This course aims at building the following key competencies in learners : · State their roles and responsibilities · Prepare Western and Indian Mother Sauces · Identify the various Kitchen Equipment and ingredients · Prepare omelette, fried eggs, scrambled eggs, boiled eggs, poached eggs, sandwiches, Soups, Kitchen Stocks and Pasta and its Sauces. · Cut vegetables into various shapes · Cook using the dry, medium of fat and liquid methods · Setup live pasta, dosa and egg counters · State the occupational hazards and adopt relevant safety measures · Prepare a 5-course menu