Basic Training for assistant cook
Professional course
3 months (60 hours) or 30 days
Lectures and workshops (60 hours) + possible internship (max 3 months)
18 years
Attendance certificate,
HACCP certificate
The Cooking School
Course Description
The course for assistant cook allows the student to acquire all the practical skills and the basics needed to work in the kitchen of restaurants and hotels, and assist the cook in preparing the ground, semi-finished and dishes.
The course aims to provide students with a comprehensive preparation for entering the profession of assistant cook.
The course is also available in the formula 30 days of classes, an intensive study course to practice and quickly learn the basics of the trade.
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Program of the course
Professional cook figure, history of cuisineaccident prevention regulations at work
Equipment and kitchenware
Mobile work place, mise en place
Storage of raw materials, food preservation methods
Knowledge of raw materials
The menu and cost managementof food
Cutting Techniques
Sauces basis, funds and seasonings
Principal cooking systems
Basic preparation: appetizers, first courses, main courses and side dishes, seafood, desserts
Ethnic cuisine, local cuisine
Rules HACCP and sanitation