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Course| Overview | This course is designed to enhance the knowledge, skills and attitudes in overseeing restaurant operations in accordance with industry standards. It covers core competencies on operating a food outlet, preparing tenders for catering contracts, developing a food safety program and planning for coffee shop operations. It also includes competencies in workplace communication, teamwork, personal hygiene, safety in the use of hand tools and equipment |
| Entry Requirements | Education: Secondary School Certificate (SSC) any Background. Age limits: 16-25 yearsMedical: Eye sight 6/12, free of color blindness & According to STCW Convention. |
| Course Duration | 291 Hrs. (Six months in regimentation Training) |
