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FOOD BUSINESS

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Lecture: product formulation, quality control guidelines, materials and equipment requirement, costing and pricing. Hands-on: Fruit cakes (varieties),

FOOD BUSINESS

    ADVANCED CAKE DECORATING (22.5 hrs.)P2,200.00

    Hands-on: Cake top arrangements, scrolls, different designs for wedding cakes, sugar roses,

    daisies, chrysanthemum; gum paste panelling, painting and landscaping of birthday cakes, 3

    layered lighted wedding cake, flower bouquet, free hand cattleya and roses.

     AFFORDABLE BAKERY PRODUCTS (Pang “masa”) using Recycled Breads

    (37.5 hrs.)P3,500.00

    (Pre-requisite: basic knowledge in baking) Lecture and Hands-on: monay putok, pinagong, kababayan, kalihim, asukarada, everlasting

    cookies,ube bar, ogoy-ogoy/favorita, galletas de patatas,pilipit,torta,pita biscuit, coconut biscuit,

    sliced mamon, banana cake, banana “simple” and hopiang baboy (with field trip to suppliers of

    materials and equipment including a bakery).

    ASSORTED BROWNIES, COOKIES and BARS (15 hrs.)P2,200.00

    Black and White brownies, fudge brownies, pudding bar, butterscotch and bar, mapple walnut bar,

    brownie cookies, chocolate krinkle, choco mocha chip cookies, coconut walnut bars, choco

    caramel; bars, raisins cookies, ginger snaps and choco-chips cookies.

     ASSORTED PIES

    (7.5 hrs.)P1,100.00

    Mixing methods and formulation, material sourcing, pricing and costing. Hands-on: pineapple,

    cream cheese, apple, buko and walnut pie.

    BAKERY CHRISTMAS GIVEAWAYS (15 hrs.)P2,200.00

    Lecture: product formulation, quality control guidelines, materials and equipment requirement,

    costing and pricing. Hands-on: Fruit cakes (varieties), German Stollen, Sweet Dough, bread

    basket, Kris Kringle, Molasses cookies and butter cookies.

BANANA PROCESSING

    (7.5 hrs.)P1,100.00

    Principles and processing guidelines, raw material servicing, packaging, quality control , and cast-

    return analysis. Hands-on exercises include the processing of banana puree, banana in syrup,

    banana catsup and banana chips.

    BASIC BAKERY MAINTENANCE (15 hrs.)P1,650.00

    Lecture: preventive maintenance for building, equipment and other materials; maintenance of

    shop and storage areas and during operations, and costing of a bakery maintenance program

    (with field trip).

     BASIC CAKE DECORATING

    (15 hrs.)P2,200.00

    Hands-on training in producing sugar flowers, boiled and royal icing; lettering and bordering,

    techniques, basket weave design, wedding cake decorations and basic gumpaste decors for

    special occasions.

BASIC CULINARY PRINCIPLES and TECHNIQUES

    (30 hrs.)P2,750.00

Lecture: culinary techniques, the kitchen and its functions, hygiene and sanitation. Hands-on:

    preparation of different basic stock, soups and sauces, cereals and pasta, egg cooking,

    marinades and staffing, fruit and vegetable garnishing

BOTTLED PRESERVES

    (15 hrs.)P2,200.00

    Principles and processing guidelines, equipment, raw material requirements, quality control at the

    productions line, sanitation practices. Hands-on activities include production of bottled kaong, red

    and white beans, macapuno balls and strings, mixed fruits preserved (halu-halo) and nata de

    coco.

     BUKO/MACAPUNO PROCESSING

    (15 hrs.)P2,200.00

    Lecture: processing technology, production and quality control guidelines, packaging, handling

    and storage, new trends in the business. Hands-on: buko fruit cocktail, buko juice, buko and

    macapuno in syrup, buko pie, buko yema and candied macapuno.

     SPECIALTY CAKES and PASTRIES (15 hrs.)P2,200.00

    Lecture: materials and equipment specifications, function of ingredients, products formulation,

    costing and pricing; Hands-on: Mouse Cake, Black Forest, Crema de Fruta, Sans Rival, Apple pie,

    Lemon Meringue Pie, Swiss Roll, Cream Puff, Ube Cake Puff and Danish Pastry Varieties.

     CALAMANSI PROCESSING (in cooperation with ITDI/DOST)

    (15 hrs.) P2,200.00

    Lecture: Principle/technology involved, product formulation, material and equipment requirement,

    packaging and costing. Hands-on: processing of juice, concentrate, jelly, candy. marsmallow,

    calamansi flavor in oil.

