Module 1: Basic food preparation and food preparation techniques. Mise en place, weighing and measurement techniques, equipment and terminology as applied in food preparation. History of the foodservice industry and contemporary chefs. Basic food quality control. Module 2: Food preparation basics of the following: stocks, soups and sauces
1 lecture per week, 0.5 practical per week, 1 discussion class per week
Language of tuition
Period of presentation
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