ECA Training at Your Premises
The Egyptian Chefs Association (ECA) is pleased to offer its professional culinary training workshops in house for your chefs or other staff members at your 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.
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 mentioned.
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 data show and white screen, and if needed ingredients for the practical sessions in workshops.
For booking or more information on the ECA workshops kindly call the Egyptian Chefs Association on 02 37622116 / 7 / 8 or email to eca@egyptchefs.com
We are happy to answer any questions you might have and welcome your feedback at any time on our training efforts.
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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 18 basic cooking techniques from dry heat to moist heat and the combination of dry and moist heat techniques will be explained in detail in theory and practical training sessions.
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
- 18 Basic Cooking Techniques in theory & hands on training
- Preferred cooking techniques in relation to food products
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Duration: 1 day
Practical
LE 2,500
Maximum Number of Participants: 15
Contents: One of the most important tools the student chef must master is the knife. Good knife skills are critical to a chef’s success, because the knife is the most commonly used tool in the kitchen.
In this course chefs will learn how to handle and use chef’s knives from sharpening, washing and storing of knives to proper slicing, dicing, chopping, mincing and tourning techniques. All the classical vegetable and potato cuts with the exact sizes are also covered.
Structure of the workshop and topics covered:
- How to sharpen knives
- How to wash and store knives properly
- How to hold a knife properly
- How to handle a knife properly from slicing, dicing, chopping to mincing and tourning
- Identification a variety of classical vegetable and potato cuts and shapes
- How to master all classical cuts of vegetables and potatoes
- The use of a mandolin
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Duration: 2 day
Theoretical
LE 4,500
Maximum Number of Participants: 25
Contents: Dairy products are extremely versatile and used throughout the kitchen. In this course you will learn to identify the commonly used dairy products in the kitchen and their origin and techniques by which they are produced as well as their properties and application in the kitchen and foodservice operations in general.
Structure of the workshop and topics covered:
- Identification of a variety of dairy products such as milk and butter
- Processing techniques of dairy products
- Identification of a variety of cheeses; fresh or unripe, soft, semisoft, firm and processed cheeses
- How to serve cheeses
- How to store dairy products
- Food safety rules related to dairy products
- Nutritional value of dairy products
- Identification of a variety of imitation and artificial dairy products and their use
- How to make crème fraîche and ricotta cheese
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Duration: 2 day
Theoretical
LE 4,500
Maximum Number of Participants: 25
Contents: It 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 flavor foods and be able to recognize flavoring ingredients and know how to use them.
This course covers the sense of taste and smell and the flavoring ingredients used in the professional kitchen to enhance foods. Flavorings such as the herbs, spices, salt, oils, vinegars, condiments and others typically used to create, enhance or alter the natural flavors of a dish are featured. Practical sessions show chefs how to taste foods.
Structure of the workshop and topics covered:
- Basic principles of the physiology of the sense of taste and smell
- How we taste and smell foods
- How flavors marry, oppose or juxtapose
- Factors that affect the perception of flavors
- Describing food by using food flavor profiles
- Identification of a variety of herbs, spices, oils, vinegars and other flavorings
- How to use flavoring ingredients to create, enhance or alter the natural flavors of a dish
- Selection of the International flavor principles
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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
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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
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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
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Duration: 1 day
Theoretical
LE 2,500
Maximum Number of Participants: 25
Contents: Having 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 dangerously. This course introduces most of the tools and equipment typically used in a professional kitchen. Baking pans and tools are discussed in the introduction course to bakery and pastry. A special customized tour around your own kitchen with explanations and safety instructions in using the equipment can be incorporated into the course.
Structure of the workshop and topics covered:
- Requirements for selecting equipment
- Hand tools
- Knives
- Measuring and portioning devices
- Cookware
- Strainers and sieves
- Processing equipment
- Storage containers
- Heavy equipment
- Buffet equipment
- Required safety devices in the kitchen
- How to maximize kitchen work flow through professional kitchen design
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Duration: 2 day
Theoretical
LE 4,500
Maximum Number of Participants: 25
Contents:
Nowadays our guests are getting more health conscious about what they eat.
