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Onboard Cook Skills
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CUL-MAR-Skills
Onboard Cook Skills
Course 6
Week VI Case St. Optimizing Flavor and Nutrition i...
Week VI Case St. Optimizing Flavor and Nutrition in Cooking Onboard
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Week VI Case St. Optimizing Flavor and Nutrition in Cooking Onboard.docx
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◄ Week VI Assessment Optimizing Flavor and Nutrition in Cooking Onboard
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SYLLABUS Onboard Cooking Skills
CUL-MAR-Skills Maritime Cousine Booklet
CUL-MAR Skills Cook Book
Week I Assessment Introduction to Maritime Culinary Arts
Week I-Case studies Introduction to Maritime Culinary Arts
Week I- TEXT Introduction to Maritime Culinary Arts
Week I- Introduction to Maritime Culinary Arts
Week II-Case studies Nutrition and Dietary Requirements
Week II TEXT Nutrition and Dietary Requirements
Week II - Assessment Nutrition and Dietary Requirements
Week II -Nutrition and Dietary Requirements
Week III-Case studies Menu Planning and Recipe Development
Week III -Assessment Menu Planning and Recipe Development
Week III TEXT Menu Planning and Recipe Development (1)
Week III - Menu Planning and Recipe Development
Week IV-Case studies Food Safety Hygiene Practices
Week IV TEXT Food Safety Hygiene Practices
Week IV Assessment Food Safety Hygiene Practices
Week IV Food Safety Hygiene Practices
Week V B Assessment Efficient Food Preparation and Handling
Week V-Case studies Efficient Food Preparation and Handling
Week V TEXT Efficient Food Preparation and Handling
Week V Efficient Food Preparation and Handling
Week VI Assessment Optimizing Flavor and Nutrition in Cooking Onboard
Week VI TEXT Optimizing Flavor and Nutrition in Cooking Onboard
Week VI Optimizing Flavor and Nutrition in Cooking Onboard
Week VII Cooking Dishes from Different Cultures
Week VII TEXT Cooking Dishes from Different Cultures
Week VII TEXT Cooking Dishes from Different Cultures
Week VII Cooking Dishes from Different Cultures
Week VIII TEXT Adapting Menus to Special Conditions Onboard
Week VIII Case Study Adapting Menus to Special Conditions Onboard
Week VIII AssessmentAdapting Menus to Special Conditions Onboard
Week VIII Adapting Menus to Special Conditions Onboard
Week I-VIII A Case study Sustainability in the Galleys
Week I-VIII A Assessment Sustainability in the Galleys
Week I-VIII A TEXT Sustainability in the Galleys Text
Week I-VIII A Culinary Techniques and Mentorship
Week I-VIII B TEXT Culinary Techniques and Mentorship
Week I-VIII B Assessment Culinary Techniques and Mentorship
Week I-VIII B Culinary Techniques and Mentorship
Week I-VIII B Culinary Techniques and Mentorship
Week VI TEXT Optimizing Flavor and Nutrition in Cooking Onboard ►