All about MEAT (BEEF)

16/01/2025 09:00

16/01/2025 17:00
English
7 hours (1 day)
Executive Chef, Ioannis Giakoumidis

Knowledge about culinary techniques is essential when you work in the kitchen, and we identified the need for Hotel and Catering employees to study closely various types MEAT (BEEF), and to correlate with the best cooking methods that can be applied to each cut, and the particularities of each cut. The hotels & Catering sector standards of operation as well as the new culinary trends and the creation of travellers category “foodies” create the need of more competent and flexible personnel in order the sector in general to be able to adapt to the newtrends delivering consistently quality food which will satisfy guests needs.

Practical applications are very important for the participants since they apply on practical base the theoretical knowledge . they will be able to understand the difference between wet & dry cooking techniques, name and accommodate with various utensils and machines used in the kitchen in day-to-day operations and practice various cutting, cleaning, and cooking techniques.

The training will satisfy the sector need for improved cooking skills, the workers’ ability to work in a kitchen as part of a team or autonomously under stress circumstances, being able to take decisions and prioritize tasks according to business needs.

Learning Objectives:

Knowledge

Identify the origins and the characteristics of main types of:

o MEAT (BEEF).

o cuts

Explain the difference between dry and wet cooking methods according to focus.
List the most common sauces in contemporary cuisine.
Name the various items and equipment used in a kitchen for attributed ingredients.

Competencies

Explain the factors to be considered when selecting cooking methods.
Explain and justify the different and most appropriate cooking methods for MEAT (BEEF)
Explain and justify the different and most appropriate cooking methods for MEAT (BEEF)

Mindset

Explain the beneficial role of one’s own food knowledge in the process of value creation for hotel and restaurant guests.
Discuss the role of creative and attractive food presentation in customer satisfaction.
Recognize the importance of the legislations regulating food and the consequences of breaking them.

Practical

Describe main cleaning, cutting, and cooking techniques for:

o MEAT (BEEF)

Explain the difference between dry and wet cooking methods according to focus
Name the various items and equipment used in a kitchen for attributed ingredients

Competencies

Distinguish the primary flavours within the following categories:

o MEAT (BEEF)

Judge the quality of food products through the five senses
Prepare correct mise-en-place for main dishes featuring MEAT (BEEF),
Practise, while using the relevant documents, attributed recipes
Create balanced dishes in terms of colours, textures, shapes and quantities
Work in accordance with the legislations regulating F&B establishments

Mindset

Demonstrate the ability to work in kitchen operations autonomously and in a team, even under stressful circumstances
Prioritize one’s own tasks according to the daily workload

This program is designed for cooks and chefs who are related with Food Industry operations at Hotels , Restaurants or Catering Establishments.

As a prerequisite for the participation in the program is the registration of the Company/Employer as well as the participant on the “ERMIS” digital portal of (ANAD).

You can register for the program through the link https://ermis.anad.org.cy / No. Program # 426393

DETAILED SEMINAR COSTS

COST BREAKDOWN

Cost per person
277€
For HRDA Beneficiaries - ANAD subsidization
140€
Final Cost
137€

SEMINAR PROGRAMME

Date
16/1/2025
Time
9:00 - 17:00
Trainer
Executive Chef, Ioannis Giakoumidis
Location
Columbia Hotel Academy

TELEPHONE

GET SOCIAL