7 PILLARS OF FOOD SAFETY AND HYGIENE - BM

TEAM WORK & COOPERATION -L4 COMMON MAY'22

UNDERSTANDING ROLE OF FLOOR CHEF -L3 PRODUCTION MAY'22

CASHIERING-L3 SERVICE MAY'22

UNDERSTANDING ROLE OF BARTENDER & LEGAL DOCUMENTATION -L2 SERVICE MAY'22

BASICS OF BAKERY( TYPES OF PASTRIES, SPONGE MAKING , USAGE OF INGREDIENT) -L2 PRODUCTION MAY'22

BASICS OF BAKERY-L1 PRODUCTION MAY'22

BREAKAGE CONTROL-L1 SERVICE MAY'22