This course does not provide an in-depth study of nutritional sciences, but rather sets forth basic information about nutrients and guidelines for planning a healthy diet. Tips on how to use ingredient substitutions and alternatives to prepare meals that are more nutritious are also included. The Nutrition & Health course start with listing the nutrients and their function in the human body. It then explains in detail the effects storage and different preparation techniques have on the nutritional value of foods and how to limit nutrient losses. It concludes with a guideline on how to use substitutes and healthy alternatives in cooking and so provide nutritional and balanced menus to sustain the health of our guests.
Structure of the workshop and topics covered:
- Categories of nutrients and their importance to the human body
- Effects that storage has on the nutritional values of foods
- Effects that different preparation techniques have on the nutritional value of foods
- Use of ingredient substitutes as well as healthy alternatives in cooking
- How nutritional foods and a balanced diet sustain your health
- How to provide diners with nutritious foods
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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
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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
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Duration: 4 days
Theoretical & Practical
LE 6,500
Maximum Number of Participants: 15
Contents: Although the thought of preparing stocks and sauces may be intimidating, the procedures are really quite simple. Carefully follow the basic procedures outlined in this course, use high quality ingredients and, with practice and experience, you will soon be producing fine stocks and sauces.
This course addresses all the basic stocks, classical hot sauces as well as coulis, contemporary broths, flavored oils, salsas and relishes in more than 50 recipes.
The structure of the workshop will cover the following topics:
- Base requirements and guidelines in preparing stocks
- How to prepare a variety of basic stocks
- Function of sauces in food preparation
- Base requirements of a good sauce
- Characteristics of a good sauce
- Identification and classification of sauces
- The use of thickening agents
- Preparation of a variety of classic and contemporary sauces
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Duration: 3 days
Practical
LE 5,500
Maximum Number of Participants: 15
Contents: A growing number of people are choosing to forgo some or all animal products in their diets. Given this growing trend, a chef needs to know how to cater to a vegetarian diner.
In this course, you will learn to identify a variety of different vegetarian diets. You will also learn to understand the different reasons why people follow vegetarian diets from religious to ethical beliefs and from environmental to health concerns. Furthermore, you will learn how to use alternatives to meat, poultry, fish or dairy products. In practical sessions we will explore ways in which a chef can offer a variety of flavorful and appealing vegetarian dishes that will satisfy even the most discriminating of vegetarian diners – and maybe a few meat eaters as well.
Structure of the workshop and topics covered:
- Identification of a variety of different vegetarian diets
- Motivations supporting the different vegetarian diets
- Identification of a variety of ingredients often used in vegetarian cooking
- How to use a variety of protein products as alternatives to meat, poultry, fish or dairy
- Rebalancing the center of the plate in vegetarian cuisine
- How to create interesting, varied and balanced vegetarian dishes, meals and menus
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Butcher Department
Duration: 3 days
Practical
LE 5,500
Maximum Number of Participants: 15
Contents: Prefabricated beef products are readily available, however, performing some basic fabrication procedures in the kitchen saves money and allows chefs to cut the meat to their exact specifications. This course explains in short each primal and subprimal cut and its own distinct characteristics. The practical sessions will give hands-on experience in how to perform basic butchering procedures, and how to apply various cooking techniques to different cuts of beef. The course includes a 25 pages recipes supplement.
Structure of the workshop and topics covered:
- Identification of the primal, subprimal and fabricated cuts of beef
- How to perform basic butchering procedures
- Nutritional value of beef
- How to prepare beef for cooking
- How to apply various cooking methods to common cuts of beef
- Classic flavor combinations for beef
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Duration: 3 days
Practical
LE 5,500
Maximum Number of Participants: 15
Contents: Prefabricated lamb products are readily available, however, performing some basic fabrication procedures in the kitchen saves money and allows chefs to cut the meat to their exact specifications. This course explains in short each primal and subprimal cut and its own distinct characteristics. The practical sessions will give hands-on experience in how to perform basic butchering procedures, and how to apply various cooking techniques to different cuts of lamb. The course includes a 25 pages recipes supplement.
Structure of the workshop and topics covered:
- Identification of the primal, subprimal and fabricated cuts of lamb
- How to perform basic butchering procedures
- Nutritional value of lamb
- How to prepare lamb for cooking
- How to apply various cooking methods to common cuts of lamb
- Classic flavor combinations for lamb
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Duration: 3 days
Practical
LE 5,500
Maximum Number of Participants: 15
Contents: Prefabricated veal products are readily available, however, performing some basic fabrication procedures in the kitchen saves money and allows chefs to cut the meat to their exact specifications. This course explains in short each primal and subprimal cut and its own distinct characteristics. The practical sessions will give hands-on experience in how to perform basic butchering procedures, and how to apply various cooking techniques to different cuts of veal. The course includes a 15 pages recipes supplement.
