Intensive Kitchen Training Manual (IKTM): INTENSIVE KITCHEN TRAINING MANUAL

By Alfred Johannes Pichler

Western Cuisine

 An overview of culinary fundamentals in western cuisine, Outlining training sessions, covering areas  relevant to daily operations within the food preparation

and specific design for any F&B Company which is running or establishing a operation with future highly trained and motivated individuals.

• Language: English
• Publisher: Books on Demand
• Release date: Jul 5, 2018
• ISBN: 9783752823592

Alfred Johannes Pichler

I am a Hotel, Cruise, Airline Catering F&B Executive as well an Editor and Global Master-chef and running as a Senior Executive Director my Company BaYi-Shanghai - I am stationed and living in Antingzhen "The German City" / Shanghai - China. My interests range from design to photography plus naturally also strongly interested in the art of cooking/ coffee shop/pastry's and in all food-related stuff altogether

Book preview

INTENSIVE KITCHEN   TRAINING MANUAL (IKTM)

Titelseite

TRAINING SCHEDULE / TIMETABLE

TRAINING SESSION 1

TRAINING SESSION   2

TRAINING SESSION   3

TRAINING SESSION 4

TRAINING SESSION  5

TRAINING SESSION   6

TRAINING SESSION   7

TRAINING SESSION   8

TRAINING SESSION   9

TRAINING SESSION  10

CAVIAR

Copyright

INTENSIVE KITCHEN

TRAINING MANUAL

(IKTM)

- Western Cuisine

 An overview of culinary fundamentals in western cuisine, Outlining training sessions, covering areas relevant to daily operations within the food preparation,

the specific design for any F&B Company who is running or establishing a operation with future highly trained and motivated individuals.

by

Alfred J. Pichler

A strong and solid Construction - comes from its foundations.

(Austrian Proverb/Author unknown )

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Also if you make the connections understood, your product is a student with knowledge that benefits both the student and the company.

A training that involves participation and is relevant to the daily use and a higher quality chef will be produced.

Therefore, achieving a better quality of culinary art, hygiene, and operation.

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TRAINING SCHEDULE / TIMETABLE

@Kitchen Team

All training sessions to include;

Visuals

Participation

Demonstration

Question time  

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Recommendation

The following be translated into the native language with close attention to accuracy.  

All kitchen trainee’s on induction to receive this information with relevant fact sheets, diagrams, and charts.  During their stay here.

The basis being this will promote more readily the knowledge in practical situations that the trainees will meet during their time here, greatly improving the hotel's goals for required food quality. So training should be available to any seeking participation.

Refresher training sessions - related