The Assistant Chef course aims to train “excellent” professionals, who will be able to work effectively as a team, with initiative and observing the principles of HACCP. This is a completely practical course in our facilities and real workplaces that will allow our students for the best insertion in the labor market.
At the end of the course the student will be able to:
- Collaborate with the chef de partie in the elaboration of different recipes, readiness of the work area and closing of the kitchen.
- Supply, maintain and manipulate different raw materials.
- Develop different basic preparations, single dishes and desserts, noting always the standards of safety and hygiene in the work and following the instructions of a qualified professional.
- Demonstrate a professional behavior, efficient time management, space and resources in the kitchen, as well as communicate, work efficiently and cooperate with colleagues of the group.