Professional Chef

Professional Chef is now available at the Learning Centre Reid.

Call No.641.50711FOR

Chapter

1. Introduction to the catering and hospitality industry
2. Safety and hygiene in the kitchen
3. Basic cookery
4. Working with others
5. Vegetables, fruit, eggs and farinaceous dishes
6. Poultry
7. Fish and shellfish
8. Meat, game and offal
9. Bakery, pastry and desserts
10. Dietary and cultural needs
11. Kitchen management