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.

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 is a specialty course and requires four or more students.

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.

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

Upcoming Training

09apr(apr 9)9:00 am12(apr 12)5:00 pm4-Day Culinary Experience Elite - SOLD OUTTUESDAY - FRIDAY| APRIL 9TH - 12TH, 2024

13apr(apr 13)9:00 am14(apr 14)5:00 pmService Elite - Sold OutTHURSDAY - FRIDAY | APRIL 13TH -14TH, 2024

22apr(apr 22)9:00 am26(apr 26)5:00 pmCABIN SAFETY: INITIALMONDAY - FRIDAY | APRIL 22ND - 26TH, 2024


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