Get updates on Eligibility, Admission, Placements Fees Structure
Quick Facts
| Medium Of Instructions | Mode Of Learning | Mode Of Delivery |
|---|---|---|
| English | Video and Text Based |
Course Overview
The Certificate Course in Culinary Arts is a short-term course offered by the V. M. Salgaocar Institute of International Hospitality Education (VMSIIHE). The total duration of the VMSIIHE Culinary Arts certification course is nine months, which includes three months of theory and practical training and six months of internship. The Certificate Course in Culinary Arts is specially designed for the students who want to get theoretical as well as hands-on training experience in the culinary arts field.
The Culinary Arts certification course covers the historical, scientific, and technological aspects of the food service industry, the use of culinary tools and equipment, and the basics of personal hygiene. Students pursuing the Certificate Course in Culinary Arts from VMSIIHE will get internship and placement opportunities and lectures from industry-experienced faculties.
The Highlights
- Industry-Experienced Faculty
- Placement Assistance
- Hands-on Training
- Workshops with professional chefs
- 9 months duration (3 months of theory and practical training + 6 months internship)
Programme Offerings
- Career Guidance
- Mentorship
- Internship opportunity.
Courses and Certificate Fees
| Certificate Availability | Certificate Providing Authority |
|---|---|
| yes | VMSIIHE Goa |
Certificate Course in Culinary Arts Fee Structure -
Particulars | Fee Details |
Tuition Fee | Rs. 60,000 |
Hostel Fee | Rs. 55,000 |
Eligibility Criteria
Certification Qualifying Details
- Upon successful completion of the Certificate Course course, students will be awarded a Certificate in Culinary Arts. This certification validates their proficiency in culinary techniques, theoretical knowledge, and practical application, recognised by the industry as a mark of professional competence.
What you will learn
With the Certificate Course in Culinary Arts syllabus, students will master the foundational and advanced cooking techniques and gain an understanding of various global cuisines and their cultural significance.
After the completion of the Culinary Arts certification course, students can develop the ability to plan, prepare, and present dishes professionally. Students will get in-depth knowledge of food safety and sustainable culinary practices and build essential skills for teamwork and kitchen management after the completion of the Culinary Arts certification course.
Who it is for
The Certificate Course in Culinary Arts is designed for aspiring chefs passionate about pursuing a career in the culinary arts and hospitality students looking to specialise in culinary operations.
Home cooks who want to formalise their skills and knowledge and food enthusiasts who are exploring a career change into the culinary industry can opt for the Culinary Arts certification course to get the career growth and expertise in the culinary arts. Students opting for this course to enhance their skills and knowledge is also beneficial for the following careers:
- Chef
- Pastry Chef
- Sous Chef
- Food Stylist
- Culinary Entrepreneur
- Culinary Instructor
Admission Details
To join the VMSIIHE Culinary Arts certification course, students can follow these steps:
Step 1: Browse the link below
https://vmsiihe.edu.in/vmsiihe-short-term-courses/
Step 2: Click on the ‘Apply Now’
Step 3: Fill out the form with the required information and submit the application
Step 4: Applicants will get the call from the officials for further rounds of admission
Application Details
Candidates will get application form details after clicking on the ‘Apply Now’ button available on the homepage. Applicants need to submit details, which include full name, phone number, email address, city, and course interest, in the application form.
