ALLIANCE SUMMER PROGRAMS 2020 BROCHURE SUMMER PROGRAMS 2020_3 | Page 9

:
French culinary and pastry terminologies
Food safety and hygiene rules and implementation
Appropriate use of equipment, energy, tools and knives
Respect of the product
:
Basic of food preparations (vegetable cuts, stock and sauce, etc.)
Basic of cooking methods
-
In order to successfully complete the
Advanced Culinary Arts program,
students are expected to have the
following knowledge and skills:
Basic of pastry elements and preparation
Classical cakes and pastry
:
:
A professional experience in a kitchen environment in the field of cooking (eastern cuisine)
: Teamwork, open-minded attitude, liability,
adaptability, pro-activeness, punctuality, personal hygiene, professional attitude and dress code.
:
language (French / English)
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