     CARRAGEENAN PRODUCTION (in cooperation w/ ITDI/DOST)

    (15 hrs.)P2,200.00

    Lecture: Principle/technology involved, product formulation, material and equipment requirement,

    packaging and costing. Hands-on: production of semi-refined carrageenan with product

    application

     CHEESECAKES

    (7.5 hrs.)P1,100.00

    Lecture and Hands-on:(bake and no bake cheesecake) pineapple cheese squares, chocolate

    marble, blueberry and strawberry cheesecakes.

     CHOCOLATE and ASSORTED CANDIES (15 hrs.)P2,200.00

    Lecture and Hands-on:caramel, chocolate house, chocolate lollipop, chocolate crunchies, truffles,

    rocky road, hard candy lollipop, marshmallow.

     CHOCOLATE CANDIES

    (15 hrs.)P2,200.00

    Lecture: General guidelines to chocolate candy making, do’s and don’ts in chocolate dipping and

    molding casting. Hands-on: training includes production of rocky road, chocolate bars, chocolate

    truffles, mocha truffles, heart box, lollipops, choco chip, eggnog ball, crunchy chocolate squares,

    cashew, cluster.

     COCONUT FOOD PRODUCTS

    (15 hrs.)P2,200.00

Lecture: product formulation, processing techniques, quality control guidelines, materials and

    equipment sourcing, cost and return analysis; Handson: coco ganola bar, macaroons, cookies, bukayo, coco jam, macapuno.

     COCONUT PROCESSING

    (15 hrs.)P2,200.00

    Significance of coconut processing, coconut facts and figures, processing principles, product

    formulation, quality control and market opportunities. Hands-on include the following:

    ? Dried buko, coco chips, coco flour, and dessicated coconut (7.5 hrs.)

    ? Espasol, coco jam, canned ubod, coco milk and buko pie (7.5 hrs.).

COCONUT WATER PROCESSING

    (7.5 hrs.)P1,100.00

    Lecture: product formulation, processing techniques, quality control guidelines, materials and

    equipment requirements, cost and return analysis. Hands-on: coco wine, and non-carbonated coco beverages.

     COCO SAPAL PRODUCTS

    (7.5 hrs.)P1,100.00

    Lecture: product formulation, processing guidelines, raw material requirement, and cost & return

    analysis. Hands-on: coco burger, coco kroepeck, coco candy and bukayo.

     COMMERCIAL BREADMAKING and BAKERY MANAGEMENT (30 hrs.)P2,970.00

    Lecture: bakery management. Hands-on: used new description: pandesal, monay, ensaymada,

    raisin, bread, buns, bread rolls, loaf bread with fillings and additional health bond products.

     COMMERCIAL SCALE PROCESSING of DEBONED Bangus (15 HRS.)P2,200.00

    Lecture: post-harvest handling and preparation of raw materials, processing/preservation

    technology with emphasis on maximum recovery, quality/control assurance, personnel and plant

    hygiene, sanitation, plant layout and equipment, waste management, return on investment and

    packaging. Hands-on: variations in the preparation and production of smoked boneless bangus

    such as daing (marinated), flavored smoked deboned bangus.

     CULINARY HERBS AND SPICES

    (15 hrs.)P2,200.00

    Profile of the herbs and spices industry, cultural requirements, business prospects and utilization

    of culinary herbs and spices and hands-on involves culinary preparations.

     DRIED AND DEHYDRATED FRUITS

    (15 hrs.)P2,200.00

    Prospect of the industry, export potentials, processing techniques, quality control guidelines,

    packaging, equipment requirements, raw materials servicing and financial aspects in setting up a

    business. Hands-on exercises include the processing of dried mango, buko, pineapple, melon,

    langka and ube (ube powder & ampalaya).

     DUCK EGG PROCESSING

    (7.5 hrs.)P1,100.00

    Lectures on the structure and classification of duck eggs, identification of fertile eggs, standard of

    quality for freshness, general methods of duck egg preservation, balutan or hatchery design and

    construction; processing technologies and costing for balut, penoy, salted, pickled and century

    eggs (with field trip).

     FERMENTATION, DRYING AND SMOKING OF AQUATIC PRODUCTS

    (15 hrs.)P2,200.00

    Lecture: post-harvest handling and preparation of raw materials to ensure prime quality finished

    products, processing/preservation technology, packaging, quality control/assurance, waste

    management, plant layout and equipment, personnel and plant hygiene and sanitation; Hands-on:

    bagoong, alamang, cold and hot smoked products for domestic and export markets.

