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L3 SOFTWARE DEVELOPMENT
SWDVF301_VUE JS Framework
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L3 ANIMAL HEALTH
LIVESTOCK DISASES DIAGNOSIS AND DRUG ADMINISTRATION
PERFORM MINOR SURGERY
RECORDING OF LIVESTOCK HEALTH AND PRODUCTION PARAMETERS
WORKPLACE PREPARATION FOR VETERINARY INTERVENTION
FODDER CROPS AND PASTURES MANAGEMENT
FODDER CROPS CONSERVATION AND DISTRIBUTION
Trainee Manual
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CCMs__ Multimedia Production
CCMs__ Multimedia Production
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Courses
L3 SOFTWARE DEVELOPMENT
SWDVF301_VUE JS Framework
JAVASCRIPT FUNDAMENTALS
VERSION CONTROL
GENGD301-GRAPHIC DESIGN BASICS
WEBSITE DEVELOPMENT
UI_UX Design
L3 ANIMAL HEALTH
LIVESTOCK DISASES DIAGNOSIS AND DRUG ADMINISTRATION
PERFORM MINOR SURGERY
RECORDING OF LIVESTOCK HEALTH AND PRODUCTION PARAMETERS
WORKPLACE PREPARATION FOR VETERINARY INTERVENTION
FODDER CROPS AND PASTURES MANAGEMENT
FODDER CROPS CONSERVATION AND DISTRIBUTION
Trainee Manual
LEVEL3
LEVEL 4
LEVEL5
CCMs__ Multimedia Production
CCMs__ Multimedia Production
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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