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L3 BUILDING CONSTRUCTION
BASIC OF PLUMBING
OPENING FIXATION
BRICK AND BLOCK MASONRY WALL
PRODUCTION OF SOIL BASED BRICKS AND BLOCKS
BASIC KNOWLEDGE OF DOMESTIC ELECTRICITY
CEMENT FLOORING
Specific Modules__ Renewable Energy
Specific Modules__ Renewable Energy
L5 ANIMAL HEALTH
Artificial Ansemination
VETERINARY ETHICS AND JURISPRUDENCE
CONDUCT FISH FARMING OPERATIONS
MAJOR SURGERY
BEEKEEPING OPERATIONS
COMPANION ANIMAL MANAGEMENT
Level 3 Manuals for Sciences
Fundamental Algebra and Trigonometry Level 3
Apply Basic Algebra and Trigonometry Level 3
Apply Arithmetic Level 3
Applied Biology Level 3
View all
Courses
L3 BUILDING CONSTRUCTION
BASIC OF PLUMBING
OPENING FIXATION
BRICK AND BLOCK MASONRY WALL
PRODUCTION OF SOIL BASED BRICKS AND BLOCKS
BASIC KNOWLEDGE OF DOMESTIC ELECTRICITY
CEMENT FLOORING
Specific Modules__ Renewable Energy
Specific Modules__ Renewable Energy
L5 ANIMAL HEALTH
Artificial Ansemination
VETERINARY ETHICS AND JURISPRUDENCE
CONDUCT FISH FARMING OPERATIONS
MAJOR SURGERY
BEEKEEPING OPERATIONS
COMPANION ANIMAL MANAGEMENT
Level 3 Manuals for Sciences
Fundamental Algebra and Trigonometry Level 3
Apply Basic Algebra and Trigonometry Level 3
Apply Arithmetic Level 3
Applied Biology Level 3
FBOMP301: Kitchen Mise en Place
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DIGITAL 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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