Commercial Cooking

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This course is designed to enhance the knowledge, skills and attitudes of any kitchen staff on food preparation. It includes competencies such as clean kitchen areas; cook hot and cold meals; and prepare portion and plate meat or food to guests in hotel, restaurants, canteens, resorts.

Upon completion of the course, the trainees/students must be able to:

  1. Clean and maintain kitchen premises
  2. Organize and prepare food
  3. Select, prepare and cook meat
  4. Receive and store kitchen supplies
  5. Prepare stocks, sauces and soups
  6. Prepare cook and serve food for menus
  7. Prepare appetizers and salads
  8. Prepare sandwiches
  9. Prepare vegetables, fruits, eggs and starch products
  10. Prepare and cook poultry and game
  11. Prepare and portion controlled meat cuts
  12. Prepare and cook seafood
  13. Prepare hot and cold desserts
  14. Prepare pastry, cakes, and yeast-based products
  15. Present food
  16. Package prepared foodstuffs