This specific program is designed as an introductory course of “culinary basics” for those entering the aviation industry as a flight attendant or flight technician or new to culinary skills training on how to order catering correctly.

Culinary Topics

• Knife skills, use, and care
• Basic cooking terminology
• Cost controls
• Portion size
• Branding
• Plating for all meal courses

Services Offered

• Understanding the nuisances, aircraft profiles
• Understanding the importance of passenger food preferences
• Meal planning
• Importance of 10-10-10-10 planning for aviation*
• Tray planning
• Galley time management
• Importance of communication correctly, using the correct
• Terminology to discuss food to be served on board

Food Safety & Hygiene

• Allergies and food intolerances
• Locating the hidden allergens in meal components and ingredients
• Instruction and identification of kitchen tools and their food safety
• Clean vs. sanitize
• Cross contamination
• Use of and calibration of food thermometer
• Handling food to maintain its safety and security