Professional Cooking
Formation cuisine professionnelle
We start from introduction to the basic skills. ingredients, and procedure of professional kitchens, then the study of basic culinary techniques continues with examination. identification, fabrication, and preparation of proteins (poultry, beef, lamb, seafood, and eggs).
For the advance level, students will practice the skills necessary to work on a line. Emphasis is on speed, consistency, visual appeal and creativity. Cuisine from around the world will be experienced, as well as an introduction to the “Mystery Box.
30
Days Intensive Program
05
Hours Sessions Duration
06
Weeks Session Course
Basic Level
- Understand kitchen terminology and basic etiquette to move and work competently in professional kitchen
- Understand and perform basic knife cuts
- Identify and understand the cooking methods of all grains, vegetables and legumes, and all stocks and mothers sauces
- Identify and safely use all basic kitchen equipment and wares
Intermediate Level
- Perform all the basic and classic knife cuts with confidence
- Identify and fabricate poultry, beef. veal. lamb, and pork
- Identify and prepare a number of different shellfish types
- Able to produce complete meals consisting of a variety of proteins. starches, vegetables, sauces with focus on taste and eye appeal
Advance Level
- 24 Days Intensive Course
- Produce variety of challenging international dishes
- Able to prepare a variety of restaurant menu with increase speed and confidence
- Students will be expected to create their own menu along with a cost and production schedule
