Basic Bread Preparation

Programme Competencies

• Acquire techniques and skills in preparing standard to complex dishes as required in the Food Services industry
• Apply food science principles in daily food preparation to enhance customer’s food consumption experience
• Support organizational hygiene, workplace safety and health policies and procedures according to industry standards
• Understand, recognise and demonstrate organisational and problem-solving skills in the kitchen
• Identify and supervise operational challenges in various aspects of a business and within a kitchen workflow to manage high-volume production
• Exhibit proficiency in business practices and food production management within the Food Services industry
• Facilitate the development of food production processes and initiatives that reduce waste and environmental impact, and conserve energy