Fundamentals of Professional Cookery
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Fundamentals of Professional Cookery
To provide individuals with fundamental culinary skills for preparing nutritious and appealing meals in a shipboard environment, adhering to international standards.
Training Outcome/s:
- Prepare Stocks, Soups, Sauces, Dips, and Dressings
- Prepare Appetizers, Salads, and Sandwiches (hot, cold, and open)
- Prepare and Present Meals and Side Dishes (Hot or Cold)
- Prepare Bread Products and Hot/Cold Desserts
Entry Standard/s:Aspiring culinary professionals seeking a comprehensive introduction to foundational cooking principles and techniques. It also serves as an ideal refresher for active cooks seeking to reinforce their existing knowledge and updating their skills in accordance with contemporary industry standards. Duration: 5 days |
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