Cooking lessons
Training young chef is professional youth program dedicated passion Kitchens, Kitchens do want professional career for their future, the chefs want to add more knowledge, more skills training, the training in a professional environment and basically, the restaurant culinary colleges owner wanted to learn self-employed or stove to develop management skills or how to manage costs effectively. Students in class Executive Chef Au Career goal: Chef Course provides background and complete, including all detailed aspects of how to start and operate activities Kitchen in restaurant. Whether you want to become a professional chef, a talented manager or want to expand business development or intend culinary colleges catering business, restaurant development, or simply passionate about cuisine, want raise additional kitchen industry knowledge you need to succeed. All you'll find is in the chef training program at the Career Executive Eurasia. The curriculum is divided into 3 levels, 6 months + school 3 months probation period. Total training time is 9 months. - Basic Level: 2 months - Advanced Level: 2 months - Intensive Level: 2 months - Internship at Restaurant: 3 months Duration: 3 days / week (Monday 2,4,6 or 3 , 5.7) - Ca Breakfast: 08h00 - 11h30 - Ca afternoon: 13h30 - 17h00 - all night: 18h00 - 21h30 Scheduling: Opening regularly each week. (Accurate information please contact the counseling department.) Curriculum - Introduction to professional kitchens - Upsides and downsides of Chef job - skills to perfect workmanship - Practice and regulations The kitchen - Meaning and regulations on personal hygiene and kitchen uniforms - one-way culinary colleges process kitchen - The kitchen hygiene - Food Safety - The safety rules in the kitchen - Skills Kitchen equipment used: - Kitchen tools and how to use - pre-processing skills: + Preliminary vegetables (root vegetables and fruits) + meat + Preliminary culinary colleges Preliminary Preliminary fish + chicken culinary colleges - processing skills Using water, sauce, sauce basics. - Food Preservation - Archives and need storage group - control harmful culinary colleges organisms - Closing Process Kitchen - Principles and methods of cooking - cooking preparation materials - Application cooking methods - Nutrition - The difference of Vietnamese cuisine and World cuisine - Get to know how to use spices and Vietnam, Asia, Europe - sauces and salad sauce main course - The meat processing - Seafood - Processing Skills European dishes (seafood, chicken, meat, fish) - Processing Skills Vietnamese dishes (seafood, chicken, meat, fish) - Skills dishes Japanese food processing - processing skills Chinese culinary colleges dish - blending culinary colleges skills - baking skills - Skills cream - Skills trimming decorative dishes - Culinary Arts, FoodArt - The organizational structure and executive chef positions - Europe menu structure, Asia, Vietnam - how to set up the menu - dishes Tabulation analysis, establish quantitative foodcost cost, selling price, cost control - Tabulation and diets - Scheduling Samples kitchen area , archive - Employee evaluation and tabulation routine work assignments - Establish operating procedures kitchen - Concept - Skill training and evaluation - Ability to perform financial - food cost control - Manage food costs - Practice set menus Vietnamese food, Asian and European Pros chef training course - Team Leading Trainers: is the culinary expert, Chef many years of experience doing work at the restaurant, a large hotel in the country - the standard curriculum Europe: by the Culinary Expert, Chef many years of experience in foreign culinary colleges countries studied privately compiled - Reasonable Tuition: Tuition culinary colleges have included the full cost of practice materials, uniforms, exam fees and Certification. - Degree values: After completing this course, students will be awarded certificates by Chef GDVT valuable national level. - Facilities and equipment with modern European standards. culinary colleges - Ensure employment for students culinary colleges after completing the course. - Students Training Executive Chef learning all the skills, "know-how" of professional chefs but not everywhere can learn. - The program always combines "learn and practice", paying special attention to practice more. Teaching inference method, creativity. - Students will be carried out on a one-way system kitchen European standards. - Maximum classroom only 15-17 students / class to ensure quality. - How can small multi Eurasian your dorm for students in remote - small multi Eurasian User training and support are always jobs for students in order to help students have a more moderate culinary colleges incomes and can improve their skills.
