Advance Level Culinary Training:
Facilitated by Certified Mexican Chef
Thematic Areas of Advanced Culinary Training:
Topic 1: Food Safety
1.1.- Food Safety and Hygiene
1.2.- Pathogens
1.3.- Allergies
1.4.- Adequate Temperatures for Foods
1.5.- Importance of Seafood Products
1.6.- Most important points of HACCP. (Hazard Analysis Critical Control Points)
Topic 2: Food Costs
2.1- Description of Costs
2.2.- Budget Management
2.3.- Situations that affect costs
2.4.- Kitchen waste management
2.5.- Safe costs
Topic 3: Cutting-Edge Cuisine and Textures
3.1.- Textures with additives and Textures without additives
3.2.- Basic Molecular Cooking Techniques
3.3.- Signature Cuisine
3.4.- Plating Techniques