| Course | |||||
|---|---|---|---|---|---|
 | Fast Track Programme | ||||
 | Fast Track Programme Food costing is the process by which the material or physical assets owned by an establishment are safe guarded, as the property needs these assets in order to make a profit.
To ensure that a kitchen is operated in the most profitable way, and... | ||||
 | Fast Track - Seychelles / Cluster 1 - Introduction to Cooking In this module you will understand the term 'Mise en Place' and why it is so important.
Mise en Place is a French phrase which means "putting in place" and refers to the preparation of ingredients prior to service. It is used in professional... | ||||
 | Fast Track - Seychelles / Cluster 1 - Introduction to Cooking Herbs and spices are a huge part of the history of most nations. In the 15th century, spices arrived in Europe via the Middle East land and sea routes, and spices were in huge demand both for food dishes and for use in medicines. In this module... | ||||
 | Fast Track - Seychelles / Cluster 1 - Introduction to Cooking In this module you will be able to identify basic equipment and utensils and their purposes within the professional kitchen. | ||||
 | Fast Track - Seychelles / Cluster 3 - Fundamentals of Cooking Stocks and sauces play an important role in the culinary world and are the base of almost everything. The ability to create delicious stocks will be your ticket to deep, rich flavour. Knowing how to make stocks properly and correctly will set you... | ||||
 | Fast Track - Seychelles / Cluster 3 - Fundamentals of Cooking A well- prepared soup always makes a memorable impression. Soups offer a full array of flavouring ingredients and garnishing opportunities. Soups also allow the chef to use trimmings and leftovers creatively, an important profit-making... | ||||
 | Fast Track - Seychelles / Cluster 3 - Fundamentals of Cooking There are hundreds of different vegetables eaten in countries around the world. The goals of proper vegetable cookery are to preserve and enhance their fresh flavour, texture, and colour. Vegetables are low in fat and rich in fibre and essential... | ||||
 | Fast Track Programme In this module we cover how important professional behaviour and appearance are, in any work environment and how it can have a direct influence on how you progress within your job and ultimately your career.
Maintaining personal hygiene is... | ||||
 | Fast Track Programme In this module we cover the history and purpose of HACCP. The seven procedures of HACCP as well as understand the procedures of control of hazardous substances. |
