ISHRM Short Course Outline / Pastry and Desserts

POSSIBLE MARKET: Students who want to pursue further culinary learning Family members and working professionals who want to learn how to bake timeless classics Individuals or groups who want to learn (or enhance their knowledge) and use these for business.

METHODOLOGY SET TITLE # CATEGORIES PRODUCT NAMES REQUIREMENT

Pecan Pie

EQUIPMENT, TOOLS, MANPOWER SMALLWARE ETC.

COURSE DURATION

INSTRUCTOR REMARKS & AIDE

1 Pies and Tarts

Pastry and Desserts

Oven, False-bottom 9" Pie Pan (fluted), Heat-proof Rubber or Silicone Spatulas, Apple Pie Sauce Pots, Measuring Spoons, Measuring Recipes, Tasting/Rating Forms, Cups, Weighing Scales, Pie Weights, SS Menu Engineering Forms with Mixing Bowls, Chopping Boards, Knives, Peanut Butter & Choco Costs Food Processor, Rolling Pin, Cling Films, Chip Pie Pastry Brush, Baking Pans, Strainers and Sieves Pumpkin Pie Choco Chip Cookies Oatmeal

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

6 to 8 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

2 Cookies and Bars

Oven, Silpats, Baking Pans, Cling Films, Measuring Spoons, Measuring Cups, Recipes, Tasting/Rating Forms, Weighing Scales, Silicone Spatulas, Mixing Snickerdoodles Menu Engineering Forms with Bowls, Sieves and Strainers, Knives, Chopping Boards, Brownie Pans (teflon), Lemon Meringue Squares Costs Baking Paper, Piping Bags, Electric Mixer, Brulee Torch, Saucepots etc. Raspberry Cheesecake Brownie Classic Bread Pudding Clafoutis Oven, Sauce Pots, Wooden Spatulas, Wooden Spoons, Measuring Spoons, Measuring Cups, Weighing Scales, Silicone Recipes, Tasting/Rating Forms, Heat-Proof Spatulas, Pudding Mould Menu Engineering Forms with (ceramic), Oven-proof Bowls and Pasta Costs Plates, Mixing Bowls, Baking Trays, and Ramekins, Teaspoons, Strainers and Sieves etc.

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

4 to 5 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

Custards 3 Puddings

and

Crme Caramel Crme Anglaise Crme Patissier Fruit Gratin

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

4 to 5 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

ISHRM Short Course Outline / Pastry and Desserts

POSSIBLE MARKET: Students who want to pursue further culinary learning Family members and working professionals who want to learn how to bake timeless classics Individuals or groups who want to learn (or enhance their knowledge) and use these for business.

Choco Chip Banana Muffin

Muffins, Cupcakes 4 and Sponges

Oven, Muffin Moulds (silicone), Cupcake and Muffin Paper Liners, Measuring Recipes, Tasting/Rating Forms, Blueberry Muffin Spoons, Measuring Cups, Weighing Scales, Menu Engineering Forms with Sifters and Sieves, Mixing Bowls, Silicone Costs Carrot & Cream Cheese Spatulas, Piping Bags, Electric Mixers, Cupcake Sauce Pots, Sauce Pans, etc. Lemon and Dark Chocolate Cupcake Panna Cotta Tirami-Su

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

6 to 8 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

esserts

Trifles

and

Cold

Purchaser, Oven, Chillers, Shot Glasses, Trifle CostCon, Glasses, Espresso Cups, Teaspoons, DemiReceiving, Recipes, Tasting/Rating Forms, Tasse, Mixing Bowls, Electric Mixers, Course

Cost of Goods (Batch Recipe Cost per Student x Number of Students

Pastry and

Desserts

English Trifle Buko Pandan Bavaroise

Menu Engineering Forms with Measuring Spoons, Measuring Cups, Instructor, Costs Weighing Scales, Silicone Spatulas, Sifters Course and Sieves, Baking Pans, Baking Paper, Assistant, Cling Film, etc. Stewarding

