The students will learn theoretical knowledge and demonstration practical skills in basic culinary tasks, basic food preparation and food presentation in a commercial establishment. Topics will include the following: Application of basic techniques of commercial cooker; Application of standard safety procedures of handling foodstuffs; Clean and maintain kitchen equipment and utensils; Organize and prepare food products and meals; Prepare and store foods in safe and hygienic manner; Receive and securely store in-coming goods; Establish and maintain quality control in food production; Identify, prepare and portion various meats; Prepare and store food in a safe and hygienic manner; Prepare appetizers and salads; Prepare soups, stocks and sauces; Prepare vegetables, eggs and farinaceous dishes; Presents and display food products. (Ref: CHED CMO. NO. 62, S2017).
- Teacher: IC_RACZELL JAKE BONGON