COMMERCIAL COOKERY PROGRAMMES (FULL TIME)
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Level: Higher National Certificate
Intakes : February, June & Septembe
Duration : 18 MONTHS
Entry Requirement
Course Content
- Use hygienic practices for food safety
- Use food preparation equipment
- Prepare dishes using basic methods of cookery
- Prepare stocks, sauces and soups
- Prepare appetisers and salads
- Prepare vegetable, fruit, egg and farinaceous
- Produce cakes, pastries and breads
- Prepare poultry dishes
- Prepare seafood dishes
- Prepare meat dishes
- Participate in safe work practices
- Work effectively with others
- Clean kitchen premises and equipment
- Coach others in job skills
- Maintain the quality of perishable items
- Practical demonstrations • Document / folios • Critical incident repots • Journals • Oral presentations • Interviews • Projects • Group projects • Written assignments • Research projects
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