Cocina Mitho Chha - Nepal Aki...Courses are offered to young people in Cooking, Food and Beverage...

Registration No. 293/068/069 CTEVT Affiliation No. 572/072/073

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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

mailto:[email protected]

http://www.cocinamithochha.com/

http://www.nepal-aki.org/



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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






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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)






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Pictures: Memories of 5th bath culinary art (preparation, presentation and

observation)






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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






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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.






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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.






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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.






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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






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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






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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






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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






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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






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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






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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.





https://en.wikipedia.org/wiki/Food

https://en.wikipedia.org/wiki/Aesthetic

https://en.wikipedia.org/wiki/Chef

https://en.wikipedia.org/wiki/Food_preparation

https://en.wikipedia.org/wiki/Food_preparation

https://en.wikipedia.org/wiki/Mold_(food)

https://en.wikipedia.org/wiki/Cake_decorating

https://en.wikipedia.org/wiki/Sugar_sculpture

https://en.wikipedia.org/wiki/Sauces

https://en.wikipedia.org/wiki/Seeds

https://en.wikipedia.org/wiki/Garnish_(food)


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Pictures: Food presentation to the valuable guests





Cocina Mitho Chha - Nepal Aki...Courses are offered to young people in Cooking, Food and Beverage...

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Transcript of Cocina Mitho Chha - Nepal Aki...Courses are offered to young people in Cooking, Food and Beverage...