| 1 |
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Introduction to Professionel Kitchen |
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| 2 |
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Kitchen sections, hierarchy according to structure, employees, tasks and definitions |
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| 3 |
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Kitchen equipment |
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| 4 |
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Basic Joinery Techniques - Concepts |
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| 5 |
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Basic Joinery Techniques - Application |
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| 6 |
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Heat Conduction Paths to Cooking |
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| 7 |
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Basic Cooking Techniques - Concepts |
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| 8 |
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MID-TERM EXAM |
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| 9 |
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Stock - Concepts |
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| 10 |
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Flavors |
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| 11 |
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Basic White Stock Preparation - Application |
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| 12 |
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Basic Brown Stock Preparation - Application |
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| 13 |
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Basic binders and other binders - Concepts |
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| 14 |
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Sauces and complementary concepts (reduction, glaze) |
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| 15 |
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Basic Sauces and Derivatives |
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| 16 |
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FINAL EXAM |
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| 17 |
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FINAL EXAM |
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