This unit standard specifies the competencies required to identify food items and basic ingredients used in preparing different dishes commonly prepared in hospitality establishment in Namibia.Poeple credited with this unit standard are able to able to: identify different types of meat ,offal game and poultry ,common meat cuts and poultry Pieces, local fish and seafood ,fruit ,vegetables fungi and legumes:local dairy and egg products and common spices, herbs dry foods fats and oil.
- Trainer: Toini Nuuyoma