Material forecast : 6ème Technologie Culinaire - Hôtellerie et Restauration
Semester Period Week Planned material
1st Semester 1 Week 1 Prise de contact et Plan du cours
1st Semester 1 Week 2 Chap. I : Rappel de quelques notions, I. 1. Les cuissons
1st Semester 1 Week 3 I. 2. Les cuissons ( suite )
1st Semester 1 Week 4 I. 3. Les méthodes de cuisson
1st Semester 1 Week 5 Chap II. Les modes de cuisson, II. 1. Pocher
1st Semester 1 Week 6 II. 2. Sauter
1st Semester 1 Week 7 II. 3. Griller
1st Semester 1 Week 8 II. 4. Rôtir
1st Semester 1 Week 11 DÉTENTE
1st Semester 2 Week 10 II. 5. Frire
1st Semester 2 Week 11 II. 6. Poêler
1st Semester 2 Week 11 VACANCES DE NOËL
1st Semester 2 Week 12 II. 7. Braiser
1st Semester 2 Week 13 II. 8. Les gelées
1st Semester 2 Week 13 FFériés : Mort de Laurent Désiré KABILA et Patrice Emery LUMUMBA
1st Semester 2 Week 14 II. 9. Les duxelles et forces
1st Semester 2 Week 15 Chap III. Les garnitures
1st Semester 2 Week 16 Les marinades
1st Semester 2 Week 17 Les salades
1st Semester 2 Week 18 Les salades
1st Semester 2 Week 19 Révision et examens hors session 1er semestre
1st Semester 2 Week 20 Examens du 1er semestre
1st Semester 2 Week 29 Les salades
1st Semester 2 Week 30 Autres préparations culinaires, Les sauces vinaigrettes
2nd Semester 3 Week 21 DETENTE
2nd Semester 3 Week 21 Les liaisons
2nd Semester 3 Week 22 Les liaisons ( suite )
2nd Semester 3 Week 23 Le banquet
2nd Semester 3 Week 24 Les volailles
2nd Semester 3 Week 25 Le buffet
2nd Semester 3 Week 26 Les gibiers
2nd Semester 3 Week 27 Le buffet
2nd Semester 3 Week 27 FÉRIÉS
2nd Semester 3 Week 28 Les abots
2nd Semester 3 Week 30 Les volailles
2nd Semester 3 Week 31 Les volailles
2nd Semester 3 Week 32 VACANCES
2nd Semester 4 Week 32 Les poissons
2nd Semester 4 Week 33 Les poissons
2nd Semester 4 Week 34 Les poissons
2nd Semester 4 Week 35 REVISION ET HORS SESSION EXAMENS 2ème SEMESTRE
2nd Semester 4 Week 36 EXAMENS DU 2ème SEMESTRE