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General modules __ Building Construction
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General Modules__ Tourism
General Modules__ Tourism
CCMs__ Tourism
CCMs__ Tourism
SOLAR PV SYSTEM INSTALLATION
Specific_SOLAR PV SYSTEM
General_SOLAR PV SYSTEM
Curriculum structure_SOLAR PV SYSTEM
CCMs_SOLAR PV SYSTEM
General modules __ Building Construction
General modules __ Building Construction
FBOMP301: Kitchen Mise en Place
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INTERACTIVE CONTENT
MISE EN PLACE
Learning Outcome 2: Select Ingredients for Menu Items
Indicative Content 2.3: Food Flavourings and Seasonings
Indicative Content 2.3: Food Flavourings and Seasonings
◄ Indicative Content 2.2: Identification of Purchasing Factors for 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 2.2: Identification of Purchasing Factors for Food Commodities
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 3.1: Measuring ingredients ►
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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