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Specific Modules__ Land Surveying
Specific Modules__ Land Surveying
INTERACTIVE CONTENT
AUTOMOBILE BRAKE SYSTEM
MNGAS601 - Perform Assay of Specimen
ELTMP302: Mobile Phone Hardware Repair
NITWI301: Wireless Network Indoor Installation
PADPM301: Paints Mixing
CAPMH301: Material and Hand Tools
L4 SOFTWARE DEVELOPMENT
R
SWDBS401 BACKEND SYSTEM DESIGN
PHP PROGRAMMING
DATABASE DEVELOPMENT
SWDDA401 - DATA STRUCTURE AND ALGORITHM FUNDAMENTALS
GENBN401-BASICS OF NETWORKING
Specific Modules__ Tourism
Specific Modules__ Tourism
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Courses
Specific Modules__ Land Surveying
Specific Modules__ Land Surveying
INTERACTIVE CONTENT
AUTOMOBILE BRAKE SYSTEM
MNGAS601 - Perform Assay of Specimen
ELTMP302: Mobile Phone Hardware Repair
NITWI301: Wireless Network Indoor Installation
PADPM301: Paints Mixing
CAPMH301: Material and Hand Tools
L4 SOFTWARE DEVELOPMENT
R
SWDBS401 BACKEND SYSTEM DESIGN
PHP PROGRAMMING
DATABASE DEVELOPMENT
SWDDA401 - DATA STRUCTURE AND ALGORITHM FUNDAMENTALS
GENBN401-BASICS OF NETWORKING
Specific Modules__ Tourism
Specific Modules__ Tourism
FBOMP301: Kitchen Mise en Place
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INTERACTIVE CONTENT
MISE EN PLACE
Learning Outcome 3: Prepare Ingredients
Indicative Content 3.1: Measuring ingredients
Indicative Content 3.1: Measuring ingredients
◄ Indicative Content 2.3: Food Flavourings and Seasonings
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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 3.2: 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 3.2: Application of preliminary preparations for 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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