4 to 5 hours

+ 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

Baked Cheesecake

6 Cheesecakes

Oven, Weighing Scale, Electric Mixer, Measuring Cups, Measuring Spoons, Springform Cake Moulds, Silicon Muffin Recipes, Tasting/Rating Forms, Chilled Cheesecake Moulds, Sauce Pots, Sauce Pans, Wooden Menu Engineering Forms with Spoons, Wooden Spatulas, Sieves and Costs Strainers, Cling Films, Baking Paper, Baking Pan, SilPat, Aluminum Foil, Knives, Various Dessert Toppings Chopping Boards, Food Processor, etc. and Sauces

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

6 to 8 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

ISHRM Short Course Outline / Family Style Holiday Cooking

Students who want to pursue further culinary Family members and working professionals who want to learn how to Individuals or groups who want to learn (or enhance their POSSIBLE MARKET learning cook Holiday Classics and entertain Families and Friends knowledge) and use these for business.

METHODOLOGY SET TITLE # CATEGORIES PRODUCT NAMES REQUIREMENT

Basic Dressings: Balsamic Vinaigrette, Caesar Dressing, Marie Rose Sauce, Fruit Based Dressings Caesar Salad Recipes, Tasting/Rating Forms, Menu Engineering Forms with Greek Salad Costs Shrimp and Seafood Cocktail Grilled Vegetable Crostini French Onion Soup Seafood Chowder Mayo-free Potato Salad

EQUIPMENT, TOOLS, MANPOWER SMALLWARE ETC.

COURSE DURATION

INSTRUCTOR REMARKS & AIDE

Family style Holiday Cooking

Festive 1 Salads Appetizers

Soups, and

Knives, Y-Shaped Peelers, Chopping Boards, Heavy Duty Blenders, Mixing Bowls, Whisks, Tasting Spoons, Sauce Pots, Wooden Spoons, Used Jars or PET Bottles, Bread Knives, Demi-Tasse Spoons, Shot Glasses or Port Glasses, Oven-proof Soup Tureens, etc.

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

3 to 4 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

Holiday Grains and Starches

Penne (two side Sauces) Pancit Habhab Paella Roast Chicken Honey Mustard

Knives, Chopping Boards, Y-Shaped Peelers, Sauce Pots, Sauce Pans, Teflon Pans, Braziers, Wooden Recipes, Tasting/Rating Forms, Spoons, Wooden Spatulas, TableMenu Engineering Forms with mounted Can Opener, Conical Costs Strainers, Woks, Chinese Stir-Fry Ladles, Bread Knives, Pasta Plates, etc. Knives, Chopping Boards, Combi Oven, Baking Pans, Roasting Racks, Y-shaped Peelers, Baking Paper, Aluminum Foil, Tongs, FlexiSpatulas, Sauce Pots, Sauce Pans, Mixing Bowls, Wooden Spoons, Wooden Spatulas, Conical Strainers, Teflon Pans, Family Style Platters, Heatproof Baking Brushes, etc.

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

5 to 6 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

3 Merry Main Courses

Fish Fillets, Bouillabaisse

Recipes, Tasting/Rating Sauce Forms, Menu Engineering Forms with Costs

5 to 6 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

Roast Leg of Lamb

Lechon Kawali Stock Pots (5 & 8 lityer capacities), Chopping Boards, Knives, Roasting Recipes, Tasting/Rating Forms, Rack, Roasting Pans, Oven, Mixing Menu Engineering Forms with Bowls, Pastry Brushes, Woks, Costs Chinese Stir-Fry Ladles, Food Processors, Heavy-Duty Blenders, etc.

