Mise En Place

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

Hygiene and Food Safety

This module describes the skills, knowledge and attitudes required to clean and maintain kitchen, food preparation and storage areas, as well as follow food safety procedures

VEGETABLE CROPPING

This module describes the skills and knowledge required to use kitchen equipment and tools, to prepare mise en place and use basic cooking methods