This course present an over
of culinary arts and science,
important concept in kitchen
brigade: understand the
protocol inside the
workplace, enhance the skill
fundamental in kitchen
operation in dynamic team
or individual. This course
explains the strategic
management in planning.
It’s also presenting several
analytical tools, theoretical
approaches, indicator and
practical advice for skill this
course will learn theoretical
and demonstrate the
practical skills in basic
culinary tasks, basic food
preparation and food presentation in commercial
establishment.
