Beside intense practical session and food production, this advance course focus in kitchen management, costing and hygiene programs as you are ready to enter in real environment. More complicated menus and more complicated ingredients and flavor to work with along with new cooking techniques. The theory will cover the Foundation of Western cuisine in detail while the practical will still cover a more complex Asian, Indian and Western Cuisine. Student cover all the 3 months course with the addition of the following:
Foundation of Western Cuisine