Culinary Art

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Culinary Art

• 2 block system prepared by IHS Makassar

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Culinary Art
With the little Light of the Goddess of Vesta let
it lighten our hearth house and banquet

• 2 block system prepared by IHS Makassar

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Culinary Art
Welcome to the 2 Block System

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
3 blocks in 1 cyclus
2nd. Year
3rd. Year
Normative
Adaptive
Productive

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
2 blocks in 1 cyclus
2nd. Year
3rd. Year
Normative
Adaptive Productive

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
1st. Year
Implementation
Adaptive Productive

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
1st. Year
Rotation Section

• Front Office

• Housekeeping

• F B Service

• Culinary Instruction

• Main Kitchen

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
1st. Year
Implementation

• Culinary Instruction

Preparing One Set Menu
Appetizer Soup Main Course Dessert

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
2 blocks in 1 cyclus

• SEE BLOCK 1

Implementation
Food Hygiene Ingredients Mise en place Manage
Time Basic Cookery Method of cooking Basic
Presentation Sanitation
BREEFING and REVIEW
Appetizer Soup Main Course Dessert

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
2 blocks in 1 cyclus

• TIMING

BREEFING and REVIEW

• 15 minutes
• 5 minutes
• minutes
• 5 minutes
• 10 minutes
• 10 minutes
• 5 minutes
• 10 minutes

Food Hygiene Ingredients Mise en place Manage
Time Basic Cookery Method of cooking Basic
Presentation Sanitation

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
2 blocks in 1 cyclus
BREEFING and REVIEW
Food Hygiene
15 minutes

• Instructional Training Material
• Why Food Hygiene
• Personal Hygiene
• Critical Points in Food Preparation

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
2 blocks in 1 cyclus
BREEFING and REVIEW
Ingredients
5 minutes

• Instructional Training Material
• What ingredients are used for this specific menu
  is needed

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
2 blocks in 1 cyclus
BREEFING and REVIEW
Mise en Place
5 minutes

• Instructional Training Material
• What mise en place should be prepared for this
  menu

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
2 blocks in 1 cyclus
BREEFING and REVIEW
Manage Time
5 minutes

• Instructional Training Material
• What to have to be prepared first
• Time to be completed / service

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
2 blocks in 1 cyclus
BREEFING and REVIEW
Basic Cookery
10 minutes

• Instructional Training Material
• Basic Cookery use for the specific menu
• Tip and Tricks

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
2 blocks in 1 cyclus
BREEFING and REVIEW
Methods of Cooking
10 minutes

• Instructional Training Material
• Method of cooking use for the specific menu
• Tip and Tricks

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
2 blocks in 1 cyclus
BREEFING and REVIEW
Basic Presentation
5 minutes

• Instructional Training Material
• How the prepared food should be presented

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
2 blocks in 1 cyclus
BREEFING and REVIEW
Sanitation
10 minutes

• Instructional Training Material
• Sanitation procedures

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
2 blocks in 1 cyclus

• Schedule
• 07.30 08.45 Review and Briefing
• 08.45 09.00 Mise en place
• 09.00 12.00 Cooking Coaching
• 12.15 13.00 Assessment Evaluation
• 13.00 14.00 Cleaning Area

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
2 blocks in 1 cyclus

• Mise en Place
• All mise en place has to be prepared for the
  specific menu prepared
• Utensils Knifes, Cutting boards, scale
• Pots and Sauteuse
• Ingredients and Cooking Materials
• Serving equipments Chinaware

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
2 blocks in 1 cyclus
Cooking and Coaching Students has to use the
Logbook and Assessment Report and Assess him/her
self

• 2 block system prepared by IHS Makassar

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Culinary Art
1st. Year
2 blocks in 1 cyclus
Daily Assessment Use the Block Progress
Practical Report (BPPR) for Culinary 1 Compare
the your assessment with students self assessment

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus

• Collaboration

1st. Year
2nd. Year
3rd. Year
Main Kitchen Patisserie

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
Preparing Menu Items

• Main Kitchen

STEWARDING
Sections
HOT SECTION
PATTISSERIE
COLD SECTION

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus

• Patisserie

• Main Kitchen

Preparing Menu Items
Preparing Assorted Cakes, Bread Ice cream

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
Preparing Menu Items

• Main Kitchen

Sections

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
Implementation
2nd. Year
3rd. Year
1st. Year
Chef de Cuisine
Sous Chef de Cuisine
Chef de Patisserie
Sous Chef de Patisserie
Chief Steward

