: 2
Broth
Broth Theory • Learners can explain the core elements of broth.
• Learners can describe the mise en place of broth.
Making Broth • Learners can explain how to sweat vegetables.

• Learners can explain how to make broth.
• Learners can explain how to assess the quality of well-made broth.
• Learners can practice sweating vegetables incorporating liquid when making broth.
SUBJECT: 3
Cream Soup
Cream Soup Theory • Learners can explain the core elements of cream soup.
• Learners can explain the Singer method.
• Learners can explain the mise en place for cream soup.
Making Cream Soup • Learners can explain how to make cream soup.
• Learners can explain how to strain the soup to achieve the correct consistency.
• Learners can explain the textural requirements of cream soup.
• Learners can practice mise en place, preparing and straining cream soups.

PROCHEF® 1
Soup Production Course Subject Count: 6
Lesson Count: 13
SUBJECT: 4
Bisque
Bisque Theory • Learners can explain the core elements of bisque.
• Learners can explain the mise en place for bisque.
• Learners can explain how to prepare shellfish shells.
Making Bisque • Learners can explain how to make bisque.
• Learners can explain appropriate seasoning and testing.
• Learners can describe the textural requirements of bisque.
• Learners can practice mise en place, preparing and straining bisque.
SUBJECT: 5
Purée Soup
Purée Soup Theory • Learners can explain the core elements of purée soup.
• Learners can explain the mise en place for purée soup.
Making Purée Soup • Learners can explain the steps in the process of making purée soup.
• Learners can explain the appropriate seasoning and testing of purée soup.
• Learners can explain the textural requirements of purée soup.
• Learners can practice straining and appropriately season purée soup.
SUBJECT: 6
Finishing Soups
Liaisons • Learners can define and explain the purpose of a liaison.
• Learners can describe the mise en place in making a liaison.
• Learners can explain how to make a liaison.
• Learners can explain how to temper a liaison into hot liquid.
• Learners can practice making and tempering hot liquid into a liaison.
Serving Soup • Learners can explain appropriate service techniques for soups.
• Learners can explain the appropriate amount of soup to serve.
• Learners can explain innovative ways to serve soup depending on the style of soup and consistency.
Garnishing Soup • Learners can explain the purpose of soup garnishes.
• Learners can explain how to pair garnishes with soups.

PROCHEF® 1
Egg Cookery Course Subject Count: 4
Lesson Count: 9
SUBJECT: 1
Egg Theory
The Components of an Egg • Learners can describe the importance of eggs in cooking.
• Learners can describe the components of an egg.
• Learners can explain the nutritional value of the yolk and white.
• Learners can explain the effect of salt and acid on eggs.
Assessing Quality • Learners can describe the different grades of eggs.
• Learners can explain how to assess the quality of a raw egg.
• Learners can explain how to store eggs to preserve quality.
• Learners can practice preparing, storing and assessing the quality of eggs.
SUBJECT: 2
Basic Flipped Egg Recipes
Fried Eggs • Learners can explain how to cook sunny side up, over easy, over medium and over hard eggs.
• Learners can explain the quality standards of sunny side up, over easy, over medium and
over hard eggs.
• Learners can practice preparing and assessing the quality of a variety of fried eggs.

PROCHEF® 1
Egg Cookery Course Subject Count: 4
Lesson Count: 9
SUBJECT: 3
Basic Mixed Egg Recipes
French Rolled Omelet • Learners can describe a French rolled omelet.
• Learners can explain the mise en place for a French rolled omelet.
• Learners can explain how to cook a French rolled omelet.
• Learners can explain the quality standards of a French rolled omelet in terms of color, flavor,
• Learners can practice preparing and assessing the quality of a French rolled omelet.
Soufflé Omelet • Learners can describe a soufflé omelet.
• Learners can explain the mise en place for a soufflé omelet.
• Learners can explain how to cook a soufflé omelet.
• Learners can explain the quality standards of a soufflé omelet.
• Learners can practice preparing and assessing the quality of a soufflé omelet.
Flat Omelet • Learners can describe a flat omelet.
• Learners can explain the mise en place for a flat omelet.
• Learners can explain how to cook a flat omelet.
• Learners can explain the quality standards of a flat omelet in terms of color, flavor, appearance, aroma
and texture.
• Learners can practice preparing and assessing the quality of a flat omelet.
Scrambled Eggs • Learners can describe scrambled eggs.
• Learners can explain the mise en place for scrambled eggs.
• Learners can explain how to cook scrambled eggs.
• Learners can explain the quality standards of scrambled eggs in terms of color, flavor, appearance,
aroma and texture.
• Learners can practice preparing and assessing the quality of scrambled eggs.
SUBJECT: 4
Basic Simmered Egg Recipes
Soft, Medium and Hard Simmered • Learners can describe simmered eggs.
• Learners can explain the mise en place for simmered eggs.
• Learners can explain how to simmer eggs to soft, medium and hard.
• Learners can explain the quality standards for soft, medium and hard simmered eggs.
• Learners can practice preparing and assessing the quality of simmered eggs.
Soft, Medium and Hard Poached • Learners can describe poached eggs.
• Learners can explain the mise en place for poached eggs.
• Learners can explain how to poach eggs to soft, medium and hard.
• Learners can explain the quality standards for soft, medium and hard poached eggs.
• Learners can practice preparing and assessing the quality of poached eggs.

