Professional Cooking

	Competencies	hours
1	The trade and the training process	30
2	Hygiene and food safety	30
3	Health and safety	30
4	Sensory properties of foods	45
5	Cooking techniques	30
6	Kitchen organization	30
7	To prepare fruits and vegetables	60
8	Basic preparations	90
9	To establish professional relationships	30
10	Mise en place: soups	45
11	Basic dough	60
12	Mise en place: meats, poultry and game	105
13	Mise en place: fish and seafood	90
14	Mise en place: desserts	60
15	Mise en place: desserts	105
16	Menu planning	60
17	Breakfasts service	60
18	To make culinary presentations	45
19	Daily menu	60
20	High volume menu service	45
21	Banquets and food service production	75
22	Buffets service	45
23	Table d'hôte and à la carte menu service	135
24	Integration into the workplace	105
	Total # hours	1470

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