This unit deals with the skills and knowledge required to prepare various vegetables, fruit, eggs, farinaceous and meat dishes in a commercial kitchen or catering operation. This qualification provides the skills and knowledge for an individual to be competent in planning breakfast menus and at the same time integrating local breakfast favourites such as rotis, coconut dumplings, yeast dough fritters, home style pikelets and organizing a range of kitchen breakfast functions. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs pubs, cafes, cafeterias and coffee shops.
- Teacher: Luse.Baleisuva Baleisuva