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ENTRY LEVEL

OVERVIEW

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.

DURATION

2 Years

PROGRAM

Hygiene

Kitchen Safety and Food Handling

Cooking Technique

Stock, Soups and Hot Sauce Production

 Main Course Production

Rice and Farinaceous

Appetizer Production

Breakfast Production

Dessert Production

 Catering Set-up Activities

 Elective: Basic Kitchen Equipment, Basic Stewarding, Basic Butchery. 

ENTRY REQUIREMENTS


16 years old

(with min. 9 years of schooling, or with 3 years relevant prior work experiences) 

CERTIFICATION

Level 2 & Level 3 JPK Certification