Name: Md Mehedi Hasan Rayhan
Course: Culinary Arts
Student ID: 186884
Institute: Escola Superior de Hotelaria e Turismo do Estoril (ESHTE)
Title: Portfolio of induction course under Culinary Arts
Introduction
Culinary arts! It’s not only a job to me rather it’s a name of passion, art and creative work. This
course is my passport to a culinary journey that will ignite my passion for food, creativity, and
the art of gastronomy. Whether I am a budding chef, an aspiring culinary entrepreneur, or
simply someone who enjoys the pleasures of the palate, this course is designed to sharpen my
culinary skills, expand my knowledge, and inspire my culinary imagination.
Culinary arts is more than just cooking; it's an extraordinary blend of science, artistry, culture,
and innovation. Throughout this course, I can explore the fundamental techniques and
principles that underpin the world of culinary excellence. I will learn the intricacies of ingredient
selection, flavor profiling, food preparation, and presentation. It also helps me to delve into the
rich history and diverse cultural influences that have shaped the global culinary landscape.
Our dedicated team of experienced chefs and culinary experts are here to guide me every step
of the way. Here, I will have the opportunity to work in state-of-the-art kitchen facilities,
experiment with an array of ingredients, and create mouthwatering dishes that reflect your
individual style and creativity.
In addition to hands-on culinary experiences, this course will cover essential topics such as food
safety, kitchen management, menu planning, and the business aspects of the culinary industry.
Whether my goal is to become a professional chef, open my own restaurant, or simply enhance
my culinary experience, it will help me to find valuable knowledge and skills within this
curriculum.
Prepare to be inspired, challenged, and amazed by the diverse and delectable world of culinary
arts. Get ready to explore, create, and savor the flavors of your culinary dreams. I look forward
to embarking on this flavorful journey with this school, and I can't wait to witness the culinary
masterpieces from our expert master chef.
Bon appétit!
In this induction module I was introduced with 4 different courses namely, Cooking Techniques,
Food and Beverage Management, HACCP & Nutrition, and Pastry. Each course enhances my
basic knowledge about the program and put me in a deep clear idea regarding all culinary
history, theory, kitchen techniques and cooking process. I am going to describe each of these
courses and explain what I learned, how it helps me to enhance my gastronomy knowledge and
how I adjust myself in these courses.
Course – 1 : Cooking Techniques:
Course teacher: Mauro Loureiro
Short brief on course teacher: Mauro is our “Cooking Techniques” course teacher who is such a
splendid and wonderful person. He always loves to teach in a very interesting way so that
student can enjoy as well as learn very easily. He gave so much floor to the students to learn
freely and without any hesitation. Mauro also went to check each station to teach personally
during the session and took the feedback which really appreciable and showed his unique sign
of responsibility.
A "Cooking Techniques" course is designed to provide you with a comprehensive understanding
of fundamental cooking methods and skills. Here's a list of what I learned from such a course:
Knife Skills: I learned how to handle and care for knives, as well as various cutting techniques
(e.g., chopping, dicing, julienning) to prepare ingredients efficiently and safely.
Mise en Place: This French term means "everything in its place." I learned the importance of
organization and preparation before cooking, ensuring that all ingredients are ready and at
hand.
Tech card and Requisition: This course also gave an idea about how to use and write down the
tech card and requisition which will be very helpful during our job life.
Sauteing: Master the art of quickly cooking ingredients in a small amount of oil or butter over
high heat. I learned how to create delicious, seared, and evenly cooked dishes.
Roasting and Baking: Understand the principles behind roasting meats and baking goods and
learned how to control temperature, time, and seasoning to achieve perfect results.
Grilling: Learn how to use a grill to cook a variety of foods, from vegetables to meats, and
understand techniques like direct and indirect grilling.
Boiling and Simmering: Explore the proper way to boil and simmer ingredients, such as making
stocks, soups, and pasta.
Broths and sauces: I learned different broths (chicken, veggies, meat, sea food & fish) and
several sauces namely bechamel, spanish, demi-glace, mayonnaise, hollandaise & bisque.
Frying: Discover the differences between deep-frying and pan-frying, as well as how to manage
oil temperature and achieve crispy, not greasy, results.
Poaching: Learn to gently cook food in simmering liquid, often used for eggs, fish, and poultry.
Steaming: Understand how to use steam to cook ingredients, preserving their flavor and
nutrients.
Reduction and Deglazing: Explore the techniques of reducing liquids to concentrate flavors and
deglazing pans to create delicious sauces.
