The programme engenders highly skilled and socially productive members of the hospitality community through a blended teaching and learning approach, focused on industry trends, best practices and innovation. In addition, the programme creates a foundation where learners can begin to meet their full potential, develop a positive self-image, and become critical thinkers through high operational standards and innovation. Successful participants of this programme will be able to function effectively in various basic entry positions within the hospitality industry. Such positions will include Room Attendants, Cooks, Bartender/ Cocktail Waitress/Waiter.
- Illustrate conditions that are associated with hazards in handling food.
- Explain the term “temperature danger zone” in food safety.
- List the kinds of food borne illnesses that may result from unsafe food handling.