| 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 |
- |