Kitchen Organisation

This course unit is intended to impact in trainees in cooking skills and attitudes required for professional cookery

-it gives the trainee abroad knowledge of raw food materials and the application in food and beverage application.

GENERAL OBJECTIVES

At the end of this unit the trainee should be able to

·         Have gained knowledge of raw food commonly used.

·         Appreciate the importance of planned catering.

·         Determine and control as production unit.

·         Produce clean wholesome food.

·         Operate the principal equipment of trade safely.