Principles of Food Preparation

Learners will display cooking methods and techniques by preparing three‑course meals, covering mise‑en‑place, appetisers, entrees, and desserts. This topic consolidates advanced cookery skills, emphasising precision, timing, and presentation. Aligned with CBC practical outcomes, it prepares students for ECZ practical examinations on food preparation and for executing complex dishes in Zambian restaurants, hotels, or catering businesses.