National Certificate in Professional Cookery
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National Certificate in Professional Cookery
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Course Outline
.1 produce a variety of pastry products using different pastries;
3.2 prepare a variety of classical, indigenous and ethnic dishes using various
commodities
3.3 apply hygiene and safety principles in working areas;
3.4 communicate effectively in the work place;
3.5 process routine accounting entries relevant to food and beverages;
3.6 apply computer skills in food and beverage operations;
3.7 demonstrate patriotism to national issues;
operate a sustainable business in the food and beverage sector.
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Entry Requirements
5 Olevels including English and Mathematics
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TBA
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