Seafood cookery Selection and Cleaning of Di erent Varieties of Seafood (Fish, Crustaceans and Molluscs) Plated Main Courses with Accompaniments Classical Preparations Based on Cut of Poultry, Method of Cookery and Technique Theory Select, Prepare & Cook Seafood Classification of Fish and Shellfish Quality Points, Cuts and Purchase Specifications Preparation, Cooking and Finishing Techniques Special Tools and Equipment Hygiene Best Practices Nutritional Aspects Sustainable Consumption Patisserie Production of Baked Goods and Desserts Short Crust Pastry Pu Pastry Choux Pastry Variety of Cakes Using Di erent Techniques Yeast Goods Cold Desserts Baked Desserts Theory Exposure in Pâtisserie for the Hot Kitchen Chefs Introduction of Ingredients Used in Baking and Dessert-Making Types of Pastry, Cakes, Yeast Goods and Desserts Principles of Pastry, Cakes, Yeast Goods and Dessert-Making 25 ICCA / DP / V18.3 / 09 / 2024
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