Basic food production – Level 3
Polytechnics Mauritius
by Poly Contributor
2y ago
Basic Stewarding Operation Haccp 1 Haccp 2 Haccp 3 Professional Food And Beverage Service Professional Front Office Operations Professional Housekeeping Operations Quality Assurance & Standard Operating Procedures Basic food production - Level 3 Aim: Developing advanced culinary skills leading to a professional environment and facilitate immersion in a professional kitchen. Number of hours: 45 hours (divided into session of 3 hours) 1 theory class, 14 practical sessions 2 days per week(evening/night classes)8 weeks For Whom: Anyone wishing to learn advanced level of food produ ..read more
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Master Class
Polytechnics Mauritius
by Poly Contributor
2y ago
Basic Stewarding Operation Haccp 1 Haccp 2 Haccp 3 Professional Food And Beverage Service Professional Front Office Operations Professional Housekeeping Operations Quality Assurance & Standard Operating Procedures Master Class Discovering food around the World Aim: Developing cultural knowledge of Culinary Arts existing around the world. Number of hours: 5 hours Session (1hour theory/4 hours practical) For Whom: Anyone wishing to discover the cultural cuisines around the world. Capacity of each group intake: Minimum 10 candidates to 16 candidates into groups of 2(binome tea ..read more
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Basic food production – Level 2
Polytechnics Mauritius
by Poly Contributor
2y ago
Basic Stewarding Operation Haccp 1 Haccp 2 Haccp 3 Professional Food And Beverage Service Professional Front Office Operations Professional Housekeeping Operations Quality Assurance & Standard Operating Procedures Master Class Discovering food around the World Aim: Developing advanced culinary skills Number of hours: 42hours (divided into session of 3hours) 1theory class, 13 practical sessions 2 days per week(evening/night classes)7 weeks For Whom: Anyone wishing to learn advanced basics of food production and cooking develop professional techniques Capacity of each group i ..read more
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Basic food production
Polytechnics Mauritius
by Poly Contributor
2y ago
Basic Stewarding Operation Haccp 1 Haccp 2 Haccp 3 Professional Food And Beverage Service Professional Front Office Operations Professional Housekeeping Operations Quality Assurance & Standard Operating Procedures Master Class Discovering food around the World Aim: Developing basic culinary skills Number of hours: 42hours (divided into session of 3hours) 1theory class, 13 practical sessions 2 days per week(evening/night classes)7 weeks For Whom: Anyone wishing to learn the basics of food production and cooking techniques Capacity of each group intake: 16 candidates into gro ..read more
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Quality Assurance & Standard Operating Procedures
Polytechnics Mauritius
by Poly Contributor
2y ago
Short Courses Basic Stewarding Operation Haccp 1 Haccp 2 Haccp 3 Professional Food And Beverage Service Professional Front Office Operations Professional Housekeeping Operations Quality Assurance & Standard Operating Procedures Quality Assurance & Standard Operating Procedures Course Objectives This course is designed for hospitality professionals to have an understanding of the process of managing quality and managing services. It includes of standard operating procedure, internal and external quality assurance methods. After the successful completion of the course, lear ..read more
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Professional Housekeeping Operations
Polytechnics Mauritius
by Poly Contributor
2y ago
Short Courses Basic Stewarding Operation Haccp 1 Haccp 2 Haccp 3 Professional Food And Beverage Service Professional Front Office Operations Professional Housekeeping Operations Quality Assurance & Standard Operating Procedures Professional Housekeeping Operations Course Objectives This course is designed to introduce students to the basic housekeeping operations of a hotel. Profile of Participants Hotel staff  Duration Starting Date: March 2022 Ending Date: May 2022 Mode: Part Time Duration: 40 Hours Participants Topic Learning Outcomes Dura ..read more
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Professional Front Office Operations
Polytechnics Mauritius
by Poly Contributor
2y ago
Short Courses Basic Stewarding Operation Haccp 1 Course Objectives This course is designed to introduce the systems and procedures used in the front office department of the hotel industry together with insights on key roles and responsibilities of staff. Profile of Participants Hotel staff & School leavers Tab Title Participants Topic Learning Outcomes Duration Name of trainer MNIC Introduction to Front Office Operations Be able to understand the hospitality and tourism industry. Be able to understand the organisation structure of the Front Office department. 4 hrs M ..read more
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Professional Food and Beverage Service
Polytechnics Mauritius
by Poly Contributor
2y ago
Short Courses Basic Stewarding Operation Haccp 1 Course Objectives This course is designed to introduce students to the food and beverage operations used in the hotel industry. It will focus on the technical skills required to excel in the food and beverage department. Profile of Participants Hotels staffs Course Duration Starting Date: March 2022 Ending Date: May 2022 Mode: Part Time Duration: 40 Hours Participants Topic Learning Outcomes Duration Name of trainer MNIC Introduction to Food and Beverage Operations Understand the basics of the food and beverage department. B ..read more
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HACCP 3
Polytechnics Mauritius
by Poly Contributor
2y ago
Short Courses Basic Stewarding Operation Haccp 1 Course Objectives This course is designed to provide learners who have knowledge of HACCP principles to put HACCP into practice as a practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place for the safe running of food businesses. After the successful completion of the course, learner will be able to: Gain knowledge and understanding to supervise the implementation of a HACCP-based system in the work environment and the responsibilities of being part of a HACCP team. Profile of Part ..read more
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HACCP 2
Polytechnics Mauritius
by Poly Contributor
2y ago
Short Courses Basic Stewarding Operation Haccp 1 Course Objectives This course is designed to provide learners who are food handlers with the knowledge and skills of HACCP for the safe running of food businesses After the successful completion of the course, learner will be able to: Gain basic knowledge and understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. Learner will have an understanding on how to implement a HACCP based food safety management systems. Profile of Par ..read more
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