Summary of HOS04003RU Culinary Fundamentals 3: Classic Cooking Techniques:4-1:20241

Dubai College of Tourism equips students with the basic and necessary skills to succeed in Tourism, Hospitality, Retail, Events and Culinary Arts. Dubai College of Tourism believes in innovation, collaboration, inspiration and encouragement.

General

Announcements

CF3 STUDENT RESOURCES

PPT Sample for Students

PPT Template for Students

WFP Sample for Students

WFP CF3 Template

CF3 SLG

CF3 Slides

CF3 LEARNING ACTIVITIES

Learning activity Industry Visit Al Rawdah Questions

Learning Activity 2-1

Learning Activity 3-1

Learning Activity 5-1

Learning Activity 6-1

Learning Activity 7-1

Learning Activity 8-1

Learning Activity 9-1

Learning Activity 10-1

Learning Activity 11-1

Learning Activity 12-1

Learning Activity 13-1

CF3 PRACTICAL DAY 1

CF3 PRACTICAL DAY 1

00000- 1 Whole Fish poached in court bouillon (Using Fish Kettle)

00000- 2 Shallow Poached Salmon with Spinach Mousse and Cuisson

00000- 3 Pomme Fondant (Potato Fondant)

00000- 4 Carrots à l'anglaise

CF3 PRACTICAL DAY 2

CF3 PRACTICAL DAY 2

00000- 5 Braised Beef Shank with Saffron Risotto (Osso Buco Milanese)

00000- 6 Braised Red Cabbage

CF3 PRACTICAL DAY 3

CF3 PRACTICAL DAY 3

00000- 7 Steamed Chocolate Pudding with Anglaise Sauce

00000- 8 Fish en Papillote

CF3 PRACTICAL DAY 4

CF3 PRACTICAL DAY 4

00000- 9 Apple Fritter with Caramel sauce

00000- 10 Pomme Dauphine

00000- 11 Buffalo Chicken wings with Ranch Dressing

CF3 PRACTICAL DAY 5

CF3 PRACTICAL DAY 5

00000- 12 Quiche Lorraine

00000- 13 Banana bread with Cream Cheese Frosting

CF3 PRACTICAL DAY 6

CF3 PRACTICAL DAY 6

00000- 14 Grilled Beef Striploin with Béarnaise Sauce

00000- 15 Green Beans Amandine

00000- 16 Twice Baked Potato

CF3 PRACTICAL DAY 7 ASSESSMENT

CF3 THEORY ASSESSMENT

CF3 INSTRUCTOR RESOURCES

HOS04003RU Culinary Fundamentals 3: Classic Cooking Techniques:4-1:20241