Essential Foundations For Chefs – Mastering Chinese Cuisine Part 2
About This Course
Upon completion of this course, learners will have the ability to handle kitchen tools and equipment correctly. They will also be competent in using various types of Chinese dry heat cooking techniques such as stir-frying, deep-frying, pan-frying, sauteing, broiling, grilling etc in the cooking. Learners will also be able to apply different flavouring techniques in preparing parts of Chinese dry-heat recipes properly.
A6: Escalate feedback on areas of improvement and unresolved service challenges through proper escalation channels
A7: Project a professional image and persona
What You'll Learn
Entry Requirements
Learners are expected to be:
• Above 18 years old
• Possess at least a GCE ‘O’ Levels or equivalent or
• Employability Skills Workforce Skills Qualifications (ES WSQ) Workplace Literacy (WPL) and Workplace Numeracy (WPN) at Level
• Be able to read, write and speak in English (WLPN Level 4 and above)