Institute of Culinary Arts and Hospitality Management ICAHM

We provide cooking skills, various food and beverage production and service, hotel management training, personality development training, business consultation for hotel industry.

Portion, arrange, and garnish food, and serve food to waiters or patrons.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Substitute for or assist other cooks during emergencies or rush periods.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Keep records and accounts.
Coordinate and supervise work of kitchen staff.
Prepare relishes and hors d'oeuvres.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Plan and price menu items.
Bake breads, rolls, cakes, and pastries.