Is prior culinary experience required?

No, beginners and professionals can benefit equally.

Will participants get hands-on practice?

Yes, the course includes multiple practical activities.

Is food safety covered?

Absolutely, with emphasis on HACCP and local regulations.

Are in-house sessions available?

Yes, tailored in-house sessions can be arranged.

Will a certificate be provided?

Yes, all attendees receive a certificate of completion.

Can corporate teams customize modules?

Yes, modules can be adapted to your organization’s needs.

How long is the workshop?

It’s a 1-day intensive workshop.

Is this suitable for managers?

Yes, modules on leadership and kitchen management are included.

Does the course cover menu costing?

Yes, Module 3 focuses on menu planning and cost management.

Are latest culinary trends included?

Yes, Module 6 covers culinary innovation and trends.

Multiple dates

Culinary Arts & Food Services - 1 Day Workshop - Jackson

By Mangates

Learn modern culinary techniques and elevate your kitchen management in Jackson

Location

Regus - Jackson - Flowood - Market Street

232 Market Street Ph No: +1 469 666 9332 Flowood, MS 39232

Agenda

Module 1: Culinary Fundamentals

• Knife handling & cutting techniques • Cooking methods (boiling, sautéing, roasting) • Flavour profiling & ingredient selection • Activity

Module 2: Food Safety & Hygiene

• Proper storage & handling of ingredients • HACCP and local food safety regulations • Personal hygiene standards in kitchens • Case Study

Module 3: Menu Planning & Cost Management

• Designing balanced and profitable menus • Portion control & ingredient optimization • Cost calculation and pricing strategies • Role Play

Module 4: Advanced Cooking Techniques

• Modern culinary techniques (sous vide, plating) • Flavor enhancement using herbs & spices • Kitchen efficiency for high-volume service • Activity

Module 5: Customer Service & Presentation

• Plating & food presentation tips • Handling customer preferences & dietary restrictions • Effective communication with service teams • Case Study

Module 6: Culinary Innovation & Trends

• Emerging trends in local and global cuisine • Sustainable and farm-to-table practices • Incorporating creativity into menus • Role Play

Module 7: Kitchen Leadership & Team Management

• Delegating tasks efficiently in busy kitchens • Motivating and training kitchen staff • Problem-solving in high-pressure situations • Activity

Good to know

Highlights

Ages 18+
In person
Paid venue parking

Refund Policy

Refunds up to 7 days before event

About this event

Business • Other

Duration: 1 Full Day (9:00 AM – 5:00 PM)

Delivery Mode: Classroom (In-Person)

Language: English

Credits: 8 PDUs / Training Hours

Certification: Course Completion Certificate

Refreshments: Lunch, beverages, and light snacks will be provided during the session

Course Overview

Jackson’s food and hospitality industry is evolving rapidly, with restaurants, hotels, and catering businesses demanding skilled culinary professionals. This 1-day workshop equips individuals and teams with practical culinary techniques, food safety knowledge, and efficient kitchen management skills. Participants will gain hands-on experience, explore industry best practices, and learn innovative approaches to food preparation and service that can transform customer experience.

Learning Objectives

By the end of this workshop, you will be able to:

Master essential culinary techniques for professional kitchens.
Apply food safety standards to ensure quality and compliance.
Improve efficiency in food preparation and service.
Enhance creativity and presentation skills in culinary arts.
Understand trends in the food service and hospitality industry.

Target Audience

Chefs and kitchen staff in restaurants, hotels, and catering services
Food service managers and supervisors
Culinary students seeking practical industry skills
Hospitality professionals aiming to upgrade kitchen efficiency
Corporate teams in food service operations

Why It’s the Right Fit for You:

This workshop is a must for professionals seeking to enhance their culinary expertise and operational efficiency. It combines practical, hands-on training with insights into industry best practices, equipping teams to deliver exceptional food service. By attending, participants gain creative techniques, improve customer satisfaction, and stay ahead of Jackson’s competitive food service market. Corporates can elevate their team’s skills, reduce operational errors, and foster a culture of innovation.

Bring your team and save

1. Groups of three or more receive a 10% discount

2. Organizations hosting an in-house session with 10+ participants enjoy a 15% discount.

Organisations choosing an in-house session can tailor the workshop to specific operational challenges and cuisine styles. This ensures consistency in kitchen processes, improves team collaboration, and addresses unique service or menu-related requirements. Teams can immediately apply learned techniques, reducing errors, improving efficiency, and enhancing customer satisfaction.

📧 Contact us today to schedule a customized in-house session: corporate@mangates.com

Organized by

Mangates

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