4.5
2
44
This course is based on Module 2 from the model syllabus developed within the VET@HOME project. The course is designed to serve as distance-mode delivered training. However, it is also suitable for blended learning.
FREE
Learning objectives of the course (tasks):
The course has the following aims/tasks:
- Develop technical sheets for regional and international soups
- Prepares and cooks regional and international soups
- Serves and decorates soups
Packs and preserves soups - following the principles of HACCP
Course Reviews
Course Currilcum
-
- Vegetable cuts 00:30:00
- Practice 01:00:00
-
- Soups types – categorization 00:15:00
- Additional readings Unlimited
- Specialty and National soups Unlimited
- Exercise 1 week, 3 days
- Service of Soups Unlimited
- Assignment 02:00:00
- Soup garnishes Unlimited
- Assignment 1 week, 3 days
- Soups preparation Unlimited
- Exercise 05:00:00
sacawsdav
dadsawhladqwevdiqwehdiuqgwehdiloqwgbdilawqbldcuiegabqflcfiagebfcpaildfviuqgebdicuqwbgdicleqqeafqegqedqwedqef
vdzxvz
vcvz vxcv svsdvsdvs vsd sv wr