This intermediate HACCP workshop, kindly sponsored by JohsonDiversey, will cover 18 hours over a 3-day period. Targeted participants include FB Managers and Assistants, Executive chefs and Executive Sous Chefs, Hygiene specialist and Quality Control Managers. The course objectives are:

• Understanding the Principals of HACCP.
• Identifying the potential hazards and sources.
• Exploring the different control points in the food cycle.
• Explaining methods of applying and monitoring HACCP in operation.
• Determining the corrective action in case of hazard appeared.
• Assigning the necessary documentation requirements for the system in place

• Introduction
• What is the food safety.
• Introduction to HACCP
• HACCP definitions & sources.
• Flow diagram.
• Identify hazards.
• Identify Control.
• Determine critical control points.
• Limits, targets, and tolerances
• Determine corrective actions.
• Documentations.
• Verification.

This intermediate HACCP workshop, kindly sponsored by JohsonDiversey, will cover 18 hours over a 3-day period. Targeted participants include FB Managers and Assistants, Executive chefs and Executive Sous Chefs, Hygiene specialist and Quality Control Managers. The course objectives are:

• Understanding the Principals of HACCP.
• Identifying the potential hazards and sources.
• Exploring the different control points in the food cycle.
• Explaining methods of applying and monitoring HACCP in operation.
• Determining the corrective action in case of hazard appeared.
• Assigning the necessary documentation requirements for the system in place

• Introduction
• What is the food safety.
• Introduction to HACCP
• HACCP definitions & sources.
• Flow diagram.
• Identify hazards.
• Identify Control.
• Determine critical control points.
• Limits, targets, and tolerances
• Determine corrective actions.
• Documentations.
• Verification.

This intermediate HACCP workshop, kindly sponsored by JohsonDiversey, will cover 18 hours over a 3-day period. Targeted participants include FB Managers and Assistants, Executive chefs and Executive Sous Chefs, Hygiene specialist and Quality Control Managers. The course objectives are:

• Understanding the Principals of HACCP.
• Identifying the potential hazards and sources.
• Exploring the different control points in the food cycle.
• Explaining methods of applying and monitoring HACCP in operation.
• Determining the corrective action in case of hazard appeared.
• Assigning the necessary documentation requirements for the system in place

• Introduction
• What is the food safety.
• Introduction to HACCP
• HACCP definitions & sources.
• Flow diagram.
• Identify hazards.
• Identify Control.
• Determine critical control points.
• Limits, targets, and tolerances
• Determine corrective actions.
• Documentations.
• Verification.

A 2-day intensive training workshop kindly sponsored by Dreem Company. The workshop is addressed to those working in any food business, who need a broad basic understanding of food costing & food cost control, how to implement standardized recipes, purchasing and inventory control. The workshop will be concluded with a two-hour examination. Certification, issued only upon successful passing of examination, will include ECA logo. Each participant will receive the 44-page handout, bilingual edition, English with facing Arabic; with further reading references.

Targeted Participants: kitchen managers, executive chefs, managers in charge of food & beverage, restaurant owners and anyone working on supervisory level in charge of menu design and food & beverage quality and cost control.

A 2-day intensive training workshop kindly sponsored by Dreem Company. The workshop is addressed to those working in any food business who need a broad basic understanding of food costing & food cost control, how to implement standardized recipes, purchasing and inventory control. The workshop will be concluded with a two-hour examination. Certification, issued only upon successful passing of examination, will include ECA logo. Each participant will receive the 44-page handout, bilingual edition, English with facing Arabic; with further reading references.

Targeted Participants: kitchen managers, executive chefs, managers in charge of food & beverage, restaurant owners and anyone working on supervisory level in charge of menu design and food & beverage quality and cost control.

The Egyptian Chefs Association is organizing two Sauce Preparation training workshops. Workshop A will concentrate on Stocks and the Brown & White sauces, while workshop B will cover the tomato, oil, butter, pureed and specialty sauces. Consistency in taste, texture and quality of your sauces is essential for a good completion of your dish.

Contents of Sauce Workshop A - 13 & 14 May

• 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

• Classification of Sauces
• Tomato Sauces
• Oil & Butter Based Sauces
• Pureed Sauces
• Specialty & Ethnic Sauces

The Egyptian Chefs Association is organizing two Sauce Preparation training workshops. Workshop A will concentrate on Stocks and the Brown & White sauces, while workshop B will cover the tomato, oil, butter, pureed and specialty sauces. Consistency in taste, texture and quality of your sauces is essential for a good completion of your dish.

Contents of Sauce Workshop A - 13 & 14 May

• 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

• Classification of Sauces
• Tomato Sauces
• Oil & Butter Based Sauces
• Pureed Sauces
• Specialty & Ethnic Sauces

The Egyptian Chefs Association is organizing two Sauce Preparation training workshops. Workshop A will concentrate on Stocks and the Brown & White sauces, while workshop B will cover the tomato, oil, butter, pureed and specialty sauces. Consistency in taste, texture and quality of your sauces is essential for a good completion of your dish.

Contents of Sauce Workshop A - 13 & 14 May

• 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

• Classification of Sauces
• Tomato Sauces
• Oil & Butter Based Sauces
• Pureed Sauces
• Specialty & Ethnic Sauces

The Egyptian Chefs Association is organizing two Sauce Preparation training workshops. Workshop A will concentrate on Stocks and the Brown & White sauces, while workshop B will cover the tomato, oil, butter, pureed and specialty sauces. Consistency in taste, texture and quality of your sauces is essential for a good completion of your dish.

Contents of Sauce Workshop A - 13 & 14 May

• 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

• Classification of Sauces
• Tomato Sauces
• Oil & Butter Based Sauces
• Pureed Sauces
• Specialty & Ethnic Sauces