This course covers all the basic duties to become a chef, from maintaining a safe place of work to preparing and baking food items; students are taught the fundamentals about catering and are assessed throughout the duration of the studies.
Maintain a safe, hygienic and secure working environment.
Contribute to effective teamwork.
Maintain food safety when storing, preparing and cooking food.
Prepare and cook meat and poultry.
Prepare and cook pasta.
Prepare and cook rice.
Cook and finish simple bread and dough products.