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Course content
Sections:
1
•
Activities:
2
•
Resources:
24
Section 1General
- Announcements
- Syllabus & Scheme of Work
- Progress Practical Exam
- Final Practical Exam
- PPT Week One
- PPT Week Two
- PPT Week Three
- PPT Week Four
- PPT Week Five
- PPT Week Six
- Baking Gratinating, Toasting Recipes
- Brazing Recipes
- Deep Frying Recipes
- Eggs Recipes
- Grilling Broiling Recipes
- Preservatives and Sausages Recipes
- Poaching Recipes
- Potatoes Recipes
- Rice and Grains Recipes
- Roasting and pot roasting and Broiling Recipes
- Sauces Recipes
- Sautéing Glazing and Stewing Recipes
- Soups Recipes
- Steaming Recipes
- Stocks and Broths Recipes
- ZADK Culinary Course Satisfaction Survey (Practical Courses)ACLY 101/Fundamentals of Classical Cooking intake 13.2
Enrolment options
- Teacher: Ali Alaryad
- Teacher: Mohammed Alhatem
- Teacher: Mohammad Shamshad Mianjan
- Enrolled students: 13
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