| 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 |
