1 \ Course syllabus
1 \ Course syllabus
- MODULE 1: Pre-preparation and preservation of food.
- MODULE 2: Culinary techniques.
- MODULE 3: Basic pastry and confectionery processes.
- MODULE 4: Gastronomic offers.
- MODULE 5: Culinary products.
- MODULE 6: Safety and hygiene in food handling.
- MODULE 7: Business and entrepreneurial initiative.
- MODULE 8: Training and job orientation.
- MODULE 9: Culinary products scandals.
