This training package focuses on developing culinary skills and knowledge in food production and preparation.

Ideal Duration: 2 weeks to 1 month, depending on the desired depth of training.

Services included:
Culinary Techniques: Knife skills, cooking methods, sauce preparation, and flavor profiles.
Menu Planning and Recipe Development: Creating balanced menus, portion control, recipe standardization, and adapting to dietary preferences.
Ingredient Selection and Quality Control: Understanding ingredient quality, properstorage, stock rotation, and minimizing food waste.
Food Presentation and Plating: Garnishing techniques, plate composition, and visual appeal.
Kitchen Safety and Sanitation: Safe food handling practices, personal hygiene, and adherence to food safety regulations.