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E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
TEATHER'S GUIDES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
CCMBO501_ BUSINESS ORGANIZATION
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
CLASSES + CPD
ENGLISH PROFECIENCY
AI (Artificial Intelligence)
Safety Health and Environment - L3
STOP Sexual Harassment
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
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Courses
E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
TEATHER'S GUIDES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
CCMBO501_ BUSINESS ORGANIZATION
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
CLASSES + CPD
ENGLISH PROFECIENCY
AI (Artificial Intelligence)
Safety Health and Environment - L3
STOP Sexual Harassment
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
CUACM301: Cooking Methods and Basic Dishes
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DIGITAL INTERACTIVE CONTENT
CUACM_301
Learning Outcome 3: Select ingredients for menu items
Indicative Content 3.2: Basic sandwich dishes preparation
Indicative Content 3.2: Basic sandwich dishes preparation
◄ Indicative Content 3.1: Identify foods
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Indicative Content 1.1: Definition of key terms
Indicative Content 1.2: Reason of cooking food
Indicative Content 1.3:Identify inconveniences of cooking
Indicative Content 1.4: Know about transfer heat to food
Indicative Content 2.1: Identify the different cooking methods
Indicative Content 2.2: Use and maintain Kitchen equipment and tools
Indicative Content 3.1: Identify foods
References
References ►
CUACM_301
Course Overview
Learning Outcome 1: Understand about cookery
Learning Outcome 2: Select and use cooking equipment and technology
Learning Outcome 3: Select ingredients for menu items
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