Hands-on training provides an opportunity to apply what you know in real time and in a real world setting. This training program will expose the trainee to facets of the industry that are unique to the U.S. as well as to the general nature of the American "work ethic" and professional culture.
Culinary Arts:
- Improve production, timing, and plating skills
- Monitor the quality of specified products received from suppliers
-Prepare and produce cold menu items for designated F&B outlets
-Assist kitchen staff with training opportunities that arise to ensure optimum service to guests
-Master meat and seafood preparations
-Learn to plan meals, daily specials, develop menus and set pricing
