1 Month Culinary Course
This program focuses on the concepts and components of a kitchen. The aim is to prepare students for a culinary or advanced diploma course. This course focuses on theory, as we go over food safety and hygiene in thoroughly, as well as a few hands-on culinary lessons. This course covers the following topics:
- Introduction to Kitchen
- Types of Kitchens
- Duties and Responsibilities of Kitchen Staff
- Position and Duties
- Basic Knife Skills
- Basic Cuts
- Methods of Cookery
- Aims and objectives of cooking food:
- Cooking Methods
- Cooking Terms
- Basic Hygiene and HACCP Principles
- Food Safety
- Personal Hygiene
- Clothing
- The Food
- Danger Zone
- Serving Food Safely
- Hazard Analysis Critical Control Points
- Fire Safety
- Drugs and Alcohol
Effective Pest Control Management Program
