cocina mitho chha - nepal aki...courses are offered to young people in cooking, food and beverage...
TRANSCRIPT
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
Cocina Mitho Chha
Hospitality Training School
B&B and RESTAURANT
Restaurant
Sustainable Social Project
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
INRODUCTION
Cocina Mitho Chha (CMC) is a Sustainable Social Enterprise that has been setup for the purpose
to educate young people in the tourism. CMC is a 7 room Bed and Breakfast, Fine Dining
Restaurant and Hotel Management Training School offering scholarships in hotel training to
young people from local orphanages. Courses are offered to young people in Cooking, Food and
Beverage service (Waiter) and Housekeeping, Baking, Barista and front office. All Courses are
designed to last between 2 weeks & 6 months.
All funds to support the running of the school and the scholarships are raised from our
restaurant and our bed and breakfast.
Our menu offers freshly prepared food took from our own farm and is organic where possible.
We specialize in our country food but also prepare a variety of dishes from Europe and Asia.
OUR MISSION
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
VISION
Enhancement to young orphans by providing them our Cooking School´s training programs in
hospitality industries in Nepal.
OBJECTIVES
Providing professional skill and knowledge to young people in hotel industries.
AIM
Creating self-sustainability in our young people
VOICE OF EX- STUDENT
“At CMC I have learned how to handle a real job. I graduated with the practical, theoretical and
experience which is very important in the hospitality and events industry.”
Samir Shrestha
CMC Graduate
Voice of Executive Director
Welcome to Cocina Mitho Chha hotel management training school. We are always happy to help you for
your professional skill and the knowledge in hotel and tourism industries. We are different in our
performance with efficiency and have better quality professionalism. CMC provides live training with our
professional teachers and you will get great opportunity to meet international people and share ideas and
knowledge to develop your carrier.
Here you are learning also helping young people to different background. We do have wide network in
around the world where you can step on your grab your opportunities.
Devendra Pokhreal (Managing Director)
VOICE OF INSTRUCTOR
“ Cocina Mitho Chha is a leading hospitality training center which is also known as the
sustainable social organization. It provides different hospitality training to change Young people
into the skilled manpower for the hospitality community”
Rajendra Timilsina (Chef)
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
Pictures: Memories of 5th bath culinary art (preparation, presentation and
observation)
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
Pictures: Memories of 5th bath culinary art (preparation,
presentation and observation)
KITCHEN
An Introduction
Kitchen is an enclosed space where edible food materials are brought, stored, processed and
cooked in a hygienic environment for customer service. The variety of meals that relates with
different cuisines is prepared.
Note: Cuisine means art of cooking
Kitchen Planning and Layout
The layouts of the commercial kitchen must be planned around and effective and systematic
flow from receiving of raw materials to the service of a meal. Other details concerning kitchen
planning and layouts that is also very important includes Water supply, lighting system, fuel
management, drainage and garbage disposal, ventilation etc. When a kitchen is built, it is
designed to achieve maximum efficiency of time, labour and products. To achieve these
following factors have to be taken into consideration and plays important role in kitchen
organization:
Types of Menu
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
Types of establishment
Method of food service/serving style
Number of meals required to be served
Kitchen Organization
The team of cooks and their assistants under the Party system working together in kitchen to
prepare food materials for customer service in a hygienic manner is known as kitchen
organization/ Kitchen Brigade. Kitchen organization may vary from one establishment to
another according to particular requirements, volume of trade, range and types of menu and
style of service.
Purpose of Kitchen Organization
To assign and allocate duties and responsibilities to Kitchen Personnel to meet required
standard and objectives through good planning, control and coordination.
Standard organization chart of Kitchens of large hotels
CHEF DE CUISINE
SOUS CHEF
CHEF DE PARTIE
DEMI CHEF DE PARTIE
COMMIS I
COMMIS II
COMMIS III
APPENTICE
Specialists head the parties and with their
assistants help produce complex dishes with
great speed and efficiency.
All the heads of the parties come under the
control of the chef de cuisine (head) aided by
one or more Sous chefs.
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
HYGIENE
Hygiene is the science and practice of preserving health. It deals with sanitation and
disinfection. It is one of the most important subjects for all persons working in the hotel and
catering industry to study, understand and practice in their everyday working lives.
It is broken down into three areas
1. Personal Hygiene
2. Kitchen Hygiene
3. Food Hygiene
Personal Hygiene is professional appearance is one that conveys to others the fact that the
employees have pride in the job, pride in how they look and that their attitude indicates
interest, willingness and keenness as well as that they care
A hygienic appearance is indicated by high standards of personal cleanliness and is shown by
cleanliness of hair, hands, face, clothing and shoes
Personal hygiene and grooming practice
Shower or bath daily
Wear clean clothes and uniform
Do not work if suffering from a communicable disease.
Wash hands before and during the work and after using the toilet
Keep hair clean and do not handle
Keep Fingernails clean and short
Do not touch nose and mouth with hands
Do not cough or sneeze over food, use a tissue
Do not wear rings, earrings, jewelry or watches
Do not smoke in food areas.
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
Taste food with a clean spoon.
Do not sit on work surfaces.
Footwear should be clean and safe.
Headgear should always be worn when handling the food.
Open cuts, burns etc. must be covered with blue waterproof dressing.
Person suffering from diarrhea, sore throat, vomiting or head cold must not handle
food.
Kitchen Hygiene
A catering establishment’s objective of providing hygienic food is not met if only if the
personnel working in kitchen are hygienic. The kitchen is equipped with many more
equipments and the areas or premises are divided which if neglected in the care and cleaning
may lead to a risk of food poisoning
Outlines for Kitchen Hygiene In every catering establishment’s providing food, it is essential
that:
Person employed are hygienic in themselves and works hygienically.
