Certificate in Food Production / Culinary Arts
This course emphasizes hands-on training and skill development. Trainees will learn safety, hygiene, proper use of kitchen tools, and food preparation techniques. It covers both theory and practice, including soft skills like supervision and communication, preparing learners for confident entry into the workforce.
Course Objective
By the end of the course, the trainee should be able to :
1. Work safely in a Food Production Outlet
2. Observe Hygiene in a Food Production Outlet
3. Be familiar with Kitchen Tools & Equipment
4. Perform his or her duties as Kitchen staff effectively.
5. Produce Food in the Kitchen.
MODULES
1.Food Production Outlet Safety
2. Hygiene
3. Introduction to Kitchen tools & Equipment
4. Duties & Responsibilities of Kitchen Staff
5. Food Production Methods.
6. Emerging Issues in Food Production
7. Recipes
8. Food Preservation
9. Estimating, Costing and Pricing
10. Food Preparation Principles
11. Work Methods and Motion Study
12. Occupational information
13. Kitchen procedures and controls
14. Basic Food Science Principles
15. Nutrition
16. Food Photography and Styling Work integrated
17. Cost and Stock Control
18. Communication
19. Staffing and Development
20. Menu Development
