| 1st
Semester |
1 |
Week 1
|
I ière Partie du cours. 1.1. Importance du cours |
| 1st
Semester |
1 |
Week 2
|
1.2. Définition de quelques concepts |
| 1st
Semester |
1 |
Week 3
|
1.3. Synthèse |
| 1st
Semester |
1 |
Week 4
|
II ième Partie du cours. 2.1. Modes de préparation |
| 1st
Semester |
1 |
Week 5
|
2.2. A l'eau |
| 1st
Semester |
1 |
Week 6
|
2.3. A la vapeur |
| 1st
Semester |
1 |
Week 7
|
2.4. A la graisse |
| 1st
Semester |
1 |
Week 8
|
2.5. A la chaleur sèche |
| 1st
Semester |
1 |
Week 9
|
Synthèse |
| 1st
Semester |
1 |
Week 11
|
DETENTE |
| 1st
Semester |
2 |
Week 10
|
III ième PARTIE DU COURS. 3.1. Application culinaire |
| 1st
Semester |
2 |
Week 11
|
3.2 Bouillon des viandes |
| 1st
Semester |
2 |
Week 11
|
VACANCES DE NOEL |
| 1st
Semester |
2 |
Week 12
|
3.2. Bouillon des viandes |
| 1st
Semester |
2 |
Week 13
|
3.3. Cuisson de la viande à l'eau bouillante |
| 1st
Semester |
2 |
Week 13
|
FERIES : JOURNEE COMMEMORATIVE DE L'ASSASSINAT DU Mzee L.D. KABILA ET COMMEMORATION DE L'ASSASSINAT DU PREMIER MINISTRE DECHU P. EMERY LUMUMBA |
| 1st
Semester |
2 |
Week 14
|
3.3. Cuisson de la viande à l'eau bouillante |
| 1st
Semester |
2 |
Week 15
|
3.4. Cuisson à papillote |
| 1st
Semester |
2 |
Week 16
|
Cuisson à papillote |
| 1st
Semester |
2 |
Week 17
|
3.5. Poisson pané |
| 1st
Semester |
2 |
Week 18
|
REVISION ET HORS SESSION EXAMENS Ièr SEMESTRE |
| 1st
Semester |
2 |
Week 19
|
EXAMENS DU Ière SEMESTRE |
| 1st
Semester |
2 |
Week 20
|
DETENTE |
| 1st
Semester |
2 |
Week 29
|
3.6. Frit ou croquette de manioc ou de patate douce |
| 2nd
Semester |
3 |
Week 21
|
3.6. Frit ou croquette de manioc ou de patate douce |
| 2nd
Semester |
3 |
Week 22
|
3.7. Pomme de terre frites |
| 2nd
Semester |
3 |
Week 23
|
3.7. Pomme de terre frites |
| 2nd
Semester |
3 |
Week 24
|
VACANCES |
| 2nd
Semester |
3 |
Week 25
|
3.8. Poulet frit |
| 2nd
Semester |
3 |
Week 26
|
3.9. Ragout de viande |
| 2nd
Semester |
3 |
Week 27
|
3.8. Poulet frit |
| 2nd
Semester |
3 |
Week 27
|
FERIES : FETE DE L'ENSEIGNEMENT ET DU TRAVAIL |
| 2nd
Semester |
3 |
Week 28
|
3.10. Viande braisée |
| 2nd
Semester |
3 |
Week 30
|
3.10. Viande braisée |
| 2nd
Semester |
3 |
Week 31
|
3.11. Poulet grillé |
| 2nd
Semester |
3 |
Week 32
|
VACANCES |
| 2nd
Semester |
4 |
Week 32
|
3.12. Poulet rôti |
| 2nd
Semester |
4 |
Week 33
|
3.12. Poulet rôti |
| 2nd
Semester |
4 |
Week 34
|
3.13. Sauce mayonnaise |
| 2nd
Semester |
4 |
Week 35
|
REVISION ET HORS SESSION EXAMENS 2ème SEMESTRE |
| 2nd
Semester |
4 |
Week 36
|
EXAMENS DU IIème SEMESTRE |
