Food and Beverage Production

An introductory study of commercial kitchen operations, culinary fundamentals, food safety systems, and high-volume meal preparation techniques.

Batch:
Type: Online
Fees: 69.00 $
Next Batch
Duration: 3 Hrs.
Sessions: 8
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Prerequisites

Hospitality Today: An Introduction / Basic Food Hygiene

Description

Kitchen Hierarchy (Brigade de Cuisine); Knife Skills & Safety; Cooking Methods (Dry vs. Moist Heat); Menu Planning; Food Costing; HACCP Principles.

Master basic culinary preparation methods while maintaining a safe, organized, and hygienic commercial kitchen environment.

Students will be able to perform standard knife cuts safely, execute basic recipes accurately, and monitor critical control points for food safety.

Commercial Kitchen Lab; Chef's Knife Sets; Uniforms & Safety Shoes; Recipe Sheets; Temperature Probes.

Course Rules

Full chef uniform and non-slip safety shoes are mandatory for entry. Hairnets or chef hats must be worn at all times.

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