Kitchen training program

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Your program can be fully adjusted to your business needs, although these are some of the chapters we provide in our training programs:

 

 

 

• International menu Conception

• Human capital resources

• Adapted new technologies

• Hazard Analysis Critical Control Points ( HACCP)

• Molecular gastronomy

• Sensorial gastronomy

• Menu Purchase and storage

• Team optimization

• Allergenic menu  adjustment

• Menu innovation and 

• Menu dressage

• Food carving

• Menu engineering

• Events food management 

• New technical implementation

• Healthy menus

• Vegetarian menus

• Pastry