• SECTION

Chief Purchaser
Commis Chef
Garde Manger
Chef de Partie de Garde Manger
Potagier Rôtiseur Saucier Entremetier Legumier
Chef de Partie de Potagier Chef de Partie de
Rôtiseur Chef de Partie de Saucier Chef de Partie
de Entremetier Chef de Partie de Legumier
Commis Chef
Pattissier
Chef de Partie de Pattissier
Commis Chef
Laveur

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
Implementation in the Main Kitchen
Garde Manger
3rd. Year
Chef de Cuisine Simple Planning Basic Costing
2nd. Year
Chef de Partie Garde Manger Preparing
Tasting Service
1st. Year
Commis Garde Manger Mise en place Scaling
weighting Cleaning

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
Implementation in the Main Kitchen
Potagier
3rd. Year
Chef de Cuisine Simple Planning Basic Costing
2nd. Year
Chef de Partie Potagier Preparing Tasting Service
1st. Year
Commis Potagier Mise en place Scaling
weighting Cleaning

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
Implementation in the Main Kitchen
Rôtiseur
3rd. Year
Chef de Cuisine Simple Planning Basic Costing
2nd. Year
Chef de Partie Rôtiseur Preparing Tasting Service
1st. Year
Commis Rôtiseur Mise en place Scaling
weighting Cleaning

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
Implementation in the Main Kitchen
Entremetier
3rd. Year
Chef de Cuisine Simple Planning Basic Costing
2nd. Year
Chef de Partie Entremetier Preparing
Tasting Service
1st. Year
Commis Rôtiseur Mise en place Scaling
weighting Cleaning

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
Implementation in the Main Kitchen
Legumier
3rd. Year
Chef de Cuisine Simple Planning Basic Costing
2nd. Year
Chef de Partie Legumier Preparing Tasting Service
1st. Year
Commis Legumier Mise en place Scaling
weighting Cleaning

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
Implementation in the Main Kitchen
Pattissier
3rd. Year
Chef de Cuisine Simple Planning Basic Costing
2nd. Year
Chef de Partie Pattissier Preparing
Tasting Service
1st. Year
Commis Pattissier Mise en place Scaling
weighting Cleaning

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
Implementation in the Main Kitchen
Stewarding
3rd. Year
Chief Steward Simple Planning Basic Costing
2nd. Year
Steward Supervisor Controlling
1st. Year
Laveur Dishwashing Pot Washer

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
Final Block Assessment and Evaluation Use the
Block Progress Practical Report (BPPR) for
Culinary 1 Compare your assessment with students
self assessment

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
1st. Year
2nd. Year
Conclusion Instruction Culinary Class will have
at least 14 meetings of 9 rotating menu Main
Kitchen Culinary Class will have at least 14
meetings of 9 rotating menu This means in total
minimum 72 menus items are known and able to be
prepared by student
Conclusion Main Kitchen Culinary Class will have
at least 35 meetings of 5 rotating menu This
means in total minimum 36 menus items are
MASTERED by the students Minimum 175 menu items
are develop automatically

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus

• Collaboration

1st. Year

• Instruction Class
• Main Consommé
• Preparing 1 Consome
• Basic Sauces
• Preparing Sc. Bechamel
• Preparing Sc. Mayonaise
• Basic Cooking Methods
• Friturer
• Sautee
• Basic Pâtes
• Prepare Pâte Foncer
• Basic Genoise
• Prepare Gateaux

• Main Kitchen
• Main Consommés
• Know 4 Consommés
• Basic Sauces
• Know other sauces based on Sc.
  Bechamel
• Know other sauces based on Sc.
  Mayonaise
• Know farious cooking methods
• Blanchier, Bouillier, Rôti,
• Know various Pâtes
• Know various Gateaux
• See how various gateaux are prepared

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
2nd. Year
Conclusion Main Kitchen Culinary Class will have
at least 5 rotating week-meetings of 5 rotating
menu and get a chance to be trained as a
leader Observing and self evaluation could be
more effective and self confidence also students
responsibility are automatically develop Work
Training Experiences at the industry will prepare
the student to be mature and independ. Industrial
assessment and guidance could be colaborate more
effective and efficiently implemented to each
students based on the progress and evidence
report at the industry

• 2 block system prepared by IHS Makassar

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Culinary Art
2 blocks in 1 cyclus
3rd. Year
Conclusion Main Kitchen Culinary Class will have
at least 7 rotating week-meetings of 5 rotating
menu and get a chance to be trained as a
leader Observing and self evaluation could be
more effective and self confidence also students
responsibility are automatically develop Final
assessment and guidance could be more effective
and efficiently implemented to each students
based on the progress and evidence report.

• 2 block system prepared by IHS Makassar

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Culinary Art
Thank You

• 2 block system prepared by IHS Makassar