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PRESENTS |
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PROFESSIONAL CULINARY CERTIFICATE
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"INNOVATIVE
RESTAURANT MENU DESIGN & ENGINEERING"
PART
1 |
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Practical kitchen techniques to
lower cost and increase profitability
Innovation and exploitation
of new technology in cooking and convenience products is at the heart of
this programme to help you re-engineer your kitchen organization to
reduce food cost and manpower.
Whether
you are a chef, restaurateur or a silent partner, this practical
workshop will help you to understand all the kitchen processes from
purchasing, cooking, menu design and pricing to time and manpower
management that will have a direct impact on your bottom line
This
first-of-its-kind programme will equip you with enough insights to turn
you from observer-investor to a dynamic and savvy restaurateur. So
whether you are a chef who doesn’t know much about managing a
restaurant, a restaurateur who doesn’t know much about cooking, a new
investor, or someone just toying with the idea of opening a café or
casual restaurant, this interesting programme will provide you with both
the latest kitchen science and intuition to empower you to run a
successful business – the only other thing you will need is luck...
We have
put over 35 years of experience in restaurant management into this
course. It is a course designed by one who has a deep understanding of
the challenges you face on a daily basis and the impact the menu and
pricing have on the bottom line
If your
restaurant is not running as ideally as you would like it to be, this
workshop will help you to find simpler technical solutions to your daily
production, whether you deal with local or western food.
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INNOVATIVE
RESTAURANT MENU DESIGN AND ENGINEERING - PART 1
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STARTERS
8
February 2012 (Wed)
Featured recipes:
French Onion Soup, Broccoli and Dijon
Cream Soup and variations, Mushroom cream soup, Pumpkin and
truffle soup, Boston clam chowder
Ceasar salad,
Niçoise salad, Potato and asparagus with green mayo, Aubergines
and artichoke babaganoush
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BREAKFAST
9 February 2012 (Thu)
Featured recipes:
English muffin and egg benedict; Home made
yogurt and granola; Home made jam and marmalade
Porridge; Home made Sandwich loaves
Master the art of cooking eggs (omelette,
scramble eggs, etc) and many original ways of serving your eggs
Roasted potatoes and tomatoes, Home made
sausages, Sweet & savoury pancakes and waffles
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SANDWICHES AND WARM STARTERS
10 February 2012 (Fri)
Featured recipes:
Croque Monsieur and variations, Panini,
Quiches
Panfried pizza, Roti ayam, Innovative club
sandwiches
Pita base sandwiches, Bagels, Kaiser rolls
based sandwiches. |
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RM
800 for 1-day workshop per participant
RM
1,500 for 2-day workshop per participant
RM
2,100 for 3-day workshop per participant
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Contact us for more details, enrolment form & trainer’s bio-data:
Tel: +60 (0)3 2026 9188 -
Fax: +60 (0)3 2026 4188 -
Email:
professional@htcinasia.com
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- ABOUT THE
TRAINER - |
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Jean Michel
Fraisse
has opened and operated numerous restaurants and catering
businesses in France and Asia in a career spanning 33 years. A
graduate of the Masters in Hospitality, Tourism and Spa
Management course from the University of Toulouse in France, he
has been providing consultancy services to the hospitality,
tourism and food businesses in Asia for the past decade. In his
home country, he was a chef de cuisine at age 20 and an
executive chef when he was merely 23 years old.
Under his
company HTC in Asia, a training and consultancy firm, he assists
his clients to define and strategise their goals to maintain a
competitive edge. His expertise includes that of collecting
market intelligence, conducting market surveys, and product and
F&B project development – apart from organising hospitality
events for companies, investors and international government
bodies.
Furthermore
under its training brand name The French Culinary School in
Asia, Jean Michel has been contributing to many food magazines
as well under kitchen technique’s column for the past seven
years and he conducts frequent culinary trainings abroad. The
demand for his culinary expertise has brought him to five
continents. |
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- OTHER
INFORMATION - |
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Venue |
The French Culinary School In Asia @ HTC in Asia
8th
Floor – Annexed Block, Menara IMC,
No. 8, Jalan Sultan Ismail, 50250 Kuala Lumpur.
(Next to Concorde Hotel. Please take the car park lift to level
8) |
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Course fee includes |
·
Professional Culinary
Certificate
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Course manual
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CDR with the standard recipes |
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Contact |
Contact us for the enrolment form & trainer’s bio-data
Tel: 03 2026 9188 -
Fax: 03 2026 4188
Email:
professional@htcinasia.com |
HUMAN
RESOURCES DEVELOPMENT BERHAD (HRDB):
Our
programmes are 100% claimable under the “Skim Bantuan Latihan” (SBL)
from the Human Resources Development Berhad. Please apply with the HRDB,
with the following:
Form PSMB/SBL/1/01,
Course Content and Presenter’s Bio-data
www.hrdf.com.my
*
Your application, together with course fee must be forwarded to
HTC in Asia Sdn. Bhd. at least 5 working days before course
commencement. Kindly contact us for course content and trainer’s CV. |
