Demonstrate Sous Vide Method (classroom & Asynchronous E-Learning)

At the end of the programme, learners are able to :

• Recall basic food safety requirements for food preparation.
• Recognise food safety requirements using the sous vide method for

food preparation.

• List and use different types of cooking tools and equipment for sous

vide cooking method.

• Recognise the quality characteristics and common faults of sous

vide preparation and their prevention.

• Recognise the importance of time and temperature of water bath

during sous vide cooking.

• Prepare selected dishes using the sous vide cooking method.
• Reinstate workstation according to required standards

What You'll Learn

A 24-hr non-WSQ programme where learners apply the knowledge and skills in sous vide cooking method in food preparation.

Minimum Entry Requirement

Able to speak, read and write in English.