Duration : 4 Months
Course Fee : 45,000Tk
- 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 10 weeks
- Skill level All levels
- Language English
- Students 0
- Certificate Yes
- Assessments Yes
- 2 Sections
- 0 Lessons
- 10 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 based0
