JW Marriott Hotel Cairo recently held a big celebration in their kitchen for all their chefs who got
certified through ECA training workshops held at the hotel's premises. As part of their dedication and
investment in developing the capabilities of their staff members the JW Marriott Hotel Cairo contracted the
Egyptian Chefs Association to conduct intensive training workshops at the hotel for their kitchen crew.
The first workshops held within the training program were Professional Kitchen Management and Basic Cooking
Techniques. Markus Roeder, Director of Operations at the JW Marriott Hotel Cairo commented on the beneficial
outcome of the training program in staff development and motivation.
The ECA looks forward to continue the program in May this year. For more information on ECA's On Premise Training see below.
ECA Training at Your Premises
The Egyptian Chefs Association (ECA) is pleased to announce its new service of offering several of its training workshops in house for your kitchen crew or other staff members at your hotel's premises.
There are several topics available varying from basic kitchen skills to food hygiene and advanced kitchen management. Each workshop has its own duration depending on the amount of materials and complexity of the topic.
ECA workshops are conducted by expert trainers of the Association either in English or Arabic according to your preference. All workshops are concluded with a test and certification is only issued to those who pass their test with success. Duration of each workshop, topic and contents, maximum number of participants as well as fees are attached.
For special bookings or more information on the ECA workshops you can call the Egyptian Chefs Association on 02 23627217 / 02 25328187 / 8 / 9 or email Mirjam van IJssel at egyptchefs@link.net
We are happy to answer any questions you might have and welcome your feedback at any time on our training efforts.
Basic Cooking Techniques
Duration: 4 days
Theoretical & Practical
LE 6,500
Maximum Number of Participants: 15
Contents: The Basic Cooking Techniques workshop covers an in depth explanation of the physical and chemical processes taking place during cooking and their effects on foods so participants understands the reasons behind basic cooking rules. Then the 14 cooking methods will be explained in detail in theory and practical training sessions with a general overview of the preferred cooking method of each specific food group.
Structure of the workshop and topics covered:
- Physical & Chemical Processes of Water, Fat, Carbohydrates and Protein in Cooking & Preservation
- Guidelines and Rules for Refrigeration & Freezing of Foods
- 14 Basic Cooking Methods in Theory & Hands on Training
- Preferred Cooking Methods in relation to Food Products
Knife Handling & Cutting Skills
Duration: 1 day
Practical
LE 2,500
Maximum Number of Participants: 15
Contents: Except from some basic theoretical rules in safe knife handling & sharpening of knives the workshop Knife Handling & Cutting Skills is entirely practical in teaching proper cutting skills of all the basic "Have-to-Know" cuts and shapes.
Structure of the workshop and topics covered:
- Knowledge of Knives
- Safety Rules in Knife Handling
- Knowledge of All Classical Cuts
- Hands on training in classical "Have-to-Know" Vegetable & Potato Cuts
Soups & Soup Preparation
Duration: 2 days
Theoretical & Practical
LE 4,500
Maximum Number of Participants: 20
Contents: This workshop will start with a classification of soups and explaining the quality parameters of a good soup. Practical sessions will show the preparation method of broths, consommés, cream soups, puree, bisque, chowder and cold soups. Further a guideline for garnishes and service of each type of soup will be discussed.
The workshop will include more than 20 different recipes from the classical "Have to Knows" to some signature soups of famous chefs.
Structure of the workshop and topics covered:
- Classification of Soups / Types of Soups
- Quality Parameters of Soups
- Preparation Method of Clear Soups; Broths and Consommés
- Preparation Method of Thick Soups; Cream and Purée
- Preparation Method of Bisques, Chowders and Cold Soups
- Soups their Thickening Agents & Finishes
- Guideline for Garnishing Soups & Service
Sauces & Sauce Preparation
Duration: 4 days
Theoretical & Practical
LE 6,500
Maximum Number of Participants: 20
Contents:
The 3-day Sauce & Sauce Preparation workshop covers the basic theory of classical sauce preparations and the classification of sauces. The practical sessions of the workshop will show chefs how to prepare efficient and cost effective sauces with a consistency in high quality; from the brown & white to the specialty and nowadays popular ethnic sauces.
