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EasyUni Sdn Bhd

Level 17, The Bousteador No.10, Jalan PJU 7/6, Mutiara Damansara 47800 Petaling Jaya, Selangor, Malaysia
4.4

(43) Google reviews

+60142521561

EasyUni Sdn Bhd

Level 17, The Bousteador No.10, Jalan PJU 7/6, Mutiara Damansara 47800 Petaling Jaya, Selangor, Malaysia
4.4

(43) Google reviews

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Certificate III in Commercial Cookery

Course overview

Statistics
Qualification Chứng chỉ
Study mode Full-time
Duration 36 weeks
Intakes Tháng 2, Tháng 4, Tháng 6, Tháng 9, Tháng 11
Tuition (Local students) Data not available
Tuition (Foreign students) Data not available
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Intakes

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Foreign students

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Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.

Entry Requirements

  • Completion of Year 11 or equivalent
  • IELTS 5.5 or equivalent

Curriculum

Term 1  

  • Use hygienic practices for food safety
  • Use Food Preparation Equipment
  • Work Effectively with others
  • Work Effectively as a Cook
  • Clean Kitchen Premises and Equipment
  • Coach others in Job Skills
  • Participate in Safe work Practices

Term 2

  • Maintain the Quality of Perishable Items
  • Prepare sandwiches
  • Participate in Safe food Handling Practices
  • Prepare Appetisers and Salad
  • Produce Cakes, Pastries and Breads
  • Produce Desserts

Term 3

  • Produce dishes using basic methods of cookery
  • Produce Stocks, Sauces and Soups
  • Produce Vegetables, Fruit, Eggs and Farinaceous Dishes
  • Produce poultry dishes
  • Produce seafood dishes
  • Produce Meat dishes

Term 4

  • Participate in Environmentally Sustainable work practices
  • Apply First Aid
  • Plan and Cost Basic Menus
  • Plan and Display Buffets
  • Prepare Food to Meet special dietary requirements
  • Produce and serve food for buffets
  • Produce dishes using basic methods of cookery

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