AGAR Training - ADAPTED AND PERSONALIZED TRAINING FOR YOUR TEAM

WE BELIEVE THAT TRAINING IS THE KEY TO THE SUCCESS OF YOUR COMPANY.

 

We provide training in different subjects, we do adapted, directed and motivating training.

 

We are a trained team with a vocation for training.

GASTRONOMIC OFFER DESIGN AND PRESENTATION OF DISHES

Description: Menu design, types of meals (breakfast, lunch, Seasonality, product search ...) Presentations and dishes, buffets, shoowcooking

Duration: Niell I: 8 hours Level II: 8 hours

Aimed at: Community centers that want to modernize their kitchen with more up-to-date and healthier cooking criteria

ADAPTED KITCHEN

Description: We work on adapted recipes, from improvements in crushing, diets for diabetics, without allergens, low in fat

Duration: 8 hours

Aimed at: For cooks and kitchen helpers, to be able to have a base and apply it in your day to day

GASTRONOMIC INNOVATIONS

Description: Vacuum cooking, controlled cooking, crisps, jellies, foams, baked fries, oils and vinaigrettes ...

Duration: 8 hours

Aimed at: For those people who want to innovate, learn new concepts, new techniques and thus be able to apply to their gastronomic offer.

PACKAGING AND VACUUM COOKING

Description: Introduction to vacuum cooking, procedures, methodology, technique, machinery and utensils.

Duration: 8 hours

Aimed at: Chef or advanced kitchen helper, starting from a base

Vacuum machine, temperature reducer and convection oven are required.

THEMATIC KITCHEN

JAPANESE CUISINE, VEGETARIAN CUISINE, BUFFETS, PASTRY ...

Description: Thematic cooking courses where an introduction to the subject will be made

Duration: 4 hours

Aimed at: For amateurs or professionals who want to learn some type of cuisine other than traditional

NUTRITION AND DIET APPLIED TO THE KITCHEN

Description: Practical theoretical course where the basics of healthy cooking will be explained, so we will learn that a tasty kitchen can also be healthy. We will discover new ingredients and new cooking less aggressive and therefore more nutritious.

Duration: 8 hours

Aimed at: People who are or want to be aware of a healthier cuisine and thus improve the quality of the meals that are prepared.

For those people who really think we are what we eat.

FOOD AND COOKING ACCORDING TO THE STAGES OF LIFE

Description: Theoretical-practical cooking course where a diet suitable to the needs of people will be planned according to the different stages of life and according to their needs.

Duration: 8 hours

Aimed at : Aimed at individuals and professionals who work in cooking for the elderly. Both in commercial and community catering.

HYGIENE AND FOOD HANDLING

Description: Food safety, TIA, safety in processed products, reading and understanding the ingredients of a food, basic hygiene rules ...

Duration: 4 hours

Aimed at : Aimed at people who handle food directly or indirectly.

FOOD ALLERGENS AND INTOLERACIES

Description: Due to the RD 1169/2011 that has come into force from the past 13 of 2014 all the alimentary operators have to inform to the final consumer in matter of substances susceptible of allergies and intolerances alimentary

Duration: 4 hours

Aimed at : Aimed at people who handle or sell food directly or indirectly in bulk or retail (not packaged)

SCANDALS AND COST MANAGEMENT

Description: Analysis of gastronomic offer, food cost, scandals, technical file,

Computerization of kitchen management

Duration: 8 hours

Aimed at : Aimed at chefs and advanced assistants, bar managers, restaurants or hotels.

COURSE OF COSTS IN FOOD AND BEVERAGES

Description: MANAGEMENT AS AN INNOVATION TOOL, ANALYSIS AND CONTROL TOOLS: Basic management tools, scorecard, purchasing management, sales price setting, sales management, costs in making menus, charts , catering ...

Duration: 8 hours

Aimed at : Aimed at departure manager, head of kitchen, head of food & beverage, hotel management.

KITCHEN MANAGEMENT IN COMMUNITIES

Description: Course where it is explained how to do a good management and planning of the kitchen, touching all the possible aspects in order to have the control, management of the gastronomic offer, of the production, of the alimentary security, of the costs, of the allergens, human resources.

Duration: 8 hours

Aimed at : Aimed at managers and heads or game managers.

BUSINESS MANAGEMENT IN RESTORATION

Description: Sales forecast, budget control, month-by-month control, treasury, purchasing control, “food cost” and “prime cost”, personnel management, training and motivation. Implementation of control panel.

Duration: 8 hours

Aimed at : Aimed at Managers and heads or game managers. To entrepreneurs ..

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agar@agar.cat