The student will
learn theoretical knowledge and demonstrate practical skills in basic culinary
tasks, basic food preparation and food presentation in a commercial
establishment. Topics will include the following: Application of basic
techniques of commercial cookery; application of standard safety procedures for
handling food stuffs; clean and maintain kitchen equipment and utensils;
organize and prepare food products and
meals ; prepare and store food in a safe and hygienic manner; receive and
securely store in-coming goods; establish and maintain quality control in food
production; identify, prepare, and portion various meats; prepare appetizers
and salads; prepare soups, stocks and sauces; prepare veg., eggs and
farinaceous dishes; present and display food products.
- Teacher: Aimee Samar