Culinary Courses

BUSINESS AND DINING ETIQUETTE

Introduction
Course Description: This program addresses communication styles, networking, dining etiquette, meeting etiquette, tipping etiquette, travel etiquette, email etiquette, voicemail etiquette, business cocktail party etiquette, and wardrobe etiquette among others.

Target Group
Executives and any other person who would like to grasp the basics and importance of professional etiquette

Learning Outcomes

Define etiquette and understand how it is valuable to companies and other organizations.
Be familiar on how to present yourself confidently at various business situations
Understand how to use the telephone and email professionally
Understand the etiquette for making business correspondence effective
Familiarize with basic meeting and boardroom protocol
To learn the importance of good grooming
Understand table place settings, napkin etiquette, dining etiquette and basic table manners and develop awareness of multicultural etiquette

	TOPIC	HOURS
1	Introduction to Business Etiquette	2
2	Organizational behavior and professionalism	2
3	Meeting and Boardroom Protocol	2
4	Telephone, email and letter etiquette	2
5	Grooming and Dress code	2
6	Dining etiquette (Part 1 Theory & Part 2 Practical)	4

Program duration: 2 Days

NOTE: This is a flexible program that can be customized to your choice.

For information on how to make payments, please visit here.

Contact us on:
Email: csobcert@usiu.ac.ke
Telephone: +254 730 116 414

CULINARY TECHNIQUES

Introduction
Course Description: This unit is designed with intention to provide the learners with basic culinary skills & knowledge and ability to be effectively involved in all aspects of food and beverage production by employing both mental and physical abilities in conjunction with the available resources so as to achieve the desired goals.

Curriculum

	CULINARY TECHNIQUES
Contact Hours	128
Prerequisite	NONE
Indicative Learning Outcomes	Upon successful completion of the course, the student will be able to:- Understand basic cooking principles: Demonstrate an understanding of basic cooking methods Discuss the menu: menu forms and functions, building the menu, nutritional consideration. Produce hors-d’oeuvre and other appetizers, Produce Soups, Produce potatoes dishes and salads Prepare vegetables using various cooking methods Produce basic fish, beef and poultry dishes

WEEK	CONTENT	HOURS
Week One	Introduction to the course. Introduction to relevant operation areas. Introduction to various equipment and tools. Hygiene in the Kitchen	8hrs
"	Principles of Cooking Introduction to cooking methods The Menu	8hrs
"	Making a stock Making various Soups	8hrs
"	Preparation of sauces Preparation of salads	8hrs

Week Two	Cookery of Fish and sea food: application of dry cooking methods	8hrs
"	Cookery of Fish and sea food: application of dry cooking methods	8hrs
"	Cookery of Fish and sea food: application of moist cooking methods	8hrs
"	Cookery of poultry: application of dry cooking methods	8hrs

Week Three	Cookery of poultry: application of dry cooking methods	8hrs
"	Cookery of poultry: application of moist cooking methods	8hrs
"	Cookery of beef: application of dry cooking methods	8hrs
"	Cookery of beef: application of dry cooking methods	8hrs

Week Four	Cookery of beef: application of dry cooking methods	8hrs
"	Cookery of beef: application of dry cooking methods	8hrs
"	Basic desserts	8hrs
"	Basic desserts	8hrs

Learning And Teaching Methodologies	Practical demonstrations followed by individual training of students in the kitchen. Class discussions and recipes.
Assessment Mode	CONTINUOUS ASSESSMENT
Texts	1. CORE TEXT: Practical Cookery by Ronald Kinton and Victor Ceserani 2. Ashish Chandra, (2004) .Food production and hospitality Management. Delhi: Shree Publishers. 3. John Campbell, David Foskett & Victor Caserani (2004). Practical Cookery (10th ed.) London: MacMillan.

Qualification Participants

Participants must have a have completed high school education
Venue: Classes will be conducted at the USIU-Africa Main Campus

Amount Payable:

Tuition Fees: KES - 60,000
Admission Fees: KES - 1,000
Total: KES - 61,000

For information on how to make payments, please visit here.

Contact us on:
Email: csobcert@usiu.ac.ke
Telephone: +254 730 116 414

PASTRY AND CONFECTIONERY I

Introduction
Course Description: This course provides students with competence to prepare bakery and pastry products at the level of international pastry chefs.

