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Professional Cookery: 1st Year

Cookery: Module 02 Cookery theory 2


Description
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, and then, if you want to download anything, you can do so from Files at the bottom of the screen.
Content
  • Cookery Theory
  • Handle and Maintain Knives
  • Mise en Place
  • Kitchen Planning and Design
  • Management
  • Hospitality Management
  • Food Costing
  • Lesson 2 Basic Calculations and Conversions
  • Food Costing Exercise 1
  • Food Costing Exercise 2
  • Food Costing Exercise 3
  • Food Costing Exercise 4
  • Culinary French
  • Culinary French Section 1
  • Skills Videos
  • Basic Knife Skills
  • Basic Knife Skills – Bruno Albouze
  • How to Master Basic Knife Skills - Knife Cuts 101
  • VC - Event Management.wmv
  • Additional resources videos
  • Kitchen Planning and Design.wmv
  • Principles of Commercial Kitchen Design - with Sholem Potash
  • Commercial Bakery Design & Construction in Downtown Vancouver, BC
  • Commercial Kitchen Design - 3D Animation
  • Minimum Equipment Requirements for a Restaurant Set Up
Completion rules
  • All units must be completed
Prerequisites
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