Commercial Cookery

Overview:

This programme is designed to equip students with basic cookery skills in a commercial kitchen. Students will be able to perform and organize food production and commercial cookery in accordance with the international standards set by the industry.

Students will receive basic training in food production and be given practical placements at leading hotels. By the end of the course, students would be equipped and competently trained in basic commercial cookery, with the knowledge and skills to perform their duties, ready to enter into the work field.

Course Structure:

The course will be conducted at our training kitchen where students will be guided by experienced chefs and lecturers. After completing the course, students will advance with practical training at an international hotel and/or another hotel within the city.

The course is organized in a dual form that combines course work (20%) and practical activities (80%) which inculcates knowledge worker occupational core competencies:

• Technical competence (basic knowledge and skills in the required technical field)
• Learning and methodological competence (lifelong learning, problem-solving activities when planning, executing and monitoring workplace assignments, and
• Human and social competence (character development, confidence in conversation and presentation and social integration when working in teams).