Foundation-course-in-food-production
Certificate:
With Government and International Certificate
Uniform:
Uniform, kitchen kit and study materials

Basic Culinary Level 1

No.
Topic
Methodology
1
INTRODUCTION TO COOKERY
  • Setup of a kitchen
  • Food hygiene safety and quality
  • Hotel kitchen hierarchy
  • Mise En Place
  • Cuts of vegetables

Demonstrations by instructor and application by students

Practical + Theory
2
BASICS
  • Stocks
  • Mother sauces and dips
  • Hotel kitchen hierarchy
  • Indian basic gravies

Demonstrations by instructor and application by students

Practical + Theory
3
BREAK FAST PREPARATIONS
Practical Event
4
BAKING BASICS
  • Baking history
  • Baking techniques, Tools and ingredients
  • Cake sponge
  • Chocolate ganache and truffles
  • Types of Frostings & Icings

Demonstrations by instructor and application by students

Practical + Theory

Advanced Culinary Level 2

No. Topic Methodology
1
INTERNATIONAL CUISINES
SOUP - STARTERS - MAIN COURSE
  • Chinese
  • Mexican
  • Italian
SIZZLER PLATING

Demonstrations by instructor and application by students

Practical
2
TRADITIONAL CUISINES
AUTHENTIC THALI FOOD
  • Rajasthani thali or
  • Maharashtrian thali
TRADITIONAL THEME LUNCH FROM ABOVE

Demonstrations by instructor and application by students

Practical + Theory Events by Students
3
BAKERY AND PATTISSERIES
  • Yeast based product
  • Cakes and Cheese cakes
  • Quick breads and travel cakes
  • Types of Pastries
  • Biscuits and Cookies
  • Tarts and Pies
  • Puddings and Cold desserts

Demonstrations by instructor and application by students

Practical
4
SPECIALTY SESSION
  • Salads
  • Shakes and Mocktail
  • Indian sweets
  • Indian street chaat
  • Chocolate making
  • Pan cake and Macarons
  • Ice cream “ Frozen dessert”

Demonstrations by instructor and application by students

Practical
5
TERM END PROJECT ON CAFÉ/RESTAURANT/BAKERY
  • Menu Planning
  • Food costing
BUDGETING

Theoretical guidance and mentoring by instructor

Beyond Theory and Practicals
  • Communication and personality development programs.
  • Commerical kitchen and baking production house visits.
  • Educational tour.
  • Budgeting and costing sessions.
  • Expert’s guidance on current food trends in the market.
  • Mandatory participation of students at college events
  • Journal submission, presentation, project & theme lunch event aimed towards a students’ managerial and entrepreneur skills development.

Note: Students are supposed to be in full grooming with black oxford shoes and plain black full socks. This expense would be borne by the students themselves.

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