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Courses
TRAINING MANUALS
INTERACTIVE MANUALS - BUKU
Trainer Manuals
Trainee Manuals
LEVEL3
LEVEL 4
LEVEL5
CPD
Modern Workspace - Staff Training
LEVEL FOUR (108)
TVET CERTIFICATE IV IN WELDING
TVET CERTIFICATE IV IN TOURISM
TVET CERTIFICATE IV IN TELECOMMUNICATION
TVET CERTIFICATE IV IN TAILORING
TVET CERTIFICATE IV IN SOLAR ENERGY
TVET CERTIFICATE IV IN SOFTWARE DEVELOPMENT
OPEN E-BOOKS
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
LANGUAGES
WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
SOFTWARE PROGRAMMING AND EMBEDDED SYSTEMS
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DIGITAL INTERACTIVE CONTENT
MISE EN PLACE
Summary
FBOMP301: Kitchen Mise en Place
Sector: Hospitality and tourism
Sub-sector: Culinary Arts
Teacher:
Origene IGIRANEZA
MISE EN PLACE
General
Learning Outcome 1: Select And Use Kitchen Tools And Equipment
Learning Outcome 2: Select Ingredients for Menu Items
Learning Outcome 3: Prepare Ingredients
LEARNING OUTCOME 4: SET AND ARRANGE BUFFET STATION
LEARNING OUTCOME 5: STORE FOOD, TOOLS AND EQUIPMENT
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