THEORY:
Kitchen Hygiene & Safety, Culinary Language, Cutting Techniques, Cooking Methods, Stocks & Sauces
1) POTATOES
– Gratin Dauphinois
EGGS
– French Omelet
– Tortilla Espanola
2) CAKES AND ICINGS
– Yellow/White Butter Cakes (French Butter Cream, Marzipan Covering, Fondant and Gum Paste, Royal Icing)
3) HORS D’OEUVRES
– Canapés
– Amuse Bouche
4) CAKES AND ICINGS
– Black Forest Cake (Chantilly Cream, Chocolate Work)
5) SAVOURIES
– Quiches
6) CAKES AND ICINGS
– Cheese Cake
– Tiramisu
7) LAMB
– Roast Rack of Lamb
8 ) YEAST PRODUCTS
– Brioche, Raisin Rolls and Chocolate Rolls
9) FISH AND SHELL FISH
– Paëlla
10) CAKES
– Sacher Torte (Chocolate Work)
11) POULTRY
– Chicken Roulade
– Deep Fried Chicken
12) INTERNATIONAL DISHES
– Chicken Briani
13) EVALUATION AND WINDING UP
– Handing Over of Attendance Certificate