Certificate III in Food Production (Cookery) - Cook

This course is prepared as an English for Specific Purpose (ESP) course, including the speaking, listening, reading, and writing skills, for the students specializing in Culinary Arts. This course focuses on the functional language associated with kitchen department, including job and duties as a chef, kitchen utensil and equipment, cooking method, ingredients, measurements, prices, recipe, time, nutrition, dishes, and kitchen talk which will be elaborated with various activities to support the teaching and learning process.