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At the conclusion of the program, students will be able to:
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Understand the basics of food safety and hygiene
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Learn cooking techniques in International and European cuisine
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Learn basics of pastry and bakery
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Develop kitchen marketing skills with food photography
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Learn ingredients purchasing, costing and inventory management
Courses:
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Culinary Techniques
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HACCP Certification, Sanitation and Safety
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Purchasing, receiving procedures and inventories 1
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Food and Beverage Cost Control
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Food Photography
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European Cuisine
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European Pastry and Bakery
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Sensory Analysis of Food and Beverages Preparation and Presentation
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Nutritional Guidelines
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International Cuisine
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International Pastry and Bakery
Certificate in International Hotel and Tourism Operations
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