PROGRAMME CONTENT
- General
cookery
- Banking
and pastry
STUDY TIME
9:00am – 2:00pm
Monday to Saturday
PERIOD
Monday 2nd Dec 2019 -17th 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
- Introduction
(Theory)
- Hord s’ouevres
(starters)
- Main course
items
- Chicken pot
- Steak pan (beef grills)
- Pizza oven
- Pastas
- Egg cookery
- Accompanying
foods
- Potato pot
- Rice pot
- Vegetable corner
- Pastry kitchen