Since March 3, 2017, the Institut Escoffier has been offering a range of professional, semi-professional, and enthusiast training courses, which are accredited by the MQA and eligible for reimbursement by the HRDC for those who contribute to the IVTB levy.
Below is the training directory for your reference, although we prefer to tailor our training approach to each individual rather than providing off-the-shelf solutions.
- The different type of cheese.
- Cheese platter design.
- Cheese cutting and packaging techniques.
- Knowledge of dairy products and French cheese.
- Full knowledge of cheese families.
- Presentation elements and technical skills acquisition: This includes the use of ice cream turbines and knowledge of classic proportions in ice cream making.
- Making of homemade cones for serving ice creams.
- Understanding of different raw materials used for the making of ice creams, sorbets, and granitas
- Knowledge of different presentations: The various ways of presenting ice creams
- Composition and production of different types of ice creams, sorbets, and granitas using various techniques and ingredients.
- Fundamentals of Bar Techniques
- Fundamentals of Mixology Techniques
- Comprehensive understanding of Bar Operations
- Comprehensive understanding of Mixology Principles
- Advanced Bar and Mixology Workshop
- Artistic Sugar Workshops
- Comprehensive Study of Chocolate
- Confectionery Techniques and Processes
- Tailored Pastry Workshops
- Professional Technique Masterclasses
- Service management in the catering department
- Essentials of table waiting service
- Techniques for banquet service
- Art of table setting
- French, English, Russian, and à la carte table service
- Principles of breakfast service
- Procedures for room service
- Order taking techniques
- Restaurant sales strategies
- Product knowledge and service mastery
Product knowledge and skills as follows:
- Fish and shellfish
- Poultry and meat
- Seasonal products
Chef's technique:
- Basic juices and sauces
- Basic stocks and sauces
Technical improvement:
- Understanding and mastering cooking methods (traditional and new technologies)
- Banqueting and seminar - managing large volumes
- Meat products
- Snacking -burger, bagette & Co
- Snacking -pasta-box, salad bar etc
Technical excellence:
- Vacuum cooking
- Bistronomy
- Culinary design - improving your presentation
- Molecular Cuisine
Escoffier Technical Development for chefs.
Contact us at contact@escoffier-institut.com for more information. These courses can be hosted at the Institut Escoffier or at the client`s premises.
- Brand Me
- Creating a luxury brand
- Luxury Etiquette and Protocol
- Grooming
- Telephone etiquette
- Soft Communication
- Build and develop a customer portfolio.
- Understanding the challenges of customer relations (excluding sales functions).
- Digital marketing.
- The telephone as a sales tool.
- Knowing how to build an effective sales pitch.
- Managing customer complaints successfully.
- Developing and implementing a marketing strategy.
- Building a marketing and sales argument.
- Leadership Development Program
- Management Development Program
- Supervisor Development Program
- Effective Communication
- Transforming goals into actions.
- Train the trainers…
New technical training, including sommelier, spirits are coming.