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AIBTM - 5 SKILLS YOU CAN LEARN IN BAKERY MANAGEMENT COURSE

Keep these five skills in mind when you start your culinary arts education and remember that youu2019ll learn many more throughout your baking course.<br>

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AIBTM - 5 SKILLS YOU CAN LEARN IN BAKERY MANAGEMENT COURSE

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  1. The skills you develop as you train to be a baker are vital for future success in the culinary world. Bakery and patisserie course students should develop a strong understanding of how the abilities they hone in the classroom transfer to professional kitchens across the globe, whether related to the physical precision to make high-quality dishes or the mental resolve to lead a team and personally perform in a high-pressure environment.

  2. Keep these five skills in mind as you start your culinary arts education and remember that you’ll learn many more throughout your course.

  3. BASIC CULINARY FOUNDATION & UNDERSTANDING

  4. By drawing on the time-tested recipes contained within “Professional baking courses,” you will gain an understanding of the vital skills modern chefs use to prepare classic dishes alike. You will also enrich your knowledge of how to pair foods and drink, as well as cook with them effectively.

  5. TIME MANAGEMENT

  6. Professional cooking courses are exceptionally unforgiving environments, featuring short deadlines, demanding mental and physical labour and long hours of hard work. However, many students master these skills and go on to promising culinary arts careers by developing strong time management, leadership and collaborative skills.

  7. CALCULATIONS

  8. It is important to know that long-term management of resources and funds are vital for the success of a restaurant. No matter how technically skilled a chef maybe, a failure to properly inventory, order and manage ingredients, as well as control spending, will make it nearly impossible to advance professionally. Top baking courses provide an education in the concepts of accounting and calculation, as well as their many applications in the hospitality world.

  9. NUTRITION KNOWLEDGE

  10. Strong knowledge of food sources, nutrients and the human body’s ability to process them helps culinary arts students see the ingredients at their disposal as more than building blocks of a recipe. From creating nutritionally dense,  balanced meals to developing effective alternatives for those allergic to certain foods, this aspect of professional cooking can’t be ignored.

  11. COMMUNICATION

  12. Effective communication is one of the baker’ most important tools. They must have the ability to share information with fellow bakers on the line, communicate adjustments to recipes and workflows, engage with the front of the house and much more. At the same time, bakers must adhere to standards that how they communicate with subordinates and colleagues to maintain professional standards.

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