The student will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food preparation and food presentation in a commercial establishment. Topics will include the following: Application of basic techniques of commercial cookery; Application of standard safety procedures for handling foodstuffs; Clean and maintain kitchen equipment and utensils; Organize and prepare food product and meals; Prepare and store in a safe and hygienic manner; Receive and securely store in-coming goods; Establish and maintain quality control in food production ; Identify, prepare and portion various meats; Prepare appetizers and salads; Prepare soups, stock and sauces; Prepare vegetables, eggs and farinaceous dishes; Present and display food products in international industry standards while maximizing the use of existing local raw food ingredients but also of internationally-available food ingredients in the market.
- Teacher: Cristina Cortes