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TRAINING SEMINARS FOR THE CATERING INDUSTRY
Regethermic's training seminars provide catering and hospitality professionals with unbeatable scope to enhance and develop their knowledge and practical skills. The seminars deal with a wide range of topics; including operational procedures, production processes, equipment, profitability and key issues such as hygiene and food safety. Regethermic is the Australian representative for many of the world's largest and most successful brands of catering equipment. The seminars also offer demonstrations of the very latest equipment and technologies. |
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The forthcoming seminar programme is as follows:
Getting started
Driving your catering dollar further.
Looking at both operational and financial advantages using the cook-chill method.
Targeted at small to medium establishments, including: deli's, restaurants, nursing homes, clubs, etc.
Accelerated HACCP for Supervisors
Busy supervisors will need to incorporate HACCP procedures into every part of their work.
This session will accelerate your understanding of the HACCP system, put food safety into context and help people in your facility to drive the programme.
Cook Chill Refresher
- Focusing on our existing clients.
- Retraining in all aspects of Cook-Chill.
- Practical tips and operational techniques for the user.Improving food handling in your kitchen.
- An opportunity to interact, swap ideas and look at new developments.
Technology in your Kitchen
Join us to examine the latest innovative technology for production in your kitchen.
We will guide you through developments in vacuum packaging, computerisation, kettle production, and much more.
It's about Time and Temperature
This practical workshop illustrates the critical time and temperature controls at each stage of the production process, particularly during cooking, chilling and service.
It will highlight the correct use of kitchen equipment and put HACCP into context as a preventative food safety tool.
Cook Chill for Restaurants
With the increasing trends towards semi and pre-prepared foods, we will explore the avenues for outsourcing, as well as producing quality products for restaurants.
Selecting a Food Service System
Explore the options for your food service system.
What are the benfits of bulk, plated, centralised, decentralised, cook-chill, cook-serve, cook-freeze methods.
Innovative Banqueting
A practical “hands on” session demonstrating the latest techniques in banqueting and innovations in: plated, bulk and silver service systems. Guests will be encouraged to participate in the assembly and regeneration of the meal/s
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