THEORY:
Kitchen Hygiene & Safety, Culinary Language, Cooking Methods
1) SOUPS
– Clear Vegetable Soup and Cream of Pumpkin

2) SALADS & DRESSINGS
– Niçoise Salad

3) PASTA DISHES & FARINACEOUS DISHES
– Pizza Margherita

4) POULTRY
– Chicken Roulade and Deep Fried Chicken

5) FISH & SHELLFISH
– Poached Fish Steak and Fish en Papillotte

6) SAVOURIES
– Quiches EGGS
– French Omelet

7) LAMB
– Lamb Steak and Lamb Stew (Navarin d’Agneau)

8 ) HORS D’OEUVRES
– Canapés and Amuse Bouche

9)POULTRY
– Roasted Chicken with Natural Gravy and Chicken Curry

10) INTERNATIONAL DISHES
– Chicken Briani

11) PASTA DISHES & FARINACEOUS DISHES
– Lasagna

12) INTERNATIONAL DISHES
– Chinese Cookey

13) WINDING UP
– Handing Over of Attendance Certificate