Introduction to Culinary Techniques
Who should attend?

This course is ideal for anyone who would like to familiarize themselves with the Hospitality & Culinary Industry. 

The course designed to suit a wide range of professionals but will greatly benefit:

  • Amateur Chefs
  • Restaurant Managers
  • Food and Beverage Consultants
  • Hygiene Managers
  • Food Operations Managers
  • Hospitality & Restaurant Enthusiasts

Duration
5 Days
Programme Overview
In this course, participants learn all about food, including food culture, food history, food safety, and current food trends. They also learn about the food service industry and prepare some culinary dishes. Through hands-on activities and in-depth study of the culinary arts field, this course helps participants develop their cooking skills and give them the opportunity to explore careers in the food industry
Objectives
This learning workshop will be of an advanced level which would enable knowledge and familiarity with the process and methodology to master advanced strategies, tactics, gambits, and counter gambits through intensive hands-on instruction and coaching advice provided during the program. This advanced learning workshop enables a more comprehensive understanding of the program information and content by providing more time for real-life examples and detailed discussion of the material.
Methodology
Fundamental techniques, skills, and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance, and operation procedures.
Course Outline

This course would cover the following: 

  • Understanding The Modern Kitchen
  • Tools of a Chef’s Trade
  • Staying Organized: The Kitchen Overview
  • Staying Consistent: Standardized Recipes
  • Recipe Conversion
  • The Hot Foods Sections of the Kitchen
  • Dry and Moist Cooking Methods
  • The Cold Food and Bakery Sections of the Kitchen
  • Forecasting Kitchen Requirements
  • Volume Cooking vs. Home Cooking: Planning Ahead
  • Planning the Menu and Food Purchases
  • Creating Timelines and Work Orders
  • Preparing Large Quantities of Food
  • Planning the Production
  • Preparing Some Items in Advance
  • Departmental Structure and Coordination



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