Holiday Feast Course for Year-End

TARGET AUDIENCE

Professionals in the culinary and hospitality fields, enthusiastic cooks, and individuals interested in training for the preparation of elaborate dishes for Christmas and New Year's celebrations.

Justification

The end-of-year period sees a high demand for elaborate culinary celebrations, making it common to seek technical training for preparing feasts that meet professional standards of flavor, presentation, and food safety. The course is justified by the opportunity to train both industry professionals and cooking enthusiasts, expanding opportunities for work in seasonal buffet services, event consulting, and independent production of festive meals.

General Objective

To train participants in the preparation of traditional and contemporary dishes for Christmas and New Year's feasts, mastering techniques of preparation, presentation, and flavor harmonization.

Specific Objectives

• Understand the fundamentals of planning a festive menu, considering seasonality, cost, and yield;
• Apply cooking techniques for premium meats suitable for special occasions;
• Prepare side dishes and sauces that complement the main course;
• Develop skills in presentation and finishing of dishes for events;
• Recognize good practices in food handling and safety applied to the context of large preparations.

PROGRAM CONTENT

[title-dropdown]Module 1[/title-dropdown]

[content-dropdown]Planning a festive menu and mise en place (2h).[/content-dropdown]

[title-dropdown]Module 2[/title-dropdown]

[content-dropdown]Appetizers and salads for festive feasts (2h).[/content-dropdown]

[title-dropdown]Module 3[/title-dropdown]

[content-dropdown]Main course: roasted meats and accompanying sauces (2h).[/content-dropdown]

[title-dropdown]Module 4[/title-dropdown]

[content-dropdown]Side dishes, farofas, and finishing the menu (2h).[/content-dropdown]