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Curriculum Structure and ToG_Agriculture
Curriculum Structure and ToG_Agriculture
L5 MANUFACTURING TECHNOLOGY
BASIC OF HYDRAULIC AND PNEUMATIC SYSTEM
PARTS PRODUCTION ON CNC MACHINE
INDUSTRIAL MACHINE INSTALLATION AND MAINTENANCE
pipes and pressure vessels welding.
Milling Machine Operations
Core modules
Specific
Generals
Curriculum Structure and ToG __ Forestry
Curriculum Structure and ToG __ Forestry
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Courses
Curriculum Structure and ToG_Agriculture
Curriculum Structure and ToG_Agriculture
L5 MANUFACTURING TECHNOLOGY
BASIC OF HYDRAULIC AND PNEUMATIC SYSTEM
PARTS PRODUCTION ON CNC MACHINE
INDUSTRIAL MACHINE INSTALLATION AND MAINTENANCE
pipes and pressure vessels welding.
Milling Machine Operations
Core modules
Specific
Generals
Curriculum Structure and ToG __ Forestry
Curriculum Structure and ToG __ Forestry
FBOMP301: Kitchen Mise en Place
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INTERACTIVE CONTENT
MISE EN PLACE
Learning Outcome 2: Select Ingredients for Menu Items
Indicative Content 2.2: Identification of Purchasing Factors for Food Commodities
Indicative Content 2.2: Identification of Purchasing Factors for Food Commodities
◄ Indicative Content 2.1: Identification of Food Commodities
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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 2.3: 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 2.3: Food Flavourings and Seasonings ►
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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