Training young professional chefs
vocational training cooks up business | chef training
Training young chef is professional youth program dedicated passion Kitchens, Kitchens do want professional career for their future, the chefs want to add more knowledge, more skills training, the training in a professional environment and basically, the restaurant culinary colleges owner wanted to learn self-employed or stove to develop management skills or how to manage costs effectively. Students in class Executive Chef Au Career goal: Chef Course provides background and complete, including all detailed aspects of how to start and operate activities Kitchen in restaurant. Whether you want to become a professional chef, a talented manager or want to expand business development or intend culinary colleges catering business, restaurant development, or simply passionate about cuisine, want raise additional kitchen industry knowledge you need to succeed. All you'll find is in the chef training program at the Career Executive Eurasia. The curriculum is divided into 3 levels, 6 months + school 3 months probation period. Total training time is 9 months. - Basic Level: 2 months - Advanced Level: 2 months - Intensive Level: 2 months - Internship at Restaurant: 3 months Duration: 3 days / week (Monday 2,4,6 or 3 , 5.7) - Ca Breakfast: 08h00 - 11h30 - Ca afternoon: 13h30 - 17h00 - all night: 18h00 - 21h30 Scheduling: Opening regularly each week. (Accurate information please contact the counseling department.) Curriculum - Introduction to professional kitchens - Upsides and downsides of Chef job - skills to perfect workmanship - Practice and regulations The kitchen - Meaning and regulations on personal hygiene and kitchen uniforms - one-way culinary colleges process kitchen - The kitchen hygiene - Food Safety - The safety rules in the kitchen - Skills Kitchen equipment used: - Kitchen tools and how to use - pre-processing skills: + Preliminary vegetables (root vegetables and fruits) + meat + Preliminary culinary colleges Preliminary Preliminary fish + chicken culinary colleges - processing skills Using water, sauce, sauce basics. - Food Preservation - Archives and need storage group - control harmful culinary colleges organisms - Closing Process Kitchen - Principles and methods of cooking - cooking preparation materials - Application cooking methods - Nutrition - The difference of Vietnamese cuisine and World cuisine - Get to know how to use spices and Vietnam, Asia, Europe - sauces and salad sauce main course - The meat processing - Seafood - Processing Skills European dishes (seafood, chicken, meat, fish) - Processing Skills Vietnamese dishes (seafood, chicken, meat, fish) - Skills dishes Japanese food processing - processing skills Chinese culinary colleges dish - blending culinary colleges skills - baking skills - Skills cream - Skills trimming decorative dishes - Culinary Arts, FoodArt - The organizational structure and executive chef positions - Europe menu structure, Asia, Vietnam - how to set up the menu - dishes Tabulation analysis, establish quantitative foodcost cost, selling price, cost control - Tabulation and diets - Scheduling Samples kitchen area , archive - Employee evaluation and tabulation routine work assignments - Establish operating procedures kitchen - Concept - Skill training and evaluation - Ability to perform financial - food cost control - Manage food costs - Practice set menus Vietnamese food, Asian and European Pros chef training course - Team Leading Trainers: is the culinary expert, Chef many years of experience doing work at the restaurant, a large hotel in the country - the standard curriculum Europe: by the Culinary Expert, Chef many years of experience in foreign culinary colleges countries studied privately compiled - Reasonable Tuition: Tuition culinary colleges have included the full cost of practice materials, uniforms, exam fees and Certification. - Degree values: After completing this course, students will be awarded certificates by Chef GDVT valuable national level. - Facilities and equipment with modern European standards. culinary colleges - Ensure employment for students culinary colleges after completing the course. - Students Training Executive Chef learning all the skills, "know-how" of professional chefs but not everywhere can learn. - The program always combines "learn and practice", paying special attention to practice more. Teaching inference method, creativity. - Students will be carried out on a one-way system kitchen European standards. - Maximum classroom only 15-17 students / class to ensure quality. - How can small multi Eurasian your dorm for students in remote - small multi Eurasian User training and support are always jobs for students in order to help students have a more moderate culinary colleges incomes and can improve their skills.
Training young professional chefs
vocational training cooks up business | chef training
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