The student will learn theoretical and demonstrate practical skills in basic culinary tasks, basic food preparation and food presentation in a commercial establishment. Topics will include the following: Application of basic techniques of commercial cookery; Application of standard safety procedures for handling stuffs; Clean and maintain kitchen equipment and utensils; Organize and prepare food products and meals; Prepare and store food in a safe and hygienic manner, Receive and securely store food in-coming goods; Establish and maintain quality control in food production; Identify, prepare and portion various meats; Prepare and store food in a safe and hygienic manner, prepare appetizers and salads; Prepare soups, stocks and sauces; Prepare vegetables, eggs and farinaceous dishes; Present and display food products.
- Teacher: JESUSA ANA MARIA JACALNE
- Enrolled students: 26