During All Sessions
THEORY:
Kitchen Hygiene & Safety, Culinary Language, Cutting Techniques, Cooking Methods, Stocks & Sauces
1) SOUPS
– Cream Soup
– Cream of Pumpkin
– Vegetable Soup
– Clear Vegetable Soup
2) DESSERTS
– Baked Custard (Crème Caramel) and Crêpes
3) PASTA DISHES & FARINACEOUS DISHES
– Pizza Margherita
4) CAKES
– Yellow Butter Cake and Sponge Cake (Génoise)
5) SALADS & DRESSINGS
– Salade Niçoise
FISH
– Fish en Papillote
6) PASTRIES
– Fruit Tarts and Tartlets and Choux Chantilly
7) LAMB
– Lamb Stew (Navarin d’Agneau) and Lamb Steak
8) BISCUITS
– Biscuits (Napolitain)
QUICK BREADS
– Muffin and Cookies
9) POULTRY
– Roasted Chicken with Natural Gravy and Chicken Curry
10) DESSERTS
– Lemon Bombe with Vanilla Custard Sauce
– Diplomat Pudding
11) PASTA DISHES & FARINACEOUS DISHES
– Lasagna
12) INTERNATIONAL DISHES
– Chinese Cookery
13) WINDING UP
– Handing Over of Attendance Certificate