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Parcourez les Cours Hotellerie Restauration

Gratuit

WORLDCHEFS Academy
Sustainability Education for Culinary Professionals
WORLDCHEFS Academy
Durée
6 heures
Format
En ligne

Gratuit

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Plant-based and cultivated meat
Courses Select
Durée
3 heures
Format
En ligne

Gratuit

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Easy Chocolate Making: All the Basics from Bean to Bar
Courses Select
You’ll walk away from this class with a newfound appreciation for the world’s favorite sweet treat, and ultimately, a delicious chocolate creation of your own.
Durée
30 minutes
Format
En ligne

Gratuit

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Knife Skills: A Mini Class to Chop Like a Chef
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You'll learn 4 essential cuts and gain fundamental skills for the kitchen — making prep faster, smoother, and more enjoyable.
Durée
12 minutes
Format
En ligne
English pronunciation in a global world
In this course you will improve your English pronunciation skills and learn about speaking English in today's globalised world.

Gratuit

WORLDCHEFS Academy
Pre-Commis Chef
WORLDCHEFS Academy
The free online Pre-Commis Chef training program is for you if you want to become a professional cook or start your training to become a chef.
Durée
18 heures
Format
En ligne

Gratuit

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Make Fresh Pasta the Real Italian Way
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Make two kinds of fresh pasta dough: egg and flour/water Form two pasta shapes: cavatelli and orecchiette Properly cook and plate your pasta dish
Durée
1 heure
Format
En ligne
eHotelier - eAcademy
Use Food Preparation Equipment
eHotelier - eAcademy
A successful kitchen is well-prepared, well-organized and well-educated. This applies to every aspect of kitchen operations, whether it is the whole menu, preparation lists, equipment considerations or staff training. In this course you will learn: The delivery and receiving process Mise en place and kitchen organization Types of equipment and ingredients Food preparation techniques How to prepare a wide range of food items Culinary terms
Durée
3 heures
Format
En ligne
eHotelier - eAcademy
Prepare Sandwiches
eHotelier - eAcademy
Sandwiches in many different forms are popular around the globe. In Australia, the offerings have changed considerably in the last 20 years, especially due to ethnic influences and health requirements. In this course you will learn: Types of sandwich Suitable breads and spreads How to prepare and present sandwiches Special dietary requirements
Durée
3 heures
Format
En ligne
eHotelier - eAcademy
Produce Chocolate Confectionery
eHotelier - eAcademy
Chocolate work is a specialised area and requires training in order to become skilled. This course covers: Types of chocolate and chocolate confectioneries Tempering and other production techniques Preparation of suitable centres and fillings How to handle moulds correctly and create moulded chocolates Presentation of chocolate items
Durée
6 heures
Format
En ligne
eHotelier - eAcademy
Produce Cakes Pastries and Breads
eHotelier - eAcademy
All chefs should be able to produce sweet items such as pastries and cakes as well as breads and other bakery products. This course covers: Pastes such as sweet paste, choux paste and puff paste Sponges, simple cakes, gateaux and other patisserie items Breads, croissants, Danishes and other yeast items Decoration techniques and ideas
Durée
6 heures
Format
En ligne
eHotelier - eAcademy
Produce Desserts
eHotelier - eAcademy
Desserts are the sweet menu items served at the end of the meal. They can provide the perfect finish to a meal and also provide good profitability to an establishment. This course covers: Various categories of desserts Preparation and production methods Decoration and presentation options Appropriate sauces
Durée
4 heures
Format
En ligne
eHotelier - eAcademy
Produce Pates and Terrines
eHotelier - eAcademy
Pates and terrines refer to any edible food that has been ground or puréed to a paste and set or baked in a container or mould. In this course you will learn: Suitable ingredients Types of equipment used Preparation, production and presentation techniques
Durée
5 heures
Format
En ligne
eHotelier - eAcademy
Participate in Safe Food Handling Practices
eHotelier - eAcademy
Hygiene in food handling is extremely important, due to the potential for causing health problems. Strict procedures are in place, which must be followed to ensure that all food served is safe to eat. This course will help you understand: Food safety legislation and guidelines Food standards and application Hazard analysis and critical control points Causes of food poisoning and how to avoid them Importance of hygiene
Durée
4 heures
Format
En ligne
eHotelier - eAcademy
Plan and Cost Basic Menus
eHotelier - eAcademy
This course covers developing menus and planning, preparing and controlling menu based catering costs within established enterprise systems. This course covers developing menus and planning Planning and developing different types of menus Use catering control systems Controlling catering costs to maximize profitability
Durée
3 heures
Format
En ligne

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