Become A Professional Chef!

• The Importance of Understanding Relationships Between the Changing Urban Environment and Human Health and Wellness

• Review Some Common Sources of Environmental and Lifestyle Toxins that Pervade Daily Living

• Diet and Lifestyle Factors that Contribute to Cardiovascular Disease and Strategies to Promote Heart Health

• The role of Cholesterol and Hypertension in Heart Health

• Examine Nutritional Strategies that Can Reduce Our Toxic Burden and Optimise Our Capacity for Detoxification

• Practical application of the ingredient toolbox

• How to create a whole foods healing kitchen

• Introduction to different oils, sweeteners and cookware

• Nourishing health-supportive recipes (Beverages, Snacks, Appetisers, Main Courses, Desserts)

• Role Of Food and Nutrition for Older Adults

• Addressing and Managing Age-Related Nutrition Challenges

• Understanding Barriers to Eating

• How to Improve Nutritional Intake

• Addressing Hydration Needs

• Learn About Hydration Needs

• Practical Application of the Ingredient Toolbox

• How to Create a Whole Foods Healing Kitchen

• Introduction to Different Oils, Sweeteners and Cookware

• Recipes to Nourish Older Adults (Beverages, Snacks, Appetisers, Main Courses, Desserts)

• Role Of Nutrition During Cancer

• Eating During Cancer Treatment

• Goals (Support Immunity | Increase Antioxidants | Optimise Digestion | Support Detoxification | Prevent Weight Loss | Reduce Inflammation)

• Menu Planning Around Treatment and Addressing the Side Effects of Chemotherapy and Radiation

• Reviewing Lifestyle Factors

• Menu Planning Around Treatment

• Learn to Create a Whole Foods Healing Kitchen

• Practical Application of the Ingredient Toolbox

• How to Create a Whole Foods Healing Kitchen

• Introduction to Different Oils, Sweeteners and Cookware

• Nourishing Recipes to Incorporate During Cancer Treatments (Beverages, Snacks, Appetisers, Main Courses, Desserts)

• Understanding Digestion

• Issues and Conditions Related to Digestion

• Importance of the Microbiome

• How to Nourish the Microbiome

• Role of Fermented Foods

• Practical Application of the Ingredient Toolbox

• How to Create a Whole Foods Healing Kitchen

• Introduction to Different Oils, Sweeteners and Cookware

• Recipes to Address Digestive Health (Beverages, Snacks, Appetisers, Main Courses, Desserts)

• Fermentation Basics

• Understand the Difference Between Complex and Simple Carbs

• What Is the Glycemic Index?

• Understand Dysglycemia, Hypoglycemia and Hyperglycemia, and Their Causes and Symptoms

• Understand Insulin Resistance

• How to Create Diabetic-Friendly Menus

• Practical Application of the Ingredient Toolbox

• How to Create a Whole Foods Healing Kitchen

• Introduction to Different Oils, Sweeteners and Cookware

• Recipes to Address Blood Sugar Regulation (Beverages, Snacks, Appetisers, Main Courses)

• Understand Stressors and How They Affect the Body

• Learn About the Connection Between the Gut and the Immune System

• Understand Allergy vs Intolerance

• Top Allergic Foods and Least Reactive Foods

• Adrenal Health and Support

• How to Boost the Immune System

• How to Create a Whole Foods Healing Kitchen

• Practical Application of the Ingredient Toolbox

• Introduction to Different Oils, Sweeteners and Cookware

• Immune Boosting Recipes (Beverages, Snacks, Appetisers, Main Courses, Desserts)

Hot and Cold Desserts – Theory

Introduction to Cold Desserts

‍Chocolate Mousse, Fruit Mousse, Cold Lemon Soufflé, Tiramisu, Cold Cheese Cake, Vanilla Panna Cotta, Coffee Parfait, Coconut Sago Pudding.

Introduction to Baked Custards

‍Caramel Custard, Crème Brûlée, Vanilla Crème Brûlée, Lemon Crème Brûlée

Baked Cheesecake with Berry Coulis

Introduction to Hot Desserts / Puddings

‍Hot Chocolate Fondant, Apple Crumble, Steamed Treacle Pudding*, Cobbler, Umm Ali, Rice Pudding, Bread, Pudding / Cabinet Pudding, Baked Alaska, Baked Soufflé, Clafoutis, Fruit Fritters with Toffee Sauce, Crepes Suzette, Poached Fruits.

