Culinary arts class studies
The theoretical studies cover the foundations of culinary arts, including different cooking methods, knife skills, international cuisine, moist-heat and dry-heat cooking, cold cooking, sauces and soups, and side dishes.
• Culinary math
• Product identification
• Palate development
• Ingredient pairing
Food Safety, Hygiene & Sanitation: 30 hours
- Types of food spoilage: Biological, chemical, and physical.
- Factors facilitating food spoilage
- Food recycling and handling leftovers
- Ways to avoid food spoilage
- Prevention of rodents and harmful agents
- Waste and processing garbage
- Cleaning products and their application
Nutrition: 30 hours
- Food groups types, their role, purpose and importance,
- Vitamins and minerals,
- Working with food composition tables: cooking healthy food, use of alternatives
- Assessing food and beverages
Supervisory Management: 30 hours
• Supervision of food service tasks and motivating the kitchen’s workforce.
• Food service quality consistency
• Managing people and the business goals
Kitchen Safety: Safety guidelines in equipment operation and correct usage of cooking tools and utensils
Kosher: Defining kosher cooking, rules of the Kosher kitchen, and use of alternatives in Kosher cooking. Meeting the requirements of Rabbinate Kosher Certification & understanding the role of a Kosher Supervisor (Mashgiach), differentiating between Kosher vs non-kosher foods, assessing fruits, vegetables, and starches according to Kosher rules. Israeli holidays and Mitzvot.