Page 14 - Professional Cuisine Chef Diploma

THE THEORY

APPLIED AND TESTED IN EACH MODULE
Ingredient and cuisine theory

Learn good hygiene and safety practice (in both food and working environment) in
accordance with environmental standards
Learn packaging, labeling, storage and preservation of basic, semi-finished and
finished products according to the HACCP hygiene practice guide
Learn tools used in the kitchen (utensils, small and large equipment)
Learn organization, storage and cleaning of kitchen stations and kitchen laboratory
Learn daily inspection and storage of dry goods and fresh ingredients
(preservation of the cold chain) in cold rooms and freezers
Learn the importance of technical data sheets to streamline production and
optimize the quality of developed recipes
Learn how to write and create recipe sheets
Learn how to select the quality ingredients for recipe implementation

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