| Course | |
|---|---|
 | Professional Cookery: 1st Year What is covered in module 1 "Cookery Theory"
History of Cooking
Great Chefs in Cooking History
The Kitchen Brigade
HEALTH AND SAFETY
Personal Hygiene and Professional Behaviour
FOOD COSTING
Lesson 1 Introduction to Food Costing
ACTIVITY... |
 | Professional Cookery: 1st Year These are the online notes for Module 02, a 1st-year module. COOKERY THEORY
Handle and Maintain Knives
Mise en Place
Kitchen Planning and Design
MANAGEMENT
Hospitality Management
Culinary French.
Please view all parts of this module,... |
 | Professional Cookery: 1st Year Cooking Methods
Sensory Perception
Fruit
HEALTH AND SAFETY
HACCP
CULINARY FRENCH
Culinary French Section 2 |
 | Professional Cookery: 1st Year Culinary French Section 3
COOKERY THEORY
Eggs
Vegetables
Sandwiches and Canapes
FOOD COSTING
Food Costing Exercise 5
Lesson 3 Value Added Tax
MANAGEMENT
Hospitality and Tourism |
 | Professional Cookery: 1st Year Salads and Dressings
Stocks
Soups
HEALTH & SAFETY
Identify Kitchen Equipment & Utensils
CULINARY FRENCH
Culinary French Section 4 |
 | Professional Cookery: 1st Year Meat
Poultry
Sauces
MANAGEMENT
Time Management
CULINARY FRENCH
Culinary French Section 5 |
 | Professional Cookery: 1st Year Game
Offal
Fish
HEALTH AND SAFETY
Safety and Security
FOOD & BEVERAGE SERVICE
The Menu
FOOD COSTING
Lesson 4 Calculating Food Cost
Food Costing Exercise 6
Food Costing Exercise 7
CULINARY FRENCH
Culinary French Section 6 |
 | Professional Cookery: 1st Year This module covers Cookery theory " Hot and Cold deserts", Food Costing, Management, and French |
 | Professional Cookery: 1st Year COOKERY THEORY quick edit · delete
Herbs and Spices
Seasoning and Flavouring
Introduction to Pastry
HEALTH & SAFETY
Basic First Aid and Firefighting
FOOD & BEVERAGE
Breakfast
CULINARY FRENCH
Culinary French Section 8 |
 | Professional Cookery: 1st Year Food and Beverages Costing revisions |
