PROGRAMME CONTENT

• General cookery
• Banking and pastry

STUDY TIME

9:00am – 2:00pm

Monday to Saturday

PERIOD

Monday 2^nd Dec 2019 -17^th Jan 2020

INTENDED FOR:

• Restaurant /take away operators
• Catering students
• Holiday makers
• Bakery operators
• Cake designers
• House maids
• All interested persons

THEME; to redress problems encountered in daily baking and general cookery work

Objectives:

By the end of the programme, participants will be able to:

• Identify constraints which intend to interfere with performance
• Produce any given local /foreign dish
• Tell and practice right procedures of cookery
• Start projects for themselves majoring in cookery and baking
• Draw action plans to improve on their performance in pastry and cookery

PROGRAMME CONTENT

1. Introduction (Theory)
2. Hord s’ouevres (starters)
3. Main course items
4. Chicken pot
5. Steak pan (beef grills)
6. Pizza oven
7. Pastas
8. Egg cookery
9. Accompanying foods
10. Potato pot
11. Rice pot
12. Vegetable corner
13. Pastry kitchen