Skills Proficiency Certificate: 3529

Total learning hours: 144 hours

This course is designed to provide for the students to provide a broad introduction to essential practical skills for those who are already employed in Culinary or who are undergoing trainings but they need quality assessment and certification.

To be eligible for this course, candidates must be able to provide suitable evidence of previous training or work experience.

Units Covered:

Unit Number Unit Title
101 Method of Hazard prevention
102 Purpose and use of protective clothing and footwear
103 Dangers associated with the use of equipment in the workplace
104 Toxic effect of substances used in the workplace
105 Basic First aid procedure
106 Responsibilities of a food handler
107 Preliminary food preparation tasks
108 Use of convenience foods
109 Correct procedure that are part of good working methods when cooking
110 Cooking methods and techniques suitable for different types of foods
111 Procedures for preparing and cooking foods by boiling.
112 Procedures for preparing and cooking foods by steaming.
113 Procedures for preparing and cooking foods by stewing.
114 Procedures for preparing and cooking foods by roasting.
115 Methods of preparing and cooking basic sauces.
Methods of preparing and cooking basic soups.
Principles of fresh fruit and vegetable.
Principles of frozen food storage.
Essential qualities of basic commodities.