INDIVIDUALIZED TRAINING PROGRAM
The program can be adjusted depending on the restaurant where the training takes place.
PRACTICAL COURSE
LESSION No. 1
Meet a professional equipment and inventory. Learn to navigate a huge number of products, spices, and herbs. You will be able to evaluate their quality, freshness, as well as their combination and processing methods. Together we will prepare the kitchen for work and make preparations. Let's understand the shelf life of various products. Let's practice different ways of cutting meat, fish, and vegetables.
LESSION No. 2
Preparation of first courses. Professional slicing for soups. You will learn to understand spices and which ones are ideal for soups, as well as how to release spices using temperature. I will tell you the secrets of preparing soups of different national cuisines.
Let's prepare: red borscht, cheese soup, broth, Tuscan fish soup, tomato soup, bouillabaisse.
LESSION No. 3
Study of creamy, cold soups.
Features and specifics of their preparation. Serving cream soups. The concept of seasonality in the preparation of first courses.
We will prepare: okroshka, cream of mushroom soup and other cold soups.
LESSION No. 4
Preparing salads. Let's figure out how to make preparations from meat, fish, vegetables, fruits, herbs for amazing rich and crispy salads.
We will prepare a variety of sauces and salad dressings.
Namely: tomato sauce, honey mustard, tuna, oyster, burger sauce, sweet and sour, creamy, berry, port sauce and demi-glace, cheese, cranberry and even barbecue. Let's learn how to decorate dishes and serve salads.
We'll prepare: chicken salad pastermi, cevichi salad, seafood salad, veal salad, and also a stunning liver salad.
LESSON No. 5
We will learn how to prepare tuna, oyster, cheese, and berry sauces. Let's figure out how to make sauces and salad dressings.
Expiration dates and storage conditions for sauces.
We will prepare: salad with roast beef, cold appetizers: meat, cheese and fruit slices.
LESSION No. 6
Hot dishes and their variety will amaze you in this lesson. Let's master Italian cuisine: gazpacho pasta, pasta with seafood, spinach pasta, black spaghetti, and cheese pasta. You will learn which pastas are trending today and how to prepare them. Modern design of dishes and elements of restaurant serving.
Let's prepare: spaghetti Bolognese, Carbonara pasta, Asian loxin with vegetables, shrimp, chicken and mushrooms.
LESSION No. 7
Let's look at the technology of making pizza. Let's learn how to prepare the right pizza dough. Sauce is something that can save or destroy.
You will learn how to prepare an unusual pizza sauce, as well as the intricacies of baking. How to cook classic Italian pizza, and how to make an unusual signature pizza? You will learn about all this in class.
We will prepare various types of pizza.
LESSION No. 8
Fish, subtleties of selection and preparation. How to determine the freshness of fish? How to quickly clean and cut fish? How to store? How to fry fish correctly? You will find answers to all these and many other questions in this lesson.
Let's cook juicy salmon in sauce with vegetables.
LESSION No. 9
Sushi. All the secrets of cooking will be revealed to you, from choosing rice to rolling rolls. How to select and prepare fish? How to choose rice? How to prepare Japanese cuisine sauces? You will learn the answers to these and many other questions in class!
Let's prepare: Philadelphia classic, black rolls, green rolls, eel rolls, nihilisms, sashimi, gunkans and more.
LESSION No. 10
Cooking burgers after this lesson is not a problem for you! You will find out the difference between regular cutlets and burger cutlets. And, yes, of course, we will cook them. The sauce will help us make the burger unique, juicy and tasty. It adds flavor and variety to this dish. Let's learn how to assemble and serve a burger.
LESSION No. 11
Meat. Dishes and serving! You will learn how to choose the right meat so that dishes made from it melt in your mouth. Learn how to parse fillets, shoulder blades, balls of meat, select meat for steaks, and cut meat for steaks. Let's look at the types of steaks: tomahawk, mignon, ribeye and others.
Let's practice cooking different types of steaks, even without a probe.
Let's cook different types of steaks, and you will be surprised how varied and interesting the taste a steak can have.
LESSION No. 12
Poultry and specifics of cooking. To make poultry dishes just perfect, let's learn how to make marinades and sauces for them. Did you know that there are universal, quick and slow marinades?
We will prepare: Chicken steak with cauliflower, duck breast with berry sauce, and turkey cutlets in mushroom cream.
LESSION No. 13
Dishes on the grill. The grill is an amazing invention of mankind, which allows, with skillful use, to prepare stunningly tastier dishes from the simplest ingredients. You will learn the technology of working with a grill so that your dishes are perfectly cooked. Learn the intricacies of cooking mushrooms, which they were juicy, not dry.
We'll prepare: mushrooms fried on the grill, grilled vegetables, mackerel with grilled vegetables, salmon kebab with Blue cheese sauce, shrimp kebab with lime sauce, chicken lula-kebab, chicken lula-kebab veal
LESSION No. 14
Shashlik and its features. How to choose meat for barbecue? Which marinade is sure to not let you down? How long to marinate the kebab so that it is juicy and soft? How to cook shashlik on a grill quickly and perfectly cooked? You want to know?
Come to class!
We will prepare: veal, chicken, pork neck kebab, sweet and sour and spicy wings, marinades and sauces for vegetables.
LESSION No. 15
Side dishes as an independent dish, as well as snacks as an important component of a meal. Let's look at the preparation of cereals, namely: couscous, kishua, bulgur, rice. Did you know that rice can not only be boiled, but also fried?
LESSION No. 16
Potato side dishes. Fries, young boiled potatoes, fluffy mashed potatoes with whipped butter and cream. Herbs for decoration. Serve with vegetables and fresh herbs.
LESSION No. 17
Appetizers are an integral part of the modern holiday table. Cold appetizers call not to eat, but to taste, not to get enough, but to awaken the appetite. You will learn how to cook: Salmon Tartar, Carpaccio roll, foie gras pate with berry flambé, palette bruschette, breaded Camembert with berry sauce and much more.
LESSION No. 18
Breakfasts. We will prepare the perfect scrambled eggs, omelet, shakshuka, pancakes, poached eggs with Golan sauce on toast with bacon, eggs Benedict, scrambled eggs, dumplings, cheesecakes with chocolate, toast. You had no idea that breakfasts could be so tasty and appetizing!
LESSION No. 19
Seafood and dishes made from it. How to choose seafood, how to determine its freshness? What seafood go together? What's the best way to serve seafood? What is the shelf life of seafood products? What are the cooking and serving methods? You will learn about all this in class.
LESSION No. 20
Let's learn how to calculate dishes. You will learn how calculation differs from a recipe and why it is needed. Learn how to carry out food inventory in a professional kitchen. What methods of storing and processing products exist. You will practice how to properly vacuum seal products, as well as how to peel, package, stick and freeze them. The chef will share professional life hacks that will make you feel like a confident professional in the kitchen of any restaurant!
You will be able to prepare all the dishes covered during the course yourself. We guarantee!
DOCUMENT
“Certificate” in Ukrainian and English.