Introduction to Chocolate

‍Origin of Chocolate, Moulding and Tempering – Theory
Chocolate Garnishes
Chocolate Truffles Mixtures
Tempering, Finishing Truffles
Dipping Marzipan
Fruits, Rochers, Medallions

Introduction to Yeast Goods

‍Theory of Bread, Whole Meal Seeded Loaf / Multi-grain / Loaf Bread, Focaccia, Grissini, English Muffins, Doughnuts, Soft Roll, Cinnamon Roll / Chelsea Bun, Brioche, Pizza-Calzone, Savarin / Baba, Savoury Muffins, Scones, Corn Bread / Soda Bread, Naan, Paratha.

Introduction to Foaming Cakes

‍Black Forest Gateau, Swiss Roll

Introduction to Creaming Cakes

‍Sour Cream Coffee Cake, Old Fashioned Cherry Cake, Upside Down Pineapple Cake, Victoria Cake / Pound Cake

Introduction to All-together or All-in Cakes

‍Carrot Cake, Banana Loaf

Introduction to Cupcakes

‍Red Velvet Cup Cakes, Sticky Date Pudding, Chocolate Cup Cakes, Apple Oat Cinnamon Muffins

‍

Introduction to Meringue:

‍Vacherin / Fruit Baskets with Lemon Curd, Merveilleux, Eton Mess, Pavlova – Demo

Almond Macaroons

Introduction to Cakes and Cookies – Theory

Introduction to Cookies

‍Anzacs, Langue du Chat / Cat’s Tongue, Biscotti, Choc Chip Cookie, Sesame Tuile, Ginger Nut Almond Cookies, Sable a la Poche, Piped Butter Cookies, Vanilla-Choc Swirls.

Introduction to Bars and Slices‍

Florentine Slice, Date and Caramel Slice, Flap Jacks, Muesli Bar

Introduction to Short Crust Pastry

‍Fruit Tartlet with Crème Pâtisserie, Apple Pie, Chocolate Tarte, Quiche Lorraine

Introduction to Lamination Technique Puff Pastry

‍Making Puff Pastry, Turnovers, Jalousie, Cheese Straw, Palmiers, Pineapple Tarte Tatin

Introduction to Using Filo Pastry

Pear and Raisin Strudel with Crème Anglaise, Filo Cups with Caramel Nut Filling, Filo Triangles

‍

Introduction to Choux Pastry:

Éclairs, Profiteroles / Choux Buns

Croquembouche – Demo

Appetiser:

‍Seafood Bouillabaisse with Rouille
‍

Main Course:

Grilled Salmon with Bean and Pepper Ragout, Tapenade and Beurre Blanc Sauce

Appetiser:‍

Calamari Rings, Garlic Shrimp
‍

Main Course:

Batter Fried Fish and Chips (Pomme Gaufrette) with Tartar Sauce

Spaghetti Alle Vongole

Jus, Melanzane Parmigiana and Anna Potatoes
‍

Additional Exposure Dish:

Roast Leg of Lamb with Mint Sauce, Chateaux Potatoes and Pan Gravy (Class Activity)

Navarin of Lamb with Herb Pilaf
‍

Additional Exposure Dish

‍Irish Lamb Stew (Class Activity)
‍

Instructors Demo

Cleaning of Tenderloin

Beef Stroganoff with Buttered Snow Peas and Herb Pilaf

Steak Béarnaise with Pepper Sauce, Scallion Mash and Buttered Asparagus

Additional Exposure Dish:

‍Roast Chicken, Stuffing, Bread Sauce, Gravy, and Roast Vegetables (Class Activity)

‍

Pollo (Chicken) Cacciatore with Mushroom Risotto
‍

Additional Exposure Dish:

‍Poulet (Chicken) Sauté Chasseur (Class Activity)

Grilled Supreme of Chicken with Mushroom Velouté, Grilled Vegetables, and Pomme Duchesse

