In Section 1 of this course you will cover these topics:
Professionalism
Food safety and sanitation
Nutrition
Menus and recipes
Tools and equipment
Knife skills
In Section 2 of this course you will cover these topics:
Flavors and flavoring
Dairy products
Mise en place
Principles of cooking
Stocks and sauces
Soups
In Section 3 of this exam you will be evaluated on below listed topics:
Principles of meat cookery
Beef
Veal
Lamb
Pork
Poultry
In Section 4 of this course you will cover these topics:
Game
Fish and shellfish
Eggs and breakfast
Vegetables
Potatoes, grains and pasta
Vegetarian cooking
In Section 5 of this course you will cover these topics:
Salads and salad dressings
Fruits
Sandwiches
Charcuterie
Hors d and rsquo;oeuvre and canap and eacute;s
Principles of the bakeshop
Quick breads
Yeast breads
Pies, pastries and cookies
Cakes and frostings
Custards, creams, frozen desserts and sauces
Plate presentation
Buffet presentation
E-Learning Experience Demo
Thank you for your interest in viewing our E-Learning Experience demo. RRU's Educational Management System is the World’s No 1 in terms of interactivity, ease and services on offer. Please provide us your details, educational area demo will follow shortly.
Personal Details
Provide following details about yourself:
E-Learning Experience Demo
Thank you for your interest in viewing our E-Learning Experience demo. RRU's Educational Management System is the World’s No 1 in terms of interactivity, ease and services on offer. Please provide us your details, educational area demo will follow shortly.