Fundamentals of Professional Cookery
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Fundamentals of Professional Cookery
To provide individuals with fundamental culinary skills for preparing nutritious and appealing meals in a shipboard environment, adhering to international standards.
Training Outcome/s:
- Prepare stocks, soups, sauces, dips, and dressings
- Prepare appetizers, salads, and sandwiches (hot, cold, and open)
- Prepare and present meals and side Dishes (hot or cold)
- Prepare bread products and hot or cold desserts
Entry Standard/s:
Culinary Professionals Duration: 5 training days |
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