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