Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
CCMs__ Music and Performing Arts
CCMs__ Music and Performing Arts
Specific Modules__ Food and Beverage
Specific Modules__ Food and Beverage
L4 Animal Health
PARASITIC DISEASES
INFECTIOUS DISEASES
LIVESTOCK EXTENSION SERVICES
RABBIT FARMING OPERATIONS
PIG FARMING OPERATIONS
INTOXICATION, NUTRITIONAL AND METABOLIC DISORDERS
Curriculum Structure and ToG__Food and Beverage
Curriculum Structure and ToG__Food and Beverage
View all
Courses
CCMs__ Music and Performing Arts
CCMs__ Music and Performing Arts
Specific Modules__ Food and Beverage
Specific Modules__ Food and Beverage
L4 Animal Health
PARASITIC DISEASES
INFECTIOUS DISEASES
LIVESTOCK EXTENSION SERVICES
RABBIT FARMING OPERATIONS
PIG FARMING OPERATIONS
INTOXICATION, NUTRITIONAL AND METABOLIC DISORDERS
Curriculum Structure and ToG__Food and Beverage
Curriculum Structure and ToG__Food and Beverage
FBOMP301: Kitchen Mise en Place
Home
Courses
INTERACTIVE CONTENT
MISE EN PLACE
General
Announcements
Search
Search forums
Announcements
General news and announcements
(No announcements have been posted yet.)
Jump to...
Jump to...
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
Sources
Home
Calendar
Data retention summary
Get the mobile app
