FOOD PREPARATION AND PRODUCTION SERVICES LEVEL 2

    PROGRAMMES STRUCTURE

CORE	CODE
HYGIENE, KITCHEN SAFETY AND FOOD HANDLING	CU01
COOKING TECHNIQUE	CU02
STOCK, SOUPS AND HOT SOUCE PRODUCTION	CU03
MAIN COURSE PRODUCTION	CU04
RICE AND FARINACEOUS PRODUCTION	CU05
APPETIZER PRODUCTION	CU06
BREAKFAST PRODUCTION	CU07
DESSERT PRODUCTION	CU08
CATERING SET-UP ACTIVITIES	CU09
ELECTIVE	CODE
BASIC KITCHEN EQUIPMENT MAINTENANCE	E01
BASIC STEWARDING	E02
BASIC BUTCHERY	E03

 

ENTRY REQUIREMENT
Age                     16 - 35
Level 3                Completed Levels 2

INTERNATIONAL STUDENT
Age                     16 - 35
Level 3                Completed Levels 2

CORE	CODE
HYGIENE, SAFETY AND FOOD HANDLING	HT-012-3:2012-C01
FOOD PRODUCTION QUANTITY AND QUALITY CONTROL	HT-012-3:2012-C02
CATERING ACTIVITIES COORDINATION	HT-012-3:2012-C03
SUPERVISORY ADMINISTRATIVE FUNCTION	HT-012-3:2012-C04
ELECTIVE:
BASIC COST CONTROL	HT-012-3:2012-E01

 

ENTRY REQUIREMENT
Age                     16 - 35
Level 4                Completed Levels 3

INTERNATIONAL STUDENT
Age                     16 - 35
Level 4                Completed Levels 3

CORE	CODE
FOOD PRODUCTION HYGIENE, SAFETY AND HEALTH ADMINISTRATION	SLR-XXX-01
MENU IMPLEMENTATION	SLR-XXX-02
FOOD PRODUCTION QUALITY ASSURANCE MONITORING	SLR-XXX-03
FOOD PRODUCTION COST CONTROL	SLR-XXX-04
FOOD PRODUCTION DAILY OPERATIONS	SLR-XXX-05
FOOD PRODUCTION STAFF DEVELOPMENT	SLR-XXX-06
KITCHEN EQUIPMENT MAINTENANCE MONITORING	SLR-XXX-07