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Week
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Topics
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Study Metarials
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1
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Corporate kitchen planning in IFS
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R1(Chapter 6 )
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2
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Food safety, cleaning and disinfection applications in IFS
|
R1(Chapter 15 )
|
|
3
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Food safety, cleaning and disinfection applications in IFS II
|
R1 (Chapter 16 )
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4
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Standard recipes and basic sauces
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R1 (Chapter 12 )
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5
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Menu planning
|
R1 (Chapter 8)
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6
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Menu planning II
|
R1 (Chapter 8)
|
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7
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Menu planning III
|
R1(Chapter 8)
|
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8
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Menu planning IV
|
R1(Chapter 8)
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9
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Food safety Management Systems in IFS
|
R1 (Chapter 17)
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|
10
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Food safety Management systems in IFS II
|
R1(Chapter 17)
|
|
11
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Food safety Management systems in IFS III
|
R1(Chapter 17)
|
|
12
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Food safety Management systems in IFS IV
|
R1(Chapter 17)
|
|
13
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Organization of TBS in Emergency and Disaster situations
|
R1 (Chapter 4)
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|
14
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Occupational health and safety in IFS
|
R1(Chapter 20)
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