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Food Production – 4 Month

Food & Beverage Production Course, trainees learn many creative ideas and basics of food production and understand not only how to use ingredients and processes, but why they are used in the food production. Also, it describes essential knowledge for understanding professional culinary preparation, including hot and cold food preparation, baking and sanitation. Proper storage, handling food, and creative presentation of food are also discussed.

Course Objectives:

  • Identify and describe the important principles related to Kitchen Management.
  • Outline and explain the fundamental aspects of food safety and HACCP in relation to the kitchen environment.
  • Introduce and recognize the different types of kitchen equipment and preparatory techniques used in the kitchen.

Learning Outcomes:

  • Students will be able to apply and demonstrate proper hygiene techniques in the kitchen to ensure food safety.
  • Students will be able to practice and demonstrate the correct techniques and skills used in preparatory section and understand the proper usage of equipment.
  • Students will be able to practice and produce various types of hot and cold dishes in the kitchen according to proper recipe guides and techniques.

Technical Skills:

  • Use a variety of knife skills to portion and prepare dishes and apply proper techniques to ensure food safety.
  • Become proficient in the proper use and maintenance of professional food service equipment.
  • Inspect finished products for defects, and foreign material discarding defected products to ensure safety and quality requirements are met responsibly.

Target Jobs:

  • Kitchen Units Chef
  • Saucier (Meat/Fish/Vegetable/Sauce Chef)
  • Line cooks
  • Preparatory cooks
  • Pastry Assistant
  • Foreign Food Assistant
  • Arabic Cuisine Assistant
  • Assistant Cook
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