The student will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food preparation, and food presentation in a commercial establishment.
Furthermore, this course contributes to the following Sustainable Development Goals (SDGs):
• SDG 2: Zero Hunger
• SDG 3: Good Health and Well-being – Ensure healthy lives and promote well-being for all at all ages.
• SDG 4: Quality Education
• SDG 12: Responsible Consumption and Production
Furthermore, this course contributes to the following Sustainable Development Goals (SDGs):
• SDG 2: Zero Hunger
• SDG 3: Good Health and Well-being – Ensure healthy lives and promote well-being for all at all ages.
• SDG 4: Quality Education
• SDG 12: Responsible Consumption and Production
- Teacher: SHIRLEY AMUTAN
- Teacher: LERMA LEUS