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Diploma in Food and Beverage Course Training Manual/Notes

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Summary

Diploma in Food and Beverage Course Training Manual/Notes.

Brief Overview:

Introduction
This unit is intended to impart in trainees cooking skills and attitudes required for professional cookery. It gives the trainees a broad knowledge of raw food materials and their application in food production.

General Objectives
At the end of this module unit, the trainee should be able to:
1. Operate a given kitchen equipment correctly and safely.
2. Observe hygiene rules in food and beverage production.
3. Demonstrate the ability to receive and store ingredients appropriately.
4. Select ingredients to produce a particular food item.
5. Prepare and produce a given food item correctly.
6. Portion, present and garnish food appropriately.
7. Handle challenges arising from emerging issues and trends in food production
........................

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