The students will learn the basic 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 products and meals; Prepare and store food 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 sandwiches and salads; Prepare stocks, sauces and soups; Prepare vegetables, farinaceous, desserts. Present and display food products.
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