SYLLABUS

INFORMATIVE DATA

EDUCATIONAL MODULEGASTRONOMY - PERUVIAN CUISINE

CYCLE BASIC
HOURS 270 HOURS
FREQUENCY MONDAY-TUESDAY-WEDNESDAY-THURSDAY-FRIDAY
Coordinator Lic. NICANOR DE LA CRUZ CCOLLANQUI
TEACHER Chef. JORGE RAFAEL CRUZ

SUMMARY
The constantly changing world and educational challenges require us to prepare for
participant in the development of Culinary ART, to perfection in the kitchen
Peruvian and International.
To insert them into the labor market by developing their skills and abilities in the
competitive world of gastronomy at a global level.
Re-empowering their basic, technical, practical knowledge and talent management
human creativity, to improve the country's social economic progress.

GENERAL COMPETENCE
Incorporate basic knowledge regarding food handling into your training.
developing personal culinary skills and competencies by innovating new ones
preparations in culinary art, hygiene, and environmental care.
Motivating the creation of your microenterprise in the social environment. Creative and researcher
to solve problems both inside and outside, as a leader of your community.

SPECIFIC COMPETENCE
Encourage the proper recognition of meats, vegetables, grains, greens, tubers,
legumes, cereals, vegetables, peas, and encourage their different uses and their
multiple culinary applications.
Apply different culinary techniques in the preparation of national dishes.
(creoles, Andean and jungle) and international.
Develop joint and individual work in the preparation of various dishes
national and international.
Develop innovative culinary recipes using a variety of plant-based foods.
and animals, natural and artificial, of our country.

METHODOLOGY:
For the development of this course, 20% theory and 80% practice will be used.
For the theory: method and expository, dialogued, interrogative, catechetical techniques,
inductive and deductive, project method, expository, demonstrative.

For practice: demonstrative project method, applicative, and the techniques of

flowchart.
1
The classes will be exchanges of ideas, opinions, proposals where the
the participant feels motivated to reflect and broaden criteria.
Coordinate, communicate, inform, and actively participate in teamwork.
with a dynamic of presenting team and individual work related to
gastronomy.

CONTENT

Unit 1:
Organization of workshop (recognition of inputs, machinery, utensils)

Unit 2:
Prepare regional cuisine dishes

Unit 3:
Prepare Peruvian desserts

Unit 4:
Presents international cuisine dishes

CONCEPTUAL PROCEDURAL attitudinal H/SEM

UNIT 1: Organization Identify the areas of Develop poster
of workshop (recognition work indicating the areas
of inputs, machinery, Drive of work.
utensils) correctly Place it in its spot
Recognition of the the teams the teams y
work areas. y tools for a
Meet the machineries good use.
functioning of the It is presented If group y
machines, equipment correctly they practice the
Meet the uniform hygiene cleaning.
personal and work - Identify and Investigate about 30
Cleaning and disinfection select the the food of your
Classification of supplies for region
foods elaborate your Select the
Basics Project characteristics supplies of
Organoleptic Employs the according to the type of
Analysis bromatological: conditions conservation that
Physicist, chemist adequate of the
Methods of time y corresponds.
conservation temperature Apply
correct storage
the inputs the techniques of
Manages weight and manipulation of
input measurement

2
1.6 Table of equivalence depending the food.
of the supplies. from the project to
WORK 14 PROJECTS carry out.
UNIT 2: Prepare dishes Identify and prepare 2. Apply techniques 30
of regional cuisine various preparations 1 culinary arts in the
Get to know and prepare the from the southern food development of
dishes from the southern region. Identify and prepare your projects
Get to know and elaborate the various preparations about foods of
dishes from the northern region. from northern food on.
2. Apply techniques
2 culinary in the
WORK ON 15 PROJECTS preparation of
your projects
of meals from
north.
UNIT 3: Elabora3.1 Prepare the 3. Adopt the 30
desserts desserts Peruvians 1 identity in the
Peruvians applying techniques execution of
3.1 Recognizes the desserts adequate desserts.
Peruvians from all the
regions of Peru.
WORK ON 15 PROJECTS
UNIT 4: Prepare Identify the 4. Distinguish 30
plates local foods and 1 prepared
of kitchen from there the international
international elaborate the s y the
History of gastronomy Italian gastronomy compare with
Italian Identify the the
History of gastronomy local foods and gastronomy
China from there 4. my Peruvian.
elaborate the 2 Distinguish
WORK ON 15 PROJECTS Italian gastronomy prepared
international
s y the
compare with
the
gastro
mine
Peruvian.

