MENU DEVELOPMENT AND PLANNING.pdf

Description

Study Units
There are 15 units in this course. You should study then fully. Such
units are as listed below:

Module 1
Unit 1 Food and Nutrition
Unit 2 Kitchen and Personal Hygiene
Unit 3 Kitchen Equipment and Tools
Unit 4 Basic Principles of Cookery
Module 2
Unit 1 The Kitchen Planning
Unit 2 Basic Principles of Cookery-?
Unit 3 Convenience Foods
Unit 4 Portion Control
Module 3
Unit 1 Food Preservation and Storage
Unit 2 Planning and Designing the Menu
Unit 3 Menu Composing
Unit 4 Food Purchasing
Module 4
Unit 1 Meat (Beef) and Poultry
Unit 2 The Kitchen Basics (Stocks, Soups and Sauces)
Unit 3 Culinary Terms