Modules Of Courses

Module 1: General Work Rules in Culinary Production (Safety, Health & HACCP)
Module 2: Consumer Rights and Food Quality Standards
Module 3: Communication and Professional Behavior
Module 4: Healthy and Balanced Nutrition Principles
Module 5: Quality Control and Food Sanitation
Module 6: Kitchen Organization and Operations
Module 7: Culinary Technology and Food Preparation
Module 8: Kitchen Documentation and Record Management