HERCOR COLLEGE

Km. 1 Lawaan, Roxas City, Capiz 5800

ACADEMIC YEAR 2021-2022

Department: _ College of Hospitality Management Course Code: __HM 222______________

Name of Instructor: ______Aquilina A. Vesagas_______________ Schedule: ___________________________
Course Descrip tive Title: __________________________________ Semester: ___________________________

Name of Student: ________________________________________ Year and Section: _____________________

Student ID Number: ______________________________________ Contact Number: ______________________
Email Address: __________________________________________ Alternate Contact Number: ______________

HM 222- CULINARY FUNDAMENTALS WITH LABORATORY

Course Description:

This course includes basic cooking methods, stocks and sauces, garnishing, fruit and vegetable carving,
preparation of pasta, rice and cold dishes such as hors d, oeuvres, salads and dressing. It also discusses herbs
and spices, sanitation and safety practices in culinary preparations and anatomy of knife.

Overview

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Generally speaking, culinary arts as the art of cooking, specifically a skillful preparation of meals that is
pleasing to the plate as well as to the eye; thus requiring knowledge on science of food and an
understanding of diet “culinarius” associated with the Latin word “culina” which means kitchen, is defined
as something related to or connected with, cooking or “kitchens”. A culinarian is a person working in the
culinary arts. A Chef is a professional cook and at the same time is the person in charge of everyone else I
the kitchen and also known as the abbreviated of the French phrase “Chef De Cuisine”, literally the Chef or
head of the kitchen.
The culinary Arts in Western world (Western Cuisine), as a craft and later as a field of study, began to evolve
at the end of the Renaissance period. Prior to this Chefs worked in castles, cooking for kings and queens, as
well as their families, guests, and other workers of the castle. Like any fine art, great cookery requires taste
and creativity, an appreciation of beauty and a mastery of technique. Like the science, successful cookery
demands knowledge and an understanding of the basic principles. And like any leaders, todays professional
chefs must exercise sound judgement and be committed to achieving excellence in their endeavors.

Learning Outcome:

1. Understand the culinary history and division of areas in the kitchen.

2. Review basic cooking procedures and food safety and sanitation.
3. Know the anatomy of a knife and basic knife skills.

Grading System:

Quizzes ---------------- 20%

Projects (Laboratory)--------------- 40%
Major Exams ---------------- 40%
-------------------------------------------------
Total----------------- 100%

Course Requirements:

1. Assignments and activities must be completed and submitted on given date of submission through Google
classroom or drop box at Hercor College, Lawa-an, Main Campus.
2. Since face to face classes are not yet allowed, laboratory sessions will be done at you own kitchen, recipes
and menus will be adjusted for your own convenience. Each students are required with the following items
for safety and sanitation purpose during cooking session. Failure to comply the requirements below, output
will not be graded.
A. Hairnet, apron (any color will be allowed this time).
B. White, plain Tshirt and Black pants or slacks.
C. Proper footwear, preferably a closed shoes with socks.
D. 2 hand towels for wiping your hands and the other one for utensils or preparation area.
3. Laboratory session must be recorded from Mis-en-place of ingredients, actual preparation, and final
plating or presentation. Video must be then edited and submit to google classroom.

Chapter 1

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Culinary Influences from Western Cuisine

François Pierre La Varenne (1618-1678) - author of

“ Le cuisinier François” the founding text of modern
French cuisine, and which established the foundation
for what would become one of the basics of French
Cooking.

Marie- Antoine Carême (1784-1833)- Started the classic cuisines

in the 19th Century, he became the father of “Haute Cuisine”
which means the high art of French cooking. Carême was the
chef of famous world leaders and aristocrats. He is well known
for his famous writings on the art of cooking, included in the in
the writings is the famed “The art of French Cooking”.
The masterpiece contains volumes of information and
knowledge on the history of French cooking.

