Waiter/Waitron Course
The course runs for 2 years, it equips students with pastry knowledge and skills. After the course they can be bakers at hotels, bakeries and pastry chefs or they can start up their own enterprises. The course offers intensive practical and theoretical skills and competencies alongside a hands-on approach to the daily operations of pastries. At the end of the course students are subjected to industrial training for three months. During the course students are attached to crested crane hotel for a 4 weeks training.
Course Overview
Code
Module Title
Average Duration
Fees
Types of Snacks; Categorize and classify snacks; Egg Dishes; Preparation process of Snacks,; Variation in Eggs; Ingredients requirements to prepare Snacks; Quality Points considered when receiving ingredients from Purchaser; Types of Sandwiches; Equipment used in Sandwich preparation; Filing required for a particular Sandwich; Quality ingredients required;
Quantity of ingredients; Methods in preparing Vegetable Chips; Equipment used to prepare Chips; Vegetable and Fruit Seasoning; Shapes of Samosa; Steps taken in making Samosa; Samosa fillings and seasoning; Kebab shapes and types; Cooking method used; Hygiene and Safety; Hazzard Analysis and Critical Control Point (HACCP – i.e Temperature, Quality of Food, Food Storage, Food Security Measures); Observe Food Safety Procedures; Cleaning and Sanitizing tools and equipment before task.
