Description
Formation institutionnelle – 450 heures :
- Professional kitchen organisation
- Kitchen hierarchy and responsibilities
- Food hygiene and sanitation
- Professional knife skills
- Mise en place
- Stocks, soups and sauces
- Cooking methods and temperature control
- Food preparation and presentation
- Food storage and stock rotation
- Menu planning fundamentals
- Portion control and food costing
- Kitchen teamwork and time management and more
Formation industrielle – 500 heures :
Students will undertake supervised practical training in a professional kitchen, gaining operational exposure to food preparation, cooking techniques, mise en place, kitchen hygiene, food presentation and daily kitchen operations.
Sujets et compétences couverts : Culinary operations, professional cooking techniques, food safety, menu preparation, presentation, food costing and kitchen coordination.
Méthodologie de formation : Classroom instruction, chef demonstrations, supervised culinary workshops and industry training.
Méthodes d'évaluation : Theory examination, practical culinary evaluation and industry performance assessment.
Prix: HMI Professional Hospitality Training Award – Food Production Specialisation.
