6 Sections
6 Lessons
4 Weeks
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Food Safety & Hygiene
Food Safety & Hygiene
1
1.1
Knowledge of proper handling, storage, and sanitation
Basic Cooking Techniques
Basic Cooking Techniques
1
2.1
Boiling, sautéing, roasting, baking, knife skills
Recipe Execution
Recipe Execution
1
3.1
Following recipe steps accurately, timing, consistency
Organization & Workflow
Organization & Workflow
1
4.1
Mise en place, workstation cleanliness, multitasking
Presentation & Plating
Presentation & Plating
1
5.1
Simple but clean and visually appealing plating
Professionalism & Teamwork
Professionalism & Teamwork
1
6.1
Communication, attitude, reliability in kitchen
Gastronomy Foundation Certificate – LEVEL 1 (Commis Chef of Culinary Arts)
Curriculum
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