This module aims at equipping the learner with skills, knowledge and attitudes required to apply professional ethics that facilitate effective learning at the workplace. After completion of this module, learner will be able to apply ethics, respect Restaurant ethics and apply responsibility as well.
This module describes the skills, knowledge and attitude required in preparation of stocks, soups and derivation sauces. Trainees will also be able to select tools and equipment for preparation of stocks, soups and sauces, select ingredient, how to prepare stocks, soups and sauce, select methods of cooking ,consistence of soups and sauces plating and garnishing. Once this module is well covered, trainees will be able to differentiate the preparation of stocks, soups and sauces.
This module describes the skills, knowledge and attitude required in preparation of stocks, soups and derivation sauces. Trainees will also be able to select tools and equipment for preparation of stocks, soups and sauces, select ingredient, how to prepare stocks, soups and sauce, select methods of cooking ,consistence of soups and sauces plating and garnishing. Once this module is well covered, trainees will be able to differentiate the preparation of stocks, soups and sauces.
Ce module initie les apprenants aux bases du français à travers la compréhension orale, l'expression écrite, et l'usage des règles grammaticales fondamentales. Il vise à développer des compétences simples pour communiquer efficacement dans des contextes quotidiens
S’exprimer oralement et par écrit dans le langage simple
Utiliser les règles grammaticales de base
Employer les termes techniques appropriés
Composer un texte simple.
A la fin de ce module les etudiants seront capables de s'exprimer a l'oral et a l'ecrit en utilisant des termes simples.