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Description
Culinary Basics for Operations, Catering Management, and New Techniques is a comprehensive course that explores the culinary domain. From foundational techniques to diverse cooking methods and creativity in the kitchen, participants delve into menu development, market analysis, recipe adaptation, and menu engineering for profitability. The course also covers key aspects of catering management, including planning, staffing, financial considerations, and legal matters. Participants emerge from the course with a thorough understanding of the dynamic culinary landscape.
Important Information:
- Applications open: Anytime
- Priority deadline: Anytime
If you would like to enroll multiple users or need more information about this course, please contact us!
toa@ie.edu
What you'll learn
- ✔ Master foundational culinary techniques and diverse cooking methods.
- ✔ Foster creativity and efficiency in the kitchen.
- ✔ Develop and adapt menus for profitability.
- ✔ Understand market analysis and recipe adaptation.
- ✔ Learn catering management, including planning, staffing, and financial aspects.
- ✔ Stay up-to-date on industry trends and innovation.
Course content
- Master foundational culinary techniques and essential cooking methods.
- Learn food safety and sanitation practices to ensure kitchen hygiene.
- Understand ingredient selection and proper storage.
- Develop and adapt menus for different audiences and occasions.
- Conduct market analysis to understand food trends and consumer preferences.
- Learn the principles of menu engineering for profitability.
- Experiment with recipe modification to accommodate dietary needs and preferences.
- Understand the planning and organization of catering events.
- Learn staffing and resource management for efficient operations.
- Explore financial considerations, including budgeting and cost control.
- Study the legal aspects of catering, such as permits and regulations.
- Stay updated on current industry trends and culinary innovations.
- Explore sustainable practices and their role in modern cuisine.
- Understand the impact of technology on culinary arts.
- Analyze global culinary trends and their influence on local markets.
WHO IS THIS PROGRAM DESIGNED FOR?
This course is designed for aspiring chefs, culinary enthusiasts, and individuals passionate about the culinary arts. It offers a comprehensive foundation in cooking techniques, menu creation, catering management, and staying updated on culinary trends. Whether you’re honing your skills, exploring culinary entrepreneurship, or simply eager to delve deeper into the world of gastronomy, this program provides the knowledge to succeed. Delivered entirely online, participants can access short videos featuring expert professors, engaging readings, and practical assignments in each module, ensuring a dynamic and enriching learning experience from the comfort of your own kitchen.
Meet our instructors
Silvio Patrucco
Head of kitchen practicals
As a Chef lecturer, Silvio teaches culinary arts and concepts. He is a Certified Hospitality Educator and is currently the Assistant Head of Kitchen Operations. Before joining Les Roches in 2007, he worked at the Dorchester Hotel and Le Meridien Hotel group.
Daniel Portero Navarrete
Chef Lecturer
Having studied and worked in restaurants and hotels in Ecuador, England, Germany, and Spain, Daniel joined Les Roches in 2015. He teaches cooking techniques, knowledge, and experience to the students in Olivo, Bistro and Marché.
Angel López-Argüeta
Rooms Division Senior Lecturer
After almost 20 years of experience in the Hospitality Industry in areas like Hotel Management, Operations management, Front Office or Housekeeping management as well as Events coordination, Angel has been teaching at Les Roches since 2019. Angel has a master’s degree in education as well as a master´s in International Coaching and Business.
Luisa Campin Ramirez de Arellano
Environmental Waste Management Coordinator/ Senior Instructor/Nutritionist
From Madrid. Teaching in Les Roches Marbella since 2006. More than 20 years of experience in the F&B department, I for Michel Rostang (2 Michelin stars) in Le Meridien Piccadilly and Meliá Plaza de España. “The greatest source of motivation for teachers is shaping the professional futures of our students.”
Jorge Carracedo
Service Teacher
Jorge has worked at Les Roches Marbella since 2016. He brings 21 years of professional experience working in 5* Hotels to the University.
Elisabeth Lindberg
Service instructor in practical operations
My name is Elisabeth Lindberg and I am from Sweden. I teach Restaurant operations and Environmental waste management at Les Roches University in Marbella, Spain. I have a long history in Food & Beverage operations and I have worked in many places around the world. I finished my Master’s degree in International Business Administration in 2020 and since then I have developed a passion to teach others about what I have learned and experienced throughout my career. I believe deeply in student-centered learning and am always looking for new and creative ways to present the curriculum. I settled down in Spain in 2019 where I plan to continue to pass on my knowledge to the next generations to come.
Gilda Peyregne Wilsen
F&B Management Lecturer
Graduated with a bachelor’s in business administration from LRM and LRCM campus, started as teacher and supervisor in F&B outlet in 2001. Since then, I have been responsible for different BBA1, BBA4, PG, and Master subjects related to the F&B Field.
Adriana (Floor) Brooijmans
Senior service lecturer
BBA in hospitality management and master in Event management and marketing communications.Different leadership positions in F&B service management in several hotels and restaurants in The Netherlands and Spain. Service lecturer for the last 12 years at Les Roches Marbella, Spain. Hospitality is a way of life that contributes to amazing experiences. To teach how to create those experiences with all its background knowledge is my inspiration daily. Guide and teach young professionals their way of creating experiences.