Description
Theoretical Training – 1.5 Months:
- Introduction to professional kitchen operations
- Kitchen organisation and hierarchy
- Food safety and hygiene
- Kitchen equipment and utensils
- Ingredients and basic food preparation
- Cooking methods
- Food storage procedures
- Kitchen safety and more
Practical Training – 1.5 Months:
- Knife-handling techniques
- Gemüseschneiden
- Aufstellen
- Basic cooking techniques
- Essenszubereitung
- Simple dishes
- Plating and presentation
- Kitchen cleaning and sanitation and more
Topics and Skills Covered: Knife skills, basic cooking, hygiene, kitchen organisation, food preparation and presentation.
Training Methodology: Classroom instruction, chef demonstrations and supervised kitchen practical sessions.
Assessment Methods: Theory examination and practical culinary skills evaluation.
Award: HMI Thailand Certificate of Completion – Food Production.
