A practical, artisan-level course for anyone starting out in hotel kitchens, restaurants, cafés, institutional catering or their own small food business. It covers both sides of food and beverage work. In the kitchen you learn personal hygiene and food safety, equipment and safety, commodities, basic cooking methods, stocks, soups and sauces, preparing meat, fish, vegetables and starches, simple desserts and baking, and popular Kenyan and international dishes. In the restaurant you learn mise en place, table laying, service styles, taking orders, beverage service and customer care, together with basic costing and entrepreneurship. The course covers the classroom theory at KNEC Artisan level; cookery and service skills need supervised practical sessions, and national examinations (KNEC) are registered and taken separately.
9h13 lessonsVerifiable certificate
$219.00
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