Duration:

Theoretical Training for 1 Day

No. of Participants:

25 participants

Content:

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