Seminar Prices:

3-Course Complete Package: $125.00 p/p includes 3-course dinner. Please include 18% service charge to price. There is also a $200.00 room fee for the Victoria Inn. 

Seminars run approximately 5-6 hours.

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Team Building Program Benefits:

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• Successful team building has far reaching effective ramifications to an organization.

• Improving the way team members interact improves their ability to solve problems. Better problem solving means increased efficiency.

• Increased efficiency tends to boost the over-all moral and productivity of the team. This leads to decreased stress, turnover and operating costs.

• Clearly defined objectives and agreed upon end goals produce positive results. Positive results increase motivation and creativity and decrease team conflict.

• Once established an effective team becomes self-perpetuating.

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Seminar Structure:

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Teams of three or four can participate in these exercises at one time.

Goal Setting - We will begin by establishing team objectives. Individuals in the team must understand and accept the goals of the team.

Role Playing - Teams members must know what is expected of them and what is to be expected from the others on the team.

Procedures - all team members must learn how to get the work done together as a cohesive unit (e.g. decision-making, problem solving, time management, conflict management and resolution.

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• The program begins with introductions and a brief orientation led by Ron Boucher cec, aac.

• Next there will be group instruction on basic cooking techniques, knife handling, and safety and sanitation procedures.

• Your group is then divided into teams. Each team will elect a team captain. The team will work together to prepare and serve a three-course luncheon - appetizer, soup or salad, entrée and dessert. Each team member is must take part in the preparation of the meal.

• Each team will prepare six portions for each course. One plated for display, one for flavor/taste critique and the other four for the team to enjoy.

• Before the event the team captain will draw for a starting sequence and kitchen station assignment. Each team will have (30) minutes to discuss a strategy and production plan.

• At (30) minute intervals, each team will receive a basket containing a selection of foods, recipes and plating instructions. No substitutions from the ingredients can be made.

• The teams will have (2) hours to prepare their meals. Plating and service will begin when each team reaches their two-hour time limit.

• Each team is allowed a (30) minute window to plate and serve their meals.

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Judging, Evaluation and Critique

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All individual teams will be judged on the following criteria:

1. Sanitation and Safe Food Handling Procedures:(1-5) Maximum points allowed

2. Organizational Skills/Mise en Place: (1-5) Maximum points allowed

3. Communication Skills: navigation of a plan and ability to follow instructions: (10) Maximum points allowed

4. Team Work, Overcoming Obsticles, Timing and Work Flow: (1-20) Maximum points allowed

5. Presentation, Flavor, Taste and Doneness of Meals: (1-10) Maximum points allowed

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Team Achievement Award Scale

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42-50 Pts. = Gold Medal

36-41.99 Pts, = Silver Medal

30-35.99 Pts. = Bronze Medal

Under-30 Pts. Honorable Mention

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Corporate Team Building Seminar “Promise”

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These team-building exercises will prove to be challenging and rewarding but also lots of fun while learning the following concepts:

  “The Five C’s”

1. Creativity

2. Communication skills

3. Collaboration

4. Cooperation

5. Commitment

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Menu Options - Please pick one item from the following Appetizers, Soups or Salads, one item from Entrees and one item from Desserts.

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Appetizers: 

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• Baked Stuffed Mushrooms with sausage, spinach and cheese

• Pan Fried Crab Cakes with a chipotle aioli

• Chicken, Prosciutto Ham and Sage Roulades with a Brie cheese fondue

• Grilled Bruschetta with Tomato Basil Relish

• Crispy Chicken Fingers with a warm cilantro and pepper jelly glaze

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Soups:

• Wild Mushroom Bisque

• Roasted Red Pepper Bisque with fresh basil pesto

• French Onion Soup Gratinee

• Pureed Carrot & Ginger Soup with crème fraiche

• New England Clam or Fish Chowder

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Salads:

• Salad Framboise - baby greens tossed in red wine vinaigrette garnished with toasted pecans, fresh raspberries and Gorgonzola cheese

• Oven Roasted Beets and Sweet Corn over Boston lettuce with Crumbled Goat Cheese, drizzled with a lime coriander vinaigrette

• Baby Spinach Salad tossed in sweet & sour dressing, garnished with poached pears, red onions and candied walnuts

• Heirloom Tomato Salad tossed in red wine vinaigrette, garnished with fresh basil, served in a parmesan cheese basket

• Caesar Salad or Green Goddess Salad

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Entrées:

• Baked Haddock au Gratin with roasted garlic mashed potatoes with glazed winter vegetables

• Oven Roasted Pork Tenderloin Moutarde with braised leeks and wild rice pilaf

• Sautéed Turkey Marsala with buttered egg noodles and steamed green beans

• Baked Stuffed Chicken with rosemary ham and smoked Gouda cheese, finished with a sherry mushroom cream, served with roasted potato fans, steamed asparagus

• Veal Parmesan served with a Parmesan Cheese Risotto & wilted spinach

• Pan Roasted Salmon Gremoulata with a fresh cucumber relish, served with tourneed potatoes

 

Dessert:

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• Tiramisu

• Warm Gingerbread Cake and fresh strawberries and whipped cream

• Apricot Bread Pudding or Chocolate Bread Pudding over a warm Bourbon glaze

• Mini Molten Lava Chocolate Cakes over a Raspberry coulis

• Icky Sticky Rum Raisin Pudding with Toffee Sauce

• Mini Apple Cranberry