|
Courses offered Year
- 2005 - April 2007
|
Course Title
|
Serial Number
|
Duration
|
Trainers
|
|
Menu
Planning & Costing
|
28127
|
12
Hrs
|
Mr
M Pareatumbee
|
|
Kitchen
Operations
|
28129
|
20
Hrs
|
Mr
M Pareatumbee
|
|
Kitchen
Basics
|
28128
|
96
Hrs
|
Mr
M Pareatumbee
|
|
Pastry
Basics
|
28130
|
96
Hrs
|
Mr
M Pareatumbee
|
|
Cooking Methods &
Culinary Terms (Pastry & Cuisine)
|
19355
|
12
Hrs
|
Mr
M Pareatumbee
|
|
Vegetable
& Fruit Carving (Basic)
|
19356
|
25
Hrs
|
Mr
M Pareatumbee
|
|
Refresher
for Kitchen Basics
|
19357
|
20
Hrs
|
Mr
M Pareatumbee
|
|
Les
Additifs Alimentaires
|
19358
|
4
Hrs
|
Mr
M Pareatumbee
|
|
Italian
Cooking
|
19359
|
18
Hrs
|
Mr
M Pareatumbee
|
|
Indian
Cuisine
|
19360
|
18
Hrs
|
Mr
M Pareatumbee
|
|
Cake
Decorating
|
19361
|
18
Hrs
|
Mr
M Pareatumbee
|
|
Chinese
Cooking
|
19362
|
18
Hrs
|
Mr
M Pareatumbee
|
|
Hygiene
for Food Handlers
|
19363
|
3
Hrs
|
Mr
M Pareatumbee
|
|
Les
Volailles
|
19364
|
16
Hrs
|
Mr
M Pareatumbee
|
|
Les
Gibiers
|
19365
|
8
Hrs
|
Mr
M Pareatumbee
|
|
Le
Mouton
|
19366
|
16
Hrs
|
Mr
M Pareatumbee
|
|
La
Cuisine Creole
|
19367
|
16
Hrs
|
Mr
M Pareatumbee
|
|
Le
Boeuf et le Veau
|
19368
|
16
Hrs
|
Mr
M Pareatumbee
|
|
Le
Porc
|
19369
|
16
Hrs
|
Mr
M Pareatumbee
|
|
Les
Poissons
|
19370
|
16
Hrs
|
Mr
M Pareatumbee
|
|
|
