Basic Hospitality Skills

The 12-week course prepares students for employment opportunities in the hospitality and tourism industries. The training received prepares students for positions as waiters and kitchen assistants. The course covers the basics from food preparation and hygiene to client service, the role of the waiter and table & beverage service.

Course Outline:

• Cater care food preparation
• Food hygiene
• Safety and security in the kitchen
• Handling and maintaining knives
• Kitchen equipment
• Balanced meals
• Measuring ingredients
• Cooking and baking terms
• Dough
• Eggs, vegetables, fruit, herbs and spices
• Preparation of Recipes
• Client Service
• Role of the Waiter
• Table and beverage service
• Theory & practical training in Food Preparation and Food Service