All courses | National TVET eLearning Portal

National TVET eLearning Portal

Home Webmail Support FAQs Mobile app

Portion, plate and present food in a hospitality establishment

Use, clean and maintain knives in a hospitality establishment

Use industry terminology for food preparation in a hospitality establishment

Set up and close down the food preparation area in a hospitality establishment

Prepare and present rice, pasta and pulse dishes in a hospitality establishment

Prepare and present meat, poultry and fish dishes in a hospitality establishment

Prepare and present fruit and vegetable dishes in a hospitality establishment

Prepare and present egg and dairy dishes in a hospitality establishment

Prepare and present appetisers and salads in a hospitality establishment

Prepare and cook stocks, sauces and soups in a hospitality establishment

Prepare and cook food using a range of cooking methods in a hospitality establishment

Prepare and cook desserts, pastries, cakes and yeast products

Plan a menu for a hospitality establishment

Operate a deep fat fryer in a hospitality establishment

Make fruit and/or vegetable preserves for use in a hospitality establishment

Freeze food for use in a hospitality establishment

Apply knowledge of basic nutrition in food preparation and service

Apply advanced food preparation techniques to cook specialised baked products, desserts and pastries