| 1 |
Reading |
Introduction to the professional kitchen |
Application |
| 2 |
Reading |
Kitchen sections, hierarchical structure schema, employee duties and definitions |
Application |
| 3 |
Reading |
Kitchen equipment |
Application |
| 4 |
Homework |
Basic Joinery Techniques - Concepts |
Application |
| 5 |
Reading |
Basic Joinery Techniques - Application |
Application |
| 6 |
Literature searching |
Heat Conduction Paths to Cooking |
Application |
| 7 |
Literature searching |
Basic Cooking Techniques - Concepts |
Application |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Reading |
Stock - Concepts |
Application |
| 10 |
Reading |
Flavors |
Application |
| 11 |
Reading |
Basic White Stock Preparation - Application |
Application |
| 12 |
Homework |
Basic Brown Stock Preparation - Application |
Application |
| 13 |
Homework |
Basic binders and other binders - Concepts |
Application |
| 14 |
Homework |
Sauces and complementary concepts (reduction, glaze) |
Application |
| 15 |
Reading |
Basic Sauces and Derivatives |
Application |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |