Methods of Learning

Mini lectures with presentations to explain concepts and theories
Practical activities including demonstrations, hands-on practice and observation
Mutual sharing, discussion and feedback.

Learning Outcomes

• Identify types of sauces, garnishes, condiments, herbs, seasoning and spices used in Western cold sauce preparation 
• Explain the functions, uses and/or characteristics of assembled kitchen tools, equipment, ingredients
• Apply knife skills to prepare ingredients for Western cold sauce 
• Store ingredients and finished products correctly to prolong shelf life 
• Reinstate workstation to keep work area clean 

Minimum Entry Requirement

No formal qualification - Participants should have the ability to converse, read & write in English.

Attire

• Wear Covered Shoes / Sneakers with socks
• Wear Long / Full Pants
• Have Clean, Short, Trimmed, Natural Nails (No nailpolish, gelish or artificial nails)
• Tie up Medium / Long Hair neatly

Note : Trainees may be sent back to change their attire if they fail to meet the above requirements

Who should attend

Kitchen crew, kitchen assistant, counter crew and anyone who is keen to learn how to prepare Western cold sauces.

Duration

1 Day(s) (8 Hrs)

Trainer : Learner Ratio

1:20

Course Fee

$218.00 (Incl. of 9% GST)

Miscellaneous Fees (Incl. of 9% GST)

Miscellaneous Fees refer to any non-compulsory fees which the trainees pay only when applicable. Such fees are normally collected by DEMO Company when the need arises.

Fees indicated are per pax and not per proforma invoice or invoice.