Festive Filipino Fiesta Food

Empanada

Pancit Palabok at Puto

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

5 to 6 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

Holiday Cooking

Kalderetang Baka

Crepes with Cannoli Cream

Holiday Sweets and Desserts

Dulce de Tres Leches

Teflon Pans, Wooden Spatulas, FlexiPurchaser, Spatulas, Mixing Bowls, Whisks, CostCon, Silicone Spatulas, Piping Bags, Receiving, Recipes, Tasting/Rating Forms, Baking Trays, SilPats, Offset Course Menu Engineering Forms with Spatulas, Pastry Brushes, Baking Instructor, Costs Paper, Aluminum Foil, Bread Knives, Course Knives, Chopping Boards, Assistant, Springform Cake Pans, Weighing

5 to 6 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

Family style

Scales, Strainers and Sieves, etc. Chocolate Truffles Black Forest Cake

Stewarding

Assorted Kebabs

New Year Countdown 6 Food

Kaldereta Crostini Roast Chicken Sandwiches Mini

Charcoal or Lavastone Grill, Knives, Chopping Boards, Bamboo Skewers, Rock Glasses, Rectangular Plates, Recipes, Tasting/Rating Forms, Shot Glasses, Heavy Duty Blenders, Menu Engineering Forms with Weighing Scales, Grill Tongs, Mixing Costs Bowls, Roasting Forks, Bread Knives, Y-Shaped Peelers, DeepFryers, Oven, Baking Pans, Baking Paper etc.

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

3 to 4 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

ISHRM Short Course Outline / International Cuisine 1 (ASIAN)

Family members and working professionals who want to learn how to Individuals or groups who want to learn (or enhance their POSSIBLE MARKETStudents who want to pursue further culinary learni bake timeless classics knowledge) and use these for business.

METHODOLOGY SET TITLE # CATEGORIES PRODUCT NAMES

Som Tam (Thai Green Papaya Salad)

EQUIPMENT, TOOLS, SMALLWARE ETC. MANPOWER

COURSE DURATION

INSTRUCTOR & AIDE REMARKS

REQUIREMENT

International Cuisine 1 / ASIAN

1 Thai

Knives, Chopping Boards, Mandolin, Box Grater (or Microplane), Mixing Bowls, Whisks, Heavy-Duty Blenders, Yam Nua (Thai Beef Salad) Recipes, Tasting/Rating Forms, Mortar & Pestle, PET Bottles or Menu Engineering Forms with Used Jars, Strainers and Sieves, Grill Tongs, Teflon Pans, Saute Costs Pans, Sauce Pots, Braziers, Pad Thai Noodles Wooden Spoons, Wooden Spatulas, Counter-mounted Can (Kaeng Ped Mu) Thai Red Openers, Weighing Scale, Pork Curry Measuring Cups, Measuting Knives, Chopping Boards, Weighing Scales, Measuring Spoons, Measuring Cups, Sauce Pots, Wooden Spoons, Wooden Recipes, Tasting/Rating Forms, Spatulas, Sauce Pans, Sushi Ramen with Kamaboko Menu Engineering Forms with Mats, Cling Films, Bamboo and Pork Costs Skewers, Chop Sticks, Chinese Ceramic Spoons, Bamboo Steamers, Deep Fryers, Charcoal Seafood and Vegetable or Lava Stone Grill, Mixing Bowls, Tempura Paper Towels etc Chicken Yakitori, Maki Rolls Knives, Chopping Boards, Char Siu Bao Bamboo Steamers, Saauce Pots, Beef Brisket and Dumpling Sauce Pans, Measuting Cups, Noodle Soup Recipes, Tasting/Rating Forms, Measuring Spoons, Weighing Menu Engineering Forms with Sweet and Sour Pork Scales, Cling Films, Woks, Costs Ramekins or Small Sushi Plates, Chopsticks, Soup Bowls with Lids, Shanghai Chicken Wings etc Miso Soup with Tofu and Wakame

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

3 to 4 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

2 Japanese

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

5 to 6 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

3 Chinese

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

4 to 5 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

ISHRM Short Course Outline / International Cuisine 1 (ASIAN)

