Material forecast : 6ème Technologie de Cuisine - Hôtellerie et Restauration
Semester Period Week Planned material
1st Semester 1 Week 1 I ière Partie du cours. 1.1. Importance du cours
1st Semester 1 Week 1 Prise de contact
1st Semester 1 Week 2 1.2. Définition de quelques concepts
1st Semester 1 Week 2 Produit laitière : 1. Lait
1st Semester 1 Week 3 2. Fromage
1st Semester 1 Week 3 1.3. Synthèse
1st Semester 1 Week 4 3. Crème
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 6 4. Beurre
1st Semester 1 Week 7 5. Yaourt
1st Semester 1 Week 7 2.4. A la graisse
1st Semester 1 Week 8 Corps gras
1st Semester 1 Week 8 2.5. A la chaleur sèche
1st Semester 1 Week 9 Corps gras
1st Semester 1 Week 9 Synthèse
1st Semester 1 Week 11 DETENTE
1st Semester 1 Week 11 DETENTE
1st Semester 2 Week 10 Produit de la pêche Poisson
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 11 Produit de la pêche Crustacé
1st Semester 2 Week 11 VACANCES DE NOEL
1st Semester 2 Week 12 3.2. Bouillon des viandes
1st Semester 2 Week 12 Produit de la pêche Crustacé
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 13 3.3. Cuisson de la viande à l'eau bouillante
1st Semester 2 Week 13 Viande de boucherie
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 Veau
1st Semester 2 Week 14 3.3. Cuisson de la viande à l'eau bouillante
1st Semester 2 Week 15 Mouton
1st Semester 2 Week 15 3.4. Cuisson à papillote
1st Semester 2 Week 16 Fruits
1st Semester 2 Week 16 Cuisson à papillote
1st Semester 2 Week 17 Légumes
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 18 REVISION ET HORS SESSION EXAMENS Ièr SEMESTRE
1st Semester 2 Week 19 EXAMENS DU Ière SEMESTRE
1st Semester 2 Week 19 EXAMENS DU Ièr SEMESTRE
1st Semester 2 Week 20 DETENTE
1st Semester 2 Week 20 DETENTE
1st Semester 2 Week 29 Légumes
1st Semester 2 Week 29 3.6. Frit ou croquette de manioc ou de patate douce
1st Semester 2 Week 30 Porc
2nd Semester 3 Week 21 3.6. Frit ou croquette de manioc ou de patate douce
2nd Semester 3 Week 21 Pates en pâtisserie
2nd Semester 3 Week 22 Charcuterie
2nd Semester 3 Week 22 3.7. Pomme de terre frites
2nd Semester 3 Week 23 Charcuterie
2nd Semester 3 Week 23 3.7. Pomme de terre frites
2nd Semester 3 Week 24 Potage lié
2nd Semester 3 Week 24 VACANCES
2nd Semester 3 Week 25 Pratique cuisine
2nd Semester 3 Week 25 3.8. Poulet frit
2nd Semester 3 Week 26 Potages, consommé
2nd Semester 3 Week 26 3.9. Ragout de viande
2nd Semester 3 Week 27 Visite guidé
2nd Semester 3 Week 27 FERIES : FETE DE L'ENSEIGNANT ET DU TRAVAIL
2nd Semester 3 Week 27 3.8. Poulet frit
2nd Semester 3 Week 27 FERIES : FETE DE L'ENSEIGNANT ET DU TRAVAIL
2nd Semester 3 Week 28 Consommé (pratique)
2nd Semester 3 Week 28 3.10. Viande braisée
2nd Semester 3 Week 30 3.10. Viande braisée
2nd Semester 3 Week 30 Potage lié
2nd Semester 3 Week 31 3.11. Poulet grillé
2nd Semester 3 Week 31 Potage lié (pratique)
2nd Semester 3 Week 32 Préparation dissertation
2nd Semester 3 Week 32 VACANCES
2nd Semester 3 Week 32 VACANCES
2nd Semester 4 Week 32 3.12. Poulet rôti
2nd Semester 4 Week 33 Examen d’état préliminaire
2nd Semester 4 Week 33 3.12. Poulet rôti
2nd Semester 4 Week 34 Examen d’état préliminaire
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 35 REVISION ET HORS SESSION EXAMENS 2ème SEMESTRE
2nd Semester 4 Week 36 EXAMENS DU IIème SEMESTRE
2nd Semester 4 Week 36 EXAMENS DU IIème SEMESTRE