Structure of the workshop and topics covered:
- Purpose & Characteristics of Good Sauces
- Classification of Sauces
- Quality Stocks as a Base for Brown and White Sauces
- Most Common Used Derivatives of Brown and White Sauces
- Tomato Sauces
- Oil based Sauces
- Butter based Sauces
- Pureed Sauces
- Warm & Cold Specialty Sauces
Potatoes and Their Application in Cooking
Duration: 2 days
Theoretical & Practical
LE 4,500
Maximum Number of Participants: 20
Contents: The 2-day workshop Potatoes & Their Application in Cooking starts with identifying variety of potatoes and their nutritional values. The practical sessions will cover techniques for cleaning, trimming and the classical "Have to Know" cuts of potatoes, as well as minimizing your waste percentage. A general guideline on preparing potato dishes and recipes of classical dishes are included.
Structure of the workshop and topics covered:
- Potato varieties and classifications
- Purchasing, storage and food safety rules in handling potatoes
- Nutritional value of potatoes
- How to minimize nutrient losses during cooking
- Classical "Have-to-Know" cuts of potatoes
- Average waste percentage of different potato cuts
- General guidelines on preparing potato dishes
- Classical potato dishes & their preparation methods
Vegetables and Their Application in Cooking
Duration: 3 days
Theoretical & Practical
LE 5,500
Maximum Number of Participants: 20
Contents: The 3-day workshop Vegetables & Their Application in Cooking starts with identifying variety of vegetables and their nutritional values. The practical sessions will cover techniques for cleaning, trimming and the classical "Have to Know" cuts of vegetables, as well as several cooking methods applied to a variety of vegetables.
Structure of the workshop and topics covered:
- Identifying vegetables and their peak seasons in Egypt
- Purchasing, storage and food safety rules in handling vegetables
- Nutritional value of vegetables
- How to minimize nutrient losses during cooking
- Techniques of preparing vegetables for cooking and service
- Classical "Have to Know" cuts of vegetables
- Cooking with vegetables, recipes and preparation techniques
Fruits and Their Application in Cooking
Duration: 3 days
Theoretical & Practical
LE 5,500
Maximum Number of Participants: 20
Contents: The 3-day workshop Fruits and Their Application in Cooking will start
with identifying variety of fruits. Techniques for cleaning, trimming and cutting fruits will be discussed. The practical session of the workshop will include more than 40 recipes using fruits in desserts from meringues, mousses, cakes, tartlets to crepes and soufflés
Structure of the workshop and topics covered:
- Identifying fruits and their peak seasons in Egypt
- Purchasing, storage and food safety rules in handling fruits
- Techniques of preparing fruits for cooking and service
- Applying various cooking methods to fruits
- Preservation of fruits; preparation technique of jams, jellies, chutneys and marmalades
- Fruits in desserts, recipes and preparation techniques
Knowledge of Pasta & Noodles
Duration: 2 days
Theoretical & Practical
LE 4,500
Maximum Number of Participants: 20
Contents: Knowledge of Pasta & Noodles training course starts with a section identifying a variety of pastas and pasta shapes commonly used worldwide, followed by practical sessions on techniques for preparing fresh pasta dough and rolling and cutting of the dough. In the session on cooking with pasta the difference between cooking fresh and dried pasta is discussed as well as how to fill pasta. Finally a guideline for matching the right sauce with the right pasta and garnish concludes the course.
