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.

Monthly Offered Culinary Courses

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.

Just Plating

3-Day Course

The name says it all!

This intermediate level course covers the mechanics and configurations of plating by learning basic plate design templates, the use of negative space, the elements of composition, balance, and contrasting elements for the completed creation.

Come join this fast paced high energy class to learn sauce and puree techniques;  and plate enhancements that will get the WOW! factor every time served.  The class will work with event caterers, inflight caterers, hotel food, restaurant food, and staff prepared components for each practice plate. The class is hands-on, preparing all enhancements and plating by reinventing common food items into an amazing eye-catching part of each plate. We will learn how to use time management to reheat and plate up a full aircraft in record time.

Presentation techniques and skills to simplify plating and reducing plating time which will include several examples for; starters, appetizers, starter and entrée salads, sandwiches, breakfast, soups, main course, and desserts by:

  • Creating vessels
  • Creating stacks
  • Creating bundles
  • Reinventing the potato, ancient grains and rice
  • Reinventing the crostini
  • Reinventing  bacon and egg presentations
  • Reinventing presentations for fruits and vegetable sides

This course is offered approximately every other month. Please check our course schedule for details.

Preliminary Culinary Training

We consider this 2-day program the quintessential “culinary and skills training for entry level business aviation professionals.” It is a one-stop culinary experience ready to assist flight attendants, flight technicians, pilots and dispatch/schedulers in their multidimensional training in all that is culinary. Covering basics from dining etiquette, service, ordering and receiving process.

You will be taught through practical exercises, multimedia presentations and demonstration using your sense of touch, sight, hearing, smell, and TASTE!

This course is offered approximately every other month. Please check our course schedule for details.

A Lemon is Not a Lemon

2-Day Course

This specific program is designed as an introductory course of “culinary and catering basics” for those entering the aviation industry as a flight attendant/flight technician or requiring a “refresher” for basic culinary skills training and how to order your catering correctly.

Culinary Topics

  • Introductory knife skills, use, and care
  • Basic cooking terminology
  • Cost controls
  • Portion size
  • Branding
  • Plating for all meal courses

Services Offered

  • Understanding the nuisances, aircraft profiles
  • Understanding the importance of passenger food preferences
  • Meal planning
  • Importance of 10-10-10-10 planning for aviation*
  • Tray planning
  • Galley time management
  • Importance of communication correctly, using the correct
  • Terminology to discuss food to be served on board

Food Safety & Hygiene

  • Allergies and food intolerances
  • Locating the hidden allergens in meal components and ingredients
  • Instruction and identification of kitchen tools and their food safety
  • Clean vs. sanitize
  • Cross contamination
  • Use of and calibration of food thermometer
  • Handling food to maintain its safety and security

* 10-10-10-10 is a flight attendant’s go-to menus that are preplanned that he/she can rotate through when the time is of the essence to plan, shop and prepare food for a flight. It is organized with recipes for each item, shopping lists, and timelines or production.

Ala Carte Culinary Experience Courses

All of the featured courses in this section are available OnDemand for groups of 6 attendees or more, and for customized client courses. To view the Ala Carte and Specialty/Seasonal culinary courses, please click on the link below.

Please contact trainDAVINCI for more information, customizing options, training proposal and rates.

Upcoming Training

27feb01marBUTLER SERVICE IN THE SKY (3-DAY)

02mar(mar 2)9:00 am05(mar 5)5:00 pm4-Day Culinary Experience Elite (SOLD OUT)TUESDAY- FRIDAY| MARCH 2-5, 2021Live Now

03mar(mar 3)9:00 am04(mar 4)5:00 pmService EliteWEDNESDAY- THURSDAY | MARCH 3-4, 2021


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