february, 2020

18feb(feb 18)9:00 am19(feb 19)5:00 pmPRELIMINARY - A LEMON IS NOT A LEMON (2-DAY)Tuesday - Wednesday / February 18-19, 2020 / 2-day

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

18 (Tuesday) 9:00 am - 19 (Wednesday) 5:00 pm

Leave a Comment

Start typing and press Enter to search