Requirements
- GCE O/L
- Age 20 to 35
Modules
Course Contents
Module 1: Preparation of Food and Drinks
- Knowledge of Ingredients (Raw Ingredients)
- Knowledge of Basic Preparation Processes
- Knowledge of Various Preparation Methods
- Knowledge of Cooking Appliances, Utensils and Tools
- Knowledge of Occupational Health & Safety
Module 2: Customer Service
- Knowledge of Customer Service
- Knowledge of Food
- Knowledge of Restaurant Management
- Knowledge of Handling Complaints
- Knowledge of Emergency Responses
Module 3: Hygiene Control
- Knowledge of Basic Hygiene Controls
- Knowledge of Good Hygiene Practice
- Knowledge of HACCP-based Food
- Hygiene System (Critical Control Points)