21 ICCA / DP / V18.3 / 09 / 2024 Course Plan Hospitality Industry Kitchen Operation Safety at Work Food Safety in Catering Healthier Foods and Special Diets Catering Operations, Costs and Menu Planning Prepare, Cook and Serve Stocks, Sauces and Soups Prepare, Cook and Serve Salads, Sandwiches and Appetizers Prepare, Cook and Serve Vegetable, Fruits, Eggs and Farinaceous Dishes Prepare, Cook and Serve Poultry Prepare, Cook and Serve Meat Prepare, Cook and Serve Seafood Exposure to Baking and Pâtisserie for Hot Kitchen Chefs Orientation to the Hospitality Industry and Exposure Stints in Dubai Reinforcement Training, Interviews and Trade Tests Preparation, Placement Optimisation, Last-mile Customisation and Placement Process. Introduction to Hospitality and Hot & Cold Kitchen Operations Food Production & Culinary Arts Industry Exposure IWP - Industry Internship / Work Placement Training Program (Not Mandatory for Certification)
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