21 ICCA / AP / V10.0 / 02 / 2023 1 Classes 2 Classes 1 Classes 2 Classes 3. Prepare, Cook and Serve Salads, Appetizers and Sandwiches Theory Salads Vinaigrette-Based Salads – Greek, Niçoise, Chef’s Mayonnaise-Based Salads – Waldorf, Russian, Coleslaw Sandwiches Sandwiches – Conventional, Club, Pinwheel, Panini (Grilled Sandwich) Appetisers Hot Appetisers – Samosa, Chinese Spring Roll, Spanakopita Baked Appetisers – Vols-Au-Vent, Tart Tatin, Stu ed Portobello 3 Classes 3 Classes 3 Classes 4. Prepare, Cook and Serve Vegetables, Fruit, Eggs & Farinaceous Dishes Theory Egg Egg-Based Dishes – Boiled Egg, Oeuf Farci, Fried Egg, Shirred Eggs, Frittata, Omelette, Scrambled Eggs, Tortilla de Papas, Poached Eggs – Benedict, Florentine Farinaceous Breakfast Dishes – Wa es, Pancakes, French Toast Rice Based Dishes – Boiled Rice, Nasi Goreng, Riz Pilaf, Riz Aux Fruits Dried Pasta Dishes – Aglio Olio e Peperoncino, Pomodoro, Puttanesca, Carbonara, Alfredo 1 Class 1 Class 5. Assessments Practical Assessment – One Sauce or Soup, One Salad or Appetiser, One Egg or Pasta dish Theory Assessment – Modules 1 to 4 Above
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