En | Ar

063FDP1L1

Food Preparation I

This course provides students with a comprehensive theoretical and hands-on introduction to culinary principles and procedures for food preparation and service. Students will acquire a general insight into the modern food service industry, its organization and standards of professionalism. They will also be exposed to the basic rules of kitchen safety and sanitation, the importance of food safety and the proper use of kitchen equipment and tools. In addition, students will gain knowledge of the basic techniques of the mise-en-place process as well as build technical skills for the identification and preparation of a variety of foods, with a special emphasis on vegetables, starches, stocks, sauces, soups and cold food items.


Temps présentiel : 30 heures


Charge de travail étudiant : 45 heures


Méthode(s) d'évaluation : Examen final pratique, Participation et assiduité

Planification
JourPeriodeSalle
Jeu 09/09/202108:00 - 10:30CST-IGE--Cuisine
Ven 17/09/202108:00 - 10:30CST-IGE--Cuisine
Mar 21/09/202113:30 - 16:30CST-IGE--Cuisine
Jeu 23/09/202108:00 - 11:00CST-IGE--Cuisine
Ven 24/09/202109:30 - 14:00CST-IGE--Cuisine
Mar 28/09/202113:30 - 16:30CST-IGE--Cuisine
Jeu 30/09/202108:00 - 11:00CST-IGE--Cuisine
Ven 01/10/202109:30 - 14:00CST-IGE--Cuisine
Ven 10/09/202115:00 - 17:15CST-IGE--Cuisine
Ven 17/09/202110:30 - 13:00CST-IGE--Cuisine
Mar 21/09/202117:00 - 20:00CST-IGE--Cuisine
Jeu 23/09/202112:00 - 15:00CST-IGE--Cuisine
Ven 24/09/202115:00 - 19:30CST-IGE--Cuisine
Mar 28/09/202117:00 - 20:00CST-IGE--Cuisine
Jeu 30/09/202112:00 - 15:00CST-IGE--Cuisine
Ven 01/10/202115:00 - 19:30CST-IGE--Cuisine
Ce cours est proposé dans les diplômes suivants
 Licence en hospitality management
Licence en arts culinaires et management de la restauration