Kitchen organization Kitchen planning & basic kitchen equipment

Costing & portion control Menu planning

Cookery methods “theory” Practical & demonstration

Maintain Food and Personal Hygiene & Safety in work place

Principles of purchasing, storage,

Recognize Biological, Physical, Chemical and allergic contaminants.

Bakery & Pastry Catering

Catering management

Food & Beverage service

Housekeeping & Laundry operations, Front office operations

Food & Beverage Sales & Marketing

Food carving

Barista (coffee making art)

Analyze dishes, ingredients, hygiene, contaminants, portions, costing, pricing, food cultures etc.

Prepare food like: Biryani, Mussaka, Spaghetti bolognaise etc.

Prepare bakery food items like: Apple pie, Bun, Pastry cake etc.

Present food in artistic and eye catching manner

Prepare basic dishes that feature in many cuisines throughout the world.

Achieve the goals of skills or set standards according to the requirements of the hotel and food industry..

Demonstrate their acquire knowledge and skills confidently.

Tests & final examination