POSSIBLE MARKETStudents who want to pursue further culinary learniFamily members and working professionals who want to learn how to Individuals or groups who want to learn (or enhance their bake timeless classics knowledge) and use these for business. METHODOLOGY EQUIPMENT, TOOLS, COURSE INSTRUCTOR SET TITLE # CATEGORIES PRODUCT NAMES MANPOWER REMARKS REQUIREMENT SMALLWARE ETC. DURATION & AIDE
Palak Paneer Flatbreads and Knives, Chopping Boards, Weighing Scales, Measuring Spoons, Measuring Cups, SilPat, Baking Trays, Oven, Charcoal or Recipes, Tasting/Rating Forms, Lava Stone Grill, Deep Fryers, Menu Engineering Forms with Sauce Pans, Sauce Pots, Heavy Costs Duty Blender, Cling Films, Mixing Bowls, Wooden Spoons, Wooden Spatulas, Heatproof Spatulas, Grill Tongs etc. Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

sine 1 / ASIAN

4 Indian

Vegetable Pakoura Vegetable Samosa Chicken Tandoori Nasi Goreng

4 to 5 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

Purchaser, Knives, Chopping Boards, Woks, CostCon, Measuting Cuops, Measuring

Cost of Goods (Batch Recipe Cost

International Cu

5 Southeast Asian

Beef Rendang Hainanese Chicken Rice Singaporean Chili Crab Sagu Gula Melaka

Recipes, Tasting/Rating Forms, Spoons, Stock Pots, Weighing Menu Engineering Forms with Scales, Conical Strainers, Sauce Costs Pots, Sauce Pans, Chinese StirFry Ladles, Cling Films, Asian type Serving Bowls, Chopsticks etc. Measuring Cups, Measuring Spoons, Sauce Pots, Sauce Pans, Mixing Bowls, Glass Bowls, Recipes, Tasting/Rating Forms, Wooden Spatulas, Silicone Menu Engineering Forms with Spatulas, Wooden Spoons, Cling Costs Films, Conical Strainers, Sieves and Strainers, Shot Glasses, Aluminum Foils etc.

Receiving, Course Instructor, Course Assistant, Stewarding Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

5 to 6 hours

per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

6 Asian Desserts

Green Tea Pudding

3 to 4 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

Mango & Sticky Rice

Short Course Outline / International Cuisine 1 (WESTERN)

Family members and working professionals who want to learn how to bake Individuals or groups who want to learn (or enhance their POSSIBLE MARKETStudents who want to pursue further culinary learnin timeless classics knowledge) and use these for business.

METHODOLOGY SET TITLE # CATEGORIES PRODUCT NAMES REQUIREMENT

Croque Monsieur Croque Madame and

EQUIPMENT, TOOLS, MANPOWER SMALLWARE ETC.

COURSE DURATION

INSTRUCTOR REMARKS & AIDE

International Cuisine 1 / WESTERN

French

Knives, Chopping Boards, Panini Machines, Bread Knives, Salad Bowls, Mixing Bowls, Measuring Cups, Recipes, Tasting/Rating Forms, Measuring Spoons, Weighing Scales, Salade Nicoise Menu Engineering Forms with Box Grater, Rubber Spatulas, Flexi Spatulas, Teflon Pans, Heatproof Costs Cassoulet Cazuelas, Weighing Scales, Bamboo Skewers, Y-Shaped Peelers, Sauce Fish Grenobloise, Anna Pots, Sauce Pans, Braziers etc. Potatoes Minestrone Milanese and Genovese Knives, Chopping Boards, Weighing Scales, Measuring Cups, Measuring Spoons, Sauce Pots, Sauce Pans, Three Kinds of Pasta Ladles, Mortar and Pestle, Heavy Duty (Spaghetti Carbonara, Penne all'Arrabiatta and Recipes, Tasting/Rating Forms, Blender, Strainer and Sieves, Pasta Menu Engineering Forms with Baskets, Stock Pots (3 or 5 liters Seafood Linguine) Costs capacity), Teflon Pans, Saute Tongs, Wooden Spoons, Wooden Spatulas, Risotto ai Funghi e Piselli Silicone Spatulas, Braziers with Lids, Aluminum Foils, Baking Paper, Cling Film etc. Osso Buco di Maiale Fish and Chips

