This course provides the student with a sound, basic knowledge of food preparation services and will equip them with the ability to competently perform all practical techniques in a realistic setting.

It also gives the student the opportunity to put into practice, certain elements and procedures of sanitation and safety.

At the end of this course students should be able to:

• Recall basic cooking techniques and concepts.
• Develop and demonstrate practical skills to be able to function and supervise a kitchen or station.
• Appreciate culinary arts and value the importance and relevance to the tourism and hospitality industry.
• Analyze the kitchen brigade, technology and the functions of the kitchen.
• Evaluate and demonstrate culinary skills in preparing various dishes.
• Select ingredients that harmonize with dishes and their accompaniment.
• Maintain sanitation standards within the kitchen