Boiled Egg

Oeuf Farci

Fried Egg

Shirred Eggs

Frittata

Omelette

Scrambled Eggs

Tortilla de Papas

Poached Eggs – Benedict, Florentine

Breakfast Dishes:

‍Waffles

Pancakes,

French Toast
‍

Rice Based Dishes:

‍Boiled Rice

Nasi Goreng

Riz Pilaf

Riz Aux Fruits
‍

Dried Pasta Dishes :

‍Aglio Olio e Peperoncino

Pomodoro

Puttanesca

Carbonara

Alfredo

Cookies are small, thin, flat and cake-like baked treats. The name is derived from the Dutch word “Koekje”, meaning “small or

little cake”. Cookies are also known as “Biscuits” in England and Australia, while in Italy they have many names including “Amaretti” and “Biscotti”, the Spanish call them “Galletas” and in Germany they’re known as “Keks”.

You will learn:

Chocolate Chip Cookies

The crisp crumbly texture of the cookie with the melted chocolate chips at the centre gives it the perfect combination of being fudgy and crunchy.

Anzac Cookies

A sweet biscuit, popular in Australia and New Zealand. The earliest known recipe is said to have been documented in the early 1900s.

Tarts are generally made of a pastry crust base, with fillings that are either sweet or savoury. A pie is usually covered, with a filling on the inside, whilst tarts have a filling over the pastry base and are generally left uncovered.

You will learn:

Quiche Lorraine

The Quiche is a well-known French classical dish that actually originated in Germany and was first called “Kuchen”, meaning cake. Quiches are predominantly made in a large shell pan, but they can also be made in mini-tart sizes and served as appetisers.

Chocolate Tart

This tart is a sweet earthy chocolate pastry crust filled and baked with rich, bittersweet chocolate custard, richly topped with a

smooth, velvety dark chocolate Ganache.

Cakes are a traditional sweet and savoury food. Cakes differ from breads in that they are richer and are eaten by themselves, rather than as an accompaniment. They are generally made from a mixture of flour, fat, eggs, sugar and other ingredients baked together and can also be iced or decorated.

You will learn:

Chocolate Cupcake

This classic cupcake is a crowd favourite and is fit for any occasion or simply if you are in the mood for a decadent chocolate cake topped with a rich chocolate frosting.

Pineapple Upside Down Cake

The dense bittersweet flavour of caramelised pineapples and cherries compliments the light vanilla spiced sponge

cake.

Poultry is one of the most commonly consumed types of protein, not for one but many good reasons. It is a lean meat, available

in plenty and has a very neutral flavour that goes very well with any palate.

You will learn:

Roast Chicken

The Chicken is roasted to perfection by the process of brining, which enhances its flavour, releasing juices that make it

moist. Best served with mashed or baked potato and steamed or roasted vegetables.

Beef is the culinary term used for meat from Bovines (Cattle). The word beef originally adapted from the Latin word “bos” meaning “ox”, then translated to “boef” in Old French and finally its current name, “beef” in Middle English.

You will learn:

Hamburger

The warm toasted bun compliments a succulent grilled beef patty paired with cooling mayonnaise, juicy slices of tomato,

and served along with crispy French fries.

Beef Stroganoff

The chunky beef is balanced well with a rich creamy sauce and served with any starch, such as rice, pasta, noodles or mashed potatoes. Fresh chopped parsley adds a burst of flavour and a pop of colour to the dish.

Lamb is the young one of a sheep that is under one year old and known for its delicate, flavourful and tender flesh. The word lamb comes from the German word “lambiz”. Historically, it is believed that sheep were discovered somewhere in Central Asia, and used not only as a good source of food but their skin and wool for clothing.

You will learn:

Spiced Grilled Lamb Chops

The smoky char-grilled lamb chops paired with the crispy roast baby potatoes go very well with an aromatic and smooth pan gravy for a great meal.

Curried Lamb Mince with Green Peas

Also traditionally known as lamb “keema”, this dish is most popularly prepared with any minced kind of meat. The lovely blend of spices, green peas and lamb is usually served with a fresh hot flatbread or sometimes even rice.