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

3 to 4 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

2 Italian

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

4 to 5 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

3 UK

Knives, Chopping Boards, Deep Fryers, Mixing Bowls, Wooden Spatulas, Saute Tongs, Roasting Forks, Roasting Pans, Shepherd's Pie Roasting Racks, Piping Bags with Tips, Recipes, Tasting/Rating Forms, Weighing Scales, Measuring Spoons, Easter Lamb and Menu Engineering Forms with Measuring Cups, Food Processors, Vegetables Costs Heavy-Duty Blenders, Teflon Pans, Bangers, Minted Peas and Ramekins, Mini Casseroles,Heat Proof Potato Salad Glass Bowls, Steamers, Electric Mixers, Potato Ricer/Mashers, Mandolins, etc. Spotted Dick Bratwurst with Roesti Potatoes and Red Wine Onion Sauce Wienerschnitzel

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

5 to 6 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

4 German, Swiss, Austrian

Tafelspitz, Spaetzle Apfelstrudel, Vanilla Sauce Classic Beef Burger Traditional BBQ (Memphis Ribs and Carolina Pulled Pork Shoulder)

Knives, Chopping Boards, Weighing Scales, Measuring Spoons, Measuring Cups, Box Graters, Mandolins, Sauce Recipes, Tasting/Rating Forms, Pots, Sauce Pans, Braziers, Spaetzle Menu Engineering Forms with Pans, Stock Pots, Mixing Bowls, Saute Tongs, Grill Tongs, Deep Fryers, Oven, Costs Rolling Pins, Baking Trays, Baking Papers, Aluminum Foils, Wooden Spoons, Wooden Spatulas etc.

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

5 to 6 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

Knives, Chopping Boards, Charcoal or Lava Stone Grill, Ovens, Weighing Scales, Measuring Spoons, Measuring Recipes, Tasting/Rating Forms, Cups, Deep Fryers, Mixing Bowls,

Purchaser, CostCon, Receiving, Course

Cost of Goods (Batch Recipe Cost per Student x Number of Students

5 The Americas
Roast Chicken, Puppies Mac n' Cheese

Cups, Deep Fryers, Mixing Bowls, Menu Engineering Forms with Silicone Spatulas, Grill Tongs, Saute Costs Tongs, Casseroles, Ramekins, Wire Hush Whisks, Box Graters, Y-Shaped Peelers, etc.

Course Instructor, Course Assistant, Stewarding

5 to 6 hours

+ 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.

Tapas: Gambas a Jillo, Patatas Bravas, Albondigas, Pebrots de Piquillo Farcits

6 Spanish

Paella

Gazpacho

Cazuelas, Aluminum Foils, Cling Films, Sauce Pans, Sauce Pots, Saute Tongs, Knives, Chopping Boards, Ovens, Recipes, Tasting/Rating Forms, Weighing Svales, Measuring Cups, Menu Engineering Forms with Measuring Spoons, Stock Pots (3 or 5 Costs liters capacity), Conical Strainers, Heavy Duty Blenders, Mandolin, Deep Fryers, Mixing Bowls, etc.

Purchaser, CostCon, Receiving, Course Instructor, Course Assistant, Stewarding

5 to 6 hours

Cost of Goods (Batch Recipe Cost per Student x Number of Students + 1) plus Utilities (Fuel, Water, Facilities) plus Labor (Instructors/Staff) plus Mark Up.