Course Outline:
1- Personal hygiene, appearance & grooming for food handlers
2- Food safety
3- Introduction to kitchen tools & equipment
4- Kitchen organization and time management
5- The food knowledge
6- Kitchen cleaning & sanitizing
7- Basic skills in food preparation
8- Cold preparations / grade manger
9- Hot preparations
10- Cooking techniques
11- Baking & pastries Food decoration & garnishing
12- Balance Caloric Chart
13- Food preservation & storage
14- Accident prevention & action for emergencies
15- Pest control. Buffet arrangements
16- Preparation of hot & cold beverages
17- Food service Menu Development
18- Standard, Deluxe, Executive ,Kids, Vegetarian Menu
19- Practical cookery