Higher Technician in Cooking and Gastronomy
254 STUDENTS ENROLLED
Course Curriculum
Higher Technician in Cooking and Gastronomy | |||
Module 01: An Introduction to Gastronomy | 00:19:00 | ||
Module 02: Gastronomic Concepts | 00:25:00 | ||
Module 03: Thermal Processing of Food | 00:31:00 | ||
Module 04: Meat Preservation and Processing | 00:38:00 | ||
Module 05: Preservation and Processing of Fish | 00:27:00 | ||
Module 06: Culinary Techniques- Meat Preparation | 00:24:00 | ||
Module 07: Culinary Techniques-Fish Preparation | 00:20:00 | ||
Module 08: Physical, Chemical and Allergenic Hazards | 00:30:00 | ||
Module 09: Reopening and Adapting Your Food Business during COVID-19 | 00:16:00 | ||
Mock Exam | |||
Mock Exam – Higher Technician in Cooking and Gastronomy | 00:20:00 | ||
Final Exam | |||
Final Exam – Higher Technician in Cooking and Gastronomy | 00:20:00 |
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