About this Course

This course aims to equip participants with the basic skills of food preparation in the culinary scene. Participants’ knowledge would be enhanced with training designed to educate participants on several key areas such as preparing mise-en- place, maintaining food and beverage production environment, F&B safety and hygiene policies and procedures, quality control procedures and ensuring a safe and secure working environment. The course also trains participants in the basic cooking skills such as moist heat and dry heat cooking methods

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