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EVALUATION STRATEGY
The evaluation will be comprehensive and ongoing, encouraging improvement. The participants
They must meet the following requirements to pass the gastronomy module.
Attendance and punctuality 20%
Final exam 10%
Preparation of the practices 70%
100%

EVALUATION CRITERIA
Comply with the scheduled practices
Approval of practical evaluations and creative dishes
Present conclusions and suggestions in group and individual form about the projects.
carried out during the classes, Two graded practices.

EVALUATION INSTRUMENT
Evaluation and attendance record
Separated by class session
Two productive projects per session
The minimum passing grade is 14

RESOURCES FOR THE DEVELOPMENT OF THE SUBJECT

Module, handouts.
Supplies

DIDACTIC RESOURCES OR EDUCATIONAL MATERIALS

Teams and materials:
Cooking laboratory with instruments
Multimedia
Projector
Paper pens, markers

SUGGESTED BASIC PROJECTS

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PROJECTS H/SEM
FIRST WEEK:
CUTS OF VEGETABLES AND TUBERS: 30 HOURS
Vegetable salads
Mixed lettuce accompanied by vegetables
bleached and classic vinaigrette
Bicolor cause
Pigeon Pea Salad
Noodle Salad
Quinoa Huancaina
SECOND WEEK: Rocoto Cream
Kiwicha and corn cream 30 HOURS
Hunter-style chicken
Mustard chicken served with olivette potatoes
Honey and orange chicken
Roast pork loin with apple
THIRD WEEK: Fish and seafood
Pavita to the wine 30 HOURS
Roast pork loin with apple
Fish ceviche
Tiradito
Sole stuffed with spinach and broccoli with sauce
crayfish and asparagus
Rice with seafood
Fish en papillote with onion compote
Merluza in mushroom sauce
FOURTH WEEK :
Parihuela 30 HOURS
Traditional basic dough
Fettuccini Costa Brava

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Bolognese Lasagna
Pumpkin gnocchi with Alfredo sauce
FIFTH WEEK :
Risotto 30 HOURS
Rice with mushrooms
Arab rice
Wonton soup
Tipacay chicken
Special san sem fried rice
I want to talk.
SIXTH WEEK
Stir-fried noodles with meat 30 HOURS
Special chaufa
Hen's chili
Rice with duck
Goat stew
Pachamanca in the pot
Stuffed rocoto
Pork stew
Rice and chicken stew
SEVENTH WEEK:
Duck ceviche 30 HOURS
Spicy guinea pig
Shambar
green soup
Andean huatia
Chicken chicharrón, quinoa with kañihua.
Fruit salad
EIGHTH WEEK:
Fruit salad 30 HOURS
Rice with milk
Ranfañote
Purple pudding.
Limeño sigh of cherimoya
Corn and soursop shampoo
Quinoa pudding
Ninth Week 30 HOURS
Quinoa Pudding
Purple corn drink
Aguajina
Camu-camu drink
Cocona drink

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SOURCES CONSULTED
Good practices for food handling in restaurants consultant guide
PROMPYME. 2007
National Cooking Catalogue
Catalog of Creole Desserts
Catalog of Native Foods
Service Center for Labor Training and Development (CAPLAB): Helper Course
from the kitchen 2007
Human Nutrition–2008
Magazine 1st: "Food and Health"
Recipe Manual: Culinary Techniques 2009
Recipe manual: Northern Peruvian cuisine 2009
Recipe Manual: Peruvian Cuisine South 2009
Recipe Manual: Italian Cuisine 2009
Labor Training Program (CAPLAB) Cooking and Pastry Practical Guide 2006
Technical information guidelines for organizing the workshop classroom: Hospitality and
Tourism. 2004
Sasaki Angélica: Cooking in 30 Minutes - Legumes 2007
Sasaki Angélica: Cooking in 30 Minutes - Fish and Seafood 2007
Sasaki Angélica: Cooking in 30 Minutes - Rice 2007
CENAM, Food composition table

Erika Fetzer, 'Flavors of Peru'. 'Peruvian cuisine from the Incas to our days'.
Viena Ediciones, Barcelona, January 2004, ISBN 84-8330-249
Felipe Antonio Custer Foundation, 'The Art of Peruvian Cuisine'. Quebecor World Peru
S.A., Year 2000. ISBN 9972-9298-0-9
Laura Garland de Pérez Palacio
Salesian Editorial, Lima, Intellectual property registration, number 125 - Year 1963.
Peru, Nice to Meet You. Edited by PromPerú. Lima, 2006. ISBN 9972-52-048-X

CUSCO–MEGANTONI MARCH 2018