Curriculum

	PASTRY AND CONFECTIONERY I
Contact Hours	96
Prerequisite	NONE
Indicative Learning Outcomes	Upon successful completion of the course, the student will be able to:- Prepare different types of cakes Ice dummy cakes with butter cream Bake and ice different types of cakes Make center pieces and carnation flowers

WEEK	CONTENT	HOURS
Week One	Introduction to the course. Introduction to relevant operation areas. Introduction to various equipment and tools.	8hrs
"	Introduction to cake making and decoration manuals. Introduction to various raw materials used in cake making and decoration.	8hrs
"	Backing of chocolate Genoese	8hrs
"	Icing of a dummy cake with butter cream. Decoration of iced dummy for individual portions.	16hrs

Week Two	Backing of a chocolate sponge.	8hrs
"	Icing of a black forest cake.	8hrs
"	Piping practice using butter cream. Baking of sacher sponge/ mocca sponge.	8hrs
"	Icing of a chocolate cake with butter cream. Heart shaped fruit cake.	8hrs
"	Preparation of cake boards. Preparation of ganache.	8hrs

Week Three	Icing of a sacher cake	8hrs
"	Swiss roll sponge. Yule log.	8hrs
"	Layered cake slices. Introduction to royal icing.	8hrs
"	Piping practice.	8hrs
"	Icing of heart cake with plastic icing.	8hrs

Week Four	Modelling of roses. Decoration of heart cake.	8hrs
"	Assembly of ornaments and flowers.	8hrs
"	Trimming and soaking of cakes	8hrs
"	Preparation of plastic icing. Assembly of Center pieces. Icing of designed cakes.	8hrs
"	Banana cake (loaf). Queen cakes/muffins.	8hrs

Learning And Teaching Methodologies	Practical demonstrations followed by individual training of students in the kitchen. Class discussions and recipes.
Assessment Mode	CONTINUOUS ASSESSMENT
Texts	1. CORE TEXT: Virtue The International Confectioner.

Qualification Participants

Participants must have a have completed high school education
Venue: Classes will be conducted at the USIU-Africa Main Campus

Amount Payable:

Tuition Fees: KES - 50,000
Admission Fees: KES - 1,000
Total: KES - 51,000

For information on how to make payments, please visit here.

Contact us on:
Email: csobcert@usiu.ac.ke
Telephone: +254 730 116 414

RESTAURANT TECHNIQUES I

Introduction
Course Description: The course provides students with practical skills to serve and sell various types of food and beverages.

Curriculum

	FOOD AND BEVERAGE SERVICE TECHNIQUES
Contact Hours	128
Prerequisite	NONE
Indicative Learning Outcomes	Upon successful completion of the course, the student will be able to:- Prepare restaurant mis-en-place. Serve food and beverages using various styles. Make and serve coffee. Prepare, present and sell various cocktails. Make interventions and decisions in the management of food and beverage service.

WEEK	CONTENT	HOURS
Week One	Introduction to the course. Restaurant safety. Grooming. Mis-en-place
"	Restaurant operations: Procedures. Equipment display. Hygiene
"	Type of menu: Classical menu frame. Table d'hote Ala carte Introduction to table setup: Basic. Ala carte. Buffet. Breakfast.

Week Two	Table service: English Platter American Buffet
"	Creating and maintaining Bar business: Target your clientele. Planning and Research. Location and market feasibility. Atmosphere and Decor requirements. Establishing Service Standards in a Bar. General equipment requirement in a Bar.

Week Three	Types of Bars: Layout. Design. Developing profitable bar menus/wine list.
"	Services of beverages: Wines. Sparkling wines. Beers. Water. Juices. Aerated drinks. Aperitifs. Spirits. Liqueurs. Food and wine harmony.

Week Four	Mixology: Preparations of cocktails. Service of cocktails. Other.
"	Coffee brewing/Tea making: Brewing of various coffees. Cappuccino. Latte. Macchiato. Espresso. Coffee cocktails.
"	Bar management: Showmanship. Marketing. Promotion. Customer service techniques.

Learning And Teaching Methodologies	Practical demonstrations and drills.
Assessment Mode	CONTINUOUS ASSESSMENT
Texts	1. CORE TEXT: Lillicrap D & Cousins J (2006), Food and Beverage Service, 6th Ed, ELBS printers, London.

Qualification Participants

Participants must have a have completed high school education
Venue: Classes will be conducted at the USIU-Africa Main Campus

Amount Payable:

Tuition Fees: KES - 35,000
Admission Fees: KES - 1,000
Total: KES - 36,000

For information on how to make payments, please visit here.

Contact us on:
Email: csobcert@usiu.ac.ke
Telephone: +254 730 116 414