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Culinary Arts & Kitchen Hygiene Training
Master Kitchen Fundamentals & Food Safety

Formation hygiène en cuisine - Chef appliquant les normes d'hygiène en cuisine professionnelle

KITCHEN HYGIENE

64 Minutes + Quiz

Presented by Denis Groison

Owner-chef

Excellence in kitchen hygiene is fundamental to guest safety, regulatory compliance, and operational success. Tutoreca’s Kitchen Hygiene Training Collection equips your kitchen teams with essential food safety practices through 27 expert-led tutorials totaling 63 minutes of focused, practical learning.

Presented by Denis Groison, Chef and restaurant owner in Paris, this comprehensive collection covers everything from HACCP introduction and biological hazards to good hygiene practices, critical control points including proper food storage, cooking temperatures, cooling procedures, and complete traceability protocols.




Introduction to HACCP

Discover the basics of HACCP and its essential role in food safety.

Good Hygiene Practices (GHP)

Learn about GHPs to prevent contamination and ensure food quality

Critical Control Points (CCP)

Monitor every step of the food chain to ensure product safety and quality.

Traceability

Master traceability to track products, manage recalls, and ensure food safety.

Formation fondamentaux en cuisine - Chef préparant des protéines et techniques de cuisson

KITCHEN ESSENTIALS

26 Minutes + Quiz
Présented by Denis Groison
Owner-chef
Mastering culinary fundamentals is the foundation of consistent, high-quality food preparation in any professional kitchen. Tutoreca’s Kitchen Fundamentals Training Collection equips your kitchen teams with essential cooking techniques through 9 expert-led tutorials totaling 26 minutes of focused, practical learning.

Presented by Denis Groison, Chef and restaurant owner in Paris, this comprehensive collection covers everything from kitchen organization and mise en place to knife skills and cutting techniques, preparing animal proteins, and mastering different cooking methods.



L’organisation en cuisine

Structurez vos opérations pour gagner en efficacité et en qualité.

Le taillage

Adoptez les bons gestes et les bons couteaux pour un taillage précis et régulier.

La préparation des protétines animales

Adoptez les bons gestes pour préparer et découper viandes et poissons avec précision.

Les cuissons

Choisissez la bonne cuisson pour sublimer chaque ingrédient et chaque plat.

Formation essentiels de la carte - Chef préparant sauces, œufs et plats classiques

MENU ESSENTIALS

19 Minutes + Quiz

Predsented by Denis Groison

Owner-chef

Classic menu items are the backbone of successful hotel and restaurant operations, requiring precision and consistency at every service. Tutoreca’s Menu Essentials Training Collection equips your kitchen teams with the skills to master essential sauces, eggs, salads, and sandwiches through 10 expert-led tutorials totaling 19 minutes of focused, practical learning.

Presented by Denis Groison, Chef and restaurant owner in Paris, this comprehensive collection covers everything from the five mother sauces and modern classics to perfectly cooked eggs, Caesar and Niçoise salads, and popular sandwiches including club sandwich, croque-monsieur, and burgers.



Essential Sauces

Master essential sauces—from the five mother sauces to classic and modern sauces.

Eggs

From hard-boiled to poached eggs: master cooking techniques for perfect eggs every time

Salads

Master the preparation of Caesar and Niçoise salads to ensure consistency and quality.

Sandwiches

Master the essentials of snacking—club sandwiches, croque-monsieur, and burgers.

Formation gestion en cuisine - Chef analysant fiches recettes et calcul food cost

FOOD COST MANAGEMENT

6 Minutes + Quiz
Presented by Denis Groison
Owner-chef

Controlling food costs is critical to restaurant profitability and operational sustainability. Tutoreca’s Food Cost Management Training Collection equips your kitchen managers and chefs with essential cost control strategies through 2 expert-led tutorials totaling 6 minutes of focused, practical learning.

Presented by Denis Groison, Chef and restaurant owner in Paris, this comprehensive module covers everything from creating structured recipe sheets to implementing menu engineering techniques that reduce waste and optimize revenue.



Recipe Sheets and Cost Control

This module teaches you how to structure recipes, control quantities, identify allergens, and optimize food costs for rigorous and sustainable production management

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