Course Reference Number: CRS-Q-0040794-MF
This WSQ Certificate in Food Services (Culinary Arts) is designed to equip entry-level kitchen staff with the knowledge and skills to complete their everyday tasks in kitchen such as receiving and storing products and preparing sauces, meat and fish for cooking.
Mini lectures with presentations to explain concepts and theories
Practical activities including demonstrations, hands-on practice and observation
Mutual sharing, discussion and feedback.
On completion of this unit, learners shall be able to apply the following at the workplace:
Receive and store products
Demonstrate basic knife skills
Prepare Western cold sauces
Prepare meat and poultry for cooking
Prepare fish and seafood for cooking
Work in a team
Maintain food and beverage production environment
Entry level kitchen crew and cooks
13 Day(s) (104 Hrs)