This course is per requirements under MLC 2006 Regulation 3.2 – Food and Catering – training course, which covers practical cooking, food and personal hygiene, food storage, stock control, environmental protection catering health and safety.

Course content:

• Introduction to cuisines.
• Practical cuisines.
• Introduction to Food Safety and Hygiene.
• Impact of Food-Borne Illness.
• Understanding Food Law.
• Food Safety Hazards
• Food Preservation, Storage and Temperature Control.
• Personal Hygiene.
• Galley Safety.
• Menu preparation.
• Stock Control.
• Healthier Foods and Special Diets.
• Cultural and Religious Catering Requirement.

Duration: 1 month