1 |
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Introduction to the Professional Kitchen |
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2 |
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Kitchen Sections, Organizational Chart According to Hierarchy, Roles and Responsibilities of Staff |
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3 |
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Kitchen Equipment |
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4 |
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Basic Cutting Techniques – Concepts |
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5 |
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Basic Cutting Techniques – Practical Application |
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6 |
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Heat Transfer Methods in 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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Stocks – Concepts |
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10 |
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Flavoring Agents |
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11 |
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Basic White Stock Preparation – Practical Application |
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12 |
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Basic Brown Stock Preparation – Practical Application |
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13 |
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Basic Thickeners and Other Thickeners – 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 Their 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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