This particular module describes the knowledge and attitude required to prepare tandoori
dishes. The trainee will be able to identify tandoori dishes, prepare ingredients, tools and
equipment, and cook tandoori dishes, present, garnish and store tandoori dishes. This will allow
the trainees to easily prepare tandoori dishes at higher standards.
This module describes the skills and knowledge required to maintain stock levels and records, process stock orders,
minimize stock losses, and pursues orders for a range of purposes. Moreover this module will also allow the trainee to
minimize losses and ordering stock.
This module describes the skills, knowledge and attitudes required to apply property
management system in the hospitality sector and workplace. Also, it covers the different
property management systems software used in hospitality industry, determine features
and functions in property management system as well as in the organization, then it covers
also the functionality of property management system which is required in hospitality
industry.
This module describes the skills and knowledge required to identify catering control
principles, apply procedures to reduce wastage for a range of purposes. Moreover, this
module will also allow the trainee to implement catering procedures.
This module describes the skills and knowledge required to monitor and improve workplace, plan and
organize work-flow for a range of purposes. Moreover this module will also allow the learner to solve
problems related to the kitchen section and making decisions.
This module describes the skills and knowledge and attitude required to receive delivery section supplies,
rotate and maintain kitchen section supplies for a range of purposes. This module will allow the trainee to
establish appropriate storage of kitchen section supplies.
This general module describes the knowledge and attitude required to apply basic cooking. The learner will be able
to evaluate organizational requirements for food safety, implement food safety procedures to control hazards and
revise food safety procedures. This will allow the Chef de Partie to easily pursue further learning at higher level.
This particular module describes the skills, knowledge and attitude
required to prepare Asian Sushi and Sauces. The trainee will be able to
prepare Asian Sushi and Sauces by respecting the selection of
ingredients, preparation and use of tools and equipment, preparation
of ingredients, presentation, garnishing and storing of sushi and sauces
accordingly.