Nutrition -Intake 7.2

On successful completion of this unit students will be able to: 1. Understand the science of nutrition and how the nutritional components interact with each other in biological systems; 2. Build on earlier knowledge related to basic issues of food production and food safety; 3. Identify the major nutrients (carbohydrates, proteins, lipids, vitamins, minerals, water) in different food sources and understand their function; 4. Consider the relationship between normal health, diet and dietary practices and the causes of disease and nutritional deficiencies.

Saudi Cuisine Level 2-Intake 7.2

This module combines the skills of both a hot kitchen chef and a pastry chef. It has been designed to allow students to perform in a kitchen environment to produce a range of specialist Saudi cuisine dishes and to use the knowledge and skills gained in Classical Cuisine in creating traditional and innovative Saudi dishes... This is a practical module but students will need to understand the different processes and techniques involved during theory classes. Demonstrations with practical hands-on classes ensure the students can reproduce a wide range of dishes. This will enable the student to have a good understanding of the multiple facets of this speciality area.

English 3-Intake 7.2

Garde Manger Level 1-Intake 7.2

This module is designed to provide students with an introduction to the world of Garde- manger. It is a French term that designates all cold preparations but also relates to a brigade station and chef position. Garde-manger knowledge is indispensable to be a complete chef. Plating and good aesthetics are essential in mastering the art of Garde- manger. The creations that come out of this part of the kitchen are usually arranged and must be attractive as well as tasting good. Students will be exposed to a large variety of Garde-Manger preparations including terrines, pâtés, galantines, ballantines, sausages and whole items using assorted meats, offal, poultry, game and fish.

Pasrty & Bakery Level 3-Intake 7.2

This module combines the skills of both a baker and pastry chef. It has been designed to allow students to perform in a kitchen environment to produce a range of pastry, cake and bread items. This is a practical module but students will need to understand the different processes and techniques involved during theory classes. Demonstrations with practical hands-on classes ensure the students can reproduce a variety of dough, bread, pastries, pies, creams, special occasion cakes suitable for a dessert buffet or for a pastry boutique. This will enable the student to have a good understanding of the multiple facets of this speciality area.

Cuisines of the World Level 1-Intake 7.2

In this module students will gain an understanding of the importance that many European countries place on their national dishes and cultural traditions. The course groups together distinctive regional cuisine styles from Europe with their rich cultural backgrounds. Students are exposed to European cultural and ethnic cuisines and learn to understand the role and importance of these cultures in today’s cuisines. Students are required to research and present on a wide variety of these topics. Students combine the competencies gained in their first two terms to create menus with a European influence. Through a ‘live’ kitchen environment, students are exposed to practical situations involving the necessity to solve problems on the spot’. Students are required to work with a kitchen team on a themed day and will be exposed to direct customer contact as a part of the feedback process. Students reflect on their performance through the management processes of recognition, analysis and implementation