Showing 10-18 of 83 results

Garde Marge

Module Description & Objectives: This module introduces the modern and traditional techniques of preparing cold entrees, hors d’oeuvres, antipasti, basic garnishes, buffet presentations, cold sandwiches, salads and dressings, molds, garnishes. The principles of basic pantry operation and management, product utilization, preparation and integration into other kitchen stations is discussed. Students…

Introduction to culinary arts: Europe and the Middle East

Module Description & Objectives: This module is designed to build on basic culinary arts skills and attributes necessary for entry-level kitchen employees. Students practice their food safety and knife skills. Emphasis is given to combination cooking (braising and stewing), dry cooking methods (baking) with a continued role of the wet…

Introduction to culinary arts: New World and Asia

Module Description & Objectives: This module is designed to introduce the student to basic culinary arts skills and attributes necessary for entry-level kitchen employees. Emphasis is given to food safety and knife skills. Through the introduction and practice of dry cooking methods (grilling, broiling, baking), stir frying, and wet cooking…

Beverage Basics-Alcoholic Beverages Appreciation

Module Description & Objectives: This module will provide the participants with practical application and information about bar operations in today’s market.  The skills and knowledge gained will serve as a handy tool for participants to quickly and efficiently learn the rudiments behind bar management and bartending. Module Learning Outcomes: Upon satisfactory…

Beverage Basics: Non-Alcoholic Beverages

Module Description & Objectives: This module will provide the participants with practical knowledge on how to prepare basic non-alcoholic drinks from smoothies, punch, mocktails, tea and coffee.   The skills and knowledge gained will serve as a handy tool for participants to quickly and efficiently learn the basics behind Barista work.…

Performing Room Service, Banquet Service and Special Service

Module Description & Objectives: This module covers the rudiments of hotel room service, banquet service and special Food & Beverage (F&B) service styles such as flambéing or deboning tableside.  It will include theoretical and practical training that will enable the participants to start a career as a Room Service Attendant…

Professional Restaurant Service

Module Description & Objectives: This module begins with an introduction to the various styles of Food & Beverage (F&B) service and will later focus on table service for restaurant operations.  It will include practical applications and hands-on training on specific F&B Service Skills needed to launch a career in F&B Service.…

Welcome to Professional Food & Beverage Service!

Module Description & Objectives: This module introduces the participants to the fundamentals of Professional Food & Beverage (F&B) Service.   It begins with how job positions and departments are organized and the vital role of the F&B (Service) Department in such organizations.   It will also cover the essentials required of an F&B Service…

Advanced Food Safety

Module Description & Objectives: This capstone Food Safety course will identify and explain HACCP principles and provide students the skills to create a complete HACCP plan and self-inspection. Students will be prepared to pass an international food safety manager certification exam. Module Learning Outcomes: Upon satisfactory completion of this module,…
Social media & sharing icons powered by UltimatelySocial
X