This course aims to provide training at advance level, Food Production skills and theory to develop know-how in the kitchen, so as to meet the current and future demands for competent Food & Beverage Industry personnel.
The areas of Study are:
(Theory)
The areas of Study are:
(Theory)
- Hygiene and Sanitation
- Kitchen Terminology
- Kitchen Safety
- Methods of Cooking
- Menu Planning
- Kitchen Organization
- Storage of Food
- Food Costing
- Nutrition & Related Studies
(Practicals)
- Continental Cuisine
- Pakistani Cuisine
- Chinese Cuisine
- Bakery
Qualification: Minimum Intermediate or A Level.
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