Professional cooking school training for aspiring cooks
The training course allows you to reach a broad and solid preparation in the world of catering. The vast program spans various topics and addresses the practice of cooking.
Program:
The ingredients used in the kitchen and their management
Savoury cuisine (the basics and insights)
Use of professional equipment
High temperature and low temperature cooking techniques
Professional organization of the kitchen
Tools and equipment
Insights on resource management
Group work management
Psychological and organizational management during critical situations and under pressure
Spices: techniques, combinations and creation of flavors
Managing an a la carte menu
Preparation and preservation techniques
Pastry
Plating
Fermentation techniques
Cooking without waste
Baking / levitations
Introduction to food cost, resource and warehouse management in the restaurant business