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Fast Food Management
Course content:
Warehousing and raw materials
Frying oil, fat and frying temperature
Types of fryers
By-products, snacks and sauces
A professional infrastructure
Furnishing the washroom
Legal applications
Hygiene and fire prevention
Psychological aspects of the profession
Your future possibilities as an independent frying company
Skills:
You have all the knowledge and skills to start your own chip shop.
A big cone with crispy, golden-brown fries? You take care of that!
You know how to work quickly, safely and hygienically.
You attract customers from far and wide to your chip shop.
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