     FERMENTED FOOD PRODUCTS (15 hrs.)P2,200.00

    Lecture: industry profile, present market demands, raw material sourcing, quality control and

    processing guidelines, sanitation and storage tips, cost-return analysis; Hands-on: Fish and

    shrimp paste (bagoong isda and alamang), patis, soy sauce and nata de coco.

     FISH PROCESSING

    (15 hrs.)P2,200.00

    Lecture: processing guidelines and formulations, quality control and sanitation procedures,

    packaging, raw material and equipment requirements, sourcing and cost-return analysis; Hands-

    on: training in processing different fish products: bottled and canned sardines, spicy dilis, fish

    kroepeck, fish balls and squid balls.

     FISH SNACK PRODUCTS

    (15 hrs.)P2,200.00

    Lecture: post-harvest handling and preparation of raw materials, processing/preservation

    technology with emphasis on maximum recovery, quality control assurance, personnel and plant

    hygiene, sanitation, plant layout and equipment, waste management, return-on-investment and

    packaging. Hands-on: shrimp kroepeck, fish balls, squid balls, crispy dilis, fish burger, squid rings

    and seasoned squid.

     FLAVORED and FORTIFIED JUICE (7.5 hrs.)P1,100.00

    Lecture: material and equipment sourcing and requirements, quality control guidelines, product

    formulation, fortification, packaging, marketing and cost-return analysis. Hands-on: juice drinks

    with different flavors.

     FLAVORED NATA DE COCO IN SACHET (7.5 hrs.)P1,100.00

    Lecture:material sourcing, quality control guidelines, product formulation, flavoring (vanilla, melon,

    mango, strawberry, orange), packaging, marketing, costing-return analysis with Hands-on activity.

     FONDANT WEDDING CAKES

    (15 hrs.)P2,200.00

    Lecture and Hands-on: rolled fondant, ribbon insertion, embroidery designs braided fondant,

    ruffles and drapes including assembly wedding cakes.

     FOOD AND BEVERAGE SERVICES (Waitering, Bartending and Stewarding)

    (22.5 hrs.)P2,750.00

    Lecture: organization, job description, operational equipment and handling, types of service,

    menu merchandising, personal hygiene,work values and customer relations.Hands-on table and

    setting, service operating equipment handling and cocktail preparations.

     FROZEN DOUGH TECHNOLOGY (15 hrs.)P2,200.00

Lecture: principle technology, product formulation, material and equipment requirement,

    packaging and costing. Hands-on: pandesal, tasty, buns, croissants, French bread, Danish pastry,

    muffins, pizza and cakes.bring apron and hand towels.

     FRUIT AND VEGETABLE CARVING WITH BASIC APPETIZER PREPARATION

    (7.5 hrs.)P2,200.00

    Hands-on: fruit and vegetable in season, cold cuts, sandwiches and canapes.

     FRUIT JUICES and PUREES

    (15 hrs.) P2,200.00

    Lecture: Product formulation, processing techniques, quality control guidelines, material and

    equipment sourcing, cost and return analysis. Hands-on: processing of fruits in season.

     FRUIT FLAVORED CONCENTRATES

    (7.5 hrs.) P1,100.00

    Lecture: Product formulation, processing guidelines, material requirement, cost and return

    analysis; Hands-on: Processing of fruit-flavored concentrates.

     HEALTH BREADS

    (15 hrs.)P2,200.00

    Lecture: Health breadmaking process, product formulation, material and equipment requirement,

    packaging and costing. Hands-on: rye bread, multicereal bread, veggie bread, corn bread, whole

    wheat bread, oatie bran bread, squash bread, rice bread, potato bread and carrot cake.

     HOME BAKESHOP

    (30 hrs.)P3,300.00

    Lecture: Classification of cakes, mixing methods and formulations; functions of

    ingredients,sourcing of materials and equipment, costing, and sanitation. Hands-on: chiffon cake,

    sponge cake, pies; filling ;and cookies (hand, bagged-out and spritz).

     HOTDOG PRODUCTION and PILOT PLANT PROCESSING OPERATION (on-site)

    (8 hrs.)P1,100.00

    Lecture: on materials and equipment requirements, production processes, quality control,

    packaging, costing and pricing; Hands-on:Hotdog making.

     HOW to be a CANTEEN CONCESSIONAIRE

    (18 hrs.)P2,530.00

    Lecture: concept of food concessionaire, operational layout and work flow, hygiene and sanitation,

    personnel management, cost-return analysis. Hands-on: preparation of different menu (with field

    trip).

