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