|
Week - 1
|
Commercial Enterprises in Food Service Systems |
|
Week - 2
|
Commercial Enterprises in Food Service Systems |
|
Week - 3
|
Commercial Enterprises in Food Service Systems |
|
Week - 4
|
Organization / Kitchen / Personnel in Businesses |
|
Week - 5
|
Organization / Kitchen / Personnel in Businesses |
|
Week - 6
|
Kitchen/Restaurant Plan in Commercial Enterprises |
|
Week - 7
|
Kitchen/Restaurant Plan in Commercial Enterprises |
|
Week - 8
|
Wide Range of Preparation Methods |
|
Week - 9
|
Wide Range of Preparation Methods |
|
Week - 10
|
Cooking and Serving Methods |
|
Week - 11
|
Cooking and Serving Methods |
|
Week - 12
|
Hygiene / HACCP |
|
Week - 13
|
Hygiene / HACCP |
|
Week - 14
|
Cost Control |
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