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L3 BUILDING CONSTRUCTION
PERFORM CEMENT FLOORING CONSTRUCTION
Perform plastering of structure elemenT
BRICKS AND BLOCKS MASONRY WALL ELEVATION
PERFORM OPENING FIXATION
DEMONSTRATE FUNDAMENTALS OF BUILDING MATERIALS
PRODUCE SOIL BASED BRICKS AND BLOCKS
General Modules__ Tourism
General Modules__ Tourism
Core modules
Specific
Generals
Specific Modules_ Agrigulture
Specific modules_Agriculture
View all
Courses
L3 BUILDING CONSTRUCTION
PERFORM CEMENT FLOORING CONSTRUCTION
Perform plastering of structure elemenT
BRICKS AND BLOCKS MASONRY WALL ELEVATION
PERFORM OPENING FIXATION
DEMONSTRATE FUNDAMENTALS OF BUILDING MATERIALS
PRODUCE SOIL BASED BRICKS AND BLOCKS
General Modules__ Tourism
General Modules__ Tourism
Core modules
Specific
Generals
Specific Modules_ Agrigulture
Specific modules_Agriculture
FBOMP301: Kitchen Mise en Place
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INTERACTIVE CONTENT
MISE EN PLACE
Learning Outcome 3: Prepare Ingredients
Indicative Content 3.2: Application of preliminary preparations for ingredients
Indicative Content 3.2: Application of preliminary preparations for ingredients
◄ Indicative Content 3.1: Measuring ingredients
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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 3.3: 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 3.3: Application of preliminary techniques ►
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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