Descripción
Formación Teórica – 1,5 Meses:
- 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
Formación Práctica – 1,5 Meses:
- Knife-handling techniques
- corte de verduras
- Configuración
- Basic cooking techniques
- preparación de alimentos
- Simple dishes
- Plating and presentation
- Kitchen cleaning and sanitation and more
Temas y habilidades cubiertos: Knife skills, basic cooking, hygiene, kitchen organisation, food preparation and presentation.
Metodología de formación: Classroom instruction, chef demonstrations and supervised kitchen practical sessions.
Métodos de evaluación: Theory examination and practical culinary skills evaluation.
Otorgar: HMI Thailand Certificate of Completion – Food Production.
