Target Audience:
The course is aimed at workers of companies affiliated with the EBURT Bilateral Entity.

Description:
Professional cooking is the beating heart of any catering activity. The ability to create well-executed, balanced, and creative dishes – from first courses to meat, fish, and vegetarian options – is essential to satisfy a clientele increasingly attentive to quality, variety, and presentation of food.

This training course is designed to develop updated technical and operational skills, offering a practical approach to preparing the main courses. The course provides tools to enhance raw materials, improve kitchen organization, and propose menus aligned with contemporary culinary trends.

Program:

• The role of professional cooking in the identity of the restaurant

• Basic and advanced techniques for preparing first courses

• Cooking and preparation of meat: methods, cuts, and pairings

• Techniques for processing and enhancing fresh fish

• Creative and balanced vegetarian cuisine: ideas and solutions

• Conscious and seasonal use of ingredients

• Plate presentation: aesthetics, balance, and coherence with the menu

• Hygiene, safety, and work organization in the kitchen

• Practical exercises and case studies