Course Objectives Learners will learn how to receive, check, prepare, pack and deliver stocks with proper documentation Methods of Learning Mini le...

Overview On completion of this unit, learners will have the knowledge and application skills to fabricate and use fish and seafood to prepare local...

Course Objectives This skill describes the ability to apply the knowledge and skills in preparing vegetables, fruits, nuts and mushrooms. It also i...

Course Objectives One of the healthier methods of cooking food, moist heat cooking involves cooking food using liquids such as water, steam, stock ...

Course Objectives To equip participants with knowledge and application skills to maintain quality control procedures. Methods of Learning Mini lect...

Course Objectives When prepared correctly, soups are not only flavourful, it also provides nourishment for the body. Good quality stocks are the fo...

Course Objectives Served hot or cold, with tomato-based sauce, cream-based sauce or just olive oil and garlic, pasta  dishes are enjoyed by many al...

Course Objectives  Using the correct baking techniques, mixing methods and piping skills are integral to produce qaulity pastries and baked product...