Aim

Aim: The course aims at imparting the required skills, knowledge and attitudes to people who aspire to work in the Catering Establishments.

Objectives

• At the end of the course, the trainee should be able to:
• (a) Develop a professional attitude and appearance, acquire skills and behave in a professional
• Manner;
• (b) Develop knowledge and skills in all commodities regarding cost, quality and production;
• (c)
• Observe Hazard Analysis Critical Control Points (HACCP) all the time;
• (d) Perform different methods of cooking and produce a variety of dishes regarding quality,
• colour, consistency, seasoning, flavour, temperature, presentation and handle recipe balance
• for various types of establishments;
• (e) Perform the essential necessity for health, hygiene and safety procedures at all the time in
• storage, preparation, cooking and presenting of food; and
• (f)
• Supervise all kitchen activities in various catering establishments.