Organizer

DaVinci Inflight Training Institute
Email
info@traindavinci.com

Location

DaVinci Inflight Training Institute
3330 NW 53rd St Ste 301 Ft. Lauderdale, FL 33309
Category
QR Code

Date

Nov 11 2019

Time

9:00 am - 5:00 pm

THE CULINARY EXPERIENCE ELITE (2-DAY)

The Culinary Experience Elite

Students have the option of selecting the entire 5-day bundled course or you can select the 2-day, 3-day or 4-day bundled options.

Advanced Culinary and skills training for business aviation professionals. Daily modules are 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 by aviation industry expert Paula Kraft and conducted in the state-of-the art culinary lab in the trainDAVINCI Training Center.

This course will provide the understanding of the basic needs and restrictions of your clients, enabling you to order or prepare more precisely the food matching passengers and flight crew requirements, considering the restrictions of an aircraft galley for the appropriate dish for the specific time of day.

You will gain a valuable understanding of aviation specific packaging, foods and the interplay among ingredients, various cooking methods and seasonings that work best at high altitude. You will learn how to make an order a simple task while reducing waste and food costs. You will gain the ability to prepare and present foods that create a “Wow” factor for your passengers, guests and the flight crew, while even overcoming mistakes that might otherwise ruin the dining experience.

Available separately, or bundled with Service Elite and/or Cabin Safety Training

2-Day Course

Days 1 & 2 agenda:

  • Catering SMS (Safety Management Systems)
  • trainDAVINCI Tool Kit Skills Training
  • Tips & Techniques
  • Garnishing Techniques
  • Safety and security procedures when placing a catering order
  • Auditing your food source
  • Reheating food in the oven, microwave and hot pot
  • 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
  • Culinary Evaluation

Courses includes: trainDAVINCI Flight Attendant Garnishing Tool Kit, Culinary Elite manual featuring garnishing instructions and presentation techniques, conversion charts, reheating temperature and food allergy charts, basic food safety procedures. (This is not a certified food safety program)

3-Day Course – Bundled Course

Includes days 1 & 2 agenda, plus the following day 3 agenda:

Day 3

  • 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)
  • The Art of Food Stacking
  • Reheating food in the oven, microwave and hot pot
  • Emergency quick fixes – Savory and sweet
  • Out of the box recovery (covered daily)
  • Culinary Evaluation

Day 3 Course includes: days 1 & 2 tool kit and additional handouts and recipes.

4-Day Course – Bundled Course

Includes days 1, 2 & 3 agendas, plus the following day 4 agenda:

Day 4

  • Galley Time Management
  • Salad stacks and presentations
  • Various plate design plans (covered daily)
  • Out of the box recovery (covered daily)
  • Food preparation – “Some Assembly Required”
  • Cooking onboard- “Something out of Nothing”
  • Long Haul Front Loaded Stock and Fresh
  • Culinary Evaluation

Day 4 course includes: days 1-4 tools and handouts plus sample menus.

5-Day Course – Bundled Course

Includes days 1, 2, 3 & 4 agendas, plus the following day 5 agenda:

Day 5

  • “Breakfast of Your Dreams”
  • Platters
  • Fruit plates
  • Cheese trays
  • Cutting vegetables for tray service
  • Going from Ordinary to Extraordinary
  • Out of the Box Recovery (covered daily)
  • Various plate design plans (covered daily)
  • Creating vinaigrettes
  • Salad presentations
  • Reheating food in the oven, microwave and hot pot
  • Culinary Evaluation

Day 5 courses includes: days 1-4 tools and handouts plus additional recipes.

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