All courses

This unit focuses on the basic tools, equipment, ingredients, and techniques needed to prepare Asian dishes.

Students will learn how to:

Select and use proper kitchen tools (like cleavers, knives, woks, rice cookers, and service tools).
Identify key ingredients used in Asian cuisine such as proteins (chicken, pork, fish), starches (rice, noodles), vegetables, and garnishes.
Clean and prepare ingredients properly using methods like washing, trimming, peeling, soaking, and blanching.
Apply essential knife skills such as chopping, dicing, julienne, and other precise cuts.
Recognize different meat and fish cuts, and understand how to portion and prepare them using suitable cooking methodis unit provides the foundation for safely and effectively planning and preparing Asian dishes in both home and professional kitchens.

Teacher: EUGENE TUYIZERE

Kitchen mise en place

This module describes the skills and knowledge required to supervise the use of kitchen equipment and tools, preparation of mise-en-place for the different ingredients, using the proper cutting and preparation techniques

Teacher: DESIRE MUSHONGORE NIYITEGEKA

ASIAN DISHES PREPARATION

Purpose of the Module

This module aims to equip learners with the necessary skills, knowledge, and attitudes to successfully prepare a variety of Asian dishes. Upon completion, learners will be able to:

Ø Plan for the preparation of Asian dishes,

Ø Carry out dish preparation activities effectively.

Ø Present Asian dishes in an appealing and professional manner.

Teacher: EUGENE TUYIZERE

Public Area Cleaning (PA)

Purpose Statement

This module is intended for a learner in Level 6, TVET Diploma, where learner acquires skills, knowledge and attitudes required to supervise public areas cleaning activities. The module will help the learner to be able to Plan public area activities, perform public area cleaning activities and Supervise public area cleaning activities.

Learning Objectives

By the end of this course, each student should be able to:

Ø Identify properly cleaning surfaces as per their types of soils.

Ø Select appropriately cleaning products, tools and equipment as per their usage.

Ø Assign correctly the tasks according to the order of priorities.

Ø Describe public areas cleaning procedures according to the surface types.

Ø Clean correctly different public areas according to the cleaning procedures

Ø Clean appropriately used cleaning tools and equipment based on their user manuals.

Ø Store properly used cleaning products, tools, and equipment according to hotel storage policies.

Ø Develop inspection check list to be used according to the hotel SOPs

Ø Inspect appropriately cleaned public area as per hotel cleaning check list

Ø Report adequately the level of public areas cleanliness according to the hotel reporting procedures

Teacher: Jean Claude MWIZERWA

Advanced Computer Skills_Mus_25/26

This module aims at equipping you with skills, knowledge and attitudes required to apply advanced computer skills that facilitate effective learning at the workplace. After completion of this module, you will be able to apply computer fundamentals concepts, design a professional word document, prepare a professional presentation, use spreadsheets, and use the internet and search engines as well as using web based applications software.