George Auguste Escoffier (1846-1935)- modified Careme’s

elaborate style of cuisine by his ingenious simplification of
the food. Escoffier became the modern version of Haute Cuisine.
He created a system of “parties” called the brigade system,
which separated the professional kitchen into five separate stations.
These stations includes: Garde manger that prepares cold dishes
Entremettier for starches and vegetables, Rôtisseur for roasting,
frying and grilling, Saucier for sauces and soups, and Pǎtissier that
prepares all pastry and dessert items.

The Kitchen Brigade

Kitchen Division

- It is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial
establishment.
- Fast, efficient and quality food preparation can only be realized if the kitchen operations are well organized.

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- This means that the critical tasks are clearly identified and properly distributed among kitchen staff, the duties and
responsibilities of each one is defined, there are clear standards and procedures to follow and everyone is
oriented and trained to meet these standards.

Functions and Responsibilities of the Kitchen/Food Production Unit:

1. Production and presentation of quality foods using a tested recipe

2. Preparation of menus and standard recipes
3. Mis-en-place preparation
4. Dispatching of food counters and dining areas
5. Set up and display of buffet and food counters
6. Preparation and submission of required reports

Operating units in the Kitchen (Sub sections in a large food establishment)

1. Hot Kitchen – is the part of the kitchen that handles the preparation of all hot items like stocks, soup, sauces
and main dishes.
2. Cold Kitchen – is where cold dishes like salads and cold cuts, canapés, terrines, etc. are prepared. It is also in
this area that cold and fruit platters as well as garnishes are prepared.
3. Butchering Section – is the area where meat, chicken and seafood items are portion cut in accordance with
standard sizes and weighs that are indicated in standard recipes. Butcher’s test is also conducted in this area.
4. Pastry – handles the preparation of bread, pastries and baked desserts.
5. Stewarding Section – serves as materials custodian for the kitchen. It takes care of the storage, cleaning and
preparation of kitchen tools and supplies, pots and pans and other equipment. It also takes charge of the
maintenance of cleanliness and upkeep of the kitchen as well as the disposal of garbage.

Kitchen Organization

- Among large hotels, the management of the kitchen is headed by the Executive Chef, closely assisted by the
Senior Sous Chef. Each sub-section is headed by section heads as follows:
 Chef de Partie – Hot Kitchen
 Chief Butcher – Butchery section
 Chef Gardemanger – Cold Kitchen operations
 Chief Steward – Stewarding operations
 Pastry Chef – Bakeshop/ pastry section

Job Description of Kitchen Personnel

1. Executive Chef (Kitchen Head) – directs, supervises, monitors and controls all production activities in all
kitchen outlets and sub-sections.
2. Sous Chef – is responsible for monitoring and directing all aspects of the kitchen operations from menu
planning, mis-en-place preparation, actual production, set up of food counters and buffet and dispatching/
distribution of finished products. He also monitors preparation in the kitchen outlets.
3. Chef de Partie – also known as a “station Chef” or “line Chef” is responsible for maintaining high quality food
production in his section and ensures that standard recipes and control policies are enforced.

4. Chief Butcher – responsible for overseeing butchering operations in the kitchen.

5. Senior Cook (Commis 1) – responsible for preparing soup, sauces and main dishes. Commis means apprentice
or under training.
6. Commis 2 (Second Cook) – help responsible for the preparation of soups, stocks, bouillon, consommés and
sauces and also for the preparation of boiled meat, sautéed fish, braised dishes, and all special a la carte orders.
7. Cook Helper – responsible for cleaning and maintaining walk-in and reach-in refrigerators and freezer as well
as the proper maintenance of work area during preparation.
8. Steward – Dishwasher responsible for cleaning, sanitizing and proper storage of utensils, flat wares, glass
wares, silverwares, etc.
9. Yardman-Silverman – collects garbage from the outlet and station.
10. Pots and pan Washer – responsible for cleaning, sanitizing and proper storage of pots, pans and other
kitchen equipment used for food preparation.

