Culinary Training Courses and Workshops
School(s) providing training of Cooking and Beverage Services

Food Analysis
Course Format: Classroom
School/Trainer: The American University in Cairo [>>]
Training Center(s)/Venue(s): Cairo, Egypt

This course is designed to introduce students to the theory and application of chemical, physical and instrumental methods of food analysis. Modern separation and instrumental analysis techniques that are used for detection of food constituents (e.g. moisture, ash, nitrogen, protein, lipid, carbohydrate, vitamins, minerals, etc) as well as contaminants (e.g. mycotoxins, pesticide residues, anti......

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This course consists of two lectures and one laboratory session per week. It investigates the nutritional, chemical, physical, and sensory properties of foods in relation to preparation procedures. It will present sensory characteristics of foods and assessment of color, texture, and flavor. The course will give the student the ability to apply sensory testing of foods, practice different types......

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Food fermentations by microorganisms play central roles in the processing and preservation of foodstuffs. The typical flavor and other sensory characteristics of fermented foods depend on the formation of specific fermentation products. This course covers the study of microorganisms responsible for fermentation, the biochemistry of microbial fermentations and the industrial aspects of the ferme......

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This course consists of two lectures and one laboratory session per week. The course will present the principles and discuss various aspects of food additive utilization. It will train students on how to use analytical techniques to distinguish between “natural�and “artificial�additives. Regulation and approval of additives for use in foods will be covered. ...

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This course prepares students to participate in food safety monitoring and maintenance in various food industry and governmental health inspection sectors. The course encompasses topics on food-associated hazards and approaches to ensure food safety. In addition to lectures, the course will involve problem-based learning, class discussions and hands-on training on the application of food safety......

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This course consists of two lectures and one laboratory session per week. It is designed to train students on different aspects of food microbiology. It focuses on the biology and practical aspects of both pathogenic microorganisms and useful industrial bacteria associated with foodstuffs. The course also considers topics on food preservation regimes and laboratory methods for the detection of ......

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This qualification entitles an individual to apply for a Personal Licence. A Personal Licence is granted to an individual and authorises that individual to sell alcohol in accordance with the terms of the premises licence to the place where the alcohol is being sold. Core topics are: The Licensing act 2003 Licensing Policy Personal Licenses Procedures for application and renewal of a ......

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legislation food safety hazards temperature control refrigeration, chilling and cold holding cooking, hot holding and reheating food handling principles of safe food storage cleaning food premises and equipment ...

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This course is aimed at secondary school children aged 14-16 who wish to cook, taste and learn culinary knowledge alongside our team of professional chefs. Course Content Students enrolling on this course will learn how to plan and prepare a starter, main dish and a dessert from start to finish. Gaining knowledge about recipes, tools and techniques in the kitchen. ...

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The qualification is accredited by a nationally recognised awarding body NCFE. Candidates work through the distance learning course materials at their own pace and at times convenient to them so there is no need to attend the College to gain the qualification. The course consists of three units covering: Introduction to healthy eating Diet and Nutrition Food and Nutrition issues...

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