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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

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