     ICE CREAM MAKING (French Style)

    (15 hrs.)P2,420.00

    Lecture and hands-on preparation of classic ice cream favorites like Rocky Road Chocolate Coup,

    Macapuno Sundae, Vienna Ice Coffee, Marble Chocolate Ice Cream, Halo-Halo Mega, Mango

    Holiday, Black Forest Ice Cream and Coup Marco Polo.

     INTERNATIONAL CUISINE

    (22 hrs.)P2,200.00

    Oriental Cuisine (Chinese, Japanese and Thai) European Cuisine (Italian, French and Spanish).

    Lecture and hands-on on the different food preparation from soup to main course.

     INTERNATIONAL PASTRIES AND DESSERTS

    (15 hrs.)P2,530.00

Lecture and hands-on: preparation of superlative pastries and desserts served only in 5 star

    hotels. The line-up of recipes include Vienna Coffee Cream Pastries, Germand Dark Choco Bar,

    Apple Strudel, Blueberry Cream Gateau, Orange Iced Sabayon, Cheese Cake Royale, Tiramisu

    and Orange Roulade.

     IODIZED SALT PRODUCTION

    (15 hrs.)P2,200.00

    Lecture: Salt Iodization technology, total quality assurance and control and the plant level; Hands-

    on: Salt iodization (by manual operation and by the use of machine.

     KROEPECK PROCESSING

    (15 hrs.)P2,200.00

    Lecture: Product formulation, processing guidelines, raw material requirement, cost and return

    analysis; Hands-on: fish, shrimp and crab kroepeck processing.

     LARD and MARGARINE

    (15 hrs.)P2,200.00

    Lecture: material and equipment sourcing, processing, quality control guidelines, marketing,

    packaging, cost and return analysis; Hands-on: using industry standard equipment.

     MANGO PROCESSING

    (15 hrs.)P2,200.00

    Prospect of the industry export potentials. Processing techniques, quality control guidelines, raw

    material servicing and financial considerations in setting up the business. Hands-on exercises

    include the preparation of the following: mango puree, scoop, nectar and juice, mango jam,

    chutney, picked mango, marmalade jelly.

     MAYONNAISE, SPREADS and DRESSINGS (15 hrs.)P2,200.00

    Lecture: preservation technology, product formulation, processing techniques, quality control

    guidelines, material and equipment requirements, packaging and cost-return analysis. Hands-on:

    processing of mayonnaise, sandwich spreads (regular and cheese flavor), and salads dressings

    (regular, French and thousand islands)

     MEAT PROCESSING (ADVANCED) (15 hrs.)P2,200.00

    Preparation of different types of meat products, quality control marketing, packaging and canning.

    Finished products include: Chicken burger, relleno, siomai, salemetti, embutido, quekiam,

    luncheon meat, meat loaf and bologna.

     MEAT PROCESSING (BASIC)

    (15 hrs.)P2,200.00

    Lecture: Technology of meat presentation, production and quality, control guidelines, packaging,

    handling and storage, new trends in the business. Hands-on: bacon, tocino, pork and chicken

    ham, pork sausage (fresh native and canton) corned beef, hamburger and beef tapa.

     MELON PROCESSING

    (15 hrs.)P1,100.00

    Material and equipment sourcing and requirements, quality control guidelines, product formulation,

    fortification, packaging, marketing and cost-return analysis. Hands-on: melon balls in syrup,

    melon figs (dried), melon chutney, pickled musk melon.

     MICRO WAVE COOKING and BAKING (15 hrs.)P2,200.00

Lecture: Microwave baking and cooking techniques, misconceptions, do’s and don’ts. Hands-on:

    Chicken estofado, seafood surprise, spinach teriyaki, tropical cream delight, pinakbet, french

    onion soup, quickest sinigang spareribs, easy adobong manok with century eggs, bistik tagalog,

    mango cream layer and chocolate mousse.

     NATA DE COCO PROCESSING

    (7.5 hrs.)P1,100.00

    Lecture: material & equipment requirement, quality control guidelines, product formulation,

    packaging and costing. Hands-on: preparation of raw & processed nata de coco.

     NATIVE KAKAININ

    (15 hrs.)P2,200.00

    Lecture: Kalamay, Pichi-Pichi, Puto, kutsinta, Maja Rainbow, Espasol, Inangit, Suman sa Lihiya

    and Puto Bumbong.

     PASTA and NOODLES

    (15 hrs.)P2,200.00

    Lecture: technology formulation and processing techniques, raw material and equipment quality,

    control and packaging; Hands-on: siomai wrapper, miki, canton & wanton, spaghetti, lasagna and

    fittucini.

