Culinary Skills Module

An essential part of the hospitality industry is food. Its preparation demands a certain skill set only gained through many episodes of practice. Food is one of the main elements that an establishment is graded on. Good food means return customers. Bad food can ruin the repetition of an establishment.

Elements of the Culinary Skills Module

Students are taken first through the acceptable standards of working in a kitchen environment following the set safety and hygienic standards. They are then allowed to undertake a thorough, practical approach in the kitchen under supervision. This allows them to perfect their culinary skills and prepares them for the job market. They are exposed to the industry menu terms, the condiments of use, as well as the cookery process. This sets them up with the required skills they need to take on the fiery environment of the kitchen.

Goals of the Culinary Skills Module

Students who undertake this essential course will be able to use the different kitchen equipment properly. They will be able to carry themselves in a personal and professional hygiene standard required for the culinary enNY_Strip_Steakvironment. Within hygiene will be the proper handling of food which will include but is not limited to the proper storage of food, the right temperature to store various foods, as well as cleaning methods.

Students will be able to exercise first aid and fire prevention techniques when called upon within a kitchen setup. Stude
nts will also have gained the required skills to accomplish culinary delights using a wide range of products that they will have learned. In this, students are able to handle various menus including breakfast, lunch, afternoon teas, and all day menus. They are also able to understand and organize menus for special diets like vegetarian, low calorie, diabetics, food allergies, among others.

Students will also be able to demonstrate skills encompassing the different cooking techniques including but not limited to grilling, boiling, frying, braising, steaming, poaching, among others. This will be applied professionally to the different appropriate commodities. A practical exam of up to 90 percent and a written exam are undertaken.