Goal:
To educate and produce globally competitive Cooks, Commis and Assistant Cooks with passion for environmental consciousness, sustainability, innovation and gender equality by the end of 2024.
Objectives:
- Enhance the knowledge, skills and attitude of Cookery NC II trainees to become gender-fair and globally competitive Cooks, Commis and Assistant Cooks;
- Instill environmental awareness by integrating Green TVET practices and sustainability in the delivery of competency-based training;
- Promote the value of innovation, support women empowerment; and
- Produce at least 100 certified and job ready graduates.
Course Description:
This training program consists of competencies that a person must achieve to clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and beverage service facilities.
