This course is designed to provide for the students to provide a broad introduction to essential practical skills for those who are already employed in Culinary or who are undergoing trainings but they need quality assessment and certification.
To be eligible for this course, candidates must be able to provide suitable evidence of previous training or work experience.
|Unit Number||Unit Title|
|101||Method of Hazard prevention|
|102||Purpose and use of protective clothing and footwear|
|103||Dangers associated with the use of equipment in the workplace|
|104||Toxic effect of substances used in the workplace|
|105||Basic First aid procedure|
|106||Responsibilities of a food handler|
|107||Preliminary food preparation tasks|
|108||Use of convenience foods|
|109||Correct procedure that are part of good working methods when cooking|
|110||Cooking methods and techniques suitable for different types of foods|
|111||Procedures for preparing and cooking foods by boiling.|
|112||Procedures for preparing and cooking foods by steaming.|
|113||Procedures for preparing and cooking foods by stewing.|
|114||Procedures for preparing and cooking foods by roasting.|
Methods of preparing and cooking basic sauces.
Methods of preparing and cooking basic soups.
Principles of fresh fruit and vegetable.
Principles of frozen food storage.
Essential qualities of basic commodities.