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CA 101 Les Roches (HOTEL)

Poultry , Beef , Lamb, Pork , Seafood

Files included:

15 Poultry Enderun.pdf
16 Meat- Beef and Veal , LambEnderun.pdf
16 Meat- Beef and Veal Enderun.pdf
17-Meat-Pork Enderun.pdf
19 Seafood Enderun.pdf

Please download attached file

Date of Submission: Oct 11, 2017

-Chef Susana Montinola

CA 317 Mediterranean Cuisine

Balearic Islands

Files included:

Belearic-Islands-20171011.pdf

Please download attached file

Date of Submission: Oct 11, 2017

-Chef Susana Montinola

CA 202 Ducasse Institute

Lamb, Game and Pork

Files included:

CA 202 DIP - Game.pdf
CA 202 DIP - lamb.pdf
D-CA202 Pork.pdf

Please download attached file

Date of Submission: Oct 11, 2017

-Chef Susana Montinola

CA 202 Ducasse Institute

Files included:

D-CA202-Shellfish.pptx

Please download attached file

Date of Submission: Oct 10, 2017

-Chef Martin Kaspar

CA 317 Mediterranean Cuisine

Files included:

Andalucia.pdf
Belearic Islands.pdf
Catalunya.pdf
Murcia.pdf
Spain Intro.pdf
Valencia.pdf

Please download attached file

Date of Submission: Oct 04, 2017

-Chef Susana Montinola

MGT 340 (Principles of Marketing)

Jackie Tomacruz

Files included:

Chapter 4 - Managing Marketing Information.docx
Chapter 5 - Consumer and Business Buyer Behavior.docx

Please download attached file

Date of Submission: Oct 04, 2017

-Jackie Tomacruz

CA 101 Enderun

Schedule Midterm Exams

Files included:

CA101-HA-FINAL-exam-schedule-2017929.docx

Please download attached file

Date of Submission: Sep 29, 2017

-Chef Susana Montinola

CA 101 Ducasse Institute

More exercises for practice

Files included:

COSTING page 2.xls
COsting page 3.xls
COSTING.doc

Please download attached file

Date of Submission: Sep 28, 2017

-Chef Susana Montinola

CA 101 Ducasse Institute

Criteria for Grading Midterms Files included:

MIdterm-binome.xls

Please download attached file

Date of Submission: Sep 26, 2017

-Chef Susana Montinola

F&B 101 (Hygiene and Sanitation)

Files included:

092317-FB-101-Introduction-to-Food-Safety.pdf

Please download attached file

Date of Submission: Sep 26, 2017

-Joan Despabiladeras

MGT 340 (Principles of Marketing)

Files included:

Chapter 1 - Marketing - Creating Customer Value and Engagement.docx
Chapter 2 - Company and Marketing Strategy.docx
Chapter 3 - Anaylzing the Marketing Environment.docx

Please download attached file

Date of Submission: Sep 26, 2017

-Jackie Tomacruz

CA 101 Ducasse Institute

Exercises for Practice

Files included:

COSTING page 3.xls
costing quiz page 1.doc

Please download attached file

Date of Submission: Sep 25, 2017

-Chef Susana Montinola

CA 202

Files included:

D-CA202 Poultry .pdf
D-CA202 Seafood.pdf

Please download attached file

Date of Submission: Sep 21, 2017

-Chef Martin Kaspar

F&B 101 (Hygiene and Sanitation)

Files included:

091617-FB101LectureNotes.pdf

Please download attached file

Date of Submission: Sep 18, 2017

-Joan Despabiladeras

CA 230 (Kitchen Management)

Kitchen Management part 2 and recipe templates

Files included:

Adobo Homework price index.xlsx
KITMAN Chix Adobo recipe template.xls
KITMAN part 2.pdf
Recipe Sheet Template.xlsx

Please download attached file

Date of Submission: Sep 15, 2017

-Chef Susana Montinola

F&B 101 (Hygiene and Sanitation)

Files included:

090917-FB-101-Lecture-Notes.pdf

Please download attached file

Date of Submission: Sep 11, 2017

-Joan Despabiladeras

CA 101 Ducasse Institute

Seasonings , Eggs,Dairy and Cheese

Files included:

cheese.pdf
Dairy.pdf
EGGS.pdf
Pasta2.pdf
Seasonings.pdf

Please download attached file

Date of Submission: Sep 08, 2017

-Chef Susana Montinola

CA 101 Les Roches (HOTEL)

Files included:

7 Gastronorm Enderun.pdf
8 Culinary terms.pdf
9 Stocks & Sauces.pdf
10 Soups.pdf
11 Culinary figures.pdf
11 Culinary history.pdf
12 Forming a kitchen brigade.pdf
13 Menus.pdf
14 Cooking Methods.pdf

Please download attached file

Date of Submission: Sep 08, 2017

-Chef Susana Montinola

CA 202 Ducasse Institute

Files included:

D-CA202-Beef-.pptx

Please download attached file

Date of Submission: Sep 07, 2017

-Chef Martin Kaspar

CA 204 French Regional

Files included:

CA-204-French-regional-cuisine-8-Cote-d'azure-Provence.ppt

Please download attached file

Date of Submission: Sep 06, 2017

-Chef Martin Kaspar