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2010 Equipment Handling & Identification - Part I
This lesson is Lesson 1 (of 8) of the Associate Courses. 45 minutes. It presents flatware, glassware and chinaware commonly found in contemporary dining rooms. |
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2010 Equipment Handling & Identification - Part II
This lesson is Lesson 2 (of 8) of the Associate Courses. 45 minutes. It identifies the proper way to handle flatware, glassware, chinaware and linen. |
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2010 Table Setting, Service Styles
This lesson is Lesson 3 (of 8) of the Associate Courses. 45 minutes. It presents the proper way to set up a table for three distinct types of functions. It also describes five (5) types of service. |
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2010 General Practices
This lesson is Lesson 4 (of 8) of the Associate Courses. 60 minutes. It explains the different protocols for common practices: menus handling, bread and butter service, mineral and tap water service, regular coffee, espresso and a cappuccino, order recording, crumbing. |
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2010 Beer & Cocktails essentials
This lesson is Lesson 5 (of 8) of the Associate Courses. 60 minutes. It reviews the essentials of beer and cocktail. |
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2010 Wine Opening
This lesson is Lesson 6 (of 8) of the Associate Courses. 55 minutes. This lesson identifies the proper methods and protocols for wine service. The content of this lesson is approved by the International Sommelier Guild (ISG). |
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2010 Wine Essentials
This lesson is Lesson 7 (of 8) of the Associate Courses. 65 minutes. It reviews the essentials of wines in a variety of ways that range from wine making to common terminologies to food and wine pairing. The content of this lesson is approved by the International Sommelier Guild (ISG). |
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2010 Common Sense Rules
This lesson is Lesson 8 (of 8) of the Associate Courses. 50 minutes. It reviews the essential unwritten, restaurant rules. This lesson also encompasses explanations about the process to receive FDRP Certification. |
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2010 Cooking Essentials: Cuts
Cooking Essentials Side Course: Cuts |
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2010 Cooking Essentials: Stocks, Soups, Sauces
Cooking Essentials Side Course: Stocks, Soups, Sauces |
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2010 Cooking Essentials: Cuisine Flairs
Cooking Essentials: Cuisine Flairs |
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2010 Cooking Essentials: Diet Restrictions, Faith & Medical
Cooking Essentials: Diet Restrictions - Faith & Medical |
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2010 Cooking Essentials: Garde Manger
Cooking Essentials: Garde Manger |
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2010 Cooking Essentials: Cooking Methods
Cooking Essentials: Cooking Methods |
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2010 Customer Handling: Complaints
Learn the seven steps to resolve customer complaint and regain their trust. |
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2010 Generational Communication
Understand the differences between generations and how best to communicate with people from any generation. |
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2010 Operation Management I
Operation Management I |
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2010 Operation Management II
Operation Management II |
