| 1 | KITCHEN RULES AND EQUIPMENTS
KITCHEN ORGANIZATION |
| 2 | PLANNING PRODUCTION, READING AND UNDERSTANDING RECIPES
SUPPLYING THE GOODS AND STORAGE |
| 3 | LAST ARRANGEMENTS BEFORE SERVING |
| 4 | BASIC CUTTING TECHNIQUES (Brunoise, Macedoine,
Parmentiere, Caree) |
| 5 | BASIC CUTTING TECHNIQUES (Julienne, Batonnet, Frite, Pont
Neuf, Paysanne, Oblique) |
| 6 | BASIC CUTTING TECHNIQUES (Chiffonade, Shred, Chop,
Rondel, Lozenge, Mince, Parisienne, Tourne) |
| 7 | BASIC COOKING TECHNIQUES (Parboilig, Blanching) |
| 8 | BASIC COOKING TECHNIQUES (Poaching) |
| 9 | MID-TERM EXAM |
| 10 | BASIC COOKING TECHNIQUES (Steaming) |
| 11 | BASIC COOKING TECHNIQUES (Stewing, Braising) |
| 12 | BASIC COOKING TECHNIQUES (Poeling, Glazing) |
| 13 | BASIC COOKING TECHNIQUES (Roasting, Grilling, Gratinating) |
| 14 | BASIC COOKING TECHNIQUES (Sauteing, Sweating, Stir Frying, Deep Frying) |
