july, 2020
01julAll DayA LEMON IS NOT A LEMON
Event Details
This specific program is designed as an introductory course of “culinary basics” for those entering the aviation industry as a flight attendant or flight technician or new to culinary skills
Event Details
This specific program is designed as an introductory course of “culinary basics” for those entering the aviation industry as a flight attendant or flight technician or new to culinary skills training on how to order catering correctly.
Culinary Topics
- 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
more
Time
All Day (Wednesday)