Course
Cookery: Module 01 Cookery Theory
01 Professional Cookery: 1st Year
Cookery: Module 01 Cookery Theory
These are the online notes for Module 01, a 1st year module.COOKERY THEORY History of Cooking Great Chefs in Cooking History The Kitchen Brigade HEALTH AND SAFETY Personal Hygiene and Professional Behaviour FOOD COSTING Lesson 1...
Cookery: Module 02 Cookery theory 2
01 Professional Cookery: 1st Year
Cookery: Module 02 Cookery theory 2
These are the online notes for Module 02, a 1st-year module. COOKERY THEORY Handle and Maintain Knives Mise en Place Kitchen Planning and Design MANAGEMENT Hospitality Management Culinary French. Please view all parts of this module,...
Cookery: Module 03 Cooking Methods
01 Professional Cookery: 1st Year
Cookery: Module 03 Cooking Methods
Cooking Methods Sensory Perception Fruit HEALTH AND SAFETY HACCP CULINARY FRENCH Culinary French Section 2
Cookery: Module 04 Canapes
01 Professional Cookery: 1st Year
Cookery: Module 04 Canapes
Culinary French Section 3 COOKERY THEORY Eggs Vegetables Sandwiches and Canapes FOOD COSTING Food Costing Exercise 5 Lesson 3 Value Added Tax MANAGEMENT Hospitality and Tourism
Cookery: Module 05 Salads and Dressing
01 Professional Cookery: 1st Year
Cookery: Module 05 Salads and Dressing
Salads and Dressings Stocks Soups HEALTH & SAFETY Identify Kitchen Equipment & Utensils CULINARY FRENCH Culinary French Section 4
Cookery: Module 06 Meat and Poultry
01 Professional Cookery: 1st Year
Cookery: Module 06 Meat and Poultry
Meat Poultry Sauces MANAGEMENT Time Management CULINARY FRENCH Culinary French Section 5
Cookery: Module 07 Game and Offal
01 Professional Cookery: 1st Year
Cookery: Module 07 Game and Offal
Game Offal Fish HEALTH AND SAFETY Safety and Security FOOD & BEVERAGE SERVICE The Menu FOOD COSTING Lesson 4 Calculating Food Cost Food Costing Exercise 6 Food Costing Exercise 7 CULINARY FRENCH Culinary French Section 6
Cookery: Module 08 Cookery theory, Costing, management & French
01 Professional Cookery: 1st Year
Cookery: Module 08 Cookery theory, Costing, management & French
This module covers Cookery theory " Hot and Cold deserts", Food Costing, Management, and French
Cookery: Module 09 Cookery Theory, French, Health & Safety, Food and Beverages.
01 Professional Cookery: 1st Year
Cookery: Module 09 Cookery Theory, French, Health & Safety, Food and Beverages.
COOKERY THEORY quick edit ยท delete Herbs and Spices Seasoning and Flavouring Introduction to Pastry HEALTH & SAFETY Basic First Aid and Firefighting FOOD & BEVERAGE Breakfast CULINARY FRENCH Culinary French Section 8
Cookery: Module 10 Food Costing revision
01 Professional Cookery: 1st Year
Cookery: Module 10 Food Costing revision
Food and Beverages Costing revisions