Cookery Module

Maximum 312 hrs
Mode of attendance: full time and part-time module

Objectives
By the end of this module, the trainee should be able to:-
i) Appreciate the role of food in nutrition and health.
ii) Apply different cooking methods correctly,
iii) Select use and care for different cooking equipment appropriately
iv) Use different food commodities to produce meal items
v) Apply different methods of serving food
vi) Appreciate the role of cookery in food processing.

COURSE 1 YOU PAY KSHS 29,000
SOUPS – 23 hours
i.) Cheeses and Onion
ii.) Minestrone
iii.) Celery and stilton Soup
iv.) Mushroom
v.) Egg & Lemon Soup

a) Nutrition
b) Food commodities
c) Kitchen equipment
d) Methods of cooking
e) Food Production
f) Food Hygiene

COURSE 2
BREAKFAST – 23 HOURS.
i.) Cocktail Kebabs
ii.) Stuffed Mushrooms
iii.) Toasted Sandwiches
iv.) Speedy Pizzas
v.) Spanish Omellete
vi.) Nutrition

a) Food commodities
b) Kitchen equipment
c) Methods of cooking
d) Food Production
e) Food Hygiene

COURSE 3
PASTA – 23 HOURS
i.) Spaghetti Bolognese
ii.) Macaroni cheese
iii.) Spaghetti/tomato Sauce
iv.) Pork Chewmein
v.) Spaghetti with watercress Walnut Sauce

a) Nutrition
b) Food commodities
c) Kitchen equipment
d) Methods of cooking
e) Food Production
f) Food Hygiene

COURSE 4
RICE – 23 HOURS.
i.) Basic rice
ii.) Pilau Rice
iii.) Chicken Risotto
iv.) Tomato Rice
v.) Rice bake

a) Nutrition
b) Food commodities
c) Kitchen equipment
d) Methods of cooking
e) Food Production
f) Food Hygiene