Menu & Recipe Development from Academy of Culinary Arts Cambodia
Participants will learn the recipe development process and understand the importance of standardized recipes. Students will recognize the advantage of maintaining and updating a recipe bank. Participants will be able to calculate the right amount of ingredients needed to execute recipes for a given amount of guests hence minimize wastage and food leftover.
This course will help participants to develop the knowledge and skills to effectively plan and design menus with its respective recipes, considering the constraints and variables of various food and beverage outlets. Students will be able to distinguish between the different types of menus and apply correct standards and terminology in menu writing.
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