A successful kitchen is well-prepared, well-organized and well-educated. This applies to every aspect of kitchen operations, whether it is the whole menu, preparation lists, equipment considerations or staff training.
In this course you will learn:
The delivery and receiving process
Mise en place and kitchen organization
Types of equipment and ingredients
Food preparation techniques
How to prepare a wide range of food items
Keep learning. Keep growing.
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To supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that suppor...
USEH currently has IMMEDIATE openings in culinary available at international and local chain hotels, luxury resort hotels, golf clubs as well as fine dining restaurants. The intern/ trainee will have ...