![]() Bread and pastry instruction is given throughout many other courses as well (such as Garde Manger, Breakfast & Special Diets, Regional Cuisines, Catering & Banquets, À la Carte, and Mini-Internships). Students will learn the skills and techniques necessary to create high-quality breads, pastries and desserts, as well as how to attractively present and efficiently produce these items in varied quantities. Students will learn how to multiply recipes, calculate the cost per portion of a recipe, calculate labor cost, convert between metric and imperial scales, weight-to-volume conversions and calculation of food yields. Students will be learning and practicing both moist and dry cooking methods of meat, fish and poultry, including roasting, sautéing, frying, stewing, poaching, braising, broiling and smoking. Students will understand the concepts of purchasing, receiving and storage of those products in food service operations, utilizing quality and sanitary standards. In conjunction with Purchasing & Receiving, students will be learning and practicing both moist and dry cooking methods for produce, starches and grains, including roasting, sautéing, frying, stewing, poaching, braising, broiling and smoking. Equipment use, upkeep, maintenance, storage and cleanliness will also be covered in this course. Students will also take the National Restaurant Association ServSafe Manager examination for certification. ![]() Topics will include preventing food-borne illness through proper cooking, storing and handling of food, personal hygiene, HACCP procedures and facility sanitization. Students will learn about food safety and sanitation according to state and federal regulations. There will also be an overview of the hospitality industry, including career options. Students will learn the basics of reading recipes, culinary terminology as well as information about professionalism in the industry. Classic French knife technique and care, as well as instruction and practice of stocks, soups and sauces will be learned. The benefit raised over $1,000,000 for culinary training and educational programs for underserved youth.Classes begin with a curriculum overview to give students a better idea of what the program is going to be like. In addition to the training events, Elior North America was the Platinum Sponsor of the annual Careers through Culinary Arts Program Benefit that took place in late February. The first series of workshops and job shadows will be held in late April and throughout the month of May. The C-CAP Job Shadow Program is a full-day program for specially selected C-CAP students to be hosted by an Elior Mentor Chef at an Elior facility and provided with an in-depth, one-on-one look into a day in the life as a Corporate Chef. The 4 C’s Workshop will be a half-day workplace learning workshop led by an Elior Human Resources professional and a Mentor Chef that will provide the opportunity for in-depth teaching and training for C-CAP students in career readiness topics based around the 4 C’s: consistency, communication, candor and competence. Culinary careers are rewarding, and we are excited to show them the many different career paths that are available.”Įlior will host several events which includes the 4 C’s Workshop and Job Shadowing Program, in three cities this year. “Through our partnership, Elior Chefs mentor these promising students to provide them with the foundation needed to become future culinary leaders. “Elior North America is committed to developing the next generation of Chefs in our local communities,” says Senior Vice President of Culinary Development, Guy Kellner. We are not only promoting good citizens, we are introducing them to worthwhile careers.” “We value diversity and believe this program will introduce culinary careers to students from all walks of life. It is our corporate responsibility to reach beyond our kitchens and identify opportunities to positively impact people through our passion for creating unique culinary experiences,” says Executive Vice President and Chief Growth Officer, Chris Ciatto. “At Elior, we care about the communities where we live and work. Throughout its 25-year history, C-CAP has led the way in providing culinary training and job opportunities, workplace fundamentals and scholarships to students. hands-on culinary training and experiences to develop the next generation of culinary leaders. ![]() Charlotte, N.C., Ap– Elior North America, a food-focused and Chef-centric company, is partnering with the Careers through Culinary Arts Program (C-CAP) to offer hundreds of disadvantaged high school students in cities across the U.S.
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