Thursday, August 16, 2012

   Commercial Cooking/ Culinary Arts consists of competencies that a person must achieve to clean kitchen areas, cook hot and cold meals, and prepare, portion and plate meat/food to guests in hotels, motels, restaurants, clubs, and canteens, resorts, and luxury lines/cruises.
After the training the students should be aware of the following competencies:
·         Participate in workplace communication.
·         Work in a team environment.
·         Practice career professionalism.
·         Practice occupational health and safety procedures.
·         Develop and update industry knowledge.
·         Observe workplace hygiene procedures.
·         Perform computer operations.
·         Perform workplace and safety practices.
·         Provide effective customer service.
·         Clean and maintain kitchen premises.
·         Organize and prepare food.
·         Select, prepare and cook meat.
·         Receive and store kitchen supplies.
·         Prepare stocks, sauces and soups.
·         Prepare cook and serve food for menus.
·         Prepare appetizers and salads.
·         Prepare sandwiches.
·         Prepare vegetables, fruits, egg, and starch products.
·         Prepare and cook poultry and game.
·         Prepare and portion controlled meat cuts.
·         Prepare and cook seafood.
·         Prepare hot and cold desserts.
·         Prepare pastry, cakes, and yeast-based products.
·         Present food.
·         Package prepared foodstuffs.    

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