This course is designed to enhance the knowledge, skills and attitudes in COOKERY NC II in accordance with industry standards. It covers the basic, common and core competencies required that a person must achieve to clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and beverage service facilities.
This course is designed to enhance the knowledge, skills and attitudes in BREAD AND PASTRY PRODUCTION NC II in accordance with industry standards. It covers the basic, common and core competencies required to prepare and present desserts; prepare and display petits fours in accordance with industry standards. It covers the basic, common and core competencies.
This course is designed to enhance the knowledge, skills and attitude of SHIPS’ CATERING NC III (SHIPS’ COOKS) in accordance with industry standards. This covers competencies that a person must achieve in managing all galley operations, including both the procurement of supplies and practical food production in compliance with the national and international requirements for the duration and nature of the voyage. It also includes competencies in serving proper quantities of quality nutritious food that fulfills cultural, religious and hygiene requirements including storing and handling food hygienically. (Basic Competencies are embedded on COMMON AND CORE COMPETENCIES)