Any kind of aquatic life that is regarded as food fit for consumption by humans is called seafood and includes fish and shellfish.

You will learn:

Crumb Fried Fish with Tartar sauce

A crumb-coated fish fillet that is deep-fried, served with potato chips and a classic tangy tartar sauce on the side.

Garides Saganaki

This is a popular shrimp dish in Greece and is traditionally served in earthenware dishes. Delicate shrimp is tossed in a tomato-based sauce and feta cheese is crumbled over the dish, served with a side of warm toasted bread.

Eggs are very important in most areas of the food industry and some common preparations include scrambled, fried,

hard-boiled, soft-boiled, Omelettes and pickled eggs. Although eggs can be cooked in several different ways and eaten on

their own, they are extensively used as components in a wide variety of international dishes also.

You will learn:

Shakshuka

Eggs poached in a delicious tomato sauce with a variety vegetables and spices, garnished with yoghurt, Aleppo peppers and parsley.

French Cheese and Mushroom Omelette

The ever-elusive French Omelette is very smooth and creamy, and when done right, provides for beautiful texture, appearance and flavour.

Vegetables are part of our daily life and are eaten in a variety of ways, either raw or cooked. They play an important role in nutrition, as most vegetables are low in fat and calories but at the same time, bulky and filling.

You will learn:

Thai Green Curry

This delicate and well spiced curry, rich in coconut milk, works well with the acidity of the lime and chunky vegetables, while the garnish of coriander and Thai basil leaves adds extra flavour.

Stir-Fried Vegetable Noodles

A vegetable stir-fry noodle dish is a complete and wholesome meal that is full of flavour and cooks the vegetables to just the right texture. It is a quick and easy dish that helps make sure you are eating a variety of different vegetables.

Pasta refers to noodles of different shapes made from the unleavened dough of durum wheat flour, although it can also be made with flour from other cereals or grains. Pasta has become one of the most loved dishes around the world, as it is affordable, easy to prepare, versatile and can be served as an appetiser, salad, starter, main course or even as a dessert.

You will learn:

Cannelloni with Spinach and Ricotta

This dish has four different elements: the first is the béchamel sauce, which gives a creamy texture to the dish. Second, the Pomodoro sauce, which gives a fresh, tangy flavour. Third comes the Spinach and Ricotta filling, which serves as the

body of the dish. And lastly, the Cannelloni beans, which become the base and hold all the elements together.

Fusilli with Chicken in Pesto Sauce

The corkscrew-shape of the Fusilli holds the Pesto sauce well, and adding chicken to this pasta gives an element of nutrition to become complete and wholesome, thus making it a perfect main course.

Rice is one of the most important food crops of the developing world and a staple food for more than half of the world’s population. It is an excellent source of complex carbohydrates to sustain good health, and it is also rich in nutrients, vitamins and minerals. There are many different types of rice with several qualities, suiting different consumer preferences.

You will learn:

Nasi Goreng

Nasi Goreng is a stir-fried rice with vegetables and sweet soya sauce, which gives it a richly flavoured delicious touch. The addition of a fried egg on top makes it a whole meal.

Chicken Pulao

The humble chicken pulao is a mildly flavoured dish made of basmati rice, chicken, vegetables, spices and herbs. This dish can be made in a single instant pot or pressure cooker and makes for a quick and easy delicious meal.

Soups are liquid food which can be served warm or cold. They are made by combining a range of ingredients such as stocks, vegetables, meat, etc., and are generally served as a starter or the first course in any meal.

You will learn:

Minestrone

Minestrone in Italian means a “Big Soup". This thick soup has a lot of ingredients in it, like pasta, beans, meat and vegetables. It is a real hearty delight, especially during winter.

‍

Sweet Corn Chicken Soup

This is one of the most popular Chinese soups, and is enjoyed by a lot of people around the world. This heart-warming soup is of a sweet-salty flavour. The combination of shredded chicken and sweet corn, which complement each other, makes this dish a universal favourite.

Appetisers are dishes that we serve prior to the main course to whet our appetites and also to set the right tone for the main meal. The name ‘Appetiser’ specifically refers to building an appetite. Hors d’oeuvre (pronounced ‘orderv’), another word for Appetiser, literally means “outside of the masterpiece” in French.

