1 |
Reading |
Vegetables, fruits, legumes and components |
Practice |
2 |
Reading |
Properties of vegetable and animal fats |
Practice |
3 |
Reading |
The use of vegetables and fruit components in the kitchen |
Practice |
4 |
Preparation homework |
Cereal products and their components |
Practice |
5 |
Reading |
Structure and other characteristics of poultry and prey animals |
Practice |
6 |
Literature research |
Seafoods structure and other properties |
Practice |
7 |
Literature research |
Shellfish structure and other properties |
Practice |
8 |
- |
MID-TERM EXAM |
- |
9 |
Reading |
Review |
Practice |
10 |
Reading |
Basic cooking techniques (Boiling, Poche, Braising, Blaching) |
Practice |
11 |
Reading |
Basic cooking techniques (Frying, Confit, Souted) |
Practice |
12 |
Preparation homework |
Basic cooking techniques (Roti, Cuit Au Four, Frit) |
Practice |
13 |
Preparation homework |
Basic cooking techniques (Gratine, Glaze, Rosto) |
Practice |
14 |
Preparation homework |
Basic cooking techniques (Sousvide - Dehydration) |
Practice |
15 |
Reading |
Structure and processing of basic doughs |
Practice |
16 |
- |
FINAL EXAM |
- |
17 |
- |
FINAL EXAM |
- |