Strategic Management And Contemporary Issues In Event
Learning Outcomes:
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; Analyze basic knowledge of the preparation of soups, stocks, sauces, cutting and cooking techniques, food quality and characteristics; Create new menu for their own restaurant
Topics:
- Basic Principles of Food Production
- Basic Principles of Cooking
- Larder Cookery
- Basic Stocks, Sauces and Soups
- Vegetables Cookery
- Meats and Game Cookery
- Poultry and Game Birds
- Fish and Shellfish
- Breakfast Preparation
- Food Presentation and Garnish
- Bakeshop Production: Basic Principles and Ingredients
- Patisserie
- Legumes, Grains, Pasta and Vegetarian Diets
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