An in-depth, 12-hour culinary skills and work efficiency workshop. Day one, participants observe and practice knife skills, learn the difference between weight and measure, fresh fruit and vegetable fabrication, and the importance of selecting the right cooking method. On day two, participants learn how to work as a team to get the job done through work scheduling, mise en place strategies, work simplification techniques and the importance of time standards. Staff will practice culinary skills while preparing school nutrition recipes as part of the training and for a lunch taste test. There are two cook times in this class. Culinary Solutions will provide grocery and supply order.
Instructor: One lead chef instructor. Access to kitchen the afternoon prior to session is required for setup. There will be a chef assistant when participant enrollment exceeds 18.
Requirements: Host provides all lab supplies, printing and small equipment and AV equipment including visual projector for demo. Kitchen with a space for 6 cook teams and classroom/cafeteria setting with table and chairs for participants. Where necessary, Culinary Solutions will ship an ELMO (visual projector) to your training site for $125; return address shipping label included.
Maximum 30 participants.