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This course is based on Module 3 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.
Learning objectives of the module (tasks)
The course covers the following goals / tasks:
- Rationally uses means of work, materials and time
- Properly prepares work surface, recognizes culinary equipment and applies cooking terminology
- Excellently uses all techniques for preparing main dishes
- Prepares dishes (cooked and baked) from minced, beef, beef, pork, lamb and chicken with side dishes,
- Prepares main dishes from fish,
- Prepares international vegetarian dishes
- Knows how to combine food properly
Serves well and decorates main dishes as it applies gastronomic trends in cooking
Course Currilcum
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- Tools and equipment Unlimited
- Exercise 1 week, 3 days
- Mise en Place Unlimited
- Assignment 1 week, 3 days
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- Understanding (animal) proteins in cooking – meats, poultry, game, fish and shellfis Unlimited
- Understanding Meats and Game Unlimited
- Understanding Poultry and Game Birds Unlimited
- Understanding Fish and Shellfish Unlimited
- Exercise 5 days
- Cooking and handling meat, poultry and fish Unlimited
- Cooking and Handling Meats Unlimited
- Cooking and Handling Poultry and Game Birds Unlimited
- Cooking and Handling Fish and Shellfish Unlimited
- Exercise 1 week, 3 days
- Garnishes Unlimited
- Assignment 5 days
- Stocks and Sauces Unlimited
- Stocks Unlimited
- Sauces Unlimited
- Mother sauces Unlimited
- Assignment 5 days
- Cooking methods for meat, poultry, and fish Unlimited
- Exercise 2 days
- Cooking (animal) proteins techniques and procedures Unlimited
- Cooking Meats and Game Unlimited
- Cooking Poultry and Game Birds Unlimited
- Cooking fish and shellfish Unlimited
- Exercise 1 week, 3 days
- Plating main courses Unlimited
- Assignment 1 week, 3 days