Commercial Food Preparation

Birthday:
January 01

Campus:
Montego Bay Campus

The Commercial Food Preparation programme is designed to provide Deaf trainees with the requisite knowledge, skills and attitudes required to perform tasks which demand greater involvement/complexity and some amount of responsibility and autonomy at the workplace.

This programme will put into perspective all the requirements enabling a Commis Chef to perform his/her duties in accordance with regulations and successfully demonstrate the competencies required to articulate into other higher level of Commercial Food Preparation and Commis Chef programmes.   Covers the following units;

●      Operate in a culturally diverse work environment

●      Work with colleagues and customers

●      Deal with conflict situations

●      Develop & Update hospitality industry Knowledge

●      Follow health, safety and security procedures

●      Clean and maintain premises

●      Follow work place hygiene procedures

●      Implement Food Safety procedures

●      Use Basic Methods of Cookery

●      Prepare and Cook Meats and Seafood

●      Prepare Stocks and  Sauces

●      Prepare Soups

●      Prepare Vegetables eggs and farinaceous dishes.

●      Prepare  and cook poultry and game

●      Prepare Hot and cold desserts

●      Prepare Sandwiches

●      Prepare Appetizers and Salads

●      Plan and Display a buffet

●      Present Dessert

●      Prepare Pastries Cakes and Yeast goods

●      Prepare and Cost Meal

●      Carry out Data Entry

Days and Time the Class Meets:

 Classes are held Monday to Thursdays between the hours of 9:30 -3:30 on a Tuesdays and Wednesdays and on Mondays !:00 pm -3:30 pm

Teacher’s Name: Sharmadine Brown

Teacher is passionate about what in teaching?

Teaching Deaf students is one of the most rewarding jobs.I am passionate about making a positive and lasting impact on their lives making the teaching and learning process fun and memorable. Empowering them to perform to their fullest potential and not putting any limits on themselves because they are differently abled. It brings me great joy when the succeed and can share their experiences with other Deaf students.

What does the class hope to accomplish by the end of the course?

The aim for the class is to become certified Commis Chef. Gain employment in the hospitality industry. It is the desire of each student master the skill area and also develop their own businesses from the skills gained.