Food, Beverage and Labour Cost Controls |
• Objectives and Applications of a Food & Beverage
Control System
• Food & Beverage Cost controls
• Costs Management
• Management Principles
• Employment & Labour Laws
|
• Employment Recruitment, Selection and Training
• Performance Assessment and Productivity Standards
• Labour Relations
• Labour Cost Controls |
Food Theory - Advanced |
• Deep frying and Fish Cookery
• Meat & Poultry Cookery
• Convenience and Microwave-ready Foods |
• Wines, Spirits and Beers in Cooking
• Garnishes & Derivative Sauces
• Buffet Preparation |
Pastry, Desserts and Related Theory |
• à la carte Cold and Hot Desserts
• Pies, Tarts, and Flans
• Cheese Cakes, Special Occasion Cakes |
• Choux Paste Products
• Yeast Products
• Puff Pastry |
Cuisine - A La Carte |
• Introduction
• Equipment Identification, Use & Maintenance
• Vegetables, Potatoes, Pastas & Rice |
• Entrees - Fish, Meat & Poultry
• Desserts
• Appetizers, Soups, Salads |
Calculations - Advanced |
• Business Calculations
• Cost / Sales Calculations
• Break-even Analysis
|
• Inventory Calculations
• Yield Calculations |
Culinary Techniques - Advanced |
• Fish and Shellfish
• Canapes, Pate and Hors D’Oeuvres
• Cold Buffet and Soups
• Desserts
• Poultry and Game
|
• Lamb, Pork, Veal and Beef Cookery
• Pasta and Rice Cookery
• Souffles
• Dining Room - Mise-en-Place |
Communications - Advanced |
• Formal Reports
• Business Correspondence
|
• Resume Development and Career Planning
• Presentation Skills |