Emulsification: Learn to create stable emulsions in sauces, like mayonnaise and vinaigrettes.
Seasoning and Flavor Balancing: Gain insights into how to season your dishes with salt, pepper,
herbs, and spices to create well-balanced flavors.
Food Safety: Understand crucial food safety practices, such as safe temperature ranges, cross-
contamination prevention, and hygiene.
Plating and Presentation: Discover the art of plating the dishes beautifully to enhance their
visual appeal.
Culinary Terminology: Learn essential culinary terminology to communicate effectively in a
professional kitchen or with fellow food enthusiasts.
Adaptability: Develop the ability to adapt and modify recipes to suit the taste and dietary
requirements.
Creativity: As I become proficient in cooking techniques, I'll gain the confidence to experiment
and create my unique culinary creations.
Time Management: Efficiently manage your time in the kitchen, ensuring that dishes are
prepared and served on time.
Kitchen Cleanliness: Emphasize the importance of maintaining a clean and organized kitchen,
which is essential for safety and efficiency.
By the end of a "Cooking Techniques" course, you'll have the knowledge and skills to cook a
wide variety of dishes confidently and adapt recipes to your liking. These fundamental cooking
techniques provide the foundation for becoming a skilled and creative cook, whether you're
cooking for personal enjoyment or considering a career in the culinary arts.
Course – 2 : Pastry
Course Teacher: Rita Cerejo Souto
Short brief on teacher: “Rita is such a nice, wonderful and friendly educator who gives the
theoretical as well as practical knowledge. She also showed the exact way of baking and process
of making pastry through implying theoretical understanding.”
A pastry course is designed to teach students the art and science of working with dough,
batters, and various pastry techniques. Here's what I learned from a pastry course:
Baking Fundamentals: Understanding the basics of baking, including temperature control,
measuring ingredients, and the chemical reactions that occur during baking.
Pastry Dough: Learning how to make various types of pastry dough, such as shortcrust, puff
pastry, choux, and sweet pastry, and mastering techniques like rolling and shaping.
Breads and Yeast Dough: Exploring the world of breadmaking, including mixing, kneading,
proofing, and baking bread, as well as learning about different types of bread, like baguettes,
sourdough, and focaccia.
Tarts and Pies: Creating a variety of sweet and savory tarts and pies, from fruit-filled to quiches,
and understanding how to make perfect crusts.
Cookies and Biscuits: Learning to make a wide range of cookies, biscuits, and bars,
experimenting with ingredients, textures, and flavors.
Choux Pastry: Mastering the choux pastry, used for éclairs, cream puffs, and profiteroles, and
understanding how to fill and decorate them.
Viennoiserie: Exploring the world of laminated dough, including making croissants, Danish
pastries, and other flaky pastries.
Sugar Work: Learning sugar-related techniques such as making caramel, pulled sugar, blown
sugar, and crafting delicate sugar decorations.
Filling and Frosting: Developing skills in preparing and applying fillings and frostings, including
buttercream, ganache, and cream cheese frostings.
Plating and Presentation: Understanding how to present pastries attractively and creatively.
Pastry Ingredients: Becoming familiar with a wide range of pastry ingredients, including
different types of flours, fats, sugars, and leavening agents.
Pastry Arts History: Exploring the history and cultural significance of pastries and their
evolution throughout different cuisines.
Kitchen Safety and Sanitation: Emphasizing the importance of cleanliness and safety in the
kitchen.
Creativity: Encouraging students to experiment with flavors, textures, and presentation to
create unique pastries.
Baking Science: Understanding the science behind baking, including the role of proteins,
starches, fats, and leavening agents in pastry products.
In a conclusion, at the end of a pastry course, I had the knowledge and skills to create a wide
range of pastries, from simple cookies to intricate, multi-layered cakes and delicate chocolate
creations.
Course - 3 : Food & Beverage Management
Course Teacher: Rui Santos
Short brief on course teacher: Rui Santos in one of the most dexterous and skillful
teachers in this module. He tries to make easy the lesson for the students and take the
feedback during the class. He gives emphasize on technical ideas so that student can get used
to the advanced food and beverage process.
A "Food and Beverage Management" course provides comprehensive training and knowledge
in the areas of managing food service operations, including restaurants, hotels, catering
businesses, and other food service establishments. Here's what you can typically expect to
learn from such a course:
Food Service Operations: An overview of different types of food service establishments, their
organizational structures, and how they operate.
Customer Service: Understanding the principles of excellent customer service and its role in the
success of a food and beverage business.
Menu Planning and Design: Learning how to create menus that are appealing to customers,
cost-effective, and aligned with the restaurant's concept and goals.
