Trova Corsi nel Settore Alberghiero e Turistico

Understand what both a food allergy and intolerance are Learn to recognise the symptoms of an allergic reaction Know which ingredients could cause allergies Understand what allergy information is required on pre-packed food labels Understand what to consider to keep consumers safe Know how to provide allergen information specific to their food business

This course covers developing menus and planning, preparing and controlling menu based catering costs within established enterprise systems. This course covers developing menus and planning Planning and developing different types of menus Use catering control systems Controlling catering costs to maximize profitability

This course covers developing menus and planning, preparing and controlling menu based catering costs within established enterprise systems. What you will learn: Planning and developing different types of menus Use catering control systems Controlling catering costs to maximise profitability

Developing a system for ensuring safe food handling practices is essential for any business that stores, prepares, displays, serves and/or disposes of food. This course will help you understand: Construction and requirements of a food safety program Food safety legislation and food standards How to implement HACCP procedures Methods for identifying, minimising and controlling food safety hazards Monitoring, evaluation and reporting requirements

Modules included are: Knowledge and techniques to bake a range of cakes Selecting the best ingredients and equipment Baking methods include: Flour Batter, Blending, Creaming, Tea Cake and All in. Ratios and Yields how to increase or decrease your servings size Baking Faults: how to fix them Creating a Healthy Cake Sponges and Fruit Cakes Cake fillings and Icings.

The cooking skills and recipes you will learn: – Food Hygiene – Kitchen safety – Knife skills – Basic food preparation skills: – Pasta making – Meat preparation – Vegetable preparation – Bread making – Cake and biscuits – Desserts – Basic chocolate making

In this programme you will learn the skills and techniques in: The Types of Chocolate The Correct Equipment & How to Use It How to Temper Chocolate Preparing Chocolate Moulding & Filling How to Decorate & Store Chocolate Methods of Chocolate Confectionary Tempering Couverture Coating of Chocolate Decorating & Garnishes How to Assemble Chocolate Confectionary Chocolate Quality, Cocoa & Cocoa Powder

What you will learn: Prepare food and beverage for service Welcome and advise customers Take and process orders Serve food and drinks Clear food and drinks Complete end of shift duties

Safe knife use How to use knives and cutting equipment Be able to use knives and cutting equipment

This course covers the ascendency of this culinary trend, its philosophical basis, importance and global influence; it explains some of the creative processes and scientific research behind its success, as well as future developments.

Upon successful completion of this course, you will be able to: Explain the fundamentals and history of fermentation. Ferment with vegetables with an in-depth understanding of the process, and the practical task of making sauerkraut and kimchi. Ferment with grains with an in-depth understanding of the process and the practical task of making and caring for a sourdough starter. Ferment with milk with an in-depth understanding the process and the practical task of making a basic cheese.