CHEF DE PARTIE LEVEL 3 (THH30414)

Programme Description 

This competency-based course prepares students in the core skills for a supervisory level position in the food service Industry.  Integrated throughout the course are career preparation standards, which include communication, interpersonal skills, problem solving, work place safety, hygiene and employment literacy, and the necessary practical skills.

RESOURCES

Learner’s Guides

Sarah R. Labensky, Alan M. Hause (2003) On Cooking a text of culinary fundamentals, Prentice Hall

Wayne Gisslen Professional Cooking

June Payne Palacio, Monica Theis, (2001), Introduction to Foodservice, Prentice Hall 

 

WEB RESOURCES 

http://www.reynoldskitchens.com/

http://chestofbooks.com/food/recipes

http://escoffieronline.com

http://www.foodservicesearch.com/food_safety/food_safety_plan.cfm