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Commis Chef Essential Training Guide For Job Seekers Vol 2 - AD-TEAM - 05-09-2024
![[Image: 94cd33902305140fb368e731b66337b5.jpg]](https://i123.fastpic.org/big/2024/0509/b5/94cd33902305140fb368e731b66337b5.jpg)
Commis Chef Essential Training Guide For Job Seekers Vol 2
Published 5/2024
MP4 | Video: h264, 1080x1920 | Audio: AAC, 44.1 KHz
Language: English
| Duration: 9h 11m
A Comprehensive Culinary Course for Aspiring Commis Chefs and Kitchen Job Seekers
[b]What you'll learn[/b]
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.
[b]Requirements[/b]
No Cooking experience required. You will learn everything you need to know at this level and even additional knowledge used by experienced chefs.
[b]Description[/b]
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
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