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TEACTHER'S GUIDES(208)
COMPLEMENTARY MODULES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
TRAINING MANUALS (64)
Trainer Manuals
Trainee Manuals
Work Ready Now - Audio
Work Ready Now Audio Program L3
Work Ready Now Audio Program L5
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Courses
TEACTHER'S GUIDES(208)
COMPLEMENTARY MODULES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
TRAINING MANUALS (64)
Trainer Manuals
Trainee Manuals
Work Ready Now - Audio
Work Ready Now Audio Program L3
Work Ready Now Audio Program L5
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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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