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Training Plan Indicating The Flexible Learning Delivery Mode To Be Employed
Training Plan Indicating The Flexible Learning Delivery Mode To Be Employed
Training Plan Indicating The Flexible Learning Delivery Mode To Be Employed
BE EMPLOYED
• Occupational health
and safety requirements for
bending, lifting, carrying and
using equipment
• Logical and time-
efficient work flow
• Hygiene and cross-
contamination issues related
to food handling and
preparation
• Sanitizing and
disinfecting procedures and
techniques
• Waste management and
disposal procedures and practices
Course: COOKERY NCII
Unit of PREPARE STOCKS, SAUCES AND SOUP
Competency:
Module Title: PREPARING STOCKS, SAUCES AND SOUPS
Modality: Check modality will be applied. Multi-modal is allowed.
(Online) 12 hours