Kitchen Basics and Kitchen Prevention Measures Trainer

Workshop description:

• Kitchen organization and workflow for mass production (including kitchen preparations, resources, menu planning, team dispatch and organization (1 session)
• Training on kitchen hygiene and sanitary standards (food safety, COVID-19 prevention measures danger zone…) (1 session)
• Theoretical training on ingredients (meat, chicken, fish, poultry and fresh fruits and vegetables), kitchen utensils (handling knives, storage, cutting boards…)
• Practical recipes for everyday life (preparation and cooking methods)