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Curriculum Structure and ToG__ Interior Design
Curriculum Structure and ToG__ Interior Design
General modules __ Fine and Plastic Arts
General modules __ Fine and Plastic Arts
AUTO BODY WORK
Curricula Structure
CCMS
Specific
Generals
L4 ANIMAL HEALTH
MILKING PARLOR OPERATIONS
MICROORGANISMS IDENTIFICATION
HATCHERY OPERATIONS
RABBIT FARMING OPERATIONS
POULTRY FARMING OPERATIONS
LIVESTOCK EXTENSION SERVICES
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Courses
Curriculum Structure and ToG__ Interior Design
Curriculum Structure and ToG__ Interior Design
General modules __ Fine and Plastic Arts
General modules __ Fine and Plastic Arts
AUTO BODY WORK
Curricula Structure
CCMS
Specific
Generals
L4 ANIMAL HEALTH
MILKING PARLOR OPERATIONS
MICROORGANISMS IDENTIFICATION
HATCHERY OPERATIONS
RABBIT FARMING OPERATIONS
POULTRY FARMING OPERATIONS
LIVESTOCK EXTENSION SERVICES
FBOMP301: Kitchen Mise en Place
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DIGITAL INTERACTIVE CONTENT
MISE EN PLACE
Learning Outcome 2: Select Ingredients for Menu Items
Indicative Content 2.1: Identification of Food Commodities
Indicative Content 2.1: Identification of Food Commodities
◄ Indicative Content 1.3: Using Kitchen Tools and Equipment
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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 2.2: 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 2.2: Identification of Purchasing Factors for Food Commodities ►
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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