PROGRAM
Hygiene
Kitchen Safety and Food Handling
Cooking Technique
Stock, Soups and Hot Sauce Production
Main Course Production
Rice and Farinaceous
Appetizer Production
Breakfast Production
Dessert Production
Catering Set-up Activities
Elective: Basic Kitchen Equipment, Basic Stewarding, Basic Butchery.
OVERVIEW
Already have knowledge of the basic principles of kitchen work?
Ready to demonstrate your commitment and enthusiasm?
Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments.
DURATION
2 Years
ENTRY REQUIREMENTS
16 years old
(with min. 9 years of schooling, or with 3 years relevant prior work experiences)
CERTIFICATION
Level 2 & Level 3 JPK Certification
