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Search for a course > FOOD PRODUCTION NC3
Course Contents Entry Requirements
 
  • Demonstrate knowledge of boiling and baking in the commercial catering industry
  • Demonstrate knowledge of commercial food sources and food costs
  • Demonstrate knowledge of common types and uses of commercial catering equipment
  • Demonstrate knowledge of frying and grilling as cookery methods in the commercial catering industry
  • Demonstrate knowledge of knife care, storage, and carrying for the hospitality industry
  • Demonstrate knowledge of terminology used for food and recipes in commercial cookery
  • Prepare and cook a cake, a sponge and scones in the hospitality industry
  • Prepare and present egg and cheese dishes in the hospitality industry
  • Prepare and present fruit and vegetables in the hospitality industry
  • Prepare and present hot finger food in the hospitality industry Prepare and present meat in the hospitality industry
  • Prepare and present stock, sauce and soup in the hospitality industry
  • Prepare, cook and present seafood in the hospitality industry
  • Clean and store cutlery and crockery in a commercial kitchen
  • Clean and store glassware in a commercial kitchen
  • Clean food production areas, equipment and utensils in a commercial kitchen
  • Cook food by baking in a commercial kitchen
  • Cook food by boiling in a commercial kitchen
  • Cook food by braising and stewing in a commercial kitchen
  • Cook food by frying in a commercial kitchen C
  • ook food by grilling in a commercial kitchen
  • Cook food by poaching in a commercial kitchen
  • Cook food by roasting in a commercial kitchen
  • Cook food by steaming in a commercial kitchen
  • Cook food using a microwave oven in a commercial kitchen
  • Deep fry foods using low fat absorption techniques
  • Demonstrate knowledge of deep frying using low fat absorption techniques
  • Demonstrate knowledge of the characteristics of commercial cookery methods and their applications
  • Handle and maintain knives in a commercial kitchen
  • Prepare and present basic sandwiches for service in a commercial kitchen
  • Prepare and present salads for service in a commercial kitchen
  • Prepare fruit and vegetables in a commercial kitchen
  • assemble and present basic cold canapés in a commercial kitchen
  • Bake basic cakes, sponges and scones in a commercial kitchen
  • Bake basic leavened and unleavened dough in a commercial kitchen
  • Cook basic egg dishes in a commercial kitchen
  • Cook basic fish dishes in a commercial kitchen
  • Cook basic hot finger food and canapes in a commercial kitchen
  • Cook basic meat dishes in a commercial kitchen
  • Cook basic pasta dishes in a commercial kitchen
  • Cook basic soups in a commercial kitchen
  • Cook basic stocks and sauces in a commercial kitchen
  • Cook basic vegetable dishes in a commercial kitchen
  • Cook dried pulse dishes in a commercial kitchen
  • Cook rice based dishes in a commercial kitchen
  • Demonstrate knowledge of basic nutrition in commercial catering
  • Demonstrate knowledge of characteristics and commercial catering preparation of larder items
  • Demonstrate knowledge of commercial catering applications of basic stocks, sauces and soups
  • Demonstrate knowledge of commercial catering applications of cakes, sponges, and scones
  • Demonstrate knowledge of commercial catering applications of fish
 
  • Form IV or Equivalent
  • Minimum 17years old

Duration Mode
  1 Year   Apprenticeship Scheme

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

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