The Culinary Experience
Daily modules designed with hands-on interactive culinary training combined with instructor lecture, visual presentations, detailed manuals, handout materials and all needed tools to successfully complete the lessons. Each class is taught in the state-of-the art culinary lab in the trainDAVINCI institute, which is equipped with 12 student work stations, all training equipment, china, cutlery, and tools are provided by Airware, as well as on wall mounted monitors for visual presentations.
The Culinary Experience Elite
This elite level (advanced) culinary and skills training program is designed with hands-on interactive culinary training combined with instructor lecture, visual presentations, detailed manuals, handout materials and all needed tools to successfully complete the lessons. Each class is taught in the state-of-the art culinary lab in the trainDAVINCI Training Center.
Course Packaged Curriculum
This class is a 4-day culinary experience that includes the Private and Business Aviation Food Safety Online program.
4-Day Course
- Private and Business Aviation Food Safety Online Program
- trainDAVINCI Tool Kit Skills Training
- Garnishing Techniques
- Tips & Techniques
- Why food safety is important
- Safety and security procedures when placing a catering order
- Auditing your food source
- Reheating food in the oven, microwave and hot pot
- Understanding Portion size
- “Creating the Portion Illusion”
- Food allergy Identification and Hidden Allergens
- Allergens and Food Intolerances
- Stretching portions
- Various plate design plans (covered daily)
- Food storage onboard
- Out of the box recovery (covered daily)
- Water and ice procedures
- Dish cleaning procedures
- Proper sanitization
- Dry ice procedures
- The Art of Food Stacking
- Reheating food in the oven, microwave and hot pot
- Emergency quick fixes – Savory and sweet
- Culinary Evaluations
- Galley Time Management
- Salad stacks and presentations
- Various plate design plans (covered daily)
- Out of the box recovery (covered daily)
- Creating vinaigrettes
- Salad presentations
- Reheating food in the oven, microwave and hot pot
- Food Preparation – “Some Assembly Required”
- Cooking onboard- “Something out of Nothing”
- Long Haul Front Loaded Stock and Fresh
- “Breakfast of Your Dreams”
- Cutting vegetables for tray service
- Going from Ordinary to Extraordinary
- Culinary Evaluations
The 4-day course includes trainDAVINCI Garnishing Tool Kit, Culinary Elite manual featuring garnishing instructions and presentation techniques, conversion charts, reheating temperature and food allergy charts, necessary food safety procedures, and recipes.
Culinary Refresh: Mastering the Art of Plating, Reheating and Menu Revitalization
3-Day Course
This course, aimed at intermediate learners, delves into the intricacies of plating. It includes lessons on fundamental plating designs, the strategic use of empty space, and the principles of composition. Students will learn to achieve balance and incorporate contrasting features to produce a visually appealing final presentation. Dive into this dynamic and exhilarating course to master the art of sauces and purées, along with plating techniques that guarantee to impress every time. Collaborate with professionals from various culinary sectors, inflight catering, as well as hotel and restaurant and fast food cuisine. This practical, hands-on course focuses on enhancing plating by transforming ordinary food items into stunning, visually appealing components.
Enhance your presentation skills and learn to streamline the plating process, effectively reducing the time it takes to plate. The course provides numerous practical examples across a range of dishes, including starters, appetizers, salads, sandwiches, breakfast items, soups, vegetables, main courses, and desserts, all aimed at:
Crafting elegant vessels, delicate Tuiles, artistic Stacks, and Bundles, along with flavorful Sauces and purées.
Refreshing the approach to plating styles and adjusting portion sizes for contemporary tastes.
Revitalizing the presentation of staples like potatoes, ancient grains, and rice with a modern twist.
Innovating the presentation of fruit and vegetable accompaniments to elevate their visual appeal.