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Kitchen Layout

1. Daily Dry Storeroom –- an area where dry foods stuffs are stored such as cereals, spices, herbs, tinned and
bottled food.
2. Cold Rooms –- a place where refrigerators, chillers or deep freezer are placed for the storage of perishable
foods such as meat, fish, fruits, dairy products.
3. Still Room/Pantry –- an area where beverage items, breads and snacks are stored.
4. Wash –up (Steward Section) –- all pts and dishes are cleaned & washed.
5. Chefs Office –- the Executive Chef and his assistant carry out their administrative duties.
6. Cost Control/ Warehouse Office –- is a separate unit from the kitchen its function is to receive, store and
issuance of stocks.
7. Garbage Area –- garbage disposal and waste management.

BASIC COOKING METHODS

1. Braising- is a slow cooking process where the ingredients are seared or brown in fat or oil and then simmered in a
small amount of liquid until tender.
2. Grilling- high heat is applied directly to the food, like a barbeque or in a grill pan over high heat on the stove top.
3. Broiling- cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or
electric coil. Broiling differs from roasting and baking in that the food is turned during the process so as to cook one
side at a time.
 Loosely speaking grilling and broiling refer to a similar cooking process. In grilling, the heat source is below
(like with a barbecue grill); in oven broiling, it's above. Both grilling and broiling involve intense heat. Do
most broiling about 4 to 6 inches from the heat source.
4. Roasting- a slow cooking style done usually in an oven. The enclosed, dry, intense heat surrounds the food.
5. Baking- is a technique reserved for oven- cooking breads and pastries.
6. Poaching- is a cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or
wine or in a tray.
7. Stewing- is a moist heat cooking process a bit like braising except that it is done in fat or oil, stewing is done in
broth-styled liquid.
8. Sautéing- a method of cooking that uses small amount of fat in a shallow pan over relatively high heat.
9. Shallow pan frying- is different from sautéing and it is always confused with stir frying. It uses more oil and larger
pieces of food cooked until browned and then turned once for even cooking.
10. Stir frying- is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while
being stirred in a wok.
11. Deep frying- cooking food over high heat completely submerged in hot oil. The result is crisp, light and richly
flavored food.

12. Blanching- is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed
after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking
process. Blanching foods helps reduce quality loss over time.
13. Steaming- the food is cooked above boiling water, so it actually cooks in the steam that rises off the water.

Sanitation & Food Safety in Kitchen Operation

- It is a moral responsibility of every food establishment to protect their customers from bacteria and toxins
that can cause food borne disease. Food borne diseases can be prevented through consistent compliance to
standards of hygiene, sanitation and food safety.
- Personal Hygiene for food handlers, the food handler is expected to be free of any contagious disease,
report to work clean and tidy and in compliance to grooming standards.

Basic preparations before Cooking

 The Chef’s Uniform – all kitchen staff must observed appropriate dress code such chef’s jacket, chef’s
trouser, neckerchief (optional), apron, chef’s hat or toque w/ hairnet, shoes and side towel.
 Clean and sanitize kitchen premises.
 Check kitchen supplies, tools and equipment and ingredients according to recipe requirements.

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Mis-en-place (a French word which means “everything in place” requires that everything that is needed for production
must be ready and in place.

During Laboratory, the following below must be observed:

 Wearing of Laboratory Uniform – White Polo Shirt/Chefs Uniform, Black Slacks with black socks, apron, side
towels and hair properly tied with hairnet.
 Proper hygiene – hand washing must be observe before mis-en-place, nails are trimmed and without any nail
polish.
 Tools, equipment and materials should be washed before using. Return the said items clean and dry in its
proper places after the laboratory.
 Floors are swept and mopped, sink are cleaned and free form any food residue, working table is cleaned,
washed and sanitized.
 Turn-off exhaust and gas after use.
 Do not leave any unwashed dishes and utensils after cooking.

 Point- the very end of knife, which is used for piercing.