PROCHEF® 1
Vegetable Cookery Course Subject Count: 5
Lesson Count: 15
SUBJECT: 1
Introduction to Vegetable Cookery
Introducing Vegetable Cookery • Learners can explain why it is important to cook vegetables well.
• Learners can explain the 'rules of thumb' for cooking vegetables.
Identifying and Preparing Vegetables • Learners can explain how to identify different types of vegetables.
• Learners can explain how to clean and prepare vegetables for cooking.
Applying Cooking Techniques • Learners can list common cooking techniques for vegetables.
• Learners can explain how to choose an appropriate cooking technique for vegetables.
• Learners can explain how to blanch and refresh vegetables.
SUBJECT: 2
Green Vegetables
Cooking Green Vegetables • Learners can define chlorophyll.
• Learners can explain quality indicators of properly cooked green vegetables.
Steamed Broccoli • Learners can explain the mise en place for steamed broccoli.
• Learners can explain how to make steamed broccoli.
• Learners can explain how to determine doneness of steamed broccoli.
• Learners can practice the mise en place and cooking of steamed broccoli.
Sautéed Spinach • Learners can explain the mise en place for sautéed spinach.
• Learners can explain how to make sautéed spinach.
• Learners can explain how to determine doneness of sautéed spinach.
• Learners can practice the mise en place and cooking of sautéed spinach.
SUBJECT: 3
White Vegetables
Cooking White Vegetables • Learners can define anthoxanthin flavonoid.
• Learners can define enzymatic browning.
• Learners can explain quality indicators of properly cooked white vegetables.
Roasted Parsnips • Learners can explain the mise en place for roasted parsnips.
• Learners can explain how to roast parsnips.
• Learners can explain how to determine doneness of roasted parsnips.
• Learners can practice the mise en place and cooking of roasted parsnips.
Braised Fennel in Butter • Learners can explain the mise en place for braised fennel in butter.
• Learners can explain how to make braised fennel in butter.
• Learners can explain how to determine doneness of braised fennel in butter.
• Learners can practice the mise en place and cooking of braised fennel in butter.
PROCHEF® 1
Vegetable Cookery Course Subject Count: 5
Lesson Count: 15
SUBJECT: 4
Red and Purple Vegetables
Cooking Red and Purple Vegetables • Learners can define anthocyanin and betalain.
• Learners can explain the effect of acid and alkaline on red and purple vegetables.
• Learners can explain quality indicators of properly cooked red and purple vegetables.
Braised Red Cabbage • Learners can explain the mise en place for braised red cabbage.
• Learners can explain how to make braised red cabbage.
• Learners can explain how to determine doneness of braised red cabbage.
• Learners can practice the mise en place and cooking of braised red cabbage.
Glazed Beets • Learners can explain the mise en place for glazed beets.
• Learners can explain how to make glazed beets.
• Learners can explain how to determine doneness of glazed beets.
• Learners can practice the mise en place and cooking of glazed beets.
SUBJECT: 5
Red, Orange and Yellow Vegetables
Cooking Red, Orange and Yellow • Learners can define carotenoid.
• Learners can explain quality indicators of properly cooked orange and yellow vegetables.
Vegetables
Butternut Purée • Learners can explain the mise en place for butternut purée.
• Learners can explain how to make butternut purée.
• Learners can explain how to determine doneness of butternut purée.
• Learners can practice the mise en place and cooking of butternut purée.
Marinated Peppers • Learners can explain mise en place for marinated peppers.
• Learners can explain how to make marinated peppers.
• Learners can explain how to determine doneness of marinated peppers.
• Learners can practice the mise en place and cooking of marinated peppers.

