FOOD PRODUCTION TECHNICIAN -CULINARY ARTS LEVEL 4


BASIC UNITS OF COMPETENCY

  1. Demonstrate Communication Skills
  2. Demonstrate Numeracy Skills
  3. Demonstrate Digital Literacy
  4. Demonstrate Entrepreneural Skills
  5. Demonstrate Employability Skills
  6. Demonstrate Environmental Literacy
  7. Demonstrate Occupational Safety and Health Practices

CORE UNITS OF COMPETENCY

  1. Prepare Stocks and Soups
  2. Prepare Eggs
  3. Prepare Food Accompaniment
  4. Prepare Cuts of Meats
  5. Cook Red, White Meats and Offal
  6. Prepare Salads and Salads Dressing
  7. Prepare Yeast Products
  8. Prepare Cakes
  9. Prepare Desserts
  10. Prepare Sandwiches
  11. Prepare Beverages

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