Structure of the workshop and topics covered:
- To identify a variety of pastas & noodles
- Pasta shapes and names
- Nutritional value of pastas
- How to purchase and store pasta appropriate for your needs
- How to prepare and cut fresh pasta dough
- How to fill pasta
- Guideline for cooking fresh and cooking dried pasta
- Recipes & preparation techniques of classical famous pasta & noodle dishes
Eggs & Their Application in Cooking
Duration: 1 day
Theoretical & Practical
LE 3,500
Maximum Number of Participants: 20
Contents: The training course Eggs &Their Application in Cooking starts with an explanation of the composition of eggs and identifying different grades and sizes. The nutritional value of eggs as well as food safety rules and the use of pasteurized eggs will be discussed. Then the practical session will show the preparation techniques of the most common egg dishes, many among them also popular breakfast items.
Structure of the workshop and topics covered:
- The composition of eggs and their grades and classifications
- Nutritional value of eggs
- Important food safety rules in handling eggs
- Different egg products such as frozen/pasteurized eggs and dried eggs and their usage in kitchens
- Guidelines of whipping egg whites into foam
- Preparation techniques for making boiled eggs, fried eggs, shirred eggs, omelets, poached eggs, scrambled eggs, soufflés, quiches and custards
Handling & Cooking Poultry
Duration: 4 days
Theoretical & Practical
LE 6,500
Maximum Number of Participants: 20
Contents: In the 4 day Handling & Cooking Poultry training course, we discuss the different kinds and classes of poultry and how to choose those that best suit your needs. You will learn how to store poultry properly to prevent food-borne illnesses and spoilage, how to butcher birds to produce the specific cuts you need and how to apply a variety of cooking methods properly.
Structure of the workshop and topics covered:
- To understand the structure and composition of poultry
- To identify various classes of poultry
- How to purchase poultry appropriate for your needs
- How to store poultry properly
- Nutritional value of poultry
- Food safety rules in handling poultry & poultry dishes
- How to butcher birds to produce the right cuts you need
- How to prepare poultry for cooking
- How to apply various cooking methods to poultry
- Recipes and preparation techniques of various poultry dishes
Hors D'oeuvres & Canapés
Duration: 3 days
Theoretical & Practical
LE 5,500
Maximum Number of Participants: 15
Contents: Hors 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 set menu, cocktail reception or party gatherings. Preparation of hors d'oeuvres demands from the chefs a thorough knowledge of all kitchen departments, creativity and artistic sense.
Structure of the workshop and topics covered:
- Origin & purpose of serving hors d'oeuvres
- Identifying a variety of hors d'oeuvres
- Preparation techniques & recipes of various cold & warm appetizers from the traditional fritters, turnovers, gravlax to the today popular carpaccio, spring rolls and sushi among others
- Principles & guidelines of canapé composition & preparation
- Techniques of serving hors d'oeuvres and canapés
Salads & Salad Dressings
Duration: 2 days
Theoretical & Practical
LE 4,500
Maximum Number of Participants: 20
Contents: The workshop Salads & Salad Dressings starts with identifying a variety of popular salad greens. Techniques for preparing salads & salad dressings in harmony with taste, texture and color will be discussed, as well as nutritional properties. The workshop will cover more than 30 different recipes from the classical "Have to Knows" to some signature salads of famous chefs.
Structure of the workshop and topics covered:
- Identifying salad greens
- Food safety rules in handling salads & salad dressings
- Difference between tossed, composed & bound salads
- Recipes for various salads & salad dressings
- Technique of preparing emulsified salad dressings
- Matching salads with salad dressings
Professional Culinary Arts Exhibits
Duration: 3 days
Theoretical & Practical
LE 5,500
Maximum Number of Participants: 15
Contents:
The 3-day Professional Culinary Arts Exhibits workshop aims to improve the level of culinary skills to prepare chefs to compete in national and international culinary competitions around the world. The workshop covers the WACS international rulings and guidelines, cooking guidelines for exhibition foods; contemporary plate composition and presentation as well as hands-on training in cutting & slicing skills and glazing.
Structure of the workshop and topics covered:
- Philosophy of culinary competitions; Why do Chefs Compete?
