Forth Academy focus on key Aspects of Catering Craft for Students:
- Practical Culinary Skills: Students learn to prepare, cook, and present a variety of local and continental dishes and snacks.
- Food Service & Hospitality: The curriculum includes training on table settings, welcoming guests, and waiter techniques (e.g., greeting guests, taking orders, and clearing tables).
- Safety and Hygiene: Students are taught high standards of food hygiene, kitchen safety, and proper storage of tools like stoves, mixers, and refrigerators.
- Vocational Preparation: It serves as a trade subject aimed at preparing students for careers in the hospitality industry, such as professional chefs or catering entrepreneurs.
Key Topics Usually Covered:
- Methods of cooking (baking, roasting, frying, boiling).
- Types of catering services (commercial and social).
- Menu planning and nutrient balance.
- Beverage preparation and service.