Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
L3 MANUFACTURING TECHNOLOGY
BENCHWORK
DRILLING MACHINE OPERATIONS
Mechanical Fastening
BASIC SAND CASTING
punching operation
Metal cutting
General modules__ Food Processing
General modules__ Food Processing
TEATHER'S GUIDES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
CCMBO501_ BUSINESS ORGANIZATION
TVET Training Consumables__ Reference List__2025-2026
Reference List__2025-2026
View all
Courses
L3 MANUFACTURING TECHNOLOGY
BENCHWORK
DRILLING MACHINE OPERATIONS
Mechanical Fastening
BASIC SAND CASTING
punching operation
Metal cutting
General modules__ Food Processing
General modules__ Food Processing
TEATHER'S GUIDES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
CCMBO501_ BUSINESS ORGANIZATION
TVET Training Consumables__ Reference List__2025-2026
Reference List__2025-2026
FBOMP301: Kitchen Mise en Place
Home
Courses
INTERACTIVE CONTENT
MISE EN PLACE
LEARNING OUTCOME 5: STORE FOOD, TOOLS AND EQUIPMENT
Indicative Content 5.1: Selection of storing tools and equipment
Indicative Content 5.1: Selection of storing tools and equipment
◄ Indicative Content 4.3: Buffet Decoration Techniques
Jump to...
Jump to...
Announcements
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 3.1: 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 5.2: Application of storing procedures for kitchen tools and equipment
Indicative Content 5.3: Storing food commodities
References
Indicative Content 5.2: Application of storing procedures for kitchen tools and equipment ►
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
Sources
Home
Calendar
Data retention summary
Get the mobile app
