This course is designed to provide students with a broad introduction to essential practical skills for those already employed in the culinary industry or undergoing training. It is ideal for individuals seeking quality assessment and certification to validate their skills.

To be eligible for this course, candidates must provide suitable evidence of previous training or relevant work experience.

• Unit 101: Method of Hazard Prevention

• Unit 102: Purpose and Use of Protective Clothing and Footwear

• Unit 103: Dangers Associated with the Use of Equipment in the Workplace

• Unit 104: Toxic Effects of Substances Used in the Workplace

• Unit 105: Basic First Aid Procedure

• Unit 106: Responsibilities of a Food Handler

• Unit 107: Preliminary Food Preparation Tasks

• Unit 108: Use of Convenience Foods

• Unit 109: Correct Procedures for Good Working Methods When Cooking

• Unit 110: Cooking Methods and Techniques Suitable for Different Types of Foods

• Unit 111: Procedures for Preparing and Cooking Foods by Boiling

• Unit 112: Procedures for Preparing and Cooking Foods by Steaming

• Unit 113: Procedures for Preparing and Cooking Foods by Stewing

• Unit 114: Procedures for Preparing and Cooking Foods by Roasting

• Unit 115: Methods of Preparing and Cooking Basic Sauces

• Methods of Preparing and Cooking Basic Soups

• Principles of Fresh Fruit and Vegetable Preparation

• Principles of Frozen Food Storage

• Essential Qualities of Basic Commodities