PROCHEF® 1
Potatoes Course Subject Count: 4
Lesson Count: 11
SUBJECT: 1
Introducing Potatoes
Potato Theory • Learners can describe the importance of potatoes in cooking.
• Learners can explain the components of a potato.
• Learners can describe the process of gelatinization in potato cookery.
Types of Potatoes • Learners can explain the ratio of starch to moisture in potatoes.
• Learners can describe low moisture/high starch, moderate moisture and starch, and high
moisture/low starch potatoes.
• Learners can explain why different types of potatoes are better suited to certain dishes.
Storing Whole and Cut Potatoes • Learners can explain enzymatic browning and how it relates to storing potatoes.
• Learners can explain how to store whole potatoes to preserve quality.
• Learners can explain how to store cut potatoes to preserve quality.
• Learners can practice storing potatoes correctly.
SUBJECT: 2
Puréed Potatoes
Whipped Potatoes • Learners can define whipped potatoes.
• Learners can explain the mise en place for whipped potatoes.
• Learners can explain how to make whipped potatoes.
• Learners can explain the quality standards of whipped potatoes.
• Learners can practice preparing, cooking and assessing whipped potatoes.
Duchess Potatoes • Learners can define duchess potatoes.
• Learners can explain the mise en place for duchess potatoes.
• Learners can explain how to make duchess potatoes.
• Learners can explain the quality standards of duchess potatoes.
• Learners can practice preparing, cooking and assessing duchess potatoes.

PROCHEF® 1
Potatoes Course Subject Count: 4
Lesson Count: 11
SUBJECT: 3
Whole Potatoes
Baked Potatoes • Learners can define baked potatoes.
• Learners can explain the mise en place for baked potatoes.
• Learners can explain how to make baked potatoes.
• Learners can explain the quality standards of baked potatoes.
• Learners can practice preparing, cooking and assessing baked potatoes.
Roasted Potatoes • Learners can define roasted potatoes.
• Learners can explain the mise en place for roasted potatoes.
• Learners can explain how to make roasted potatoes.
• Learners can explain the quality standards of roasted potatoes.
• Learners can practice preparing, cooking and assessing roasted potatoes.
Boiled Potatoes • Learners can define boiled potatoes.
• Learners can explain the mise en place for boiled potatoes.
• Learners can explain how to make boiled potatoes.
• Learners can explain the quality standards of boiled potatoes.
• Learners can practice preparing, cooking and assessing boiled potatoes.
SUBJECT: 4
Cut Potatoes
Gratin Dauphinoise • Learners can define gratin dauphinoise potatoes.
• Learners can explain the mise en place for gratin dauphinoise potatoes.
• Learners can explain how to make gratin dauphinoise.
• Learners can explain the quality standards of gratin dauphinoise.
• Learners can practice preparing, cooking and assessing gratin dauphinoise.
Sautéed Potatoes • Learners can define sautéed potatoes.
• Learners can explain the mise en place for sautéed potatoes.
• Learners can explain the process of making sautéed potatoes.
• Learners can explain the quality standards of sautéed potatoes.
• Learners can practice preparing, cooking and assessing sautéed potatoes.
Rösti Potatoes • Learners can define rösti potatoes.
• Learners can explain the mise en place for rösti potatoes.
• Learners can explain how to make rösti potatoes.
• Learners can explain the quality standards of rösti potatoes.
• Learners can practice preparing, cooking and assessing rösti potatoes.

PROCHEF® 1
Pasta Course Subject Count: 1
Lesson Count: 6
SUBJECT: 1
Introducing Pasta
Pasta Components and Theory • Learners can explain a brief history of pasta.
• Learners can explain the components of pasta.
• Learners can explain the result of using different flours to make pasta.
• Learners can explain the difference between well- and poorly-made pasta.
• Learners can explain the difference between fresh and dried pasta.
Making Fresh Pasta • Learners can list the equipment needed to make fresh pasta.
• Learners can explain the steps of making fresh pasta.
• Learners can explain the quality requirements of well made pasta.
Rolling, Filling and Cutting Pasta • Learners can describe lasagne, spaghetti, linguine and tagliatelle.
• Learners can explain how to make ravioli, tortellini and cappelletti.
• Learners can practice preparing lasagne, spaghetti, linguini, tagliatelli, ravioli, tortellini and cappelletti.
Cooking Pasta • Learners can explain the mise en place for pasta.
• Learners can explain the steps of cooking fresh unfilled pasta.
• Learners can explain the steps of cooking fresh filled pasta.
• Learners can define 'al dente'.
• Learners can explain how to identify the quality standards of al dente pasta.
• Learners can practice preparing and assessing the quality of pasta.
Serving and Garnishing Pasta • Learners can explain attractive ways to plate unfilled and filled pasta.
• Learners can list popular sauces for unfilled and filled pasta.
• Learners can describe appropriate garnishes for different pasta dishes.
• Learners can practice plating and garnishing pasta dishes.
Holding and Refreshing Pasta • Learners can explain how to hold pasta for service.
• Learners can explain how to blanch and refresh pasta.
• Learners can practice holding pasta correctly.
• Learners can practice refreshing pasta.

