Already have knowledge of the basic principles of kitchen work?
Ready to demonstrate your commitment and enthusiasm?
Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments.
Kitchen Safety and Food Handling
Stock, Soups and Hot Sauce Production
Main Course Production
Rice and Farinaceous
Catering Set-up Activities
Elective: Basic Kitchen Equipment, Basic Stewarding, Basic Butchery.
16 years old
(with min. 9 years of schooling, or with 3 years relevant prior work experiences)
Level 2 & Level 3 JPK Certification