Description of Course
N/A
Entry Requirements
Completion of G.C.E. O/L
Course Content
- Introduction to Cruse Industry
- Hygiene
- Commodities
- Galley Equipment
- Methods of Cookery
- Stock Soups Sauces
- Menu Planning
- Dietary Requirements
- Nine Control Points
- Clean Kitchen Premises
- MLC and MARPOL
- Observe General Galley Safety
- Attributes Skills & Knowledge Required by F&B Staff
- Food & Beverage Service Area Equipment
- Menu Knowledge & Accompaniments
- The service sequence ( table service ) Part I
- The service sequence ( table service ) Part II
- The service of Breakfast & Afternoon Tea
- Enhanced service techniques
- Introduction to Non Alcoholic Beverages
- Introduction to Alcoholic Beverages
- Costing of Beverages
- Responsible Service of Alcohol
- Food & Beverage - Practical
- Housekeeping
- General English