     PEANUT PROCESSING

    (15 hrs.)P2,200.00

    Do’s and don’ts in peanut processing, processing techniques and formulations, product variations and innovations, quality control, packaging. Finished products consist of roasted and spicy

    peanuts, peanut brittle, turrones de manni, peanut butter, and peanut sauce.

     PICKLES and CHUTNEY

    (7.5 hrs.)P1,100.00

    Lecture: principles, quality control, material and equipment sourcing, cost and return analysis.

    Hands-on:processing of pickled cucumber, tomato, radish and tropical fruit/chutney.

     POPULAR CHINESE PASTRIES

    (15 hrs.)P2,200.00

    Function of ingredients formulations, procedures, casting, equipment requirement and utensils

    used in the preparation. Hands-on training includes the following: Fillings salted mungbean

    paste, red bean & mungbean paste. Pastry salty flaky pastry, moon cake and Chinese coconut pastry>Hopia (Baboy/mongo), hopiang hapon, diced hopia, steamed cake w/ cheese and

    steamed bread.

     REGIONAL COOKERY

    (15 hrs.)P2,750.00

    Lecture and hands-on: preparation of different popular dishes served by the Ilocano, Pampango,

    Tagalog, Bicolano, Visayan and Mindanao.

     SAUCES and KETCHUPS

    (7.5 hrs.)P1,100.00

    Lecture: principles and methods of processing, quality control, material and equipment sourcing,

    cost and return analysis. Hands-on: fruit sauces, banana, mushroom and tomato ketchups.

     SAUCES and MARINADES

    (7.5 hrs.)P1,100.00

Lecture: formulation, production, principle/preservation technology, material requirements,

    packaging and costing. Hands-on: lechon sauce, barbeque sauce, chili sauce, teriyaki marinade,

    herb-seasoned marinade and Armania-herb marinade.

     SEAWEEDS PROCESSING (15 hrs.)P2,200.00

    Lecture: industry profile and product demands, financial considerations in setting up the business,

    new product formulations and processing techniques. Hands-on: preparation of gulaman bars,

    jam, candy, baby food and pickled seaweeds.

     SNACKFOOD (CURLS) PRODUCTION FROM RICE-MONGO

    (7.5 hrs.)P1,100.00

    Lecture: Mechanism of the system, technical process and product formulation, quality assurance,

    packaging and marketing opportunities. Hands-on: preparation of rice-mongo curls with different

    flavors.

     SORBETES: Commercial Production (15 hrs.) P2,200.00

    Lecture: basic technology of ice cream production, materials and equipment requirement, product

    formulation and costing. Hands-on: ice cream with assorted flavors including demonstration on

    ice cream on stick preparation such as pinipig crunch and other flavors. (with field trip to an ice

    cream manufacturer).

     SOUPS and SALADS

    (15 hrs.)P2,200.00

    Lectures with Hands-on: on the different food preparations-unusual kinds of soups from clear to

    cream (Pollo Bisque Austin, Crabmeat Chowder Sopu, Goulash and many more…) making of

    feast of salad and mouthwatering cocktails (Cappriciosa Au Parissiene, Peach Salad Mould,

    Cocktail Anna-Karina and more…).

     SOYBEAN PROCESSING

    (15 hrs.)P2,200.00

    Lecture: product formulation, processing guidelines, quality control and sanitation practices,

    storage tips, packaging costing, raw material sourcing and equipment requirements. Hands-on:

    taho, tokwa, soy sauce, soy milk, soy hamburger and soy flan.

     SURIMI from BIG HEAD CARP (15 hrs.) P2,200.00

    Lecture: uses of surimi, species utilized, production, processing and market potential; Hands-on:

    Fabricated foods.

     TILAPIA PROCESSING

    (15 hrs.) P2,200.00

    Lecture: processing of guideline techniques, product formulation, material and equipment

    sourcing, cost-return analysis. Hands-on: tilapia stick, noodle and cake.

     TOMATO PROCESSING

    (7.5 hrs.) P1,100.00

    Principles and processing guidelines, raw material servicing, packaging, quality control, and cost-

    return analysis. Hands-on exercises include the processing of tomato sauce, pickled tomato,

    bottled whole tomato in brine, tomato jam & tomato catsup

     UBE PROCESSING

    (15 hrs.)P2,200.00

Lecture: preservation technology, product formulation, processing techniques, quality control

    guidelines, material and equipment requirements, packaging and cost-return analysis. Hands-on:

    processing of ube jam, dried/powdered ube, instant dried halayang ube, and ube halaya.

Netasia. (2005). Food Business. Retrieved July 11, 2005 from the World Wide Web:

     http://www.netasia.net/users/tlrc/training/food_business.htm

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