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Essay heading: Danish Cooking
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History |
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| Date added: |
August 21, 2002 |
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COURSE OUTLINE :
DAY 1 – Lecture
1. Introduction to the Course
2. International Food Regulations and Standards
1.1 Personal Hygiene
1.2 Galley Hygiene and Safety
1.3 Food Hygiene (HACCP system)
a.) Food Handling & Storage
b.) Food Preparation & Service
1.4 Garbage Management
2. Danish Culture and Tradition
2...
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Danish Culture and Tradition
2.1 Country : its geographical location and the people
2.2 Brief History of Danish Cooking
2.3 Tradition and Culture
3. Menu Planning
3.1 Nutrition
3.2 Budget
3.3 Factors to Consider in Menu Planning
3.4 Steps in Menu Planning
4. Ingredients and Food Accompaniments
4...
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