International Cuisine and Food Production Management

PART 1 - WESTERN CUISINE - COLD SECTION; LARDER AND COLD KITCHEN; CHARCUTERIE AND PATES; APPETIZERS AND GARNISHES; SANDWICHES; USE OF HERBS AND WINES IN COOKING; PART 2 - INTERNATIONAL CUISINES; WESTERN CUISINE; EUROPEAN CUISINE; WESTERN PLATED FOOD; CONCEPT OF HEALTH FOOD; ORIENTAL CUISINE; PART 3 - ADVANCE CONFECTIONARY; CAKES AND PASTRIES; CHOCOLATE; DESSERTS; ICE CREAMS AND FROZEN DESSERTS; SAUCES AND COULIS; COOKIES AND BISCUITS; PART 4 - FOOD PRODUCTION MANAGEMENT; PRODUCTION MANAGEMENT; RESEARCH AND PRODUCT DEVELOPMENT

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