 Tip- the first third of the blade which is used for small of delicate work.
 Cutting Edge- the cutting surface of the knife, which extends from the point to the heel.
 Heel- the rear part of the blade, used for cutting activities that require more force.
 Spine- to top, thicker portion of the blade, which adds weight and strength.
 Bolster- the thick metal portion joining the handle and the blade, which adds weight and balance and keeps
the cook’s hand from slipping.
 Finger Guard- the portion of the bolster that keeps the cook’s hand from slipping onto the blade.
 Tang- the portion of the metal blade that extends into the handle giving the knife stability and extra weight.
 Rivet- the metal pins (usually 3) that hold the scales to the tang.
 Butt- the terminal end of the handle.

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Basic knife techniques:

2 basic knife Grips

a. Handle grip- the handle grip is often favored by cooks with smaller hands. The grip also causes fewer calluses for
cooks who spend a lot of time working with knives.

b. Blade grip- This grip is often used by cooks with larger hands and more experienced, who finds it difficult to
comfortably fir four fingers under the knife handle. This grip requires more strength in the wrists and fingers because
the hand is moved slightly forward. This grip also provide more control over the blade.

Additional Five Basic Grips:

1. 1. Hammer Grip - Used for Cleavers and Choppers

Think of how you naturally grip the handle of a blunt knife to cut through something big and tough, like a pumpkin,
and the hammer grip is the automatic grip the hand adopts on the handle. The grip is strong, but without so much
control.
2. Pinch Grip - Used for Chef's Knife
A delicate grip that yields massive control, not the one you'll use for brute force jobs, but ideal for precise chopping.
3. Point Grip - Used for yanagibas (Used by Sashimi chefs)
By placing the forefinger on the spine of the knife the blade is locked into place and becomes a natural extension of
the arm. The blade must be sharp enough and the grip offers absolute precision from the knife. Appropriately it's also
the grip a surgeon uses on a scalpel.
4. Dagger Grip - Commonly used by hunters, butchers and fisherman
This is a strong knife grip used to break down carcasses when you need to exert extra pressure. The grip is similar to
the hammer except the blade tip faces in the opposite direction pointing out of the bottom of your grip.
5. Toward the Thumb Grip - For use with narrow blades and small handle French tourne
Using all four fingers wrapped around the handle, the free thumb is used for pushing the ingredient onto it which
requires extra skill to cut fast and accurately without ever hitting the fleshy part of the thumb.  

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Slicing Techniques
1. The Claw Method- in this method, the first joints of the fingers of the non-cutting hand actually rest on the item
being cut. The thumb and the little finger should be parallel to each other and the three fingers fairly close together.
The blade should rest against the knuckle, which provides guidance but is no danger of being cut.

2. The Parallel Finger Method- the thumb and the little finger are placed parallel to each other on the item being cut,
the middle finger at the summit, and the other two fingers evenly spaced between them. The fingers remain bent so
the blade can rest against the knuckle, providing guidance with no danger being cut.

LABORATORY # 1. APPETIZERS

Appetizer - A small dish of food or a drink taken before a meal or the main course of a meal to stimulate one’s
appetite.
-Usually, an appetizer is a small serving of food just a few bites; other terms are starter, first course, hors d’ouvre, and
antipasto. Appetizers can be hot or cold, the difference is the temperature, hot appetizers must be served hot while
cold appetizers must be served under cold.

Classification of Appetizers

 Cocktails –fruit or vegetable juices with little alcoholic drink or seafood with sauce.

 Hors d’ oeuvres – is a small portion of highly seasoned foods, it is a combination of canapés, olives, stuffed
celery, pickled radishes and fish. It is served on individual plate when guests are seated. It is served cold or
hot.

 Canapé – is a finger food consisting of three parts: a base, a spread or topping and garnish. Are made out of
thin slices of bread in different shapes. The bead may be toasted, sautéed in butter or dipped in a well-
seasoned mixture.

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 Relishes/Crudités – consists of assorted vegetables cut like stick served cold and with dipping or dressing; are
pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks.

