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General Modules__Water and Irrigation
General Modules__Water and Irrigation
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
General modules__ Software Programming and Embedded Systems
General modules__ Software Programming and Embedded Systems
L3 ANIMAL HEALTH
INDUSTRIAL ATTACHMENT PROGRAM
Animal disease prevention
CONCENTRATE FEED PREPARATION AND DISTRIBUTION
LIVESTOCK DISEASES DIAGNOSIS AND DRUG ADMINISTRATION
FODDER CROPS AND PASTURE MANAGEMENT
RUMINANTS FARMING OPERATIONS
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Courses
General Modules__Water and Irrigation
General Modules__Water and Irrigation
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
General modules__ Software Programming and Embedded Systems
General modules__ Software Programming and Embedded Systems
L3 ANIMAL HEALTH
INDUSTRIAL ATTACHMENT PROGRAM
Animal disease prevention
CONCENTRATE FEED PREPARATION AND DISTRIBUTION
LIVESTOCK DISEASES DIAGNOSIS AND DRUG ADMINISTRATION
FODDER CROPS AND PASTURE MANAGEMENT
RUMINANTS FARMING OPERATIONS
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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