Food Preparation Training Program
Global Swiss Learning Online
The food preparation students started from Intake 12 at Youth’s Dream Fulfillment Association (YDFA) participate in online learning sessions with Global Swiss Learning every Monday for three hours. This program is designed to enhance their skills and align their knowledge with international culinary standards, supporting their professional development in the hospitality industry.
Food Preparation Training Competencies
Module 1: My role as Cook helper:
Topic 1: Job description of cook helper.
Topic 2: Culinary PrinciplesKey Words
Module 2: Work Effectively with Colleague and Staff in the Kitchen:
Topic 1: Communicate Effectively.
Topic 2: Establish and maintain effective relationships with colleagues.
Topic 3: Kitchen StaffKey WordsPractice: Asian Canteen food cooking
1-Game type communication
2-Poster team work.
3-Game flash card (Organization chard and DO &DON'T)
Module 3: Comply with workplace and Hygiene in the kitchen:
Topic 1: Follow hygiene procedures.
Topic 2: Identify and prevent hygiene risks.
Topic 3: Maintain safe personal food handling and personal presentation standardsKey Word.
Module 4: Clean and Maintain Kitchen Equipment and Utensil:
Topic 1: Clean kitchen premises.
Topic 2: Clean and maintain kitchen equipment and utensils.
Topic 3: Perform basic maintenance on kitchen equipment, utensils and premises.
Topic 4: Handle waste and laundry requirementsKey Words.
Module 5: Apply basic techniques of commercial cookery:
Topic 1: Wet cooking methods.
Topic 2: Dry cooking methodsKey Words.
Module 6: Prepare Egg Dishes and Differences Ways of Cooking Eggs:
Topic 1: Definition of egg.
Topic 2: How to Store egg items.
Topic 3: Prepare Egg and cook based menu items.
Topic 4: Prepare Eggs and Farinaceous menu Key Words.
Module 7: Prepare Different Kinds of Stocks and Sauces:
Topic 1: Basic of stock.
Topic 2: Prepare stocks as required for dishes on enterprises menus.
Topic 3: Prepare glazes and essences.
Topic 4: Prepare sauces as required for dishes on enterprises menus.
Topic 5: Store stocks and sauces to enterprise requirements.
Topic 6: Reconstitute stocks and sauces for service Key Words.
SOP: Cooking sauce.
Module 8: Prepare Soups:
Topic1: Soups.
Topic 2: How to Store the SoupKey Words
SOP: Cooking Thin Soups
Module9: Prepare appetizer and salad (Local and International)
Topic 1: Concept of Cold & Hot Salads.
Topic 2: Appetizers.
Topic 3: Local Salads
Module 10: Prepare Main Course:
Topic 1: Definition of Main Couse.
Topic 2: Prepare and Present a Selection of Main Couse
Module 11: Prepare Pasta and Rice:
Topic 1: Pasta.
Topic 2: Rice
Module 12: Prepare Hot, Cold and Frozen dessert:
Topic 1: General Concept of Dessert.
Topic 2: Prepare hot, cold and frozen dessert
English and Computer for Food Preparation
All students in the Food Preparation program, along with those in Housekeeping, Front Office, and Food & Beverage Service, attend scheduled English and computer classes from 2:00 PM to 5:00 PM. These sessions are designed to strengthen their communication and digital skills, supporting their overall competency and readiness for professional work in the hospitality industry.
Daily Food
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