By the end of this course participants will be able to understand and apply the following:

• Understand and explain the difference between moist heat & dry heat cooking methods
• Choose and apply cooking methods according to the desired outcome
• Know what the main sauces are; prepare, evaluate and factors to consider when pairing the main sauces
• Understand the difference between round/flat/cartilaginous fish, know how they are classified and what cooking methods you should use according to their fat content.
• Understand the main preservation methods and their importance

Delegates profile:

• Cooks

The training program will be held for minimum 10 participants , and for maximum 15.