Training - Basic cooking skills
Safety: Safety is of the upmost importance. Especiallyin the kitchen environment ,where learners have to learn respect for the equipment that they have to work with. e.g. Sharp knifes, hot pots, stove plates and hot oil. These are the basics of all training in any industry.
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Personal Hygiene: Personal hygiene is a necessity especially where younger children have not been trained in the field due to lack of parental guidelines, or an active home life. If the learner has basic skills it makes life easier and the child can immediately start the basic skills cooking lessons. Attached to this training we also assist with basic life skills, the child will be taught how to work with money, basic budgeting, and color co-ordination. This plays a big part in the childs life for the future incorporating the physical and mental rehabilitation.
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Scullery duties: As much as personal hygiene is very important to each learners training and is also the worse part and most hated duty in the skills kitchen. You have to learn to wash and dry properly and insure that your equipment is hygienically clean at all times.
102. Table setting, serving and display:
As much as safety and hygiene from a intriguel part of cooking skills so does table setting and basic etiquette. This is where you learn to use your creative side as flower arranging, serviette folding techniques and basic table settings. If you are a good cook and your table looks bad you’re wasting your time. Creativity is what makes you, independant and the type of person you want to be. |
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103. Basic cooking:
This is a basic life skills course pre paring you for your future ahead. The three basic criteria’s is Breakfast, lunch, supper, that also means that you will learn to cook basic recipes such as boiling an egg, sounds silly but there are old school learners that does not know how to do that. This also teaches the learner basic value of money and how to budget for these meals with the cash on hand. Basic skills will also teach you about the nutritional value of certain food groups for every day of your growing life. Pre-paring food at the centre gives you a advantage to what lies ahead in the industry but if you can take the criticism that comes your way then you should be able handle it professionally and correctly. |
104. Practical cooking:
This of course is totally different from the basic cooking skills and life skills training. This course takes you thru various techniques, methods, and then your own creations. This course is in diet on the food groups, nutritional values and storage and preparation methods. This part also goes in hand –on where you get the feel of the products, the raw meat and then the correct cooking methods, utensils, correct cooking times & procedures. |
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05. Basic food costing:
This part of the training teaches the learner basic food costing that can be used both in the family household and/or the business environments. Even though the learner has a disadvantage in mathematical calculation the Abet (adult basic education training) side of this course helps the learner to build the bridge between these two and teaches the learner how to overcome this without felling bad about it. But is a must in every industry. |
106. Functions and promotions:
This part of the training teaches the learner how to work with food and the outside world. The basic food costing techinic for the business environments will get more color and much easier to understand. Here the learner will learn how to work with a customer that will request a function with budget limitation and patron size limitation. The learner will now be taught the basics of event management on the food preparation as such. Where on the other hand daily promotions are easier to work with, where the learner can relate to his environment and have done the planning himself under supervision. |
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