Course Content:

Theory:

• Basic calculations.

• Cleaning materials and equipment.

• Customer care principles.

• Different fruit, vegetables & dough products.

• Different knives, utensils & equipment.

• Different meat, poultry, game & fish cuts.

• Food production areas.

• Health, hygiene, safety & security.

• Layout, services & facilities of the organisation.

• Sectors of the Hospitality, Travel and Tourism Industry.

• Stock management & storage.

• Telephone etiquette.

Practical:

• Provide customer service.

• Process incoming and outgoing telephone calls.

• Display Cultural Awareness in dealing with Customers & Colleagues.

• Communicate verbally.

• Maintain effective working relationships with other members of staff.

• Maintain health, hygiene and professional appearance.

• Identify work opportunities.

• Apply for a job or experience placement.

• Prepare written communications.

• Provide First Aid.

• Maintain hygiene in food preparation, cooking and storage.

• Prepare fruit for hot and cold dishes.

• Prepare vegetables for hot and cold dishes.

• Handle and maintain knives.

• Accept and store food deliveries.

• Clean and store crockery and cutlery.

• Prepare and cook basic meat, poultry, game or offal dishes.

• Prepare and cook basic sauces and soups.

• Handle and store food.

• Handle, Clean and Maintain food production areas, equipment and utensils.

• Maintain food production operations.

• Maintain a cleaning programme for kitchen areas and equipment.

• Maintain and promote food hygiene in the kitchen.

• Maintain Food production quality control systems, procedures and specifications.

• Maintain a safe and secure working environment.

• Conduct on-the-job coaching.

• Develop self within the job role.

• Maintain the receipt, storage and issue of goods.

• Plan & deliver staff training and development in own area of responsibility.

• Maintain the cleaning programme for own area of responsibility.

• Maintain supply levels.

• Manage one’s own development.

Assessment:

Questionnaires on theory.

Assignments on workplace implementation.

Practical assessment on all aspects of preparing & cooking food in a restaurant, lodge, hotel or guesthouse.

Award:

Drum Beat Academy and CATHSSETA certificate.