Student Manuals

The following training manuals, based on training workshops organized by the Egyptian Chefs Association (ECA), are available at:

ECA Headquarters: 20 Salem Salem Street, Agouza, Cairo
ECA Red Sea Chefs Chapter: Corniche Street, El Ghezawy Bld., Hurghada.

For more information about the ECA bank account or more details about the topics of the training manuals, kindly contact us on 02 37622116 / 7 / 8 or 065 361520or send email to eca@egyptchefs.com

Basic Cooking TechniquesChefs and chemists do have a lot in common, but with one main exception that chemists don't taste what they cook. The training manual Professional Cooking...
Dairy ProductsDairy products are extremely versatile and used throughout the kitchen. In this student manual you will learn to identify the commonly used dairy products in...
Flavors & FlavoringsIt is the chef's role to consistently present well-flavored foods to excite the consumer's brain and palate. In order to do so the chef must understand how to..
Handling & Cooking EggsThis comprehensive training manual covers topics such as: the composition of eggs and their grades and classifications; food safety rules in handling & ...
Handling & Cooking FruitsThis comprehensive training manual covers topics such as: identifying fruits and their peak season in Egypt; food safety rules in handling & storing fruits..
Handling & Cooking GrainsGrains are a popular item in kitchens worldwide. Among the use of many different grains, rice alone is used as a staple food by more than half the world's ...
Handling & Cooking PotatoesThis comprehensive training manual covers topics such as: potato varieties, classifications and their cooking properties; food safety rules in handling & ...
Handling & Cooking VegetablesThis comprehensive training manual covers topics such as: identifying vegetables and their peak season; food safety rules in handling & storing vegetables; ...
Kitchen Tools & EquipmentHaving the proper tools and equipment for a particular task may mean the difference between a job well done and one done carelessly, incorrectly or even ....
Knife Handling & Cutting SkillsOne of the most important tool the student chef must master is the knife. Good knife skills are critical to a chef's success, because the knife is the most ...
Mise en PlaceRegardless of the number of items used or the complexity of the recipes being prepared, completing a proper mise en place requires careful planning, efficient..
Nutrition & HealthNowadays our guests are getting more health conscious about what they eat. This student manual does not provide an in-depth study of nutritional sciences, but..
Pasta & NoodlesThis comprehensive student manual starts with a section identifying a variety of pastas and noodles commonly used worldwide, followed by practical sessions on..
Recipe WritingThis student manual teaches through practical exercises and case studies how to write foolproof step-by-step recipes for quality outcomes.
Soups & Soup PreparationThe Soup preparation training manual starts with a classification of soups and the quality parameters of a good soup. Next, it lists the preparation method of..
Stock & SaucesAlthough the thought of preparing stocks and sauces may be intimidating, the procedures are really quite simple. Carefully follow the basic procedures outline..
Vegetarian CookingIn this student manual, you will learn to identify a variety of different vegetarian diets. You also learn to understand the different reasons why people ....
Handling & Cooking BeefPrefabricated products are readily available, however, performing some basic fabrication procedures in the kitchen saves money and allows chefs to cut the ....
Handling & Cooking Fish & ShellfishFish & shellfish increased in popularity over the past decades and became an integral part of today's menus. In this student manual you will learn how to ...
Handling & Cooking LambThis student manual covers in short each primal and subprimal cut of lamb and its own distinct characteristics. The manual illustrates how to perform basic...
Handling & Cooking MeatMeats, beef, veal and lamb, often consume the largest portion of the food purchasing pounds. This training manual teaches you how to protect that investment...
Handling & Cooking PoultryThe training manual Handling & Cooking Poultry starts with discussing the different kinds and classes of poultry and how to choose those that best suit your ...
Handling & Cooking VealThis student manual covers in short each primal and subprimal cut of veal and its own distinct characteristics. The manual illustrates how to perform basic ....
Hors D’Oeuvres & CanapésHors d'oeuvres from plated appetizers, mezzah, tapas to canapés are very popular in the food service industry due to their multifunctional usage as part of a ..
Salads & Salad DressingsThis comprehensive training manual, based on the book On Cooking, covers topics such as: identifying a variety of popular salad greens; food safety rules in ...
Cakes & Cake FrostingsCake making need not be difficult or intimidating, but it does require an understanding of ingredients and mixing methods. This manual begins by explaining how..
Custards, Creams, Frozen Desserts and Dessert SaucesIf pastry doughs are the backbone of dessert preparations, then custards, creams, mousses and the like are the heart. The skills and techniques presented in...
Making the Perfect CookiePart of the pleasure of cookies comes from their versatility. They can be huge or miniature, chewy or crisp, filled or frosted or plain, sweet or savory. In this training manual you will learn about the simple equipment and tools needed, allowing you to make just any cookie. Ingredients and their properties are outlined in […]
Pies, Pastries & CookiesThe quality of the dough is an essential base when making pies, pastries and cookies. In this training manual you will learn how to prepare seven different ...
Principles of BakingFlour, sugar, eggs, milk, butter, flavorings - with this simple list of ingredients a seemingly endless variety of sweet goods, from breads to sauces to ....
Quick BreadsWith only a few basic ingredients and no yeast, almost any food service operation can provide its customers with fresh muffins, biscuits, scones and loaf .....
Sandwich MakingMastering the skills to make sandwiches may not require a degree in the culinary arts, but it does require the ability to select and use ingredients wisely...
Yeast BreadsBread making is an art that dates back to ancient times. Over the centuries, bakers have learned to manipulate the basic ingredients-flour, water, salt and ...
Plate PresentationPresentation is important because people "Eat with their Eyes" first. An appetizing plate of food that smells delicious, looks as good as it smells, and ...
Professional Buffet SettingThe training manual Professional Buffet Settings starts with a definition of buffet service, followed by an overview of the most common types of buffets and...
Professional Culinary Arts ExhibitsTo help achieve better results at culinary competitions, this training manual presents all the common guideline on how to achieve a clean, shiny, properly...
Essentials of Food CostingThe complete handout on Essentials of Food Costing includes information on: Importance of sales histories and standardized recipes to determine the amount of..
Menu Planning & Menu EngineeringA comprehensive training manual addressed to those working in food operations on supervisory level in charge of menu composition for restaurants, functions &..
Professional Kitchen ManagementThe complete handout on Professional Kitchen Management covers leadership skills, kitchen ethics and communication skills, kitchen organization including food..
Professionalism & Modern Kitchen OrganizationCooks have produced food in quantity for as long as people have eaten together. Like any fine art, great cookery requires taste and creativity, an appreciation..
Safe Food Everyone’s ResponsibilitySafe Food Everyone's Responsibility is a basic hygiene training manual developed by Nestle Progastronomia. The 5 main messages: care about your customer, safe..
Communication, the Key to Quality Customer ServiceThe mastery of communication techniques is the basis to quality customer service. This training manual will teach you the skills to communicate well internally
Professional Customer & Table ServiceThe training manual "Professional Customer & Table Service" starts with identifying the characteristics and qualities of good service providers. Interaction and