Training package In Details of a training course in the fundamentals of the art of food service and the basics of hotel gastronomy – Material Drive

Description

This program deals with the concept of hotel cooking and the correct bases for the establishment of kitchens and to define the internal sections of the hotel kitchen and the names of the functional staff of the hotel kitchen and the definition of equipment and tools in the kitchen and health and safety standards in the kitchens and assets of Watiquet presentation in the kitchens and hotels

What Will I Learn?

  • The concept of hotel cuisine and study the basics and conditions that must be taken into account when constructing kitchens
  • The organizational structure of the kitchen staff, with some responsibilities and responsibilities of the staff in the kitchen department
  • The main and secondary sections of the hotel kitchen
  • Fixed and movable tools and equipment used in the kitchen
  • General health of food workers with regard to the health conditions to be taken into consideration when preparing food (occupational health and safety)
  • The importance of cooking the hotel and studying some different cooking methods used in hotel facilities

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