Continental Cuisine
Learning Outcomes
On successful completion of this course, students will be able to: Identify basic cooking methods; Explain basic gastronomy terminology and food safety; Use primary kitchen equipment, utensils and machinery’s in a safe and hygienic way; Demonstrate and have basic knowledge of the preparation of soups, stocks, sauces, cutting and cooking techniques, food quality and characteristics.
Topics
- Introduction 1
- Breakfast menu
- Introduction 2
- French Cuisine
- Italian Cuisine
- Germany Cuisine
- Switzerland Cuisine
- Spanish Cuisine
- English service
- Platter service
- Flambe
- Gueridon
- Buffet service
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