This course is designed for individuals who want to be employed as an assistant chef or commis chef in hospitality/catering operation. The course has been developed in accordance with the National Occupational skills and industry standards. This course will develop the skills, attitude and knowledge associated with the Intermediate culinary French cuisine techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitchens, hotels and restaurants
Number | Duration |
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3 | month |
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