Crepe chef training prepares students for the sector. These topics include how to make crepe batter, managing supply and distribution, and how to manage supplies. Students learn how to welcome customers and manage customer service, order processing, invoicing, cash flow, and other aspects of customer service.
Graduates of this program are prepared for entry-level positions as line cooks or assistant prep cooks in restaurants, hotels and catering companies. The fundamentals of food production and food preparation are taught to students.
This program is ideal for both students and professionals who are interested in a career as a chef. The program also recognizes and qualifies experienced chefs by providing training and gap training as required.
Learn to prepare dishes from 11 different Asian countries in this 12-session-once-a-week course. This course is ideal for entrepreneurs, beginners and caterers. It also serves as a refresher for professional chefs.