| 9:15am |
Refreshments on arrival and booking
in |
| |
|
Practical Sessions |
| 9:30 |
Potatoes |
Characteristics of chipping grade potatoes -
storage
Dealing with frost damage
How to minimise waste in preparation
Peel and chip
Storage after chipping
Clean machinery
|
| 10:30 |
Batter |
Equipment
Proprietary brands/home made
Technique
|
| 11:15 |
Oils & Fats |
Types
Management techniques to minimise breakdown
Temperatures
Range management
Cleaning
|
| 11:45 |
Fish |
Purchasing
Quality
Varieties
Sizes
Cutting techniques
Storage
|
| 12:15 |
Frying |
Student's fry under supervision
|
| 1:00pm |
Lunch |
Fish and Chip
Lunch |
| 1:45 |
Revision |
Tutor and Trainees revise the practical
sessions using notes provided
|
| 3:30 |
Close |
|
