Course Content
Level 2
- Hygiene, Kitchen Safety and food Handling
- Cooking Technique
- Stock, soups and hot sauce production
- Main course production
- Appetiser Production
- Breakfast Production
- Dessert Production
- Catering set-up activities
- Basic kitchen equipment maintenance
- Basic Stewarding
- Basic Butchery
Level 3
- Hygiene, safety and food handling
- Food Production Quality and Quality Control
- Catering Activities Coordination
- Supervisory Administrative Coordination
- Basic Cost Control
Level 4
- Food Production Hygiene, Safety and Health Administration
- Menu Implementation
- Food Production Quality Assurance Monitoring
- Food Production Cost Control
- Food Production Daily Operations
- Food Production Staff Development
- Kitchen Equipment Maintenance Monitoring