About Course
Transport and Logistics Management course provides the learner with comprehensive knowledge of the background and current technical information for all the modes of transportation as well as intermodalism. Students will also gain an understanding of the elements within the distribution chain, specifically warehousing, materials handling and unitization devices. In addition, the course will introduce the learner to the intermediate agencies (including freight forwarding and transportation brokers) as they relate to the field of transportation. Students get familiar with contracts and bills of lading, warehousing and dangerous goods transportation. Students will also learn about damage prevention and claims, physical distribution and computer applications to transportation.
Anyone above the age of 16 can apply
The lecturer provides all ingredients when teaching. You only need to provide ingredients for your exam
Yes all learners are expected to dress formally (White Shirt and Black Pants with black apron). Hair must be pulled back and up off the shoulders, restrained by a single bun. Hats or hairnets must sufficiently cover hair. A closed toe and heel slip resistant shoes with ankle-height socks are required as part of the uniform (no skin should be visible).
Yes TSIU has signed MOUs with different organizations in all sectors to help assist learners get hands on experience soon after graduation
Requirements
- 1 Clip Board
- 1 Ream of Paper
- 1 Exam Project File
- 1 Full Set of Knives
- 1 Kitchen Towel
Features
- Create dishes using the classical cooking and baking techniques that form the foundation of the professional kitchen.
- Identify the techniques and artistry behind the preparation of dishes in a professional kitchen.
- Plan and create recipes and menus for different world cuisines.
- Recognize diversity in opinions, values, abilities and cultures in a professional kitchen environment.
Target audiences
- Anyone passionate about the kitchen
- Anyone who is interested in pursuing a career as a Chef
