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Course / Course Details

Breakfast Academy

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    By - PSR PRO Coach

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Course Curriculum

  • 12 chapters
  • 117 lectures
  • 0 quizzes
  • N/A total length
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1 Module Introduction
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2 Lesson 1.1 – Understanding Professional Breakfast Service
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3 Lesson 1.2 – The Importance of Breakfast in Hospitality
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4 Lesson 1.3 – Breakfast Menu Categories
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5 Lesson 1.4 – Breakfast Ingredients & Equipment
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6 Lesson 1.5 – Breakfast Cooking Fundamentals
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7 Lesson 1.6 – Portion Control & Consistency
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8 Lesson 1.7 – Breakfast Presentation Standards
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9 Lesson 1.8 – Food Safety During Breakfast Service
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10 Lesson 1.9 – Breakfast Quality Control
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11 Lesson 1.10 – Professional Breakfast Standards & Module Review
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1 Module Introduction
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2 Lesson 2.1 – Eggs Your Way Fundamentals
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3 Lesson 2.2 – ET
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4 Lesson 2.3 – Emirates
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5 Lesson 2.4 – Endeavour
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6 Lesson 2.5 – Farmer
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7 Lesson 2.6 – Gateway
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8 Lesson 2.7 – Test Match
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9 Lesson 2.8 – Gilbert
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10 Lesson 2.9 – Base Line
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11 Lesson 2.10 – Compton's Peak
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12 Lesson 2.11 – Eggs Your Way Quality Control & Module Review
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1 Module Introduction
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2 Lesson 3.1 – Omelette Fundamentals
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3 Lesson 3.2 – Mark Webber
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4 Lesson 3.3 – Stephanie Rice
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5 Lesson 3.4 – Full House
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6 Lesson 3.5 – Bolt Roll
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7 Lesson 3.6 – Omelette Filling Standards
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8 Lesson 3.7 – Omelette Presentation Standards
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9 Lesson 3.8 – Omelettes & Egg Dishes Quality Control & Module Assessment
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1 Module Introduction
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2 Lesson 4.1 – Benedict Fundamentals
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3 Lesson 4.2 – Hollandaise Sauce Standards
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4 Lesson 4.3 – Poached Egg Standards
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5 Lesson 4.4 – Candle in the Wind
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6 Lesson 4.5 – Saturday Night's Alright for Fighting
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7 Lesson 4.6 – Philadelphia Freedom
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8 Lesson 4.7 – Crocodile Rock
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9 Lesson 4.8 – Goodbye Yellow Brick Road
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10 Lesson 4.9 – Honky Cat
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11 Lesson 4.10 – I'm Still Standing
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12 Lesson 4.11 – Pin Ball Wizard
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13 Lesson 4.12 – Rocket Man
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14 Lesson 4.13 – Tiny Dancer
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15 Lesson 4.14 – Your Song
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16 Lesson 4.15 – Benedict Assembly Standards
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17 Lesson 4.16 – Eggs Benedict Quality Control & Module Assessment
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1 Module Introduction
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2 Lesson 5.1 – Sweet Breakfast Fundamentals
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3 Lesson 5.2 – Pancakes
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4 Lesson 5.3 – Belgian Waffles
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5 Lesson 5.5 – Crepes
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6 Lesson 5.6 – Toppings & Garnish Standards
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7 Lesson 5.7 – Portion Control
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8 Lesson 5.8 – Sweet Breakfast Plating Standards
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9 Lesson 5.9 – Sweet Breakfast Quality Control & Module Assessment
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1 Module Introduction
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2 Lesson 6.1 – Healthy Breakfast Fundamentals
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3 Lesson 6.2 – Porridge63
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4 Lesson 6.3 – Bircher
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5 Lesson 6.4 – Healthy Toppings & Garnishes
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6 Lesson 6.5 – Allergen Awareness
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7 Lesson 6.6 – Storage & Food Safety
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8 Lesson 6.7 – Healthy Breakfast Plating Standards
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9 Lesson 6.8 – Healthy Breakfast Quality Control & Module Assessment
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1 Module Introduction
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2 Lesson 7.1 – Breakfast Specials Fundamentals
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3 Lesson 7.2 – All Shook Up
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4 Lesson 7.3 – Lights on the Hill
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5 Lesson 7.4 – Breakfast Specials Presentation Standards
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6 Lesson 7.5 – Breakfast Specials Portion Control Standards
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7 Lesson 7.6 – Breakfast Specials Quality Control Checklist
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8 Lesson 7.7 – Practical Assessment
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9 Lesson 7.8 – Module Completion
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1 Module Introduction
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2 Lesson 8.1 – Toast Standards
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3 Lesson 8.2 – Bread Selection
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4 Lesson 8.3 – Croissants
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5 Lesson 8.4 – Breakfast Rolls
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6 Lesson 8.5 – Breakfast Sandwiches
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7 Lesson 8.6 – Breakfast Wraps
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8 Lesson 8.7 – Bakery Presentation Standards
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9 Lesson 8.8 – Bakery Quality Control
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1 Module Introduction
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2 Lesson 9.1 – Coffee Pairing
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3 Lesson 9.2 – Tea Pairing
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4 Lesson 9.3 – Juice Pairing
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5 Lesson 9.4 – Smoothie Pairing
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6 Lesson 9.5 – Beverage Recommendations
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7 Lesson 9.6 – Upselling Breakfast Beverages
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1 Module Introduction
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2 Lesson 10.1 – Reading Breakfast Orders
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3 Lesson 10.2 – Kitchen Communication
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4 Lesson 10.4 – Guest Communication
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5 Lesson 10.3 – Timing & Coordination
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6 Lesson 10.5 – Service Recovery
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7 Lesson 10.6 – Breakfast Presentation Before Service
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8 Lesson 10.7 – Professional Breakfast Standards
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9 Lesson 10.8 – Peak Breakfast Service
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1 Module Introduction
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2 Lesson 11.1 – Food Safety Fundamentals
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3 Lesson 11.2 – Temperature Control
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4 Lesson 11.3 – Cross Contamination Prevention
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5 Lesson 11.4 – Personal Hygiene
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6 Lesson 11.5 – Cleaning & Sanitising
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7 Lesson 11.6 – Portion Control Verification
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8 Lesson 11.7 – Final Quality Inspection
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9 Lesson 11.8 – Kitchen Documentation
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1 Module Introduction
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2 Lesson 12.1 – Breakfast Knowledge Review
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3 Lesson 12.2 – Breakfast Menu Identification
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4 Lesson 12.3 – Practical Breakfast Assessment
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5 Lesson 12.4 – Food Safety Assessment
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6 Lesson 12.5 – Final Written Assessment
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7 Lesson 12.6 – Course Completion & Certification
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PSR PRO Coach

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  • Duration N/A

  • Lectures 117 lessons

  • Enrolled 0 students

  • Category: Breakfast Academy

  • 0 Quizzes

  • Language: English

  • Skill Level Beginner

  • Certificate of Completion

  • Full lifetime access

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