Module 1: Introduction to Hotel Industry and Commis Chef
Module 2: Introduction to Kitchen Equipment and Appliances
Module 3: Perform Food Preparation Activities
Module 4: Provide Assistance in Inventory Management and Close the Kitchen
Module 5: Prepare the Food Items in Tandoor
Module 6: Maintain Effective Communication and Service Standard
Module 7: Organizational Confidentiality and Guest’s Privacy
Module 8: Basic Health and Safety Standard
Module 9: On-the-Job Training
No. |
Topic |
Methodology |
|---|---|---|
| 1 |
INTRODUCTION TO COOKERY
|
Demonstrations by Instructor and Application by Students |
| 2 |
PUNJABI CUISINE
|
Demonstrations by Instructor and Application by Students |
| 3 |
MEXICAN CUISINE
|
Demonstrations by Instructor and Application by Students |
| 4 |
ITALIAN CUISINE
|
Demonstrations by Instructor and Application by Students |
| 5 |
CHINESE CUISINE
|
Demonstrations by Instructor and Application by Students |
| 6 |
THAI CUISINE
|
Demonstrations by Instructor and Application by Students |
| 7 |
Street food:
|
Demonstrations by Instructor and Application by Students |
| 8 |
Beverages:
|
Demonstrations by Instructor and Application by Students |
| 9 |
ASSESSMENT
|
Demonstrations by Instructor and Application by Students |
