This skill describes the ability to apply the knowledge and skills in preparing vegetables, fruits, nuts and mushrooms. It also includes preparing fresh, canned, frozen and dried vegetables, fruits, nuts, seeds and mushrooms for cooking.

Mini lectures with presentations to explain concepts and theories

Practical activities including demonstrations, hands-on practice and observation

Mutual sharing, discussion and feedback.

This skill describes the ability to apply the knowledge and skills in preparing vegetables, fruits, nuts and mushrooms.

At the end of the programme, learners should be able to:

Demonstrate professional approach to working in the kitchen in accordance with food and workplace safety and health regulations

Assemble kitchen tools and equipment to prepare vegetables, fruits, nuts and mushrooms

Prepare vegetables, fruits, nuts, seeds and mushrooms correctly to enhance texture and flavour, reduce loss of nutrients and maximise yield

Propose ways to maintain quality of food ingredients

Reinstate work station according to organisational guidelines and procedures

Share feedback on current work processes to improve quality and productivity

Practice reflection to develop and improve self by accepting feedback, evaluating strengths and learning from co-worker and/or supervisors

This programme is targeted for:

Existing cooks who would like to upskill and/or obtain a recognised certification

New hires without any prior experience

Matured students going through mid-career change and/or women back-to-work

Students from special needs school and / or institutions

Participants should have a minimum: - GCE N Level pass (Grade 1 to 5) in English or equivalent, or - ES WSQ Workplace Literacy and Numeracy (WPLN) Level 4 and above or equivalent - Participants who do not meet the above requirements will be required to go through a short interview.