During the training period the student must complete a full practice on the following methods:
➢ · Prepare a wide variety of meals · Ensured food equipment meets health and safety regulations · Ensured the right quality of ingredients and weighed ingredients
· Operated automatic and manual ovens to bake meals and pastry
· Ensured meals meet quality standards
➢ To be honest and trustworthy, respectful, flexible, with cultural awareness and sensitivity
➢ Participate in meetings as required.
➢ Demonstrate an understanding of the importance of nonverbal communication and interaction with Others.
➢ Demonstrate impeccable standards of presence.
Tasks and environmental responsibilities
➢ Minimize the noise emission during daily work
➢ Daily work according to established good practice to minimize the energy use (water, gas and electricity) Attend to environmental courses.