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 2023.

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 50 certified and job ready graduates.

Course Description:
Consists of competencies that a person must achieve to clean kitchen areas, cook/prepare hot, cold meals and desserts for guests in various food and beverage service facilities.

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