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L4 Animal Health
PARASITIC DISEASES
INFECTIOUS DISEASES
LIVESTOCK EXTENSION SERVICES
RABBIT FARMING OPERATIONS
PIG FARMING OPERATIONS
INTOXICATION, NUTRITIONAL AND METABOLIC DISORDERS
Core Modules__ Music and Performing Arts
Core Modules__ Music and Performing Arts
Animal Health
Animal Health E-lesson: Techniques of Physical and Chemical Restraining
Animal Health E-lesson: Use of Diagnostic Materials, Instruments and Equipment
Animal Health E-Lesson: Dehorning Techniques
Animal Health E-lesson: Wound Dressing
Animal Health E-lesson: Bleeding Caudectomy Procedures
Animal Health E-Lesson: Perform Systemic Examination
General modules__ Public Works
General modules__ Public Works
View all
Courses
L4 Animal Health
PARASITIC DISEASES
INFECTIOUS DISEASES
LIVESTOCK EXTENSION SERVICES
RABBIT FARMING OPERATIONS
PIG FARMING OPERATIONS
INTOXICATION, NUTRITIONAL AND METABOLIC DISORDERS
Core Modules__ Music and Performing Arts
Core Modules__ Music and Performing Arts
Animal Health
Animal Health E-lesson: Techniques of Physical and Chemical Restraining
Animal Health E-lesson: Use of Diagnostic Materials, Instruments and Equipment
Animal Health E-Lesson: Dehorning Techniques
Animal Health E-lesson: Wound Dressing
Animal Health E-lesson: Bleeding Caudectomy Procedures
Animal Health E-Lesson: Perform Systemic Examination
General modules__ Public Works
General modules__ Public Works
FBOMP301: Kitchen Mise en Place
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INTERACTIVE CONTENT
MISE EN PLACE
Learning Outcome 3: Prepare Ingredients
Indicative Content 3.3: Application of preliminary techniques
Indicative Content 3.3: Application of preliminary techniques
◄ Indicative Content 3.2: Application of preliminary preparations for 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 3.2: Application of preliminary preparations for ingredients
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 4.1: Selection of Tools and Equipment ►
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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