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Curriculum structure and ToG_Animal Health
Curriculum structure and ToG_Animal Health
BLENDED LEARNING
Digital Pedagogy for TVET Teachers
BEEKEEPING OPERATIONS
WINDOWS SERVER ADMINISTRATION
ADVANCED CONSTRUCTION DRAWING
INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (2)2ERSERSA
INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (3)
TVET Training Consumables__ Reference List__2025-2026
Reference List__2025-2026
Specific Modules __ Fashion Design
Specific Modules __ Fashion Design
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Courses
Curriculum structure and ToG_Animal Health
Curriculum structure and ToG_Animal Health
BLENDED LEARNING
Digital Pedagogy for TVET Teachers
BEEKEEPING OPERATIONS
WINDOWS SERVER ADMINISTRATION
ADVANCED CONSTRUCTION DRAWING
INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (2)2ERSERSA
INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (3)
TVET Training Consumables__ Reference List__2025-2026
Reference List__2025-2026
Specific Modules __ Fashion Design
Specific Modules __ Fashion Design
FBOMP301: Kitchen Mise en Place
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INTERACTIVE CONTENT
MISE EN PLACE
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Indicative Content 1.1: Identification of kitchen tools
Indicative Content 1.2: Identification of Kitchen Equipment
Indicative Content 1.3: Using Kitchen Tools and Equipment
Indicative Content 2.1: Identification of Food Commodities
Indicative Content 2.2: Identification of Purchasing Factors for Food Commodities
Indicative Content 2.3: Food Flavourings and Seasonings
Indicative Content 3.1: Measuring ingredients
Indicative Content 3.2: Application of preliminary preparations for ingredients
Indicative Content 3.3: Application of preliminary techniques
Indicative Content 4.1: Selection of Tools and Equipment
Indicative Content 4.2: Alignment of Buffet Station
Indicative Content 4.3: Buffet Decoration Techniques
Indicative Content 5.1: Selection of storing tools and equipment
Indicative Content 5.2: Application of storing procedures for kitchen tools and equipment
Indicative Content 5.3: Storing food commodities
References
Indicative Content 1.1: Identification of kitchen tools ►
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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