• Duration: 2 Year
• Location: Ahmedabad, Gujarat
• 6- month Intenship

What You’ll Master (With Your Own Hands)!

✅ 350+ Dishes from 5+ Global Cuisines – Indian, Chinese, Mexican, Italian, Thai & More
✅ Signature Breads, Designer Cakes & Drip-Frosted Pastries – Bakery that sells itself
✅ Restaurant-Style Presentation – Plate like a 5-star chef
✅ Real Kitchen Operations – From prep to service, you’ll run the show
✅ Build Your Own Brand – Plan your menu, cost it, market it, and sell it

What You’ll Learn

Semester 1: Culinary Foundations & Kitchen Essentials

✅ Knife skills, cutting & chopping techniques
✅ Food safety, hygiene & HACCP protocols
✅ Kitchen hierarchy & roles
✅ Equipment handling & maintenance
✅ Cooking methods: Boiling, sautéing, grilling, baking, steaming
✅ Storage & preservation methods

Semester 2: Indian Cuisine Mastery

✅ Punjabi, Rajasthani & Maharashtrian dishes
✅ Indian gravies: Red, Green, White, Brown, Chop Masala
✅ Dal varieties: Dal Makhani, Tadka, Fry
✅ Indian Breads: Naan, Lacha Paratha, Butter Roti, Kulcha
✅ Biryani & Jeera Rice
✅ Festive & regional thalis

Semester 3: International Cuisine Training

✅ Chinese: Manchurian, Fried Rice, Noodles, Soups
✅ Mexican: Tacos, Nachos, Salsa, Enchiladas, Mexican Hotpot
✅ Italian: Pizza, Pasta, Risotto, Lasagna, Bruschetta
✅ Thai: Thai Curry, Soups, Rice Dishes
✅ Fusion cuisine basics
✅ Global plating techniques

Semester 4: Soups, Salads & Beverages

✅ Hot & Cold Soups: Tomato Shorba, Manchow, Broccoli Almond
✅ Salad varieties: Classic, continental & modern dressings
✅ Dips & sauces: Guacamole, Cheese Dip, Sour Cream
✅ Beverages & mocktails: Café-style shakes, mojitos, seasonal coolers

Semester 5: Bakery & Bread Basics

✅ Ingredient knowledge & dough preparation
✅ White, brown, multigrain & garlic breads
✅ Kulcha, focaccia, lavash, breadsticks
✅ Pav, vada pav bread, muska bun
✅ Puff dough making (veg/paneer/chinese stuffing)
✅ Introduction to baking science & temperature control

Semester 6: Cakes, Pastries & Advanced Desserts

✅ Sponge cakes: Vanilla, Chocolate, Red Velvet
✅ Cupcakes, muffins & brownies (various flavors)
✅ Designer cakes: Layering, crumb coating, frosting, drip technique
✅ Swiss roll, mousse cake, fruit cake
✅ Donuts, cheesecakes (non-bake), tarts & pies
✅ Cookie variations: Jeera, oats, chocolate chip, Nankatai

Semester 7: Chocolate, Plating & Finishing Techniques

✅ Chocolate basics: Compound melting, garnishing, molding
✅ Buttercream piping & nozzle practice
✅ Cake decoration: Sharp edges, layering, topping
✅ Pastry plating & visual presentation
✅ Creating Instagram-worthy dishes

Semester 8: Food Business & Entrepreneurship

✅ Food costing & menu pricing
✅ Menu creation for cafés, cloud kitchens & tiffin services
✅ Understanding customer preferences
✅ Branding, packaging & social media presence
✅ Setting up a food business (legal & operational steps)
✅ Internship, hotel visit & final business project

Theory You’ll Learn

✅ Introduction to Food Production
✅ Kitchen Hierarchy & Brigade System
✅ Types of Cooking Methods
✅ Core concepts of culinary
✅ Understanding of menu and execution
✅ Food costing knowledge
✅ Customer Service Basics
✅ Health and Safety Standards
✅ Table Service Styles
✅ Special Dining Needs
✅ Introduction to Bakery Production
✅ Key Ingredients & Their Functions
✅ Baking Techniques & Temperature Control
✅ Baking Science & Reactions
✅ Storage & Shelf Life