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    Training Pathway L 041 1 Part 11

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    Mohd Ezani Zulkifli Chan
    This document outlines a training pathway for a commis position, which includes modules on food handling, preparing egg dishes, vegetable dishes, appetizers, stocks, sauces, rice, local dishes, and various cooking methods like moist and dry heat cooking. The pathway starts with food handling and collecting ordered food items, then progresses through modules to build culinary skills like preparing stocks, sauces, rice and regional dishes before concluding with modules on different cooking methods.

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    Training Pathway L 041 1 Part 11

    Uploaded by

    Mohd Ezani Zulkifli Chan
    35 views2 pages
    This document outlines a training pathway for a commis position, which includes modules on food handling, preparing egg dishes, vegetable dishes, appetizers, stocks, sauces, rice, local dishes, and various cooking methods like moist and dry heat cooking. The pathway starts with food handling and collecting ordered food items, then progresses through modules to build culinary skills like preparing stocks, sauces, rice and regional dishes before concluding with modules on different cooking methods.

    Original Description:

    PATHAWY CULINARY ART

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    This document outlines a training pathway for a commis position, which includes modules on food handling, preparing egg dishes, vegetable dishes, appetizers, stocks, sauces, rice, local dishes, and various cooking methods like moist and dry heat cooking. The pathway starts with food handling and collecting ordered food items, then progresses through modules to build culinary skills like preparing stocks, sauces, rice and regional dishes before concluding with modules on different cooking methods.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    35 views2 pages

    Training Pathway L 041 1 Part 11

    Uploaded by

    Mohd Ezani Zulkifli Chan
    This document outlines a training pathway for a commis position, which includes modules on food handling, preparing egg dishes, vegetable dishes, appetizers, stocks, sauces, rice, local dishes, and various cooking methods like moist and dry heat cooking. The pathway starts with food handling and collecting ordered food items, then progresses through modules to build culinary skills like preparing stocks, sauces, rice and regional dishes before concluding with modules on different cooking methods.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    TRAINING PATHWAY

    L-041-1 COMMIS
    Start
    Start
    L-041-1
    L-041-1

    FOOD
    HANDLING
    L-041-1
    (1)

    Collect ordered food


    items
    01.01

    LOCAL SOUP
    L-041-1
    (6)

    Prepare local sopus


    04.03

    L-041-1

    L-041-1

    BROWN STOCKS
    L-041-1
    (7)

    EGG DISHES
    L-041-1
    (2)

    Prepare brown stocks


    04.02

    L-041-1

    SERVICE
    Prepare egg dishes
    03.01

    L-041-1
    11111111116
    0-3
    DRY HEAT
    COOKING
    L-041-1
    (8)

    VEGETABLE
    DISHES
    L-041-1
    (3)

    02.02

    Prepare poultry dishes


    09.02

    09.01

    L-041-1

    L-041-1
    Carry out moist heat
    cooking
    02.01

    L-041-1

    LOCAL DISHES
    L-041-1
    (10)

    03.03

    04.01

    L-041-1

    L-041-1

    Prepare plain rice


    07.02

    Prepare white stocks

    L-041-1

    Prepare local dishes

    Prepare salad appetizers

    05.02

    L-041-1

    Prepare porridge /
    congee
    07.01

    05.01 cold sauces


    L-041-1and
    Prepare
    dressings

    WHITE STOCKS
    L-041-1
    (5)

    L-041-1

    Prepare vegetable
    dishes

    MOIST HEAT
    COOKING
    L-041-1
    (9)

    APPETIZERS
    L-041-1
    (4)

    Carry out dry heat


    cooking

    L-041-1

    TRAINING PATHWAY
    L-041-1 COMMIS

    Continue
    Continue

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