HOSPITALITY MANAGEMENT - FRENCH (FOOD PRODUCTION AND PATISSERIE)

This course aims to make students understand both the theoretical knowledge and practical skill of food production foundation basically in Western cookery and patisserie practiced in the hotel and catering industry. This course reveals about the basic of Kitchen and Food knowledge required for a smooth operation of food production establishment.

Created by

Watt Fiedin Adams

Hours

0 Enrolled

    • (0 Reviews)

French

Last updated

Wed, 10-Jul-2024

Course description

This course presents a thorough and systematic coverage of theoretical and practical knowledge of kitchen and its types with layout and brigade. It further dip into the aspects and essentiality of Food hygiene and sanitation, Principle of cooking, Foundation of Continental cookery, Food commodities and Basics on Bread.

What will I learn?

  • To inculcate a right attitude and the required basic knowledge and technical skills in the art of culinary and the food production department.
  • To introduce the various equipment’s and utensils used in the kitchen.

Requirements

  • Laptop or Desktop or Smart Phone
  • Internet

Frequently Asked Question

Patisserie is a French word that means "pastry shop," from a Latin root that translates as "composed of paste," which makes more sense when you know that paste meant "dough" before it meant "glue." In French-speaking countries, it's spelled with a circumflex accent: pâtisserie.

This programme has been designed to provide a range of skills appropriate for a person working in a kitchen specialising in desserts, cakes and decoration. This programme includes additional specialisation in sugar craft and chocolate work.

Culinary arts centers include the cooking of meats, vegetables, and seafood for appetizers and main dishes to be served in a restaurant. Baking and pastry school deals with baking bread, cakes, pies, cookies and candies for a dessert menu. So, it might be just a personal preference.

A pastry chef or patissier; the French female version of the word is patissiere, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads, and other baked goods.

Precision Baking: Mastery in measuring, mixing, and timing to ensure perfect results every time. Creativity: Innovating new desserts and putting a unique twist on classic pastries. Attention to Detail: Carefully decorating and ensuring each pastry is consistently high quality.

Watt Fiedin Adams

I am a Ghanaian Businessman passionate about teaching languages like French and English. I am married to Hannah Watt Fiedin (Mrs.) and father to Godstime Watt Fiedin. Making language easy to learn is my Hallmark.

- 18 years of teaching experience in French Language.- 3 years in Economic Business - 3 years Certified Interpreter/Translator, World Vision International, Ghana, West Africa Region & Global Center- 3 years of French/English book Authorship. - 1 year as President of the Online Linguistics Trainers Association, Ghana.- 3 years as Chief Executive Officer, WATT Group of Companies- Director, WATT E-School of Languages- President, Online Linguistics Trainers Association, Ghana- President, WATT Xpress Ltd.- Co-founder, Gallery Products Ghana Ltd.- CEO, WATT Publications Ltd.- Interpreter, Lausanne Movement- Co-Founder, WATT E-Schooll
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GH₵4350

GH₵4550

Lectures

42

Skill level

Advanced

Expiry period

3 Months
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