Duration : 6 Months
Course Fee : 55,000Tk
- Determine the different positions and function of kitchen production.
- Identify and properly operate equipment & common culinary hand tools.
- Productively apply appropriate cooking skills
- Identify various cooking techniques.
- Comply with and practice safe work habits, identify safety hazards, employ preventative safety measures.
- Maintain positive relations with others cooperate through teamwork and group participation.
- Exhibit appropriate work habits and attitudes; demonstrate willingness to compromise.
- Identify behaviors for establishing successful working relationships
- Demonstrate a positive attitude, conversation skills, & personal hygiene
- Prepare, clarify and utilize basic stocks, sauces, soups & thickeners.
- Identify & properly select grains, cereals, pastas & rice then cook dishes utilizing these.
- Utilize portion control, work flow, plating and garnishing principals.
COURSE OBJECTIVES
Upon successful completion of the course, the student will
be able to demonstrate the following
Course Features
- Lecture 0
- Quiz 0
- Duration 45 hours
- Skill level All levels
- Language English
- Students 11
- Certificate Yes
- Assessments Yes
- 2 Sections
- 0 Lessons
- 100 Weeks
Expand all sectionsCollapse all sections
- Knowledge based1) Show proficiency in dry, moist, and combination heat cooking methods. 2) Implement professional standards in food preparation. 3) General (Basic) culinary product knowledge0
- Skill based1) Demonstrate skill in knife, tool and equipment handling. 2) Operate equipment safely and correctly 3) Apply principles of food handling and preparation 4) Production of food products 5) Setup, breakdown and prepare menu items in a commercial kitchen.0