PROCHEF® 1
Grains Course Subject Count: 1
Lesson Count: 5
SUBJECT: 1
Introducing Grains
Grain Theory • Learners can define grains.
• Learners can explain the nutritional relevance of grains.
• Learners can explain how to assess the quality of raw grains.
• Learners can practice assessing the quality of raw grains.
Cooking Grains • Learners can explain how to prepare grains for cooking.
• Learners can explain how to cook grains.
• Learners can explain how to assess the quality of cooked grains.
• Learners can practice preparing and assessing the quality of cooked cereal grains.
Mixed Grain Pilaf • Learners can define 'pilaf'.
• Learners can explain the mise en place for mixed grain pilaf.
• Learners can explain how to cook mixed grain pilaf.
• Learners can explain how to assess the quality of mixed grain pilaf in terms of flavor, texture
and appearance.
• Learners can practice preparing and assessing the quality of a grain pilaf in terms of flavor,
texture and appearance.
Basic Polenta • Learners can define 'polenta'.
• Learners can explain the mise en place for polenta.
• Learners can explain how to prepare polenta.
• Learners can explain how to assess the quality of cooked polenta in terms of flavor, texture and
appearance.
• Learners can practice preparing and assessing the quality of polenta in terms of flavor, texture and
appearance.
Tabbouleh • Learners can define 'tabbouleh'.
• Learners can explain the mise en place for tabbouleh.
• Learners can explain how to prepare tabbouleh.
• Learners can explain how to assess the quality of tabbouleh in terms of flavor, texture and appearance.
• Learners can practice preparing and assessing the quality of tabbouleh in terms of flavor, texture
and appearance.

PROCHEF® 1
Dried Legumes Course Subject Count: 1
Lesson Count: 4
SUBJECT: 1
Introducing Dried Legumes
Dried Legume Theory • Learners can explain how to prepare legumes.
• Learners can explain the soaking methods.
Cooking Dried Legumes • Learners can explain the mise en place for cooking dried legumes.
• Learners can explain how to cook dried legumes.
• Learners can explain how to assess the quality of cooked dried legumes.
• Learners can practice preparing, cooking and assessing the quality of dried legumes.
Middle Eastern Chickpeas • Learners can explain how to prepare Middle Eastern chickpeas for cooking.
• Learners can explain how to cook Middle Eastern chickpeas.
• Learners can explain how to assess the quality of cooked Middle Eastern chickpeas.
• Learners can practice preparing, cooking and assessing the quality of Middle Eastern chickpeas.
Stewed Black Beans • Learners can explain the how to prepare black beans for cooking.
• Learners can explain how to cook stewed black beans.
• Learners can explain how to assess the quality of stewed black beans.
• Learners can practice preparing, cooking and assessing the quality of stewed black beans.

PROCHEF® 1
Rice Course Subject Count: 1
Lesson Count: 4
SUBJECT: 1
Introducing Rice
Rice Theory • Learners can identify long, medium and short grain rice.
• Learners can identify wild, brown and parboiled rice.
• Learners can explain why rice is soaked and toasted.
Rice Pilaf • Learners can explain the mise en place for rice pilaf.
• Learners can explain how to make rice pilaf.
• Learners can explain how to assess the quality of rice pilaf.
• Learners can practice preparing, cooking and assessing a rice pilaf dish.
Risotto • Learners can explain the mise en place for risotto.
• Learners can explain how to make risotto.
• Learners can explain how to assess the quality of a risotto.
• Learners can practice preparing, cooking and assessing a risotto dish.
Steamed Rice • Learners can explain the mise en place for steamed rice.
• Learners can explain how to make steamed rice.
• Learners can explain how to assess the quality of steamed rice.
• Learners can practice preparing, cooking and assessing a steamed rice dish.

