Assistant Chef Course

OBJECTIVES:

At the end of the course the student will be able to:
• Collaborate with the chef de partie in the elaboration of different recipes, readiness of the work area and closing of the kitchen.
• Supply, maintain and manipulate different raw materials.
• Develop different basic preparations, single dishes and desserts, noting always the standards of safety and hygiene in the work and following the instructions of a qualified professional.
• Demonstrate a professional behavior, efficient time management, space and resources in the kitchen, as well as communicate, work efficiently and cooperate with colleagues of the group.