Mauritius Institute of Training and Development

MITD

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Search for a course > FOOD PRODUCTION NC3

	Course Contents		Entry Requirements
	Demonstrate knowledge of boiling and baking in the commercial catering industry Demonstrate knowledge of commercial food sources and food costs Demonstrate knowledge of common types and uses of commercial catering equipment Demonstrate knowledge of frying and grilling as cookery methods in the commercial catering industry Demonstrate knowledge of knife care, storage, and carrying for the hospitality industry Demonstrate knowledge of terminology used for food and recipes in commercial cookery Prepare and cook a cake, a sponge and scones in the hospitality industry Prepare and present egg and cheese dishes in the hospitality industry Prepare and present fruit and vegetables in the hospitality industry Prepare and present hot finger food in the hospitality industry Prepare and present meat in the hospitality industry Prepare and present stock, sauce and soup in the hospitality industry Prepare, cook and present seafood in the hospitality industry Clean and store cutlery and crockery in a commercial kitchen Clean and store glassware in a commercial kitchen Clean food production areas, equipment and utensils in a commercial kitchen Cook food by baking in a commercial kitchen Cook food by boiling in a commercial kitchen Cook food by braising and stewing in a commercial kitchen Cook food by frying in a commercial kitchen C ook food by grilling in a commercial kitchen Cook food by poaching in a commercial kitchen Cook food by roasting in a commercial kitchen Cook food by steaming in a commercial kitchen Cook food using a microwave oven in a commercial kitchen Deep fry foods using low fat absorption techniques Demonstrate knowledge of deep frying using low fat absorption techniques Demonstrate knowledge of the characteristics of commercial cookery methods and their applications Handle and maintain knives in a commercial kitchen Prepare and present basic sandwiches for service in a commercial kitchen Prepare and present salads for service in a commercial kitchen Prepare fruit and vegetables in a commercial kitchen assemble and present basic cold canap�s in a commercial kitchen Bake basic cakes, sponges and scones in a commercial kitchen Bake basic leavened and unleavened dough in a commercial kitchen Cook basic egg dishes in a commercial kitchen Cook basic fish dishes in a commercial kitchen Cook basic hot finger food and canapes in a commercial kitchen Cook basic meat dishes in a commercial kitchen Cook basic pasta dishes in a commercial kitchen Cook basic soups in a commercial kitchen Cook basic stocks and sauces in a commercial kitchen Cook basic vegetable dishes in a commercial kitchen Cook dried pulse dishes in a commercial kitchen Cook rice based dishes in a commercial kitchen Demonstrate knowledge of basic nutrition in commercial catering Demonstrate knowledge of characteristics and commercial catering preparation of larder items Demonstrate knowledge of commercial catering applications of basic stocks, sauces and soups Demonstrate knowledge of commercial catering applications of cakes, sponges, and scones Demonstrate knowledge of commercial catering applications of fish		Form IV or Equivalent Minimum 17years old

	Duration		Mode
	1 Year		Apprenticeship Scheme

	Certification		Centre (Click for contact details)
	Mauritius Institute of Training and Development (MITD)		École Hotelière Sir Gaetan Duval Lechou Training Centre

	Apply Now!		More Info
	Apply Online or downloadapplication form		Download Datasheet on FOOD PRODUCTION NC3

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