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Course Description

Program Topics Include:

  • Food safety and handling
  • Safe use and care of equipment and tools
  • Basic hot preparation techniques
  • Basic cold food preparation techniques
  • Fundamental knife skills
  • Kitchen operations, roles, and career opportunities
  • Introduction to catering logistics and techniques

 

Learner Outcomes

Upon successful completion of the program participants will:

  • Use and care for commercial cooking equipment
  • Apply laws and regulation related to food safety
  • Develop skills in knife, tool, and equipment handling
  • Demonstrate skills in hot and cold food preparation techniques
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