Students are introduced to theory and gain hands-on lab experience in the following topics: occupational skills; stocks, soups and sauces; vegatables and fruits; starches; meats; poultry; seafood; garde manger; and baked goods and desserts. Prerequisite: Registered Cook Apprentices with the Industry Training Authority
Students are introduced to theory and gain hands-on lab experience in the following topics: occupational skills; stocks, soups and sauces; vegatables and fruits; starches; meats; poultry; seafood; garde manger; and baked goods and desserts. Prerequisite: Registered Cook Apprentices with the Industry Training Authority
