One of the healthier methods of cooking food, moist heat cooking involves cooking food using liquids such as water, steam, stock and other liquids. Types of moist heat cooking includes steaming, braising and stewing. This unit will teach learners the methods as well as the basic principles of moist 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 moist heat cooking methods

Prepare equipment and ingredients

Cook food by various moist heat cooking methods  

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