Chef and Pastry Course
The Crown Professional Training Institute Chef and Pastry Course invites participants to explore a variety of dishes with unique aromas, flavors, and characteristics while also providing essential culinary techniques. This comprehensive course cov... Read More
Course Instructor:
Crown Professional
Teacher
Free
You need to register for this course first by clicking the "Apply" tab below , or Login
The Crown Professional Training Institute Chef and Pastry Course invites participants to explore a variety of dishes with unique aromas, flavors, and characteristics while also providing essential culinary techniques. This comprehensive course covers topics such as food hygiene and safety standards, kitchen management, menu structuring, and meal preparation.
Experience a 2-in-1 professional training opportunity where alongside structured learning, you can opt for a 200-hour internship in a real kitchen environment at one of our partner institutions.
This course caters to individuals passionate about the culinary and pastry arts, as well as professional chefs and pastry chefs seeking to expand or refresh their knowledge.
Prerequisites include a minimum age of 18 years (or consent from a guardian if under 18) and a ninth-grade education or equivalent qualification.
Upon completing the course, students are expected to accomplish the following objectives:
- Effectively plan and organize kitchen or pastry operations to facilitate meal preparation.
- Acquire comprehensive theoretical and practical expertise to pursue professional opportunities in the culinary and pastry field.
Course Outline
Module 1 – Restaurant Operations and Procurement in Culinary and Pastry Arts.
Module 2 – Menu Development, Technical Sheets, and Charts.
Module 3 – Preparation and Crafting of Soups.
Module 4 – Crafting Sauces and Kitchen Stocks.
Module 5 – Crafting Appetizers and Plating Techniques.
Module 6 – Cooking, Presentation, and Plating of Fish and Seafood (including side dishes).
Module 7 – Cooking, Preparation, and Plating of Meat and Poultry (including side dishes).
Module 8 – Crafting and Presenting Traditional Portuguese Cuisine.
Module 9 – Exploration of International Culinary Traditions.
Module 10 – Crafting Basic Doughs, Fillings, Creams, and Pastry Sauces.
Module 11 – Crafting Traditional Portuguese Desserts.
Module 12 – Baking Regional Breads.
The practical component requires specific materials for training (kit). The list of materials provided by Crown Portugal Training Institute, or mandatory acquisition by trainees, will be communicated by the pedagogical coordination.
The use of human models is optional and may incur additional costs. Trainees are responsible for arranging their own models; however, Crown Portugal Training Institute is committed to assisting in the recruitment of models through its social and community networks. Please note that model availability cannot be guaranteed for scheduled sessions.