Cook & Chill Process
Industrial and community catereres need it: learn the details, finesse and special techniques of the cook and chill process.
"Cook and chill" was originally used as a technical term for a process in catering, which goes without immediate serving of food.
During the cook and chill process the warm components of meals are prepared and cooked the usual way, but then they are cooled down to temperatures below 3 °C within 90 minutes. The cooled meal can then be stored for up to five days without loss of quality - provided the cool chain is unbroken - and can then be regenerated.
Participants
Staff in the hotel business, canteens and caterers
Learning goals
With this seminar we would like to enable you to consider the cook and chill process as an individual approach to solving problems in your daily jobs and to use it in practice in an economically reasonable way. The participants ofthe seminar are supposed to learn the detailled steps of the cook and chill process, and expand and deepen their knowledge and skills.
Contents
- Introduction of the process and the cook and chill system
- Advantages and disadvantages of the CC process
- Economy, quality, quantity and product-related advantages
- Equipment and instruments
- Food purchase and product specifics
- System-compatible quipment with the same operating instructions
- Planning and organisation of the process operation
- Effective utilisation of the production phases
- Optimized logistics
- Hygiene requirements, HACCP, laws and regulations
- Special varieties, e.g. sous-vide, cook & freeze
- Practical implementation in the kitchen up to regeneration
Scope of seminar
optional event in the evening 19:00 wine tasting with fingerfood
Friday, 09:00 - 15:00
Location
HWBR Hotelschule Rostock, An der Jägerbäk 4, 18069 Rostock
Dates
always Thursday and Friday:
05 - 06 July 2012
13 - 14 September 2012
Certificate
Certificate of the HWBR Hotel School Rostock
Corporate Cook Training "Cook & Chill Process"
320 € incl. course material and soft drinks, 3-course-meal (More details here) at the practice restaurant at the HWBR Hotel Schoo Rostock
(or: 160 € with an Education voucher)
The evening event at the HWBR Sommelier and Wine School Rostock is also included ( fingerfood, selected wines and soft drinks)
Inhouse seminars at company conditions upon request.
Eligibility
Education bonus voucher: 50% financial support for up to 500 € - the HWBR is a state-approved information centre for the Education bonus voucer.
Education cheque MV: up to 500 € financial support for all employees.
Your contact person
Martina Schlotthauer