Training Courses

The services of the International Group of Design and Construction of Persa include consulting, design, supervision, construction and equipping of kitchen projects for the tourism industry, hotel, franchise and restaurant. After designing and building (hardware), these projects will enter the stage of launch and operation (software).

Please note that to launch your catering, you can contact the experts of Design and Construction of Persa through various communication channels.

The most important software section includes the following:

• Human resource management, capital, marketing time, branding, business development
• Theoretical and practical training of personnel and managers
• Operation and quality improvement of services

Tourism and gastronomy industry projects require hiring personnel, therefore, training plays a key role in this section. The better, more professional and stronger the training, the higher the quality of the project; therefore, specialized theoretical and practical training is the most important part of management, launch and operation after the project is built.

Therefore, in order to complete the services provided to its employers and customers, the International Design and Construction Group, in collaboration with experts and specialists, has designed scientific-specialized “short-term courses”.

The main goal of designing these courses is to improve the level of knowledge, expertise, and experience of the people who will be working on those projects.

These courses are defined in several different axes, which include theoretical and practical courses:

Introduction to the theory and practice of industrial cooking

Enthusiasts, activists and investors in the food industry, in order to start or continue their activities in an industrial kitchen, restaurant, hotel, catering, fast food, coffee shop, food court, …. it is necessary to learn the necessary knowledge and information in this industry, so that while acquiring the necessary knowledge and information by improving specialized knowledge, they will be able to save significantly on related costs.

In this course, the latest knowledge related to industrial cooking is presented to the audience by prominent and experienced professors. The most important topics of this course will be mentioned below:

• Definition of industrial cooking and understanding the industrial kitchen
• Awareness of the requirements, needs and features of the industrial kitchen
• Introduction to industrial machinery and equipment
• Introduction to modern machinery in kitchens
• Principles of industrial design of small, medium and large kitchens
• Introduction to kitchen appliances and tools
• Introduction to types of cold storage, refrigerators
• Introduction to the elements of the kitchen (warehouse, preparation, production, service)
• Basics and principles of preparing, storing, preparing and preserving food
• Introduction to types of stoves, ovens and food cooking and baking devices and equipment
• Introduction to the principles and types of preparing hot and cold food
• Food production, decoration, packaging and distribution card on a small and large scale
• Introduction to the principles of architecture, decoration and interior technical engineering
• Introduction to mechanical installations and Electric
• Introduction to the basics of capacity calculation
• Principles of menu pricing
• Introduction to the dishwashing, utensils and equipment section
• Introduction to the principles of hygiene, safety and equipment maintenance
• Introduction to delivery machines and equipment in restaurants and fast food
• Introduction to the preparation of white and red meats
• Recognizing and classifying types of meat
• Recognizing the anatomy of sheep, cattle, and chicken
• Principles of recognizing, classifying, and preparing vegetables and fruits
• Recognizing and classifying types of spices
• Introduction to food additives in the food and beverage industry
• Properties and uses of commonly used spices
• Learning how to write a recipe card
• Introduction to types of cooking
• Types of sauces and stocks
• Combining and mixing
• Taking orders
• Serving customers

Theoretical and Practical Introduction to Reception Rituals

Accepted etiquette, behavior, and customs that must be considered according to individual circumstances, time, and place. Reception has its own etiquette and conditions. And in each environment, the manner of reception will be different according to the type of service provided. In teaching reception rituals and ceremonies, attention should be paid to the educational outlines and content according to the space, culture, environment, and also the type of service provided. What is taught in this course is as follows:

• Basics of etiquette and hospitality
• Basic concepts of etiquette
• Specialized concepts of etiquette
• Knowing types of hospitality services and their applications
• Knowing types of dishes
• Intimacies and articles
• Etiquette education
• Diplomatic and business etiquette
• Dos ​​and don’ts of etiquette
• Intimacy and distances
• Principles of hospitality in office meetings
• Introduction to types of Iranian and international service
• Introduction to types of hospitality dishes and hotel and restaurant etiquette
• Host Plus and principles of arranging hospitality dishes
• Hosting offices and meetings
• Advanced hospitality
  Specialized hospitality
• Types of ordinary, special, commercial, guild, organizational etiquette
• Arrangement of dishes
• Hosting rituals
• Reservations
• Reception
• Welcoming guests
• Guest cards
• Workplace etiquette
• Customer-oriented methods
• Observing personal hygiene and its impact on environmental hygiene
• Principles of using detergents and disinfectants
• Patterns Behavior
• Confidential formal meetings
• Special guests
• Handling VIP guests
• Napkins, simplicity in dealing with customer complaints
• Training skills in a real space
• Number of dishes and dishes
• Appearance and job characteristics of the host
• Regulations and standards of a good service
• Collecting dishes and dishes
• Tray carrying methods
• Dish maintenance
• Washing and stain removal
• Food service
• Hot and cold beverage service
• Plate service
• Pantry
• Pottery
• Precedence in catering Communication skills
  Ten works
• Safety and hygiene
• Report writing
• Health services
• Lobby
• Lounges and office
• Introduction to the catering process
• Checklist
• Order taking
• Organizational chart of catering units
• Professional ethics and personnel ethics
• Budgeting and scheduling
• Obtaining permits
• Briefing meetings
• Event design
• Introduction to the types of catering around the world
• Recognizing the spirit of nations
• Possible plans for crisis management
• According to the breadth and diversity of the content and according to the skill level and the knowledge of individuals. Ceremonies and hospitality courses are held at the following levels:
• Ceremonies and hospitality and services
• Office and meeting hospitality
• Specialized hospitality
• Professional hospitality
• Diplomatic and commercial hospitality

Safety and Health Theory and Practice

Paying attention to safety and health is important in every job and profession. Safety is the degree of being away from danger and having security, comfort, health, etc. In the food industry, like other trades and professions, it is of great importance and attention. By teaching key and important points, you can be very effective in improving the health and safety of yourself, your colleagues, the product, etc.

