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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 foodstuffs; Clean and maintain kitchen equipment and
utensils; Organize and prepare food product and meals; Prepare and store 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, stock and sauces;
Prepare vegetables, eggs and farinaceous dishes; Present and display food
products in international industry standards while maximizing the use of
existing local raw food ingredients but also of internationally-available food
ingredients in the market.
This course aims to enable the students to learn about traditional forms of weaving, woodwork and other crafts, where they are done, how and by whom, and their artistic and social purposes. (CMO 20, S. 2013 page 9).