Dry heat cooking methods includes roasting, baking, grilling and sauteeing  to name a few. Cooking involves high heat and food cooked using dry heat methods are more flavourful due to the browning or caramelisation  that occur. This unit will teach learners the methods as well as the basic principles of dry heat cooking.

Mini lectures with presentations to explain concepts and theories
Practical activities including demonstrations, hands-on practice and observation
Mutual sharing, discussion and feedback

 On completion of this unit, learners will have the knowledge and skills to:

 Apply principles and techniques of dry heat cooking methods

 Prepare equipment and ingredients

 Apply various dry heat cooking methods

Kitchen crew, kitchen assistants, entry level cook, commis cook, pastry cooks and those who are passionate about cooking