Course Description This course introduces the learner to the culinary field where they can apply the basic cooking methods used in various classical and modern cuisines.
Objectives At the end of the program, the participants will be able to: know, understand, handle, prepare;
a) The kitchen environment; use kitchen tools and Equipment
b) Basic stocks and sauces; soups and farinaceous dishes
c) Cold and hot appetizers and snacks
d) Fish, seafood, poultry, meat items
Chef’s uniform (White chef’s jacket, White apron, Black trouser, Chef’s hat/ Hair net, Neckerchief, Black leather shoes with rubber sole). 2) Torchon (kitchen towel). 3) National Identification card/passport.