- How to prepare for competitions
- International WACS (World Association of Chefs Societies) rulings and judging of competitions
- Cooking guidelines for exhibition foods to be treated with aspic
- Contemporary plate composition & presentation
- Cutting & slicing skills
- Hands on training in aspic/glazing work
Professional Buffet Setting
Duration: 1 day
Theoretical
LE 3,500
Maximum Number of Participants: 30
Contents:
Professional Buffet Setting covers the most common type of buffets and special theme buffets often seen at hotels nowadays. It explains in detail the factors that determine the preferred type of buffet set up. Food safety and hygiene rules with regards to temperature control of specific food items to be placed on the buffet are discussed. Menu planning and menu cycles as well as how to calculate the food cost allocation per guest and proper budgeting of your buffet are explained in detail.
Structure of the workshop and topics covered:
- Types & Theme Buffets
- Buffet Design & Decoration
- Presentation of Food Items & Temperature Control
- Innovative Live Cooking Stations & Portion Control
- Menu Planning & Menu Cycles
- Budgeting & Food Cost Allocation per Guest
Discussion of Your Present Buffet Setting & Suggestions
Professional Kitchen Management
Duration: 3 days
Theoretical
LE 5,500
Maximum Number of Participants: 20
Contents: The Professional Kitchen Management workshop will teach the theoretical principles chefs on supervisory level need to know in order to manage their kitchen and kitchen crew. Nowadays being creative and a master in cooking is not enough anymore, as chefs are more and more tested on their leadership and managerial skills from human resources, communication skills to proper food costing and food safety control.
Structure of the workshop and topics covered:
- Leadership Skills & Kitchen Ethics & Communication Skills
- Kitchen Organization; Planning of Manpower, Workflow and Timing, Menu Engineering & Menu Planning, Food Costing, Purchasing & Storing
- HACCP; Does and Don'ts in Kitchen
- Buffet as Challenge and Opportunity
- Function Planning & Function Sheet
- Performance Evaluation in the Kitchen
Menu Planning & Menu Engineering
Duration: 3 days
Theoretical
LE 5,500
Maximum Number of Participants: 20
Contents: The 3-day intensive Menu Planning & Menu Engineering training workshop is addressed to those working in food operations on supervisory level in charge of menu composition for restaurants, functions & special food promotions. Managers needing a good understanding on how to compose a balanced menu also in relation to food costing and pricing will find this workshop worthwhile attending.
Structure of the workshop and topics covered:
- Key Factors & Characteristics of Menu Planning
- Balance & Composition of a Menu
- Nutritional Values & Balanced Diet
- Recipe Costing; Standardized Recipes & Yield Test
- Menu Item Sales Forecasting & Analysis
- Descriptive Menu Terminology & Design of Menu
Essentials of Food Costing
Duration: 2 days
Theoretical
LE 4,500
Maximum Number of Participants: 20
Contents: The Essentials of Food Costing intensive training workshop is addressed to those working in food operations on supervisory level in charge of food preparation, and quality and cost control, who need a broad basic understanding of food costing & food cost control such as executive chefs, sous chefs, f & b managers, food cost controllers and restaurant owners. Todays food outlets even in hotels are getting more and more business oriented and so the pressure on chefs to show profit figures increases. This workshop will teach them how to stay within their food cost budget.
Structure of the workshop and topics covered:
- Standardized Recipes the Bases for Food Costing
- Sales & Menu Item Forecasting
- Purchasing & Purchase Specs.
- Receiving & Inventory Control
- Determining Actual Food Expense
Safe Food Everyone's Responsibility
Duration: 2 days
Theoretical
LE 4,500
Maximum Number of Participants: 25
(The workshop can be extended with a 1 day hands-on kitchen cleanup exercise,
leaving you a spotless kitchen)
Contents:
Safe Food Everyone's Responsibility is a basic hygiene training workshop developed by Nestle Progastronomia. The 5 main messages; care about your customer, safe ingredients, correct temperatures, clean work environment & utensils and personal hygiene are covered in detail to ensure a better understanding and awareness of staff responsibilities. This workshop concentrates on the message that sustaining hygiene standards at all times throughout the operation is a team effort and the responsibility of all staff.