You will learn:

Buffalo Chicken Wings

Deep-fried chicken wings tossed in a Buffalo sauce, served with a refreshing blue cheese dip and chilled celery sticks. This delicious dish works well because of the contrast between the crispy wings, spicy hot sauce and the cooling dip.

Vol-au-Vent

The name translates to “windblown” in French, and refers to the lightness of the flaky puff pastry case. These pastries are filled with a variety of savoury fillings and are very popularly served as appetisers in and around Europe and now globally.

A sandwich is a combination of one or more varieties of food items, such as cheese, vegetables or meat, put together and placed on top or in between slices of bread as ready-to-eat food. Sandwiches are generally eaten as a snack, but they can be served as lunch or dinner, even taken to work, school or picnics as packed food. Depending on the kind of filling, sandwiches can be savoury or sweet.

You will learn:

Grilled Chicken Panini

Panini means “small bread rolls” in Italian and refers to a sandwich made with Italian breads like Ciabatta. These are usually served warm by grilling or toasting.

Club Sandwich

The classic club sandwich has been around for years and is still iconic. Most club sandwiches have chicken, ham, lettuce and tomatoes, while some even include a fried egg – all within the sandwich itself! Traditionally, they are served cut in quarters and held together with a small skewer.

1.  Set up and Operational Workflow for multiple Cocktailzero% making.

2.  Molecular mixology: Fundamental of Foaming & Spherefication.

3.  Complex mixing Cocktailzero% techniques: Smoking & Dehydration

4.  Flavour combinations: understanding how different flavours and texture combine with each other and how to balance them in a cocktail: Sous vide.

5.  Types and shape of ice usage in cocktails

6.  Cocktail presentation: how to garnish, serve, present cocktails in an aesthetically pleasing manner during multiple orders.

7.  Making simulation menu ordering: Multiple order vs delivery timing

8.  Making simulation Cocktailzero%: Multiple order vs delivery timing

9.  Practice, practice, practice

10. Exam

‍

1.  History of Soft Drinks

2.  History and Importance of Ice  

3.  Classification and Production

4.  Carbonated vs Still Beverages

5.  “Sensory experience ”Fruitology” with Les Vergers Boiron" purées.

6.  Bitter vs sweet vs Sour vs Salt

7.  Introduction to Ingredients

8.  Fruit & Vegetables

  o  Garnishes and sustainability topics.

  o  Creating bespoke garnishes.

  o  Seasonality and local fruits and vegetables for making bespoke Cocktailzero% recipes.

  o  Sustainable ingredients / garnishes

  o  Eco-friendly packaging / straws

9.  The Bartender – From the Past to the Present

10.  Introduction to Professional Tools

11. Introduction to Glassware

12. Equipment – Handling, Hygiene, Cleaning and Maintenance

13. Cocktailzero% Techniques: Shaking, Building Up, Layering, Straining, Stirring, Smashing, Blending, Mixers

14. Cocktailzero% Categories

15. Set up and Operational Workflow

16. Practice, practice, practice!

17. Exam

‍

You will not only learn how to knead, roll out, season and cook a pizza, but also to address or solve common problems of working with pizza dough for achieving the right product.

‍

Get an indepth glimpse into the world of Authentic Italian Pizza making.

Development and Management of the Dough

Handling and Preparation of Classic Round Pizza, Pizza by the Meter, Pan-tray Pizza

Preparation of a Range of Toppings

Perfecting the Art of Cooking Pizza and Hands-On Practice

Pizza Project – Design and Present a Wide Range of Artisanal Pizzas 

Business Insight – Preliminary Insight into Setting Up a Successful Pizza Business

Understanding the Physical and Chemical Characteristics of the Ingredients Used

Balancing the Recipe – Direct and Indirect Doughs

Understanding Maturation of the Dough

Rising (Proving) of the Dough

Learning the Sugar Curve

Temperature Formula

Balancing Humidity in the Toppings

Learn to Make Royal Icing with Perfect Consistency

Designing and Preparing a Cake for Coating and Covering in Liquid Sugar or Royal Icing

