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Kitchen

OHS and Food Safety

Learning the menu

New students learning the Sanon menu

Learning about spices

 

Learning about spices
Washing and kitchen hygiene
Washing and kitchen hygiene

The Kitchen, OHS and Food Safety subject includes the following topics. Under the supervision and guidance of the training staff students also get the opportunity to implement what they have learned in class when working in the Training Restaurant.

Topics

  • Introduction, Legislation and Workplace Hygiene procedures

  • Kitchen Equipment (cooking equipment, processing equipment, cleaning and storage)

  • Wet and Dry Cookery (methods and application)

  • Fruit, Vegetables, Grains, Cereals, Pulse and Beans (introduction, preparation and standard techniques)

  • Salads (hot and cold salads, vegetables in cuisines, preparation for fruit and vegetables for menu items)

  • Seeds, Nuts, Herbs and Spices, Vegetable Stock, Soup and Broth, Sauces (identification of ingredients and preparation)

  • Eggs and Farinaceous Menu items (preparation and use)

  • Seaford (identification of fish and shellfish, nutrition, cooking methods)

  • Poultry and Game (cutting, storing and trimming chicken, cooking methods, correct preparation and thawing)

  • Meat (beef, ham, pork, lamb and mutton, cooking methods)

  • Baking (yeast goods and characteristics, cake and fillings preparation and baking, cake variations and standard recipes and methods, cake decoration and presentation, pastries and fillings production and preparation, hot, cold and frozen desserts, cheese varieties)

  • Menu (planing and writing menus, balancing a menu, menu costing, menu production)

 

 


Our Location

Pyu Saw Hti Street
next to Nyaung U Thante Hotel
Bagan, Myanmar
 
 

Open Hours

April-September: Open Monday to Saturday (closed Sunday).
10.00am-10.00pm
Closed for Thingyan Holidays in April

October-March: Open 7 days. 
10.00am-10.00pm

Note the Kitchen closes at 9.30pm

Got an Inquiry or Question?

Phone: +95 9 45195 1950

Or use Our Contact Form