PROCHEF® 1
Salads, Vinaigrettes and Subject Count: 6
Lesson Count: 14
Dressings Course
SUBJECT: 1
Salad Greens
Identifying Different Salad Greens • Learners can identify different salad greens.
• Learners can practice identifying different types of salad greens.
Preparing Salad Greens • Learners can explain how to wash and spin salad greens.
• Learners can explain how to cut salad greens.
• Learners can explain how to store prepared salad greens.
• Learners can practice washing, cutting and storing different types of salad greens.
Preparing a Simple Tossed Salad • Learners can explain how to prepare a simple tossed salad.
• Learners can explain how to assess the quality of a tossed salad.
• Learners can practice preparing and assessing the quality of a simple tossed salad.
SUBJECT: 2
Simple Vinaigrette
Simple Vinaigrette Components and • Learners can define 'vinaigrette'.
• Learner can list the components of a simple vinaigrette and the role each component plays.
Theory • Learners can explain the ratios of a simple vinaigrette.
Making a Simple Vinaigrette • Learners can list the equipment needed to make a simple vinaigrette.
• Learners can explain how to make a simple vinaigrette.
• Learners can explain how to assess the quality of a simple vinaigrette.
• Learners can practice preparing and assessing the quality of a simple vinaigrette.
SUBJECT: 3
Emulsified Vinaigrette
Emulsified Vinaigrette Components • Learner can list the components of an emulsified vinaigrette and the role each component plays.
• Learners can explain the ratios of an emulsified vinaigrette.
and Theory
Making an Emulsified Vinaigrette • Learners can list the equipment needed to make an emulsified vinaigrette.
• Learners can explain how to make an emulsified vinaigrette.
• Learners can explain how to assess the quality of an emulsified vinaigrette.
• Learners can practice preparing and assessing the quality of an emulsified vinaigrette.

PROCHEF® 1
Lesson Count: 14
Dressings Course
SUBJECT: 4
Creamy Dressings
Creamy Dressing Components and • Learners can define 'dressings' and compare the definition to a vinaigrette.
• Learner can list the components of a creamy dressing and the roles each play.
Theory • Learners can explain the ratios of a creamy dressing.
Creamy Dressings: Mayonnaise • Learners can list the equipment needed to make a creamy dressing.
• Learners can explain how to make a mayonnaise.
• Learners can explain how to make a creamy dressing.
• Learners can explain how to assess the quality of a creamy dressing.
• Learners can practice preparing and assessing the quality of a creamy dressing.
SUBJECT: 5
Pairing and Holding Salad Dressings
Pairing and Holding Vinaigrette • Learners can explain how to hold a simple vinaigrette, emulsified vinaigrette and creamy
dressing for service.
and Dressing • Learners can identify the appropriate serving size of simple vinaigrette, emulsified vinaigrette
and creamy dressing.

PROCHEF® 1
Lesson Count: 14
Dressings Course
SUBJECT: 6
Salad Garnishes and Accompaniments
Introducing Salad Garnishes: Croutons • Learners can explain the purpose of salad garnishes and accompaniments.
• Learners can explain what to consider when selecting ingredients to be used as garnishes and
accompaniments.
• Learners can explain what croutons are and their role as a garnish.
• Learners can explain the mise en place for croutons.
• Learners can explain how to make croutons.
• Learners can explain how to assess the quality of croutons.
• Learners can explain how to hold or store croutons.
Fried Legumes • Learners can explain what fried legumes are and their role as a garnish.
• Learners can explain the mise en place for fried legumes.
• Learners can explain how to make fried legumes.
• Learners can explain how to assess the quality of fried legumes.
Toasted and Candied Seeds and Nuts • Learners can explain what toasted and candied seeds and nuts are and their role as a garnish.
• Learners can explain the mise en place for toasted and candied seeds and nuts.
• Learners can explain how to make toasted and candied seeds and nuts.
• Learners can explain how to assess the quality of toasted and candied seeds and nuts.
• Learners can explain how to hold or store toasted and candied seeds and nuts.
• Learners can practice making toasted and candied seeds.
Crisped Cheeses and Rendered Meats • Learners can explain what crisped cheeses and rendered meats are and their role as a garnish.
• Learners can explain the mise en place for crisped cheeses and rendered meats.
• Learners can explain how to make crisped cheeses and rendered meats.
• Learners can explain how to assess the quality of crisped cheeses and rendered meats.
• Learners can explain how to hold or store crisped cheeses and rendered meats.
• Learners can practice making crisped cheeses and rendered meats.

Prochef Curriculum Outline

Uploaded by

Document Information

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

Prochef Curriculum Outline

Uploaded by

Copyright:

Available Formats

PROCHEF® 1

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

Yields and Ratios Course

© Copyright Lobster International S.A. 2018. All rights reserved.

Gelatinization • Learners can explain gelatinization.

Coagulation • Learners can explain coagulation.

Denaturation • Learners can explain denaturation.

Emulsification • Learners can explain emulsification.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

Making Broth • Learners can explain how to sweat vegetables.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

© Copyright Lobster International S.A. 2018. All rights reserved.

You might also like