Piping Techniques and Texturing Piped Flowers – Colour Flow and Flooding

Advanced Reverse, Anti-Gravitational Drop String Work

Borders and Over Piping Ideas

Pricing Recommendations

Business Guidelines

Edible and Non-Edible Flowers for Cakes

Cutter-Assisted and Handmade Finger Flowers

Focal and Filler Flowers

Wired and Non-Wired Flowers

Colouring and Painting Techniques

Business Guidelines

Pricing Guidelines and Packaging for Transport

Covering a Cake with Fondant Perfectly

Embossing and Texturing Sugar Fabric Effects and Basketweave

Drapes and Frills, Crimping, Embossing and Lace

Principles of Bow Making and Ribbon Insertion

Handcrafted and Cutter-Assisted Techniques and More – Colour Balance and Use

Modelling Fun Figures – Dowelling and Stacking of Multi-Tier Presentations

Inlay and Overlay Appliqué

Learn to Price a Cake and Take an Order Professionally

Basic Business Recommendations – Copyright and Licensing

Transporting, Handling and Assembly of Cakes

Overview

Station Management and Customer Service

Workspace Management

Hygiene and Machine Care

Learner Activity

Overview

Latte Art

Learner Activity

Overview

The Art of Making Espresso

Equipment Used in Making Espresso

A New Trend in Coffee: Cold Brew

Learner Activity

Overview

The Roasting Machine and Process

Decaffeination

The Cupping Protocol

The Brewing Process

Learner Activity

Overview

The History of Coffee

The Plant Coffee Stems From

Coffee Species: Arabica and Robusta

Processing of Coffee

The Barista 4-3-2-1 Theory

What is Specialty Coffee?

Green Bean Grading

Green Bean Storage

Sensory Analysis of Coffee

Learner Activity

Overview

Croissant

Shaping, Proving, Baking, Presentation

Danish

Shaping, Proving, Baking, Presentation

Baguette

Shaping, Proving, Baking, Presentation

Ciabatta

Flavour Combinations, Folding, Shaping, Proving, Baking, Presentation

Sour Dough

Autolyse, Folding, Shaping, Proving, Baking, Presentation

Bread Display

Salt Dough for Display

Cooling, Freezing and Storage of Bread

Overview 

Theory of Pre-ferments

Sweet Quick Breads

Scone

Savoury Quick Breads

English Muffin

Leek and Cheese Muffin

Fatayer

Baking Pizza

Calzone

Thick Crust pizza

Thin Crust pizza

Stromboli

Pre-fermentation Preparation

Biga Starter

 – For Baguette

Poolish Starter

 – For Ciabatta

Sourdough Starter 

– For Sourdough Bread

Lamination

Croissant

Danish 

Cooling, Freezing and Storage of Bread

Overview

Rich Dough

Soft Roll

Cinnamon Roll

Doughnuts

Croissant Dough

Enriched Dough

Brioche

Cooling, Freezing and Storage of Bread

Overview

History of Bread

Key Ingredients in the Art of Bread Making

Their Function

Their Contribution to Flavour

The Baker’s Percentage

12 Integral Steps of Bread Making

Classification of Bread

Lean Dough

Classic Lean Dough Breads

Focaccia

Grissini

Lavash

Classic Lean Dough Loaves

White Bread

Wholemeal Bread

Rye Bread 

Multigrain Bread

Pizza Dough

Cooling, Freezing and Storage of Bread

Gelato Cakes

Individual Portions

Individual Pastries

Gelato Sticks

Yoghurt Gelato

About Carpigiani

Ingredients and Supplier Details

Calculations and Development

Hands-on: Enriched Flavours

Stracciatella

Variegato

Inclusion

Composed Flavours

Sorbet Calculations

Hands-on: Sorbets

Enriched Flavours – Theory

Production of Sauces

Production Cycles

Hands-on: Milk-based Flavours, Fat, Sugar, Infusion

Storage and sale

Gelato – What is it?