Food Preparation and Presentation: Understanding the importance of food quality, taste, and
presentation in creating a positive dining experience.
Beverage Management: Exploring the world of beverages, including alcoholic and non-
alcoholic drinks, wine, and beverage pairing with food.
Cost Control: Managing costs related to food and beverage procurement, inventory, and pricing
to maximize profitability.
Quality Control: Ensuring the consistency and quality of food and beverages through effective
quality control measures.
Marketing and Promotion: Exploring strategies for marketing and promoting food and
beverage establishments to attract and retain customers.
Financial Management: Understanding financial statements, budgets, and financial analysis to
make informed business decisions.
Customer Feedback and Improvement: Using customer feedback and reviews to make
improvements in service and menu offerings.
Business Strategy: Developing a business strategy, including positioning in the market,
competitive analysis, and long-term planning.
The course teacher also gave us tasks so that we can learn with practical knowledge.
Task 1:
Fine dining
Fine dining is a style of dining that is characterized by its emphasis on quality, presentation, and
the overall dining experience. It typically represents a higher-end or upscale dining experience
that goes beyond simply enjoying a meal and focuses on creating a memorable and luxurious
event.
Characteristics:
Elegant Ambiance: Fine dining establishments often feature elegant and upscale decor,
including high-quality furnishings, art, and décor that create a sophisticated and aesthetically
pleasing environment.
High-Quality Service: Fine dining restaurants provide top-notch service, including well-trained
and attentive staff who are knowledgeable about the menu, wine pairings, and customer
preferences.
Exceptional Food: The food in fine dining restaurants is of the highest quality, often prepared
by skilled chefs who use premium ingredients and sophisticated culinary techniques. The menu
is usually more extensive and offers a wider range of flavors and ingredients.
Creative and Artful Presentation: Dishes in fine dining are not only delicious but also artfully
presented. Plates are carefully designed with attention to detail, color, and composition.
Customization and Flexibility: Fine dining establishments often accommodate special dietary
requests and offer a certain level of customization in the menu to cater to individual
preferences.
Casual dining:
A casual dining restaurant is a full-service restaurant with a fun, comfortable, laid-back
atmosphere and affordably priced menu.
Characteristics:
Guests are waited on by a server or bartender
Comfortable, laid-back dining atmosphere
Moderately priced menu; often serve alcohol
Typically have televisions in either the dining or bar area
Popular with families and the younger demographic, sizable repeat customer base
Customer type:
A wide variety of guests, including families, friends, and couples searching for a laid-back,
reasonably priced lunch, are drawn to casual eating.
Fast Casual:
Fast casual is a style of dining that falls somewhere between fast food and casual dining,
offering a more elevated and convenient dining experience compared to traditional fast-food
restaurants. Fast casual establishments aim to provide high-quality food with more attention to
ingredients, preparation, and customization, while maintaining a quicker and more streamlined
service than traditional sit-down restaurants.
Characteristics:
Counter Service: Customers typically order and pay at a counter or a front counter, similar to
fast-food restaurants. However, the ordering process may involve more interaction with the
staff and may include customization options.
Quality Ingredients: Fast-casual restaurants often use higher-quality ingredients than fast-food
chains. They may emphasize fresh, local, organic, or sustainable sourcing.
Menu Variety: Fast-casual menus are more diverse and may include a range of options,
including sandwiches, salads, wraps, bowls, and other items. Many fast-casual restaurants cater
to a variety of dietary preferences and restrictions.
Customization: Customers often have the option to customize their orders, such as choosing
specific toppings, sauces, or proteins, to suit their preferences.
Quick Service: While it's not as fast as traditional fast-food, the service is generally faster than
full-service, sit-down restaurants. Food is prepared to order, and customers usually receive
their meals relatively quickly.
Customer type:
Consumers who want a quick and easy dinner but also appreciate higher-quality food and
greater personalization tend to go toward fast casual.
To conclude, in the "Food and Beverage Management" course, I have gained valuable insights
into the intricacies of running a successful food service operation. I've learned about menu
planning, cost control, the significance of quality ingredients, and the importance of providing
exceptional customer service. This course has equipped me with the knowledge and skills
needed to understand the complexities of the industry and has deepened my appreciation for
the art and science of food and beverage management.
Task 2:
À la Carte Menu:
Customers can select individual dishes from a menu item by item when ordering from an à la
carte menu. Typically, prices are listed for each item separately.
Three types of menus namely Starter, Main dish, and Desert
Starter:
Caesar Salad: Fresh romaine lettuce, homemade croutons, and Parmesan cheese make up a
Caesar salad.
