Kitchen training program

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 

 

 

 

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