Ingredients to be used are stored and prepared in a hygienic manner.
Premises, equipment and utensils are kept clean and maintained hygienically.
A plentiful supply of hot water and cleaning materials is available.
Suitable detergents and bactericide are available.
The premises are properly maintained to ease cleaning like walls, floors and ceilings.
There is adequate lighting and ventilation.
Sinks, hand basins are kept clean at all times.
Evidence of pests must be reported.
A sterilizing solution should be used on work surfaces.
Shelves, cupboards, drawers are kept clean.
Harmful cleaning materials should be stored separately.
Food waste and refuse areas should be clean and tidy.
Bins and lids are kept clean and the lids used.
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
Correct cleaning and handling of waste helps prevent accidents, contamination, pest infestation,
unpleasant odors, fire hazard and pollution as well as complying with the law
Cleaning
Cleaning of surfaces all surfaces should be thoroughly cleaned with hot water containing
detergent, rinsed and then dried.
Cleaning of large equipment
All equipment to cool, turn off the fuel supply, wash with hot detergent water and dry.
Re-assemble any parts that had been removed. Test that the equipment is functioning.
Cleaning small equipment
All small equipment should be washed in hot detergent water, rinsed, dried and stored ready
for use. Particular care is needed with sieves, conical strainers and colander.
Disinfections
The process of disinfection reduces pathogenic bacteria, but not spores or toxins to levels that
are neither harmful to human health or to the quality of the food Disinfection may be carried
out using Heat, preferably moist heat at a temp above 82 degree C
Steam
Chemicals, either separately or in combination
Disinfection of Surfaces
The surfaces where the levels of bacteria present may have an adverse effect on the quality of
safety of food should be disinfected regularly
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
Examples of surfaces
Direct food contact surfaces - such as chopping boards, knives, work surfaces, mixing
bowls, serving dishes and slicing machines
Hand contact surfaces - such as taps, door handles, refrigerator doors, light switches,
telephones etc.
Hands- Disinfection achieved by bactericidal soap, alcohol based disinfectant
Cleaning materials and equipments- mops, cleaning cloths, scrapers, brushes.
Six basic steps for cleaning and disinfection
Pre-clean: removal of loose soil wiping, scraping, rinsing or soaking
Main clean: Loosening the remaining soil by use of detergents
Intermediate rinse: Removal of soil and chemicals
Disinfection: Reduction of the remaining bacteria to a safe level
Final rinse: removal of the disinfectant
Drying
Natural drying- air drying
Physical - using disposable paper towels or a clean dry cloth
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
Course of contents (cooking)
Duration: 3 month
Theory session: 20 days
Practical session: 70 days
Table of contents
(A) Theory Session: 20 days
1. Hotel and catering
1.1 Introduction of hotel
1.2 History of hotel
1.3 Types of hotel
1.4 Organization Chart
1.5 Duties and responsibilities of Each department and function
2. Food and beverage Production
1.1 Introduction
1.2 Kitchen planning and layout
1.3 Types of Kitchen
1.4 Layout of kitchen
1.5 Tools and equipment’s uses in kitchen
1.6 Kitchen Organization
Introduction
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
Objectives and organizational chart
Duties and responsibilities of various kitchen staffs
Types of cook
1.7Hygiene
Introduction
Types
Rules regarding Hygiene
Kitchen safety rules
1.8Food poisoning
Introduction and types
Types
1.9 Cooking
Introduction
Objectives
Methods of cooking
1.10 Elementary Nutrition
Introduction
Types of nutrients
1.11 Kitchen commodities
Eggs
Vegetables
Milk and milk products
Cereals
Raising agents
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
Fruits and nuts
Herbs and spices
Fats and oils
Poultry
Meat
o Lamb and mutton
o Beef and veal
o Pork
Seafood and fish
o Fish
o Seafoods
1.12 Culinary Terminologies
1.13 4’s in kitchen
Stock
Sauce
Soups
Salads
1.14 Accompaniments
1.15 Garnish
1.16 Dressing
1.17 Light foods
Sandwiches
Burger
Hot dog
Canapés
1.18 Knife skills
1.19 Measurement and standard recipe
1.20 Storing food
1.21 Basic tasks
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
Pasts and noodles boils
General dough
Pizza base
Salad dressing
Ginger garlic(g.g) paste
Pane process
Batter
Marinating
Stirring
Blanching
Boiling
(B) Practical session
Continental cuisine
o Stock
o Soup
o Sauce
o salad
o Hors de oeuvre
o Breakfast
o Light foods
o Entrée/main course
o Desserts
o Side dishes
Indian cuisine
o Gravies
o Breakfast
o Salads
o Curries
o Indian bread(naan/roti)
o Indian sweets
o Pulao, biryani and rice
Chinese Cuisine
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
o Oriental Sauces
o Snacks
o Main course
o Soups
o Salads
Thai and local cuisine
Food Presentation at Cocina Mitho Chha
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance
its aesthetic appeal.
The visual presentation of foods is often considered by chefs at many different stages of food
preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and
slicing meats or vegetables, to the style of mold used in a poured dish. In our cocina mitho chha
we present the prepared dishes to our valuable guest in which they taste the food and give
feedback for improvement. The food itself may be decorated as in elaborately iced cakes, topped
with ornamental sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds,
powders, or other toppings, or it may be accompanied by edible or inedible garnishes.
Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073
_________________________________________________________________________
T: 977-1- 4428374 E: [email protected], www.cocinamithochha.com
Association Nepal Aki-Cocina Mitho Chha, Neel Sarswoti Marg, Lazimpat, Kathmandu, Nepal. Nepal Aki en
España. www.nepal-aki.org info: [email protected]
Pictures: Food presentation to the valuable guests