ΠΕΡΙΓΡΑΦΗ

Knowledge about culinary techniques is essential when you work in the kitchen, and we identified the need for Hotel and Catering employees to study closely various types fish, and to correlate with the best cooking methods that can be applied to each type, and the particularities of each type.

The hotels & Catering sector standards of operation as well as the new culinary trends and the creation of travellers category “foodies” create the need of more competent and flexible personnel in order the sector in general to be able to adapt to the new trends delivering consistently quality food which will satisfy guests needs.

Practical applications are very important for the participants since they apply on practical base the theoretical knowledge. They will be able to understand the difference between wet & dry cooking techniques, name and accommodate with various utensils and machines used in the kitchen in day-to-day operations and practice various cutting, cleaning, and cooking techniques.

The training will satisfy the sector need for improved cooking skills, the workers’ ability to work in a kitchen as part of a team or autonomously under stress circumstances, being able to take decisions and prioritize tasks according to business needs.

ΣΚΟΠΟΣ ΣΕΜΙΝΑΡΙΟΥ

Learning Objectives:

Knowledge 

• Identify the origins and the characteristics of main types of: Fish Crustaceans and mollusks.
• Explain the difference between dry and wet cooking methods according to focus.
• List the most common sauces in contemporary cuisine. 
• Name the various items and equipment used in a kitchen for attributed ingredients.

Competencies: 

• Explain the factors to be considered when selecting cooking methods.
• Explain and justify the different and most appropriate cooking methods for fish 
• Explain and justify the different and most appropriate cooking methods for fish.

Mindset:

• Explain the beneficial role of one’s own food knowledge in the process of value creation for hotel and restaurant guests.
• Discuss the role of creative and attractive food presentation in customer satisfaction.
• Recognize the importance of the legislations regulating food and the consequences of breaking them.

Practical: 

• Describe main cleaning, cutting, and cooking techniques for:  Fish 
• Explain the difference between dry and wet cooking methods according to focus 
• Name the various items and equipment used in a kitchen for attributed ingredients.

Competencies: 

• Distinguish the primary flavours within the following categories: Fish Judge the quality of food products through the five senses 
• Prepare correct mise-en-place for main dishes featuring fish, 
• Practise, while using the relevant documents, attributed recipes, 
• Create balanced dishes in terms of colours, textures, shapes and quantities
• Work in accordance with the legislations regulating F&B establishments.

Mindset: 

• Demonstrate the ability to work in kitchen operations autonomously and in a team, even under stressful circumstances 
• Prioritize one’s own tasks according to the daily workload.

ΣΕ ΠΟΙΟΥΣ ΑΠΕΥΘΥΝΕΤΑΙ

This program is designed for cooks and chefs who are related with Food Industry operations at Hotels , Restaurants or Catering Establishments.

ΠΕΡΙΣΣΟΤΕΡΕΣ ΠΛΗΡΟΦΟΡΙΕΣ

Trainer: Executive Chef Ιωάννης Γιακουμίδης