 Petite Salad- are small portions and usually display the characteristics found in most salad.

 Chips and Dips – are popular accompaniments to potato chips, crackers and raw vegetables. Dip must not be
so thick that it cannot be scooped up without a breaking the chip or thick enough to stick to the items used as
dippers.

COCKTAILS

HORS D’ OEUVRES

CANAPÈ

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 RELISHES/CRUDITÉS

PETITE SALAD

CHIPS AND DIPS

ACTIVITIES FOR PRELIM

1. Collect the following images of knives and its specific use:

a. Chef’s Knife f. Carving Knife
b. Bread Knife g. Cleaver Knife
c. Paring Knife h. Boning Knife
d. Utility Knife i. Filleting Knife
e. Steak Knife

2. Online Quiz: To be posted on google classroom on a specific date and time.

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3. Laboratory for Appetizer

POTATO CHEESE CROQUETTES PINEAPPLE BACON ROLL-UPS SHRIMP TEMPURA

1 large potato- boiled and mashed 10 pcs. pineapple cubes or chunks 5-6 pcs. Medium sized prawns or
4-5 cubed cheese 5-6 pcs bacon strips large shrimps- deveined
1 pc. Egg, beaten Toothpicks 1 pc. Egg
½ C breadcrumbs Oil for frying ½ c iced cold water
¼ C APF ½ C APF
1 C oil ¼ C cornstarch
Salt and pepper Salt and pepper to taste
Procedures: Procedures: Oil for deep frying
1. Peel and boil potato until cooked 1. Wrap each pineapple cubes with a Procedures:
and mash using fork. slice of bacon. If the bacon strips are 1. Wash and clean prawns or shrimp,
2. Sprinkle with some salt and long enough, you can cut it into half. remove heads and scales but not the
pepper to taste. 2. Secure each roll with a toothpick. tail.
3. Scoop some mashed potato and 3. Heat a little oil in a pan, about 1 2. Devein prawns by making a
place a cubed cheese in the middle tablespoon, pan fry until golden shallow slice and pulling the thin
and start rolling into a round shape brown. blackish/ gray vein at the back.
or oblong sealing the cheese inside. 4. Follow procedure number 6 from 3. Pat dry the prawns and sprinkle
Make as many as you can on desired potato croquettes. with salt and pepper.
size (but ideal size is a little smaller 4. Start heating the oil in a deep pan.
than an average size of a chicken 5. Beat egg, add in flour, cornstarch
egg) and iced cold water.
4. Roll into flour, then dip into 6. Dip each prawns and start frying,
beaten egg, and lastly roll into this will just take a little time to cook
breadcrumbs. about a minute.
5. Heat the oil, frying pan must not 7. Apply the last procedure on the
be wide since you have a cup of oil first two recipes.
only. Fry until golden brown, make
sure that the color is even on all GOODLUCK AND HAVE A SAFE
sides of your croquette. Dark brown COOKING SESSION, ENJOY!!
means it is overcooked.
6. Remove the excess oil by putting it
into paper towel or any clean and
absorbent paper after frying. Present
in a nice plate or bowl.

Rubrics (Scoring guide) for your at home laboratory

100- Outputs are presented with all correct standard methods of cooking and presentation based on recipe given.
95- Outputs are presented with most correct standard methods of cooking and presentation based on recipe given.
90- Outputs are presented with some correct standard methods of cooking and presentation based on recipe given.
85- Outputs are presented with few correct standard methods of cooking and presentation based on recipe given.
0 - No presentation at all.

Rubrics (scoring guide) for your essay or question and answer activities, projects, and assignments.

Excellent (25 pts.)-- Strong content, clear, answers are relevant to the questions.
Very Good (20 pts.)-- Adequate content, usually clear, most answers are relevant to the questions.
Good (15 pts.)-- Limited content, limited explanations, some answers are irrelevant to the questions.

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Poor (5 pts.)-- Very limited content and explanation of answer.

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