Commis Chef Essential Training Guide For Job Seekers Vol 2

Commis Chef Essential Training Guide For Job Seekers Vol 2
Published 5/2024
MP4 | Video: h264, 1080x1920 | Audio: AAC, 44.1 KHz
Language: English

| Size: 10.12 GB[/center]
| Duration: 9h 11m
A Comprehensive Culinary Course for Aspiring Commis Chefs and Kitchen Job Seekers

What you'll learn

Learn essential cooking skills and techniques necessary for professional kitchens, including cooking skills and standards.

Explore Italian and French Cuisine Recipes and Unique Flavours

Understand and adhere to industry-standard operating procedures (SOPs) in a commercial kitchen environment.

Understand Industry Standards: Familiarize yourself with industry regulations and requirements, preparing you to meet the expectations of employers.

Develop proficiency in culinary techniques, including knife skills, food preparation, and cooking methods.

Demonstrate knowledge and application of food safety protocols, ensuring compliance with regulatory standards and maintaining hygiene in the kitchen.

Gain the confidence and motivation needed to pursue kitchen employment opportunities, equipped with practical skills and industry knowledge.

Familiarise yourself with the job practices aligned with food regulations and prepare yourself for employment in culinary establishments.

Requirements

No Cooking experience required. You will learn everything you need to know at this level and even additional knowledge used by experienced chefs.

Description

A comprehensive Culinary Course designed for aspiring commis chefs and kitchen job seekers. It trains students on cooking techniques, Commercial kitchen operational standards, food safety and the job requirements. It provided the essential knowledge and cooking skills necessary to work in a commercial kitchen environment. It starts with an overview of the hospitality industry and breaks everything down to teach students the steps which are taken to land a kitchen job. Overall, students will learn the industry standards in which food is prepared before selling to a customer.Upon completion of the course, students will achieve the following:1. Enhanced Cooking and Knife Skills: Students will develop proficiency in culinary techniques, including knife skills, food preparation, and cooking methods.2. Mastered Culinary Techniques and Kitchen SOPs: Students will understand and adhere to industry-standard operating procedures (SOPs) in a commercial kitchen environment.3. Adopted Good Work Practices for Food Safety: Students will demonstrate knowledge and application of food safety protocols, ensuring compliance with regulatory standards and maintaining hygiene in the kitchen.4. Boosted Confidence and Motivation for Employment: Students will gain the confidence and motivation needed to pursue kitchen employment opportunities, equipped with practical skills and industry knowledge.5. Understanding Food Regulations: Students will be familiar with job practices aligned with UAE food regulations, preparing them for employment in local culinary establishments.6. Expert Guidance and Interview Success Strategies: Students will benefit from expert guidance and interview success strategies, facilitating post-training career advancement in the culinary industry

Overview

Section 1: Course Description

Lecture 1 Welcome to the Course

Lecture 2 Course Description and Course Outline

Section 2: Introduction to the Hospitality Industry

Lecture 3 What to expect from the industry & Types of food service companies in Dubai

Lecture 4 Restaurant Positions and types of cuisines

Lecture 5 Types of Menus, how to become a culinary professional & how to plan your career

Lecture 6 How to make Italian Bruschetta

Section 3: Introduction to the Commercial Kitchen

Lecture 7 Types of kitchens and the positions, who is a commis chef, skills for success

Lecture 8 What is required to land the job, tool kit, duties & responsibilities, prep area

Lecture 9 Mis en place, Expiry, FIFO, Sections and Equipment used in the kitchen, Quiz

Lecture 10 Sections found in the Preparation Area

Section 4: Restaurant Standards you must Follow Plus Blueberry & Strawberry Parfait Recipe

Lecture 11 Genral production standards

Lecture 12 General Food Production Standards Continued, Blueberry/Strawberry Parfait Recipe

Lecture 13 How to Make Blueberry and Strawberry Parfait Recipe

Section 5: Kitchen Words you must Master in Alphabetic Order A-G

Lecture 14 Kitchen Vocabulary (Important kitchen words from A to G)

Section 6: Essential Knife Skills to Start Practicing at Home (use carrot)

Lecture 15 Essential Knife Skills to Practice

Lecture 16 watch the video to learn some essential knife skills

Lecture 17 watch another knife skills video to learn 5 essential knife skills

Section 7: Vegetable Quinoa Pasta Recipe

Lecture 18 Recipe

Section 8: The 10 Standard Operating Procedures Used in a Commercial kitchen

Lecture 19 Standard Operating Procedures used in Commercial Kitchens

Section 9: Egg Day (Breakfast Recipes)

Lecture 20 Egg Recipes you must master before going for a commis chef interview

Section 10: Basic Food Safety and Hygiene lecture

Lecture 21 . Basic Food Safety and Hygiene Class

Section 11: Essential Kitchen Words to Master 2 (IJKLMNOPS)

Lecture 22 Kitchen Vocabulary (IJKLMNOPS)

Section 12: Understanding Flavour Profiles in the Kitchen, Marination, plus 2 Pasta Recipes

Lecture 23 Identifying flavours and herbs

Section 13: Cooking Methods and Techniques used in a Commercial Kitchen

Lecture 24 Cooking Methods and Techniques commonly used in Italian and French Cuisine

Lecture 25 Cooking Methods and Techniques Continued

Section 14: Essential Cooking Terms to Master 3 in Alphabetic Order (RSTUVZ)

Lecture 26 Kitchen Vocabulary (RSTUVZ)

Section 15: Introduction to Salads

Lecture 27 The Salad Section

Section 16: Introduction to Sandwiches

Lecture 28 The Sandwich Section

Section 17: Introduction to Soups and Sauces

Lecture 29 Five French Mother Sauces, Mushroom & BBQ Sauce, Pumpkin & Onion Soup Recipes

Section 18: Introduction to Main Courses

Lecture 30 General Formular for Making a Main Course and Sample Recipes

Section 19: Introduction to Pastry/Baking and Desserts

Lecture 31 Introduction to Baking and making desserts plus what next

Aspiring Chefs and Culinary Enthusiasts who want to learn how to cook and work in a commercial kitchen and prepare themselves for culinary careers.,Anyone looking to boost their confidence to apply for a job.,Anyone passionate about food and wants to pursue a career in the hospitality industry,Anyone looking to switch careers and start a new career in cooking/restaurant,Anyone looking for a kitchen job,Anyone currently in the Hospitality Industry and wants to earn a cook certificate and books their CV,Freshers looking to join the Hospitality Industry