At NutriAsia Food Service, we take our relationship with you seriously. We envision the enhancement of you business by fostering culinary excellence.
Thus, NutriAsia Food Service developed the Culinary Council to provide FREE continuing culinary education programs to our valued accounts. We have brought together a team of master chefs and food service experts from premiere restaurants and culinary institutions.
To maximize learning, our programs are designed to integrate hands-on training to supplement lectures and actual demonstrations. Ultimately, this additional knowledge will serve as a positive boost to your work force, their performance, and your own understanding of your culinary business.
NutriAsia Food Service Culinary Council is offering two types of training programs:
- Intensive Culinary Training
Having a good grip of the fundamentals in culinary arts can be equated to laying down foundations for a sound food business. The NAFS Culinary Council has developed a hands-on training program that will feature classic and up-to-date techniques that will give you and your employees practical know-how that is guaranteed to boost your business.
- Fundamental in Culinary Arts Program (FCA)
This is a 9-day full hands-on training program that includes the basics of culinary arts, food preparation, cooking methods and techniques, basic soups, sauces, appetizers, Asian and International dishes. It is conducted in partnership with the International School for Culinary Arts and Hotel Management. The training program ends with a graduation ceremony and a mini culinary competition.
- Skills Enhancement Courses
NAFS Culinary Council is offering two types of training programs namely, the Intensive Culinary Training Programs and Skill Enhancement Courses.
- Basic Food Styling for Restaurant Workshop
A 2-day food styling workshop seminar for food restaurateurs and food service professionals with two days of plating and food service presentations. The seminar will cover basic types and techniques on styling for in-house photography and collaterals which can be used for your brochures, menus, advertisements and tarpaulins. The course will be conducted by food styling professionals from the Center for Asian Culinary Studies.
- F&B Basic Technical Know-How
This is a front of house course that deals with basic knowledge on equipment handling, food sequence and basic beverage proficiency, table setting and introduction to basic F&B forms. This seminar is conducted in partnership with Chef Cuisine Catering Services.
- Food Cost Seminar
This course will teach you to handle a restaurant’s single biggest cost item and most volatile operating expense. A practical program that addresses the critical stages in the food production process such as inventory management, proper food handling and effective controls guaranteed to help you increase your profit margins. This seminar is conducted in partnership with Foodservice Finds.