Seven Principles of Food Safety
Duration: 1 day
Theoretical
LE 3,500
Maximum Number of Participants: 25
Contents:
Seven Principles of Food Safety is an excellent course for kitchen, steward and F & B staff on senior level as well as receiving clerks, store keepers and other supervisors.
Structure of the workshop and topics covered:
- Introduction to Microbiology
- Personal Hygiene, Your Start to Food Safety
- How to Prevent Cross Contamination
- Hygiene at Receiving Area
- Storing Smart & Storage Chart
- Time & Temperature Control
- Internal Temperature Chart for Cooking
Advanced Food Hygiene
Duration: 2 days
Theoretical
LE 4,500
Maximum Number of Participants: 20
Contents:
This is a 3-day intermediate level food hygiene course designed for executive chefs and sous chefs, F & B managers and assistant F & B managers, quality control managers and supervisors. The course will improve the standards of food safety in your operation while reducing the risk of food poisoning and food complaints. A short introduction to the principles of HACCP is included in the course.
Structure of the workshop and topics covered:
- Introduction to Food Safety
- Benefits of Maintaining Food Hygiene Standards
- Microbiology
- How to Prevent Food Contamination
- Overview of Foodborne Illnesses & Food Poisoning
- Personal Hygiene
- Food Spoilage and Preservations
- Temperature Control
- Design & Construction of Food Preparation Areas and Adequate Equipment
- Cleaning & Disinfectants
- Pest Control
- Food Hygiene Control & Supervision
HACCP in Practice
Duration: 3 days
Theoretical
LE 5,500
Maximum Number of Participants: 20
Contents:
This workshop is designed for those who need a broad understanding of food safety systems and documentation, and quality control management as part of their responsibilities at managerial or supervisory level positions.
The structure of the workshop and topics covered form a logical set-up to provide the participants with an in-depth knowledge of how to design and implement a HACCP hygiene quality control system.
Structure of the workshop and topics covered:
- Principles & Pillars of HACCP
- Critical Control Points in the Food Cycle
- Potential Hazards and Hazard Sources
- Methods of Implementing HACCP in your Operation
- Corrective Actions in case of Hazards
- How to monitor HACCP in your Operation
- Documentation Requirements to maintain HACCP System
Professional Customer & Table Service
Duration: 3 days
Theoretical & Practical
LE 5,500
Maximum Number of Participants: 20
Contents: The workshop Professional Customer & Table Service will start with identifying the characteristics and qualities of
good service providers. Interaction and communication between service staff and guests as well as service staff and
kitchen are discussed. Different types of service and table settings are shown. The "Have to Knows" in kitchen
terminology, and safety & sanitation rules for service staff are explained in detail. The workshop concludes with a session on how to handle customer complaints in a gracious manner.
Structure of the workshop and topics covered:
- Qualifications and characteristics of good service staff
- Personal appearance and hygiene
- Types of service
- Table settings in accordance with menus to be served
- Preparations before guests arrive
- Seating guests & taking orders
- Serving meals & coordination with kitchen staff
- Interaction with guests
- Efficiency and politeness
- Essential kitchen knowledge for service staff
- Safety & sanitation
- Emergency procedure & first aid
- How to handle customer complaints
Instructors
Expert trainers of the Egyptian Chefs Association conduct the workshops at your premises. The workshops can be taught either in English or Arabic according to your preference.
Fees / Travel / Accommodation & Equipment
Workshop fees as stated at each topic include tuition fee, bilingual English / Arabic student manuals, examination and ECA certification. The workshop fees are excluding travel and accommodation expense in case workshop is to be held outside Cairo. The establishment should provide the training room and needed equipment such as overhead projector, data show and white screen, and if needed ingredients for the practical sessions in workshops.
For bookings and more information call the Egyptian Chefs Association on (02) 2532-8187 / 8 / 9 or (02) 2362-7217.
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