Structure of the workshop and topics covered:
- Identification of the primal, subprimal and fabricated cuts of veal
- How to perform basic butchering procedures
- Nutritional value of veal
- How to prepare veal for cooking
- How to apply various cooking methods to common cuts of veal
- Classic flavor combinations for veal
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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
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Duration: 4 days
Practical
LE 6,500
Maximum Number of Participants: 15
Contents: Fish & shellfish increased in popularity over the past decade and became an integral part of todays menus. In this course you will learn how to identify a large assortment of fish and shellfish as well as how to properly purchase and store them, fabricate or prepare them for cooking. Practical sessions will show a variety of dry-heat and moist-heat cooking methods that can be applied to fish and shellfish. A 80 pages recipes supplement from the classical fish dishes to some signature dishes of famous chefs is included in the student manuals.
Structure of the workshop and topics covered:
- Structure and composition of fish and shellfish
- Identification of a variety of fish and shellfish
- Purchasing fish and shellfish appropriate for your needs
- Market terminology of ‘Fresh” and “Frozen” fish and shellfish
- Proper storage fish and shellfish properly
- Nutritional value of fish and shellfish
- Food safety rules in handling fish and shellfish
- How to prepare fish and shellfish for cooking
- How to apply various cooking methods to fish and shellfish
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Garde Manger Department
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
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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
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Bakery & Pastry
Duration: 4 days
Practical
LE 6,500
Maximum Number of Participants: 15
Contents: Cake making need not be difficult or intimidating, but it does require an understanding of ingredients and mixing methods. This course begins by explaining how basic cake ingredients interact. Each of the traditional mixing methods is then explained and illustrated with a formula. Information on panning batters, baking temperatures, determining doneness and cooling methods follows. The second portion of this course presents mixing methods and formulas for a variety of frostings and icings. The third section covers cake assembly and presents some simple and commonly used cake-decorating techniques. A selection of popular cake recipes concludes the course.
Structure of the workshop and topics covered:
- The function of cake ingredients and how they interact
- The difference between high fat and egg foam mixing methods
- How to prepare a variety of cakes; butter cakes, high-ratio cakes, Genoise, spongecakes, angel food cakes, chiffon cakes
- How to prepare pans and bake cakes
- How to determine doneness of a cake
- Cooling methods of cakes
- How to prepare a variety of frostings and icings; buttercream, foam, fudge, fondant, glaze, royal icing ganache
- Assembling of cakes using basic finishing and decorating techniques
- How to store cakes
- Advantages and disadvantages of convenience products
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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
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Duration: 3 days
Theoretical
LE 5,500
Maximum Number of Participants: 20
Contents: Flour, sugar, eggs, milk, butter, flavorings - with this simple list of ingredients a seemingly endless variety of sweet goods, from breads to sauces to pastries, can be made. But to produce consistently good baking products, careful attention must be paid to character of each ingredient, quantity of each ingredient, the method in which the ingredients are combined and how heat is applied to the mixture of ingredients. This course will provide the introduction to these baking principles.
Structure of the workshop and topics covered:
- Specialized tools and equipment used in baking
- How to select ingredients used in baking
- Different type of flour and their properties in baking
- Nutritional value of flour
- How to purchase and store flour
- How to control the development of gluten
- How to cook sugar correctly
- Food safety rules in handling hot sugar
- The function of fat in baking
- How to work with chocolate from melting to storage
- How to use liquid sweeteners
- How to use thickeners in baking
- Mastering the different mixing methods
- The baking process step-by-step; how to control the different stages for different outcomes of the end product
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Duration: 2 days
Practical
LE 4,500
Maximum Number of Participants: 15
Contents: With only a few basic ingredients and no yeast, almost any food service operation can provide its customers with fresh muffins, biscuits, scones and loaf breads. Quick breads are quick to make and quick to bake. In this course we look at these basic quick breads as well as recipes for griddlecakes such as pancakes and waffles. The course starts with a description on how to use different chemical leavening agents properly. Practical sessions will show you step-by-step the three different mixing methods; biscuit, muffin and creaming, as well as how to prepare more than 25 different quick breads.