What is considered and designed as the topics and outlines of the course in safety and health training courses is as follows.

• Definition of safety and health
• Personal and environmental health
• Food and consumer health
• Equipment and machinery health and safety
• Personnel and employee safety
• Identification of accidents and hazards in the environment
• Public safety
• Specialized safety training for employers
• Workplace safety and health
• Basics of workplace health
• Introduction to occupational health and safety regulations
• Occupational and environmental health
• Ergonomics at work
• Principles of application and evaluation and presentation of solutions
• Hazard analysis using the PHA method
• Food storage
• Food storage in warehouses
• Washing and cleaning the environment, separation of materials and products, the effect of light, environment, temperature, humidity, etc. on food
• Hygiene of restaurants, hotels and food distribution and production centers
• Nutrition and food safety
• Preservatives in beverages
• Appropriate employee clothing
• Work traffic
• First aid kit
• Periodic exercises and trainings
• Protective equipment
• Necessity of periodic trainings
• Environmental cleaning
• Signs and Indicators
• Surfaces and environment
• Temperature, insurance, ventilation, standard container
• Fire extinguishing system
• Proper cleaning and disinfection methods
• Protective equipment
• Ventilation system and kitchen safety principles
• Health card
• Requirement of safety training for employees
• Health checklists
• Insects, pesticides
• Basics of fire and ways to prevent it
• Rescue and rescue, first aid
• Daily checklists, inspections

Unfortunately, despite the high importance of safety and health, comprehensive and codified training has not been designed so far, and we witness many accidents every year that cause irreparable financial and even life losses to individuals and their businesses, while with a little time and money, job security and greater peace of mind can be provided.

Gastronomy literally means the science and culture of preparing, distributing, and consuming food. For more information about gastronomy, visit the page.

Specialized Course in Industrial Cooking of Iranian Food

Food is delicious wherever you are in the world and whatever it is. This is a principle. There is no Iranian or non-Iranian food. But for some Iranians, no taste or food can replace Iranian food. Iran, with its wide range of culture and ethnicity, has its own food attractions. In this course, we have tried to examine the types of authentic and traditional Iranian foods, their cooking methods, creative food cities, types of foods (kebabs, stews, pilaf, chelo, tah chin, coco, cutlets, shami, dolma, abgousht, haleem), recipes, raw materials, preparation methods, cooking time, additives, calorie content, etc.

We also discuss formal and simple dishes, classification of foods (noni, rice), special interests of each city, interests of occasions, condiments, drinks, favorite foods of foreign tourists, the most popular interests of different cities, special foods of each city, Iranian cooking based on traditional medicine, dining equipment in Iran, related tools, food union, forbidden foods, tea and Iranian food culture, drinks and various teas, Iranian breads, meals, forgotten foods, traditional healthy foods, nutritious foods, culture and food suggestions.

Considering the expansion of the food industry and people’s desire and interest in new foods such as meat rolls, hamburger pie, orange chicken, fried chicken coco, chicken and mushroom dishes, it also has its own fans.

An important point is that industrial cooking is Iranian food. Considering the public acceptance of Iranian food, the need to pay more attention to industrial cooking is understandable. In this regard, more food can be prepared in less time.

In other words, industrial cooking helps prepare food on a mass scale, with high quality and speed.

Specialized course in industrial cooking of foreign food

Today, one of the entertainments is going to a restaurant. The previous generation preferred home-cooked food, but today’s generation considers restaurant visits a pleasant pastime. Since the desire for variety is also one of the prominent characteristics of the young generation, trying foreign food and experiencing new flavors can be exciting and enjoyable.

For this reason, the number of foreign restaurants has increased and increased. There are Chinese, Indian, Thai, Lebanese, Turkish, Italian restaurants, and so on. Following this change in taste, the need for training and expanding industrial cooking of foreign cuisine is palpable. The following:

• Training chefs and specialist cooks
• Introducing a variety of Western foods and appetizers
• Training in comprehensive and easy cooking of international food
• Introducing the food culture and taste of international food
• Introducing the breakfast of international food
• Quality in industrial kitchens
• Recognizing innovation opportunities
• Introducing the science of cooking
• Introducing the art of cooking and quality raw materials
• Introducing recipes from different countries
• Introducing special garnishes and decorations
• Speed ​​of cooking
• Preparing food according to the
• latest world standards
• Improving food quality
• Preparing international food menus
• Designing and designing foods based on the tastes of different nations
• Washing, servicing and maintaining devices
• Ovens and ovens
• Weighing and measuring ingredients
• How to work with equipment in the kitchen
• Dough dishes, pizza, pasta, main dishes and desserts…