COURSE DESCRIPTION
Course Description: This course is an option following Culinary Arts. This course allows culinary students more in-depth study of Culinary arts. Areas of study include Cooking terminology, tool and equipment use, OSH, formula conversions, functions of ingredients, and methods used in Food & Beverage Production. The appropriate use of technology and industry-standard equipment is an integral part of this course. The Competency Standards are the core element for training, assessment and Certification of skilled workers. Candidates who are successful in the assessment will received a qualification in the Bangladesh National Qualification Framework (BNQF).
The following uniform components required for all students:
● White Chef coats with logo.
● Tie.
● Black chef pants.
● Black 4-way aprons.
● White beanie hat.
● Side towel.
● Black shoes with slip resistant sole.
Course Objective: Upon completion of this course, the student will be able to in hospitality sectors as a Commis-III.
Level-1:
The Generic Competencies:
01. Use basic mathematical concepts.
02. Practice occupational safety and health (OSH) procedure.
03. Use English in workplace.
The Sector Specific Competencies:
04. Kitchen brigade & identity of hospitality sectors.
05. Follow workplace hygiene procedure.
The Occupation Specific Competencies:
06. Receive and store cooking goods.
07. Knife and knife skills.
08. Clean and maintain premises.
09. Organize and prepare for cooking.
10. Use the basic method of cookery.
Course Features
- Lectures 0
- Quizzes 0
- Duration 8 hours
- Skill level All levels
- Language English
- Students 28
- Assessments Yes