NATIONAL CERTIFICATE IN RESTAURANT AND BAR SERVICE LEVEL 4
At the end of our course, students will know how to prepare and bake complex cakes. They will also demonstrate knowledge of commercial food costs and portion control. The course will be run at Ecole Hotelière Sir Gaetan Duval.
Minimum SC or NTC level 3 or NC level 3 Food Production/ Pastry + working experience and Minimum 17 years