- 1 year
- Advanced
- Course Certificate
- Number of Units10
- Number of Quizzes0
- 3 hours, 32 minutes Gift this course
Course Curriculum
Master the Technician Skills in Cooking & Gastronomy | |||
Module 01: An Introduction to Gastronomy | 00:17:00 | ||
Module 02: Gastronomic Concepts | 00:23:00 | ||
Module 03: Thermal Processing of Food | 00:29:00 | ||
Module 04: Meat Preservation and Processing | 00:36:00 | ||
Module 05: Preservation and Processing of Fish | 00:25:00 | ||
Module 06: Culinary Techniques- Meat Preparation | 00:22:00 | ||
Module 07: Culinary Techniques-Fish Preparation | 00:18:00 | ||
Module 08: Physical, Chemical and Allergenic Hazards | 00:28:00 | ||
Module 09: Reopening and Adapting Your Food Business during COVID-19 | 00:14:00 | ||
Assignment | |||
Assignment – Master the Technician Skills in Cooking & Gastronomy | 00:00:00 |
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