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This qualification level provides the skills and knowledge for an individual to be competent in a range of kitchen or pastry kitchen functions and activities that require the application of a limited range of practical skills in a defined context.

Work could be undertaken in various hospitality enterprises where food is prepared and served, such as restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and/or coffee shops.

Individuals may work with some autonomy or in a team but usually under close supervision.


Key information

Duration
  • 6 months
Price
  • R$ 17,500.00
Diploma fees include
  • Tuition, uniform, learning materials, ingredients, equipments and laboratories.
Entry requirements
  • High school diploma or equivalent. No prior culinary experience is required.

Certificat Details

  • Course Structure
    • Basic Mise-en-Place – Cuisine
    • Clean and Maintain – Commercial Kitchens
    • Receiving and storing Cuisine Goods
    • Methods of Cookery
    • Prepare Soups, Stocks and Sauces
    • Prepare Eggs, Vegetables and Farinaceous Products
    • Prepare Meat, Seafood and Poultry Products
    • Prepare Appetisers and Salad Products
    • Prepare Fruit, Cheese and Smallgoods Products
    • Prepare Cuisine Items for Buffet Service
    • Prepare Specialist and International Menu Items
    • Participate in Restaurant and Café Service
  • What qualifications will I gain?

    Graduates of a Certificat Assistant will have basic fundamental knowledge and understanding in a narrow area of work and learning.

    Skills:

    • basic skills to participate in everyday life and further

    Learning

    • cognitive and communication skills to receive, pass on and recall information in a narrow range of areas
    • technical skills involving the use of tools appropriate to the activity and use of basic communication technologies
  • Job roles

    Individuals with this qualification are able to perform roles such as:

    • receiving and storing stock
    • preparing food items (mise en place)
    • making simple food items, such as sandwiches and salads
    • cleaning and tidying the kitchen and storage areas
    • assisting in the service of food through use of presentation skills
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