-
Know
importance of person, food and kitchen hygiene and
practice
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Safe food
handling (food poisoning, chemical, bacterial,
temperature, moisture, disposal…..)
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Apply safety
measure while preparing food
-
Identify
species and ingredients
-
Prepare
breakfast, lunch, snacks, dinner and deserts
-
Prepare of
continental cuisine
-
Prepare of
Indian cuisine
-
Prepare of
Chinese cuisine
-
Prepare of
Nepali cuisine
-
Plan menu
-
Know food
decoration/garnishing
-
Gain
knowledge on the storage of raw and prepared food.
-
To serve
prepared food in an appropriate hospitality manner
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Costing &
pricing of products and services
