• FOOD PRODUCTION LEVEL 4

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    Food Production Level 4 is a qualification that focuses on the skills and knowledge needed to work as a professional chef or cook in a commercial kitchen. It covers a wide range of culinary techniques, including preparing stocks and soups, cooking meats, baking, and pastry-making. This level of training is typically required for positions in restaurants, hotels, and other food service establishments.WELCOME TO MY GNOMIO WEBSITE

Available courses

PREPARE SAUCES

This course specifies the competencies required to plan, prepare and present various sauces. It requires the ability to select and prepare sauces but not limited to: brown, white, butter and mayonnaise sauces

MANAGE GUEST EXPERIENCE

This unit describes the competencies required to manage guest experience. It involves carrying out market research and handling guest communication. It also entails handling guest’s feedback and enhancing guest’s experience to leave a lasting impression.
It applies in the Hospitality sector.
 

PREPARE STOCK AND SOUPS

This course specifies the competencies required to plan, prepare and present stocks, soups and sauces. It involves the ability to prepare prepare brown, white, chicken and fish stocks. The ability to prepare cream,, clear, broth soups. 

SUPERVISE ROOM SERVICE OPERATIONS

 This course specifies the competencies required to supervise room service operations. It involves preparing, carrying out and controlling room service operations.