Lesson Plan
Day 01: GRAND OPENING
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Welcome to the new course
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Disseminate general rules
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Introduce companion and support personnel
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Distribute uniforms and kitchen utensils
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Opening party
Day 02: FORMULA, QUANTITY AND INGREDIENTS TRAINING
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Beef ingredients
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Spice ingredients for cooking Phở Bò
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Ingredients Vegetables and Onions for Phở Bò
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Spices served with Phở Bò
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Recipe and quantity of spices for cooking broth
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Recipe and quantity vegetables and onions served with Phở Bò
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Quantitative recipe to cook Phở Gà (Chicken Noodle)
Day 03: PRACTICE OF PRELIMINARY PROCESSING OF INGREDIENTS
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Preliminarily practice raw and cooked beef meat, beef shank, beef brisket, flank steak, beef tendon, and oxtails
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Preliminarily prepare spice ingredients for Phở cooking
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Preliminarily prepare vegetable ingredients and onions for Phở
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Preliminarily prepare spices served with Phở Bò
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Practice weighing spices and preparing broth and hot pot
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Practice cooking Phở Gà in advanced
Day 04: TRAINING IN PROCESSING TYPES OF MEAT
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Processing all kinds of beef meat like shank, tendon, brisket, tripe, oxtail, heart stem and marrow
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Training on simmering bones to cook broth
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Training on making Phở broth for sales
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Quantitative training 1 bowl of Phở
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Directly mix broth
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Directly make Phở seasoning basket
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Preserving raw and cooked meat
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Preserving onions
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Preserving flat rice noodles
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Preserved spices to serve with Phở
Day 05 06 07: DIRECTLY PRACTICE AT THE RESTAURANT (MORNING SHIFT)
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Preliminary processing of bones and meat
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How to make a spice basket
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How to simmer bones
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How to weigh spices
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Learn how to cook beef with bordelaise sauce (free gift)
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Learn how to cook beef in vinegar hotpot (free gift)
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Learn how to cook freshwater crab hotpot (free gift)
Day 08 09 10: DIRECTLY PRACTICE AT THE RESTAURANT (MORNING SHIFT)
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Directly poaching flat rice noodles to sales
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Directly delivering beef meat to sales
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Directly pouring Phở broth to sales