NAME : DIWATIN, JEZEL MAE M.

BTVTE-FSM 2B

1. Le Guide Culinaire
2. General confusion
3. Brigade system
4. Monsieur Boulanger
5. Fernand Point
6. nouvelle cuisine.
7. fusion cuisine
8. . Slow Food
9. Georges-Auguste Escoffier
10.Chef
11.Executive Chef
12.Short-order cooks
13.Working chef
14.Breakfast cook
15.Short-order Cook’s
16- 20)
1. Eagerness to learn
2. A full range of skills
3. Experience
4. Dedication to quality
5. Understanding of the basics