Parcourez les Cours Hotellerie Restauration

Safety at Work Food safety in catering Introduction to hospitality in the catering industry Introduction to basic kitchen procedures Introduction to nutrition Learn safe knife skills Learn the key factors of basic food costing Prepare cold foods for a wide range of menu settings, including entrees and buffet items Learn to fry, braise, stew, steam, boil, poach, roast, bake and grill a wide variety of foods to produce delicious and flavoursome meals

Learn the strategic mindset that the best producers use to not only create more successful events, creative projects, or business endeavors; but more enriching lives.

Professional Cooking

Important business decisions require justification, and while we often have data that can help us make those decisions, the skill with which we analyze the data can make the difference between a good and bad outcome.

Summary statistics are one way to forecast uncertain outcomes, and the statistical results can be used to make decisions or guide strategy. Since summary statistics are based on a data sample, they typically inform intuitive decision-making. That is, the model requires interpretation which relies on the business intuition of the person using it.

This course is designed to introduce participants to the varieties, contexts and issues of food writing and, to develop food writing skills in a range of styles and approaches. A range of writing techniques and forms will be critically examined with a view to enhancing practice. Emphasis will also be placed on the practice of writing for publication.

This course aims to develop those who wish to be more effective in their role as a social, economic and technological change agent. It is designed for those who wish to understand, support, finance or facilitate the creation and growth of new food ventures that are based upon innovative ideas which significantly change the status quo. Analyse and understand how entrepreneurs influence and alter the market dynamics of the world we live in.

Master technique in your plant-based kitchen

In recent years, the craft beer industry has rapidly expanded, and the number of breweries worldwide has skyrocketed. For bar and restaurant operators, this means customers now expect different beer choices than they’ve traditionally been given. For customers, enthusiasts, and home hobbyists, it means a broader selection of ingredients to brew beer and expansive flavor profiles to taste and explore.

If you want a thriving career planning events in a variety of industries, corporate event planning could be the right path for you. Enroll today and take the first step towards a successful future—one where you are excited to go to work. Plus, when you enroll with QC you are never alone. We are here to support you every step of the way to help you reach your career goals faster.

Safety at Work Food Safety in Catering Prepare Food for Cold Presentation Healthier Foods & Special Diets Prepare, Cook and Finish Stocks, Soups & Sauces Prepare, Cook and Finish Fish & Shellfish Prepare, Cook and Finish Meat, Poultry & Offal Prepare, Cook and Finish Vegetables, Fruits & Pulses Prepare, Cook and Finish Rice, Grain, Farinaceous Products & Egg Dishes Prepare, Cook and Finish Bakery Products Prepare, Cook and Finish Hot & Cold Desserts and Puddings Catering Operations, Costs and Menu Planning

The following 16 modules are covered in the course content. Food Safety in Catering Safety at Work Introduction to Basic Kitchen Procedures Prepare Food for Cold Presentation Sustainability for Food Service Professionals Introduction to Nutrition Prepare, Cook and Finish Stocks, Soups & Sauces Introduction to the Hospitality & Catering Industry Prepare, Cook and Finish Vegetables, Fruits & Pulses Healthy Foods & Special Diets Prepare, Cook and Finish Rice, Grain, Farinaceous Products & Egg Dishes Prepare, Cook and Finish Hot and Cold Desserts & Puddings Prepare, Cook and Finish Fish & Shellfish Catering Operations, Costs and Menu Planning Prepare, Cook and Finish Bakery Products Prepare, Cook and Finish Meat, Poultry and Offal

This comprehensive program includes: Safety at WorkFood Safety in Catering Prepare, Cook and Finish Cakes, Biscuits & Sponge Products Prepare, Cook and Finish Pastry Products Prepare, Cook and Finish Dough Products Prepare, Cook and Finish Hot Desserts & Puddings Prepare, Cook and Finish Cold Desserts Sustainability for food service professionals

Traditional formulas for success in the hospitality industry have been questioned recently through digitalization, new entrants in the industry, and the shared economy model. The main objective of this program is to equip future hospitality professionals with the capacity and innovative mindset to assess successful business models.