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
- Coupe de légumes
- Mise en place
- Basic cooking techniques
- Préparation des aliments
- Simple dishes
- Plating and presentation
- Kitchen cleaning and sanitation and more
Sujets et compétences couverts : Knife skills, basic cooking, hygiene, kitchen organisation, food preparation and presentation.
Méthodologie de formation : Classroom instruction, chef demonstrations and supervised kitchen practical sessions.
Méthodes d'évaluation : Theory examination and practical culinary skills evaluation.
Prix: HMI Thailand Certificate of Completion – Food Production.