Raw Materials

Machine and Equipment

Hands-on: Base Production 

Demo: Milk-based Flavours, Fat, Sugar

Enrobed Bonbons

Enrobed Bars

Clossing Moulds and Unmoulding

Dry Fruit Medallion

Chocolate Rochers

Storing

Ingredients and Equipment Suppliers Details

Art of Perfect Tempering of Chocolate

Printed Transfer Sheet Techniques 

Moulded Bonbons

Unique, Simple Fillings Everybody Will Love

Finishing truffes

Making ganache and bars in frames

Getting to Know Chocolate – History and Processing

Chocolate Fillings – Traditional to Exotic Blends

Colourful Cocoa Butter Decoration and Spraying Techniques

Basic preparation, Marzipan, Caramels, Stuffed Dates, etc.

Vinaigrette-Based Salads:

‍Greek, Niçoise, Chef’s
‍

Mayonnaise-Based Salads:

‍Waldorf, Russian, Coleslaw

Conventional

Club

Pinwheel

Panini (Grilled Sandwich)

Hot Appetisers:

‍Samosa

Chinese Spring Roll

Spanakopita

‍

Baked Appetisers:

‍Vols-Au-Vent

Tart Tatin

Stuffed Portobello

White Roux–Based Sauces – Béchamel

Blond Roux–Based Sauces – Fish Velouté

Brown Roux–Based Sauces – Espagnole Demi-Glace

Warm Emulsion Sauces – Hollandaise

Cold Emulsion Sauces – Mayonnaise

Tomato-Based Sauces – Portugaise

Purée Soups – Lentil, Roast Pumpkin

Broths – Minestrone, Scotch Broth

Cream Soups – Mushroom, Broccoli, Chicken

White Stock

Brown Stock

Fish Stock

Vegetable Stock

Court-bouillon

History and Origins

Tempering and Molding

Manage Quality Customer Service

Develop and Implement Marketing Strategies

Develop Cost-Effective Menus

Manage Catering Revenue and Costs

Process Financial Transactions

Develop Operational Plans 

Monitor Work Operations

Lead and Manage People

Monitor Staff Performance

Manage Workplace Diversity

Coordinate Cooking Operations

Receive and Store Stock

Control Stock

Establish Procedures for Quality Control of Food

Develop and Implement a Food Safety Protocol

HACCP

Develop and Implement a Business Plan

Develop and Update Legal Knowledge

for Business Compliance Establish and maintain a WHS System

Develop and Update Food and Beverage Knowledge

Recruit, Select and Induct Staff Roster Staff

Plan and Set Up a Professional Kitchen

Use Hospitality Skills Effectively

This section covers Classification, Selection, Cuts and Their Uses, Techniques, Equipment and Tools, Accompaniments, Garnishes, Hygiene Best Practices, Health and Safety practices, Nutrition and Dietary Implications, and Sustainability Practices. 

These practical classes are specially designed to include current technology, equipment and ingredients used in the industry, such as sous vide, dehydration, smoking, curing and molecular gastronomy, as well as ingredients and techniques for elevated and contemporary presentation of the classics.

Introduction to the Hospitality Industry and Kitchen Operations

Use Basic Methods of Cookery

Organise and Prepare Food

Food Safety and HACCP in Catering

Follow Health, Safety and Security Procedures

Sustainability in Food Production

Prepare Foods to Meet Special Dietary and Cultural Needs

Presentation of Food and Assembling of Buffets

Menu Planning, Costing and Catering Control

Understand Business Success

Provide Guest Service

Understand Own Role in Self-Development

Meringue-Based Desserts

Custard-Based Desserts and Puddings

Milk-Based Desserts and Puddings

Batter-Based Desserts

Plated Desserts using Advanced Plating and Finishing Techniques

Assembling a Dessert Buffet/ Banquet- Planning

Gelatine-Based Desserts

Sabayon-Based Desserts

Plated Desserts using Advanced Plating and Finishing Techniques

Assembling a Dessert Buffet/ Banquet Planning

The Science of Bread Making

Ferment Lean Doughs

Ferment Enriched Doughs

Meringue-Based Cookies

Biscuits and Cookies

Bars and Slices

Petit Fours

Cupcakes

Muffins

Sponges

Roulades

Layered Cakes

Gateaux

Entremets

Sweet and Savoury Short Crust Pastry

Puff Pastry

Filo Pastry

Choux Pastry

Meringue-Based Pastry

This section covers Classification, Selection, Cuts and Their Uses, Techniques, Equipment and Tools, Accompaniments, Garnishes, Hygiene Best Practices, Health and Safety practices, Nutrition and Dietary Implications, and Sustainability Practices. 