Structure of the workshop and topics covered:
- Use of chemical leavening agents
- How to prepare a variety of quick breads using the biscuit method
- How to prepare a variety of quick breads using the muffin method
- How to prepare a variety of quick breads using the creaming method
- How to prepare a variety of griddlecakes, pancakes and waffles
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Duration: 2 days
Practical
LE 4,500
Maximum Number of Participants: 20
Contents: Mastering th--e 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. Sandwiches, which are usually quick and easy to assemble, lend themselves well to creativity. Fancy sandwiches can become sensational menu additions in even the most formal restaurants, and amazing sandwiches can keep lunch customers visiting regularly. This course will teach the skills to make fresh high quality sandwiches.
Structure of the workshop and topics covered:
- How to select high-quality sandwich ingredients
- Classification of different types and styles of sandwiches
- Use of different breads, spreads and fillings
- Food safety rules in sandwich making
- Guidelines in setting a mise en place for a sandwich bar
- How to prepare different type of sandwiches such as wraps, paninis, open-faced sandwiches, multideckers among others
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Duration: 3 days
Practical
LE 5,500
Maximum Number of Participants: 15
Contents: Bread 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 leavening-to produce a vast variety of breads. Thin-crusted baguettes, cinnamon buns, crisp flatbreads and chewy bagels derive from careful selection and handling of the same key ingredients. This course covers in detail the basic production techniques for making lean, sourdough and other yeast-raised products. Practical sessions will teach the students how to prepare a variety of yeast breads.
Structure of the workshop and topics covered:
- How to select and use yeast properly
- Mastering the 10 steps involved in yeast bread production
- Mixing yeast doughs by using the straight dough method
- Mixing yeast doughs by using the sponge method
- How to determine doneness of yeast breads
- Preparation of a variety of yeast breads such as rye bread, croissants, herb rolls, muffin loaves, pizza dough, breadsticks, Danish pastries, multigrain sour dough and whole wheat breads, and a selection of French and Italian breads among others.
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Kitchen Management & Culinary Arts Exhibits
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
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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
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Duration: 3 days
Theoretical
LE 5,500
Maximum Number of Participants: 20
Presentation is important because people “Eat with their Eyes” first.
Contents: An appetizing plate of food that smells delicious, looks as good as it smells, and clearly demonstrates proper cooking methods will be winner with customers. Presentation in the culinary sense refers to the balance, contrast, and visual impact of a plate of food that has been cooked properly and served. A plate or platter on which the food has a balanced presentation; some height and depth and fresh flavorful colors that harmonize naturally will obviously win the approval of the customer. Although the course is marked as theoretical because there is no cooking involved, practical sessions will teach students the techniques of plate composition. For a better understanding of the topic a slide show will also illustrate samples of good and not so good plate presentations.
The structure of the workshop will cover the following topics:
- Guidelines and rules in plate presentation
- Main components of food presentation such as balance, color, shape, height, texture, layout, serviceability and flow
- Plate arrangement and decoration
- Functional and non-functional garnishes
- From conceptual design to plate development
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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
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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
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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
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Duration: 1 day
Theoretical
LE 2,500
Maximum Number of Participants: 25
Contents: Cooks 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 of beauty and a mastery of technique. Like the sciences, successful cookery demands knowledge and an understanding of basic principles. And like any successful leader, today's professional chefs must exercise sound judgment and be committed to achieving excellence in their endeavors.
The Standards of Professionalism & Modern Kitchen Organization introduction course aims to familiarize students with a general background about the chef’s profession and what it takes to become a professional chef. History of culinary trends and short introductions to key historical figures who influenced culinary trends and the profession will highlight to students the important role chefs play in the development of food service operations and the hospitality industry.
Structure of the workshop and topics covered:
- Identification of the attributes a student chef needs to become a professional chef
- Appreciation of the role professional chefs played in the history of foods and culinary trends
- Introduction to key historical figures responsible for developing food service professionalism
- Appreciation of the role of the professional chef in modern food service operations
- Organizational chart of classic and modern kitchen brigades with short job descriptions
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Hygiene
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.
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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
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Professional 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
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