Front Cooking - the communicative way of cooking
More and more restaurants have come to put a higher value on customer-oriented cooking - ideally at their guests' tables. This course will definitely increase your market value.
Culinary arts together with some small talk with your guests - that is something guests want nowadays. They would like to choose their steak and schnitzel themselves, and at the same time ask the chef for some advice or tips. So you will create trust and a personal atmosphere as well.
Make use of the chance your promotional service offers you with this course and get prepared for a professional career in sophisticated cooking.
Target group
Temporary career volunteers, who would like to prepare for their career in the hotel and gastronomy industry.
Requirements
relevant vocational training
Contents
- Insight into the current technologies of front cooking and its versatile fields of application
- Guide to the planning and implementation of success strategies
- Virtual tour of innovative gastronomical objects
- Presentation techniques - Basics (setting up a place of presentation , the way of working and aesthetics, working hygienically)
- Self-confident behaviour in front of guests
- Stage fright and coping strategies for stress
- Self-assessment and prospects
- Casting and Feedback
Location
Kiel: Offizierheimgesellschaft OHG Kiel-Wik, Schweriner Straße 45, 24106 Kiel
Plön: VIII. Inspektion der Logistikschule der Bundeswehr, Ruhleben 30, 24306 Plön
Instructors
- Wolfgang Blum, Chef, retired Captain and Federal coach of the National cooking team of the German Armed Forces
Certificate of the Hotel School of Rostock at the HWBR
Duration and Dates
The course consists of 40 lessons that take place from Mondays to Thursdays 08:00 to 15:30 and on Fridays from 08:00 to13:00.
Course fee
Your contact person
Martina Schlotthauer