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Beverage Presentation
THE WORLD OF "BEER"
GIN KNOWLEDGE
RUSIAN VODKA KNOWLWDGE
INTRODUCTION OF WINE
HISTORY OF ITALIAN WINES
HISTORY OF CHAMPAGNE
LIQUEREUS KNOWLEDGE
SCOCTH KNOWLEDGE
WINE OF WINE KNOWLEDGE
COFFEE KNOWLEDGE
RUM KNOLEDGE
TEQUILA KNOWLEDGE
WECOME TO GERMAN WINES
Culinary Training Module
FOOD TERMINOLOGY
FOOD QUALITY RECEIVING STABDARD
MENU ENGINEERING
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STEP BY STEP TECHNIQUES
FOOD PRODUCT
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INTRODUCING THE DAIRY PRODUCTS
MEAT, POUTRY & GAME
LAMB COMMON A-LA CARTE CUTS
KNOWLEDGE FAT& OILS
SEAFOOD
INTRODUCING THE FOOD GROUPS
BEEF COMMON A -LA CARTE CUTS
Preparation of Foods
PRINCIPLES & METHODS OF COOKING POULTRY
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HOW TO PREPARE A SAUCE HOLLADAISE
HOW TO PREPARE A BEURRE BLANC
HOW TO PREPARE A VELOUTE
HOW TO PREPARE MAYONNAISE
HOW TO PREPARE A VENAIGRETTE
HOW TO PREPARE CLEAR SOUP / CONSUMME
HOW TO PREPARE WHITE STOCKS
HOW TO PREPARE CREAM SOUPS
COMMON METHOD OF COOKING
HOW TO PREPARE DEMIGLACE
VEGETABLE CUTS
Special offer USD 0,50 or IDR 7,500 per file
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