Electrolux Seminar in South Africa, 25th May 2017

Start Date : May 25, 2017

End Date : May 25, 2017

Type : Art & Science Seminars

Country : South Africa

Invitation 

Food Cost and Wast Management 

 

Date: May 5th 2017

Time: 09:00 – 15:00

Dress code: Chefs White

 

Invitation

Electrolux Professional and WORLDCHEFS are pleased to invite you to a Chef2Chef training seminar as a part of their “Art & Science Come Together” alliance. These workshops will educate chefs on implementing sustainable and innovative practices in the kitchen while maintaining high standards. The chefs will serve quality food, balancing a mix of Electrolux innovative solutions and the chefs’ creativity. Lunch will be provided at the school prepared by the Young chef students. Bring your knives.

The Aim of the Workshop

The workshop will focus on the Cook & Chill system, new technology that incorporates an oven and blast chiller in a single solution. This innovative approach to sustainable cooking also improves chefs’ daily activities.

The aim of the workshop is to build on and extend the range of skills, techniques and knowledge helping to better manage the food cost. This seminar would assist in acquiring new culinary knowledge as well as operational one while discovering the solutions to managing profitably different types of kitchens using cooking technology to improve food cost.

 

The key features and benefits of the Cook & Chill system include:

  • An optimized work process incorporating the latest technology
  • Higher levels of food safety
  • Reduction in food loss and, ultimately, food waste
  • Higher profitability for the food service operation

 

Learning outcomes:

On completion of this practical session participants will have acquired the ability to:

 

  • Learn the way to maximize the use of secondary meat cuts in order to improve food cost
  • Master the use of Cooking Technology to lower food cost
  • Discover the formulas & solutions to better manage food cost
  • Able to explain the importance of food costing & control to the profitability of a catering operation
  • Outline the main stages of Food Production cycle at which controls need to be applied
  • Able to determine & explain some of the key business performance indicators essential for a catering operation
  • Demonstrate the knowledge of the main documentation required for control throughout the food production cycle
  • Explain the significance of portion control & able to identify the key points of an effective portion control system

 

At HTA School of Culinary Art, Bram Fischer Drive, Ferndale, Randburg - Johannersburg  South Africa

RSVP  - Stephen Billigham admin@htatrain.co.za

Premium Partners

Electrolux Professional
Nestle Professional
Dilmah Tea
STERLING WHITE HALIBUT
VANDRIE GROUP
HUG

Global Partners

AMT The World Best Pan
Dick Knives
Chef Works
Les vergers Boiron
Vito
Q Industries

Corporate Partners

Andy Mannhart
Anchor Food Professionals
Peppadew
VANILLE-VANILLE

WORLDCHEFS COLLABORATIVE PARTNERS ...

City & Guilds
EAT
Luftfahrt ohne Grenzen
Chaîne des Rôtisseurs
PYA
Zero Hunger
Chef's Roll
Taste of Peace (Jerusalem)
Hosteleo.com
Gastromotiva
World Gastronomy Institute
Ameritech Global Solutions Inc.