this will enable trainees to gain knowledge and skills in advanced cooking using different cooking methods .
this will enable trainees to gain knowledge and skills in advanced cooking using different cooking methods .
This qualification represents the attainment of core competencies associated with work roles in the hospitality sector and exploration of work roles and career opportunities in the two principal sub categories within the sector --careers associated with Accommodation Services such as Housekeeping and Front office operations and careers associated with food and beverage services such as Cookery and Beverage Service.
People seeking this qualification must complete the specialist Strands. Providers wishing to design programmes of learning related to this qualification could develop courses relating to either or both strands.
Commercial
Cooking is a technical-vocational program that develops skills in planning,
preparing, cooking and serving various menus. Students are taught how to
make/cook meat, appetizers, salads, vegetables, sandwiches, eggs, desserts and
more.
Students under the Commercial Cooking program are trained in different food
preparation and presentation techniques based on industry standards. Topics
like receiving, storing and managing kitchen supplies are covered in the
program.
This course recognizes to people who have the competencies required for working in hospitality operations and kitchen operations. It is awarded to people who have demonstrated the skills and knowledge required to work safely, communicate effectively, undertake basic food identification and preparation, cleaning of food production areas across a range of hospitality establishments.
This platform will be used to engage apprentice at Yoye guesthouse and Ozodiac Pension Hotel.
The purpose of this module is tom provide the knowledge and skills to prepare and present fruits and vegetable dishes in hospitality industry
Trainees will learn the procedure for preparing and presenting rice dishes
To provide the knowledge and skills to prepare and present meat, poultry and fish dishes in HE
Purpose
This unit standard specifies the competency required to understand and use an
Asian, African, or European language other than English for very simple, commonly
used expressions of a basic and predictable nature in tourism and hospitality
workplaces. People credited with this unit standard are able to use basic Asian,
African or European language skills to: communicate with guests; and respond to
guest requests and perform simple transactions.