Regethermic’s training seminars provide catering, food processing and hospitality professionals with scope to enhance and develop their knowledge and practical skills. The seminars deal with a wide range of topics; including operational procedures, production processes, equipment, profitability and key issues such as hygiene and food safety. Regethermic is the Australian representative for many of the world’s largest and most successful brands of catering and food processing equipment. Our seminars also offer demonstrations of the very latest equipment and technologies. Seminar dates and times are available on request. Tailored seminars specific to the client’s individual needs can be organised on request.
“Driving your catering dollar further”
Looking at both operational and financial advantages using the cook-chill, cook freeze methods.
Targeted at small to medium establishments, including: deli’s, restaurants, nursing homes, clubs, etc. More specifically looking at sous vide and blast chilling techniques which have now become part of mainstream kitchen production. Seminars can be tailored to theoretical or both theoretical and practical (practical – all food and equipment supplied)
Cook Chill Refresher
“Focusing on our existing clients”
Retraining in all aspects of conventional and extended shelf life cook-chill and cook-freeze systems. Transitioning to extended shelf life production
Practical tips and latest operational techniques for the user.
An opportunity to interact, swap ideas and look at new processes
Join us to examine the latest innovative technology for production in your kitchen.
We will guide you through developments in preparation, packaging, production, chilling and much more.
Cook Chill for Restaurants
“Sous Vide and Blast Chilling are not always for Safety and Shelf life. But it is a bonus”
Restaurants are constantly looking for ways to streamline production of meals. In this day of ever-increasing competition and shrinking profits, there is a need to adopt technologies to assist in becoming more efficient. This is a practical hands on seminar which takes our guests through the proper and safe use of cooking and chilling equipment designed specifically to the needs of hte restaurant operators. (pratical – All food and equipment supplied)
Extended shelf life technology
“Production process drives design”
Explore the options of extended shelf life. A seminar specifically targeting the preparation, cooking, chilling and packaging of liquid and solid high and low risk foods. Equipment process and specification, spacial allocation specific to process requirements and looking at correct process flow as the big picture.
“It’s about managing time and temperature”
A practical “hands on” session demonstrating the latest equipment and techniques in banqueting. Guests will be encouraged to participate in the assembly and regeneration of the meals plated, bulk and silver service systems. This seminar aims to offer guests the benefit of over 40 years experience Regethermic has gained.
It’s about Time and Temperature
This practical workshop illustrates the critical time and temperature controls at each stage of the production process, particularly during cooking, chilling and service. It will highlight the correct use of kitchen equipment and put HACCP into context as a preventative food safety tool
Busy supervisors will need to incorporate HACCP procedures into every part of their work. This session will accelerate your understanding of the HACCP system, put food safety into context and help people in your facility to drive the program.