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Search for a course > FOOD PRODUCTION NC LEVEL 4
Course Contents Entry Requirements
 
  • Demonstrate knowledge of commercial food costs and portion control
  • Analyse and present an international cuisine topic in the hospitality industry
  • Demonstrate knowledge of characteristics and commercial catering preparation of complex larder items
  • Demonstrate knowledge of commercial catering applications of complex leavened and unleavened dough
  • Demonstrate knowledge of commercial catering applications of complex sauces and soups
  • Demonstrate knowledge of commercial catering applications of game animals in a commercial kitchen
  • Demonstrate knowledge of commercial catering applications of hot and cold desserts
  • Demonstrate knowledge of commercial catering applications of pastry and baking items
  • Demonstrate knowledge of commercial catering applications of rice and farinaceous products
  • Demonstrate knowledge of commercial catering applications of shellfish
  • Prepare and bake complex cakes and sponges in a commercial kitchen
  • Prepare and cook complex egg dishes in a commercial kitchen
  • Prepare and cook complex fish dishes in a commercial kitchen
  • Prepare and cook complex hot and cold desserts in a commercial kitchen
  • Prepare and cook complex hot finger food and canapes in a commercial kitchen
  • Prepare and cook complex meat dishes in a commercial kitchen
  • Prepare and cook complex pasta dishes in a commercial kitchen
  • Prepare and cook complex pastry dishes in a commercial kitchen
  • Prepare and cook complex sauces in a commercial kitchen
  • Prepare and cook complex soups in a commercial kitchen
  • Prepare and cook complex vegetable dishes in a commercial kitchen
  • Prepare and cook game animals in a commercial kitchen
  • Prepare and cook jams and jellies in a commercial kitchen
  • Prepare and cook pates, terrines, galatines and cold set coatings in a commercial kitchen
  • Prepare and cook pickles, chutneys and preserves in a commercial kitchen
  • Prepare and cook shellfish dishes in a commercial kitchen
  • Prepare and present cold buffet products in a commercial kitchen
  • Prepare and present cold hors d'oeuvres in a commercial kitchen
 
  • Minimum SC or NTC level 3 or NC level 3 Food Production + working experience
  • Minimum 17 years

Duration Mode
  1 Year   Full-Time

Certification Centre (Click for contact details)
  Mauritius Institute of Training and Development (MITD)   École Hotelière Sir Gaetan Duval

Apply Now! More Info
  Apply Online or downloadapplication form   Download Datasheet on FOOD PRODUCTION NC LEVEL 4
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