These practical classes are specially designed to include current technology, equipment and ingredients used in the industry, such as sous vide, dehydration, smoking, curing and molecular gastronomy, as well as ingredients and techniques for elevated and contemporary presentation of the classics.

Introduction of Ingredients Used in Baking and Dessert-Making

Types of Pastry, Cakes, Yeast Goods and Desserts

Principles of Pastry, Cakes, Yeast Goods and Dessert-Making

Production of Baked Goods and Desserts

Short Crust Pastry

Puff Pastry

Choux Pastry

Variety of Cakes Using Different Techniques

Yeast Goods

Cold Desserts

Baked Desserts

Classification of Fish and Shellfish

Quality Points, Cuts and Purchase Specifications

Preparation, Cooking and Finishing Techniques

Special Tools and Equipment

Hygiene Best Practices

Nutritional Aspects 

Sustainable Consumption

Selection and Cleaning of Different Varieties of Seafood (Fish, Crustaceans and Molluscs)

Plated Main Courses with Accompaniments

Classical Preparations Based on Cut of

Poultry, Method of Cookery and Technique

Types of Meat and Their Sources

Quality Points, Cuts and Purchase Specifications

Preparation, Cooking and Finishing Techniques

Special Tools and Equipment

Hygiene Best Practices

Nutritional Aspects 

Sustainable Consumption

Plated Main Courses with Accompaniments 

Classical Preparations Based on Cut, Method of Cookery and Technique

Types of Poultry and Game Birds

Quality Points, Cuts and Purchase Specifications

Preparation, Cooking and Finishing Techniques

Special Tools and Equipment

Hygiene Best Practices

Nutritional Aspects 

Sustainable Consumption

Jointing, Trussing, Spatchcocking and Rendering

Plated Main Courses with Accompaniments

Classical Preparations Based on Cut of Poultry, Method of Cookery and Technique

Traditional and Contemporary Presentation

Classification, Types and Purchase Specifications

Storage and Handling

Preparation, Cooking and Finishing Techniques

Special Tools and Equipment

Hygiene Best Practices

Using a Variety of Vegetables with a Variety of Cooking Techniques

Egg-Based Dishes

Breakfast Dishes

Vegan Breakfasts

Modernist Techniques

Grain-Based Dishes

Dried Pasta Dishes

Potato-Based Dishes

Fresh Pasta Dishes

Vinaigrette-Based Salads

Mayonnaise-Based Salad

Hot Appetisers

Baked Appetisers

Cold Appetisers

Assorted Canapés

Traditional and Contemporary Presentation

Classification and Types

Ingredients and Components

Preparation, Finishing and Presenting Techniques

Special Tools and Equipment

Hygiene Best Practices

Variety of Sandwiches

Traditional and Contemporary Varieties

Purée Soups

Cream Soups

Cold Soups

Seafood Soups

Clear Soups

White

Brown

Fish

Vegetable

Court-bouillon

White Roux–Based

Blond Roux–Based

Brown Roux–Based

Warm Emulsion

Cold Emulsion

Tomato-Based

Broths

Classification and Uses

Techniques and Equipment Used in Food Production

Foundation Liquids

Thickening Agents

Cooking and Finishing Techniques

Accompaniments and Garnishes

Hygiene Best Practices

Introduction to the Hospitality Industry and Kitchen Operations

Use Basic Methods of Cookery

Organise and Prepare Food

Follow Health, Safety, and Security Procedures

Food Safety and HACCP in Catering

Presentation of Food and Assembling of Buffets

Sustainability in Food Production

Prepare Foods to Meet Dietary and Cultural Needs

Menu Planning, Costing, and Catering Control

Understand Business Success

Provide Guest Service

Understand Own Role in Self-Development