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CA 339 ADF International Hotel & Catering
Please find attached the relevant text for the All day dining buffet and it's exercise
Date of Submission: Aug 31, 2010
-Chef Thomas Wenger
CA 101 ADF (Culinary Arts)
Please download attached documents.
Date of Submission: Aug 25, 2010
-Ms. Susana Montinola
CA 101 ADF (Culinary Arts)
Please download attached documents.
Date of Submission: Aug 25, 2010
-Ms. Susana Montinola
CA 339 ADF International Hotel & Catering
Please find the relevant text on "Menu writing Guidelines"
Date of Submission: Aug 25, 2010
-Chef Thomas Wenger
CA 101 ADF (Culinary Arts)
Please download attached documents.
Date of Submission: Aug 05, 2010
-Ms. Susana Montinola
CA 101 ADF (Culinary Arts)
Please find some exercises you may do at home to practice. For the last number, please use the attached recipe for risotto.
The risotto recipe serves 10 potions at 150 grams per person
Date of Submission: Aug 05, 2010
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CA 101 ADF (Culinary Arts)
Recipe specification and jargon
Date of Submission: Jul 26, 2010
-Ms. Susana Montinola
CA 101 ADF (Culinary Arts)
History of Cooking Part 1
Date of Submission: Jul 26, 2010
-Ms. Susana Montinola
Math 100: Developmental Math
Handouts of July 22 lecture.
Date of Submission: Jul 23, 2010
-Ms. Edna Reyes
Math 100: Developmental Math
Please download the attached file - July 19 lecture.
Date of Submission: Jul 22, 2010
-Ms. Edna Reyes
CA 339 ADF international Hotel & Catering
Relevant presentations for Spa Cuisine
Date of Submission: Jul 16, 2010
-Chef Thomas Wenger
Math 100: Developmental Math
Please find attached handouts for June 28 lecture.
Date of Submission: Jun 28, 2010
-Ms. Edna Reyes
Math 100: Developmental Math
Please find attached handouts for June 21 and 24.
Date of Submission: Jun 25, 2010
-Ms. Edna Reyes
Math 100: Developmental Math
Please find attached our class syllabus and the handouts from June 17
lecture.
Date of Submission: Jun 18, 2010
-Ms. Edna Reyes
CA 202
Please download attached documents.
Date of Submission: Jun 18, 2010
-Mr. Markus Gfeller
CA 101 Enderun
Please find attached the two recipes for your final practical exam on
Wednesday,May 19, 2010. Please come during your regular lab class
schedule. Please come in complete uniform and ready to work.
Late comers will be deducted 20 points from their practical grade.
1) You will be asked to do a main course, a grain dish and a vegetable cut
using either of these recipes --
A) main course
a)Lapu Lapu a la meuniere
b) Beef Stroganoff
B)grains
a) risotto
b) pilaf
C) You will also have to do one vegetable or potato cut . And blanche it,
then sautee it in butter.
2)You will have one hour and forty five minutes to complete your exam.
3) The criteria for the grading of the Practical exam is also attached
here for your review
Good Luck and Relax, its just a test
Date of Submission: May 17, 2010
-Ms. Susana Montinola
CA 202 ADF
Please find the relevant presentations for CA 202 ADF
Date of Submission: May 17, 2010
-Mr. Thomas Wenger
CA 104
Attached: French regional Cuisine 7 Pays de Loire / Centre
Date of Submission: May 04, 2010
-Chef Martin Kaspar
CA 101 ADF (Culinary Arts)
Eggs
Date of Submission: Apr 28, 2010
-Ms. Susana Montinola
CA 101 ADF (Culinary Arts)
Seasoning
Date of Submission: Apr 28, 2010
-Ms. Susana Montinola