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ASEAN Level II : F&B Operation

ASEAN Level II : F&B Operation

Private Course
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Last Update 05/11/2024
Completion Time 4 hours 20 minutes
Members 75
  • Unit 1. Apply standard safety procedures for handling foodstuffs
    4Lessons · 1 hr
    • Element 1. Identify hazards and risks
    • Element 2. Follow enterprise hygiene standards, procedures and practices
    • Element 3. Handle and store foodstuffs
    • Element 4. Follow food safety program
  • Unit 2. Develop and maintain F&B product knowledge
    1Lessons · 15 min
    • Element 1: Obtain product information on food and beverage products
  • Unit.3 Manage stock purchases and inventory
    2Lessons · 30 min
    • Element 1: Identify the need for stock control and management
    • Element 2: Develop and implement stock receival procedures
  • Unit. 4 Clean and maintain kitchen equipment and utensils
    3Lessons · 45 min
    • Element 1: Clean kitchen premises
    • Element 3: Perform basic maintenance on kitchen equipment, utensils and premises
    • Element 4: Handle waste and laundry requirements
  • Unit. 5 Apply basic techniques of commercial cookery
    3Lessons · 35 min
    • Element 1: Select and use equipment
    • Element 2: Apply wet methods of cookery
    • Element 3. Apply dry methods of cookery
  • Unit.6 Receive and store stock
    3Lessons · 15 min
    • Element 1: Accept delivery of stock
    • Element 2: Store stock
    • Element 3: Maintain stock and storage areas
  • Unit.7 Receive and store kitchen supplies and food stock
    1Lessons · 5 min
    • Element 1: Accept deliveries
  • Unit.8 Prepare and store foods
    6Lessons · 30 min
    • Element 1: Identify and collect food items required for preparations
    • Element 2: Prepare eggs and dairy
    • Element 3: Prepare dry goods
    • Element 4: Prepare fruit and vegetables
    • Element 5: Prepare meat, poultry and seafood
    • Element 6: Assemble and use equipment
  • Unit.9 Provide a link between kitchen and service area
    3Lessons · 10 min
    • Element 1: Liaise between kitchen and service areas
    • Element 2: Clean and clear food service areas
    • Element 3: Maintain effective relationships with colleagues
  • Unit. 10 Organise and prepare food products and services
    3Lessons · 15 min
    • Element 1: Organise and prepare equipment and utensils for use
    • Element 2: Organise and prepare ingredients for mise-en-place tasks
    • Element 3: Prepare meat, seafood and poultry