Tomato bruschetta: Made with toasted baguette, chopped tomatoes, balsamic glaze, garlic, and
basil.
Lobster Bisque: A rich, creamy soup featuring a subtle sherry undertone.
Main dish:
Coq au Vin: Coq au Vin is a classic French dish that features tender chicken braised in red wine
with mushrooms, onions, and lardons (small strips of bacon). The slow cooking process infuses
the chicken with rich, complex flavors, resulting in a savory and comforting dish.
Bouillabaisse: Bouillabaisse is a traditional Provençal fish stew originating from the port city of
Marseille. It combines a variety of seafood, such as fish, shellfish, and aromatic herbs,
simmered in a flavorful broth of tomatoes, saffron, and garlic. It's typically served with a side of
rouille, a garlic and saffron-infused mayonnaise.
Coq au Vin: Escargot is a unique French delicacy that consists of land snails cooked with garlic,
parsley, and butter. The snails are often served in their shells, which act as vessels for soaking
up the rich, garlicky sauce. This dish is a testament to the French culinary tradition of elevating
humble ingredients into a gourmet experience
Desert:
Tiramisu: Italy's signature dessert, tiramisu, is renowned for its decadent layers of flavor. It
usually comprises of layers of mascarpone cheese, sugar, and eggs placed over ladyfingers
steeped in coffee. Dusting cocoa powder on top balances the sweetness with a hint of
bitterness. A treasured staple, tiramisu delightfully mixes coffee and dessert.
Crème Brûlée (France): Known for its juxtaposing textures, crème brûlée is a popular French
delicacy. It has a caramelized top layer that is achieved by torching or broiling the egg yolks,
sugar, and vanilla to create a smooth and creamy custard foundation. The end product is a tiny
coating of crispy, caramelized sugar covering a delicate, silky custard. Translation: "burnt
cream" is what the word "Crème Brûlée" means.
Task 3:
February Transport – 5 Kg. Price per Kg 5,00€
Day 5 – 55,25 Kg purchase at a PVP per Kg 7,25€
Day 10 – 20 kg purchase cost price per Kg 6,00€
Day 12 – order from kitchen – Stock at 32,5 kg
Day 14 – order from HR kitchen – 20 kg
Day 15 – Supplier offer 5 kg
Day 20 – Order from HR Kitchen 15 kg
Day 28 – 2 kg are out of order (expire date). Consider as stock lost
1. Calculate:
a) Consumption value and quantity
1st fortnight value=250 euros quantity=33.56 kg
Month value=126.94 quantity=16.56 kg
b) Total expense 14.50euros
c) Ratio HR consumption (€)
d) Considering last house price, what would be main consequence in case of a new
purchase on market at a higher price.
HACCP & Nutrition
Course Teacher: Joao Brito
Short brief on course teacher: Joao Brito taught very important note to us. He
gave a huge knowledge about the food safety, ingredients and its characteristics, nutrients and
their functions, rational or balanced feed, idea about metabolism and so on. These
understanding will give us the confidence and make us expert on this field
One important thing to remember about Hazard Analysis and Critical Control Points (HACCP)
and nutrition is that it's a great tool for making sure food products are safe, and food safety is
directly related to the nutritional quality of those goods. This is how this link functions.
Additionally, HACCP is involved in allergen management. For many people, allergens are a
major nutritional concern. HACCP assists in ensuring that goods are appropriately labeled and
safe for consumption by those with specific dietary needs by successfully preventing allergen
cross-contamination.
When HACCP is applied correctly, food products are manufactured under regulated
circumstances, which can assist maintain the food's nutritional value. For example, it can stop
overcooking or overheating, which can cause nutrients to degrade.
Hence, In the "HACCP & Nutrition" course, I have acquired a comprehensive understanding of
two crucial aspects of the food industry:
Hazard Analysis and Critical Control Points (HACCP): I've learned the systematic approach to
identifying, evaluating, and controlling food safety hazards at critical points in the food
production process. This knowledge has equipped me with the skills to prevent foodborne
illnesses and ensure the safety of food products.
Nutrition: I've gained insights into the principles of nutrition, including the importance of
balanced diets, the roles of essential nutrients, and their impact on human health. I've learned
how to make informed dietary choices and promote healthy eating habits.
This course has provided me with the expertise to safeguard food safety and quality through
HACCP protocols while promoting a healthier lifestyle by understanding the fundamentals of
nutrition. It's a valuable combination of skills for anyone involved in food production,
preparation, or management.
