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 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 and store
food in a safe and hygienic
manner; Prepare
appetizers and salads; Prepare
soups, stock and sauces; Prepare vegetables, eggs and farinaceous dishes; Present
and display food products
- Teacher: KYACINTH PILON