The Culinary Experience Elite (2-day)
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.
These courses will provide the understanding of the basic needs and restrictions of your clients, enabling you to order 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 – Culinary Skills
Days 1 & 2 agenda:
- 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
- The FBO’s role
- 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, garnishing instruction and presentation technique cards, conversion charts, reheating temperature and food allergy charts, basic food safety procedures. (This is not a certified food safety program)