This module unit is intended to equip you with knowledge, skills and attitudes to enable you produce food and beverage in a catering institution.
By the end of this module unit, you should be able to:
a) Have gained knowledge to select ingredients to produce a particular dish.
b) Demonstrate the ability to receive and store ingredients appropriately.
c) Operate a given kitchen equipment correctly and safely.
d) Prepare and produce given dish correctly.
e) Portion, present and garnish food appropriately.
f) Observe hygiene rules