Cooking and Baking

Course Objective

This program is designed to provide learners with basic cooking & baking skills in the Hospitality industry

Target Audience

All employees interested in the hospitality industry


20 Days 

Attendees Min./Max.

Minimum of 12 / Maximum of 20

Learning Outcomes

Upon completion of this course, students will be able to:

  • Describe layout, services and facilities of the organization
  • Maintain a safe working environment
  • Maintain a secure working environment
  • Maintain hygiene in food prepartation, cooking and storage
  • Maintain health, hygiene and proffesional appearance
  • Handle and maintain knives
  • Prepare and bake foods
  • Prepare and fry food
  • Prepare food for hot and cold dishes
  • Prepare and boil, poach or steam foods
  • p-repare cold and hot sandwiches and rolls
  • Making and baking cupcakes and a variety of muffins
  • Cake decorating techniques