| 1 |
Reading |
Basic sauce productions, proporties and usage forms |
Practical |
| 2 |
Reading |
Sauces and properties derived from basic sauces |
Practical |
| 3 |
Reading |
Sauces and properties derived from basic sauces |
Practical |
| 4 |
Preparing homework |
Sauces and properties derived from basic sauces |
Practical |
| 5 |
Literature review |
Basic soup productions and properties |
Practical |
| 6 |
Literature review |
Properties of vegetable and animal fats, usage areas and processing in the kitchen |
Practical |
| 7 |
Preparing homework |
Properties of vegetable and animal fats, usage areas and processing in the kitchen |
Practical |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Reading |
Properties of vegetable and animal fats, usage areas and processing in the kitchen |
Practical |
| 10 |
Reading |
Milk and dairy products |
Practical |
| 11 |
Reading |
Properties of egg, cooking techniques and usage areas in kitchen |
Practical |
| 12 |
Preparing homework |
Structure of winged game fowl- processing- cooking |
Practical |
| 13 |
Preparing homework |
Structure of fish- processing- cooking |
Practical |
| 14 |
Preparing homework |
Processing, cooking and structures of shellfish |
Practical |
| 15 |
Reading |
Definition, partion and processing-cooking of offal |
Practical |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |