This module describes the skills, knowledge and attitudes required to identify and use restaurant equipment and set   restaurant according to the required standard

.


This subject provides students with  basic food preparation skills including the Terminology, code of ethics, safety and hygiene applied in food production .the subject will also help students to identify kitchen equipments and different cooking methods which will increase professionalism within the field of food service, students also will get knowledge about mise en place procedures and its importance.

INTEGO NYAMUKURU

 Iyi mbumbanyigisho irasobanura ubumenyi n’ubushobozi bukenewe kugira ngo umwigishwa ashobore:

 · Gukoresha ikinyarwanda cy'umukangurambaga mu kumva, kuvuga, gusoma no kwandika, mu bikorwa bijyanye n’umwuga we.

 · Gukoresha ubuvanganzo nyandiko mu gushyikirana n’abandi abagezaho ibitekerezo bye kandi agaragaza uko yakira ibyabo.

· Kugaragaza imyumvire n’imyifatire ikwiye agenda avoma mu myandiko, inkurushusho n’ikinamico binyuranye.

· Kugereranya ingeri zinyuranye z’ubuvanganzo nyarwanda.

· Guhanga no kumurika mu rurimi rw’ikinyarwanda afatiye ku ngeri zinyuranye z’imyandiko.

 · Gukoresha neza ibinyazina bitandukanye.

 · Kwandika neza amazina bwite anyuranye.

· Gukora ubukangurambaga ku bibazo binyuranye bihangayikishije umuryango nyarwanda.