Cooking skills and techniques for line cooks

  • calender 12/02/2024 09:00
    arrow-right
    16/02/2024 16:00
  • clock English
    clock 7 hours (5 days)
    teacher Winsedswiss Education group
  • Main cooking methods, applicability advantages and disadvantages
  • Mother sauces and derivatives (Tomato sauce/Hollandaise sauce/Veloute/Bechamel/Espagnole sauce)
  • Understanding meats (Beef/Pork/Game/Poultry)
  • Understanding fish (Round/Flat/Cartilaginous)
  • Preservation methods (Pasteurization/Sterilization/Refrigeration/Freezing/Drying/Vacuum packing/Smoking)

By the end of this course participants will be able to understand and apply the following:

  • Understand and explain the difference between moist heat & dry heat cooking methods
  • Choose and apply cooking methods according to the desired outcome
  • Know what the main sauces are; prepare, evaluate and factors to consider when pairing the main sauces
  • Understand the difference between round/flat/cartilaginous fish, know how they are classified and what cooking methods you should use according to their fat content.
  • Understand the main preservation methods and their importance

 

Delegates profile:

  • Cooks

The training program will be held for minimum 10 participants , and for maximum 15.

DETAILED SEMINAR COSTS

COST BREAKDOWN

  • COST
    €500.00
  • VAT
    €95.00€
  • FINAL COST
    €595.00

SEMINAR PROGRAMME

  • DATE
    12/02/2024-16/02/2024
  • TIME
    9:00-16:00

    Enquiry Form