Course Objectives / Description
This course review the duties of a kitchen professional, range of kitchen operations and food production techniques, and the relationship between quality, cuisine style, presentation and cost control. But the course goes beyond training in technical know-how. It is structured to help Learners understand and grasp the whole preparation process of western cuisine. The course seeks to cultivate an apt multi-tasking mindset and a “bundle of nerves’ to function in the ‘pressure-cooker’ that is the kitchen environment, so that Learners will be more motivated, flexible and creative. Furthermore, Learners will be more confident in using basic conversational English through attending a compulsory English and Communication class built in the course.