The unit is intended to provide participants the principles of personal, food and environmental hygiene and carry out safe work procedures in the kitchen. This unit deals with the skills and knowledge required to follow key hygiene procedures which apply in hospitality and tourism enterprises. It is particularly relevant to staff working in kitchens, food and beverage and tour operations involved in the preparation of food. A high standard of competency in this unit enhances the absorption into entry level in the employment sector and improves your kitchen practises. The student will be able to understand and apply Hazard Analysis at Critical Control Points (HACCP) principles to kitchen practical activities.
- Teacher: Luse.Baleisuva Baleisuva