The purpose of the Food production practical is the management of the resources of the kitchen, food products and equipment, as well as the maintenance of sanitary conditions within the kitchen. In this course you will gain view into the European kitchen culture, European expectation in team work as well personal expectation of each other and the manner of professional behaviours towards each team member. The course emphasizes the application of the skills, knowledge and abilities necessary for an effective food manager to perform the entire duties incumbent.

o Comprehend Swiss kitchen organisation, staffing, sanitation and safety and professional use of equipment in a commercial kitchen
o Understand the European kitchen culture and means of team work
o Identify all the basic European ingredients, goods with their German/English name
o Identify and use appropriate Swiss cooking methods
o Develop knife skills and recognize the different Swiss cutting and preparation techniques
o Identify all the cuts and preparation methods in French
o Demonstrate basic cold kitchen (Garde-manger) skills
o Identify and prepare different categories of salads, cold appetizers, dressings and sauces
o Develop skills in recognizing and preparing all the basic stocks, soups and sauces
o Select the best preparation and production method for various forms and states of meat, fish and poultry

o Prepare a variety of starch products in different forms and understand their recipes and its preparation
o Develop and apply skills and knowledge of professional conduct, behaviour and demeanour in the production areas
o Demonstrate and integrate a professional perception of the role of a young chef to the total food production operation
o Prepare a variety of starch products in different forms and understand their recipes and its preparation
o Develop and apply skills and knowledge of professional conduct, behaviour and demeanour in the production areas

 o Demonstrate and integrate a professional perception of the role of a young chef to the total food production operation
o Identify and understand the basic terminology and techniques of the pastry kitchen,and their critical step by step preparation. Ingredients and utensils know how of pastry products, and their appropriate use.
o Preparation of classic Swiss desserts and pastry / bakery recipes
o Preparation of traditional European Hotel and Restaurants desserts
o Name and identify the main categories of the different sweet dough, cold, frozen and hot desserts and several bakery products