Minimum Requirements

All interest participant, but PLE certificate and above are most recommended

Course Description

It looks at menu balancing in relation to the food values in the local dishes; it also considers nutrition standards through the preparation process. This course is designed to:

  • Emphasize the importance of scientific knowledge to traditional food preparation
  • Raise awareness of the relevant concerns regarding diets and healthy eating.

Initiate and develop a sense of responsibility that cooks/chefs must be aware off

Course Duration and Fee

2 Weeks 

Fee 300,000/=