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L4 Animal Health
HATCHERY OPERATIONS
PARASITIC DISEASES
INFECTIOUS DISEASES
LIVESTOCK EXTENSION SERVICES
RABBIT FARMING OPERATIONS
PIG FARMING OPERATIONS
L4 ANIMAL HEALTH
HATCHERY OPERATION
Intoxication, nutritional and metabolic disorders
POULTRY FARMING OPERATION (MCA)
MICROORGANISM IDENTIFICATION
LIVESTOCK EXTENSION SERVICES
INFECTIOUS DISEASE TREATMENT
CCMs_Computer Systems and Architecture
CCMs_Computer Systems and Architecture
Curriculum Structure and ToG__ Manufacturing Technology
Curriculum Structure and ToG__ Manufacturing Technology
View all
Courses
L4 Animal Health
HATCHERY OPERATIONS
PARASITIC DISEASES
INFECTIOUS DISEASES
LIVESTOCK EXTENSION SERVICES
RABBIT FARMING OPERATIONS
PIG FARMING OPERATIONS
L4 ANIMAL HEALTH
HATCHERY OPERATION
Intoxication, nutritional and metabolic disorders
POULTRY FARMING OPERATION (MCA)
MICROORGANISM IDENTIFICATION
LIVESTOCK EXTENSION SERVICES
INFECTIOUS DISEASE TREATMENT
CCMs_Computer Systems and Architecture
CCMs_Computer Systems and Architecture
Curriculum Structure and ToG__ Manufacturing Technology
Curriculum Structure and ToG__ Manufacturing Technology
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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