This is a 2-day practical training workshop on “Fruits and Their Application in Desserts”. The workshop will start with identifying a 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

This is a 2-day practical training workshop on “Fruits and Their Application in Desserts”. The workshop will start with identifying a 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

This is a 3-day intensive training workshop on “Professional Kitchen Management”.

The workshop will teach the theoretical principles chefs on supervisory level need to know in order to manage their kitchen and kitchen crew. The workshop will cover the following topics:

• Leadership Skills; Kitchen Ethics & Communication Skills
• Staffing, Workflow and Timing in the Kitchen
• Food Costing & Menu Composition
• Purchasing, Storage & Inventory Control
• HACCP; Does and Don’ts in Kitchen
• Buffet Setting
• Function Planning & Function Sheet
• Performance Evaluation in the Kitchen

This is a 3-day intensive training workshop on “Professional Kitchen Management”.

The workshop will teach the theoretical principles chefs on supervisory level need to know in order to manage their kitchen and kitchen crew. The workshop will cover the following topics:

• Leadership Skills; Kitchen Ethics & Communication Skills
• Staffing, Workflow and Timing in the Kitchen
• Food Costing & Menu Composition
• Purchasing, Storage & Inventory Control
• HACCP; Does and Don’ts in Kitchen
• Buffet Setting
• Function Planning & Function Sheet
• Performance Evaluation in the Kitchen

This is a 3-day intensive training workshop on “Professional Kitchen Management”.

The workshop will teach the theoretical principles chefs on supervisory level need to know in order to manage their kitchen and kitchen crew. The workshop will cover the following topics:

• Leadership Skills; Kitchen Ethics & Communication Skills
• Staffing, Workflow and Timing in the Kitchen
• Food Costing & Menu Composition
• Purchasing, Storage & Inventory Control
• HACCP; Does and Don’ts in Kitchen
• Buffet Setting
• Function Planning & Function Sheet
• Performance Evaluation in the Kitchen

This 3-day intensive training workshop on Professional Culinary Arts Exhibits aims to improve the level of culinary skills to prepare chefs to compete in national and international contests around the world.

The workshop covers the following topics:

• 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

This one-day Sugar Craft training workshop is scheduled to take place on Saturday 16 June at the Helnan Palestine in Alexandria.

Structure of the workshop and topics covered:

• Recipes & Preparation Techniques of Cast, Rock, Bestig & Croquant Sugar
• Temperature Guideline in Sugarwork
• Utensils & Tools Needed for Sugarwork
• Pulling & Blowing Sugar
• Making Flowers, Knots, Baskets & Animals of Sugar
• Storage of Sugar Showpieces

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.