Students who enroll in this program will perform all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry; cold kitchen items; desserts, baking, pastry; basic menu planning/costing. Student will gain knowledge of safety, sanitation and food storage, as well as human and customer relations.

Other Prerequisites: Eligibility as indicated by the Industry Training Authority.

Lecture Hours: 140

Shop Hours: 280