careers in the foodservice industry. In a six day hybrid style course
About this Event
This program is designed for adults who intend to upskill their current career in the foodservice industry. The six-day hybrid style boot camp format prepares individuals to level up their professional cooking service positions in restaurants or other commercial food establishments. Instruction includes from scratch, poultry and seafood butchery, plant-based cooking and sustainable practices, basic costing practice, and restaurant level plating techniques. Students will be expected to cover supporting material outside of lab hours to complement the lab work. Additional recipes will also be provided for students to continue their practice in at-home labs.
Dates:
-Monday, October 6th
-Tuesday, October 7th
-Tuesday, October 14th
-Monday, October 20th
-Tuesday, October 21st
-Monday, October 27th
Time: 5pm-9pm
Location: 820 N Orleans St, Chicago IL
More information: https://docs.google.com/forms/d/e/1FAIpQLScB4tHb3tXPmReqkIGRyY6TtvqSIgtJW9yjDd8PEXn_WbHMLg/viewform
Event Venue & Nearby Stays
820 N Orleans St, 820 North Orleans Street, Chicago, United States
USD 1975.93
