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Recipe Development

Recipe Development for Professional Chefs

NOC Number: 62200 Chefs

Wonda Grobbeaar | Author Level 1

What You Will Learn

Course Learning Outcome (CLO):

Students who will complete this course can achieve the following course learning outcomes (CLOs):

  • RecipeDevelopment

Keywords:

Menu design, latest trends in food developing, allergens, diverse ingredients

Course Description:

The course is suitable for anyone that has a passion for food including employees working in a food production facility or if you are interested to create award winning recipe or wants to learn how to design a sellable menu. It is also suitable for some one with basic food production knowledge that wants to follow a career as a recipe developer or a professional food taster. A menu is the ultimate interface between a guest and a business. An effective menu consists out of well-crafted recipes which will drive customers to higher profit items and will encourage repeat and referral business. In this course you will learn how to design a menu and the importance of the correct layout as this will lead to certain offers and encourages additional impulse selections. A menu should clearly display allergens and items should be charged at the right price.

6 Sales and service occupations
62 Retail sales and service supervisors and specialized occupations in sales and services
622 Specialized services occupations
6220 Specialized occupations in services
62200 Chefs

The importance of taking NOC courses:

This course is designed to train our students to find jobs in the Canadian labour market using the National Occupational Classification (NOC) and its codes. The Government of Canada developed the NOC to categorize occupational information in the Canadian labour market through a standardized framework and a system that can be easily managed, understood, and unified. Canadian Immigration (i.e., IRCC) uses the NOC to classify jobs and occupations according to specific skill levels. Canada's jobs are ranked according to a person's work and the roles and responsibilities of the job.

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Meet Your Instructor

Instructor
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0 Students
Author Level 1
2 Courses
About Instructor

Dr. Wonda Dorothea Grobbelaar

Professor of Practice, OE Division

in Human Resources Management

 

Dr. Wonda Grobbelaar is the Professor of Practice in the area of Human Resources Management at Commerce and Management Unit of OE Division, NSRIC. She is also a Country Manager (Marketing) for UAE at Marketing Division, NSRIC. She is also a faculty member of HTMi Switzerland Dubai and a research contributor at DUBAI FUTURE FOUNDATION . She earned a MBA IN Total Quality Management from the University of Wolverhampton , UK. She also obtained a Black Belt in Lean Six Sigma and has a diploma in Culinary Arts (Pastry Chef). She is currently a DBA candidate at Anglia Ruskin University. The estimated completion date is 2022. Her research interests are Product Efficiency in BOH, Creating Lean Cultures together with Robotics in BOH, Neuroergonomics in the workplace, Sustainability and Waste Management. She is a highly qualified Faculty Member who is driven to inspire students to pursue academic and personal excellence through blended learning techniques. Wonda has been teaching a wide spectrum of hospitality courses such as management and leadership, tourism, and culinary arts. She has been also been conducting workshops in different subjects online.

She is passionately committed to creating positive change in the development of students and contributing to research on Neuroergonomics in operations in a hybrid facility. She recently started publishing journal papers of which one was recently published in the JOP. Wonda has been teaching a wide spectrum of hospitality courses such as management and leadership, tourism, and culinary arts. She has been also conducted several online workshops.

Section Name Lecture Name Lecture Date Lecture Time
(Toronto, Canada - EST Time)
Lecture Time
(Local Time)
Section 1 (Previous) Session 1 Fri-12-Jan-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 2 Wed-17-Jan-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 3 Fri-19-Jan-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 4 Wed-24-Jan-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 5 Fri-26-Jan-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 6 Wed-31-Jan-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 7 Fri-02-Feb-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 8 Wed-07-Feb-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 9 Fri-09-Feb-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 10 Wed-14-Feb-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 11 Fri-16-Feb-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 12 Wed-21-Feb-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 13 Fri-23-Feb-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 14 Wed-28-Feb-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 15 Fri-01-Mar-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Section 1 (Previous) Session 1 Fri-15-Mar-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 2 Wed-20-Mar-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 3 Fri-22-Mar-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 4 Wed-27-Mar-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 5 Fri-29-Mar-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 6 Wed-03-Apr-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 7 Fri-05-Apr-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 8 Wed-10-Apr-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 9 Fri-12-Apr-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 10 Wed-17-Apr-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 11 Fri-19-Apr-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 12 Wed-24-Apr-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 13 Fri-26-Apr-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 14 Wed-01-May-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 15 Fri-03-May-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Section 1 (Current) Session 1 Fri-17-May-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 2 Wed-22-May-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 3 Fri-24-May-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 4 Wed-29-May-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 5 Fri-31-May-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 6 Wed-05-Jun-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 7 Fri-07-Jun-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 8 Wed-12-Jun-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 9 Fri-14-Jun-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 10 Wed-19-Jun-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 11 Fri-21-Jun-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 12 Wed-26-Jun-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 13 Fri-28-Jun-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 14 Wed-03-Jul-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 15 Fri-05-Jul-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Section 1 (Upcoming) Session 1 Fri-19-Jul-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 2 Wed-24-Jul-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 3 Fri-26-Jul-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 4 Wed-31-Jul-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 5 Fri-02-Aug-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 6 Wed-07-Aug-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 7 Fri-09-Aug-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 8 Wed-14-Aug-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 9 Fri-16-Aug-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 10 Wed-21-Aug-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 11 Fri-23-Aug-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 12 Wed-28-Aug-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 13 Fri-30-Aug-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 14 Wed-04-Sep-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
Session 15 Fri-06-Sep-24 11:00 AM to 12:00 PM 09:00 PM to 10:00 PM
video
  • Course Duration
    15 Hours 00 Minutes
  • Course Level
    Intermediate
  • Discipline
    Commerce and Management (COM)
  • Language
    English
This Course Includes
  • 20 Modules
  • 26 Lectures
  • Full Lifetime Access
  • Certificate of Completion