The Syllabus
Theory
Introduction to module
- Mise en place
- Hierarchy in the kitchen
- Equipment and tools
Practical
- Introduction in all equipment
- Explanation of functioning of machines
- Cleaning rules
- Order and care of utensils
- Knife skills
- Preparation and “mise en place”
- How to set up a station
- How to maintain station clean
- Cutting vegetables
Theory
- Basic vegetable preparations
- Classification of vegetables
- Cooking and cutting of vegetables
- Storing vegetables
Practical
- Knife skills
- Preparation and cutting of vegetables
- Preparation of sautéed vegetables
Theory
- HACCP, Sanitation and safety
- Hygiene regulation for kitchen
- Basic hygiene rules
- Ergonomic appliances in kitchen
Practical
- Stocks
- Preparation of different stocks
- Mirepoix and bouquet garni
- Storing and use of stocks
Theory
- HACCP documentation in the kitchen
- Cooling and defrosting of food
- Reheating and holding food
- Cooking and storing food
Practical
- Stocks and soups
- Clarification of stocks
- Preparation and classification of soups
- Experimenting thickening agents
Theory
- Basics of mushrooms, herbs and spices:
- Classification preparation and storing of mushrooms, spices and herbs
Practical
- Preparation of cold sauces
- Vinaigrettes
- Mayonnaise
- Dips
Theory
- Basics of sauces:
- Classification preparation and storing of sauces
Practical
- Preparation of hot sauces
- Mother sauces
- Derivatives and their use
Theory
- Understanding cereals and their products
- Most important cereals and derivatives
- Cooking of different cereals
- Use in the kitchen and menus
- Parts of traditional dishes
Practical
- Cooking of cereals:
- Different methods of rice cooking
- Preparation of other cereals
- International rice dishes
Theory
- Pasta and pasta dishes
- Classification of pasta in shapes and types
- Cooking pasta
- Sauces for pasta
- Stuffing’s for pasta
- Serving pasta
- International pasta dishes
Practical
- Preparation of different pasta
- Preparation of sauces and stuffed
Theory
- Cooking methods:
- Culinary mixes
- Understanding changes during cooking
- Heat transfer
- Dry heat methods
- Moist heat methods
Practical
- Egg and Egg dishes
- Understand egg
- Use and handling rules for the kitchen
- Characteristics of egg, yolk and white
- Hygiene aspects of egg.
- Egg in breakfast
- Egg as a dish
Theory
- Cooking methods:
- Culinary mixes
- Understanding changes during cooking
- Heat transfer
- Dry heat methods
- Moist heat methods
Practical
- Practicing cooking methods:
- Moist cooking methods
- Dry cooking methods
Theory
- Meats in general
- Composition of meat
- Qualities and factors which influence the quality
- Cooking meat
- Structure of meat
- Aging of meat
Practical
- Cutting and cleaning meat
- Deboning chicken
Theory
- Types of Meats and prime cuts
- Meats and culture
- Prime cuts of different meats
Practical
- Preparing galantine of chicken
- Experimenting with meats
Theory
- Fish:
- Classification and varieties
- Characteristics
- Conservation of fish
- Nutritious value
- Types of fish
- Derivatives of fish
Practical
- Cleaning and fileting of fish
Theory
- Shellfish:
- Crustaceans
- Molluscs
- Cephalopods
- Cooking methods
- Precaution buying and storing
Practical
- Cleaning and preparing of crustaceous
Theory
- Fish and Shellfish:
- Cooking methods
- Different dishes and preparations
Practical
- Cooking fish
Theory
- MCQ
Practical
- ABILITY TEST
French menu
- Explanation of history
- Preparation of the dishes
- Practice of the above learned cutting, cooking methods and preparation techniques
- Discussion about the ingredients
Spanish menu
- Explanation of history
- Preparation of the dishes
- Practice of the above learned cutting, cooking methods and preparation techniques
- Discussion about the ingredients
Italian menu
- Explanation of history
- Preparation of the dishes
- Practice of the above learned cutting, cooking methods and preparation techniques
- Discussion about the ingredients
Greek menu
- Explanation of history
- Preparation of the dishes
- Practice of the above learned cutting, cooking methods and preparation techniques
- Discussion about the ingredients
Mexican menu Food Cart
- Explanation of history
- Preparation of the dishes
- Practice of the above learned cutting, cooking methods and preparation techniques
- Discussion about the ingredients
Theory
- Indian Cuisine
- Introduction
- Origin and History
- Indian culinary terms, cooking methods
Practical
- Demonstration and practice
- Brown gravy
- Makhni gravy
- Palak gravy
Theory
- Indian Gravies
Practical
- Demonstration and practice
- Shahi gravy
- Yellow gravy
- Kadai gravy
- Korma
Theory
- Spices & herbs used in Indian cuisine
- Whole spices and herbs
- Powdered masala
- Wet masala pastes
Practical
- Indian regional cuisine
- Menu 1- North Indian
Theory
- Equipment’s used in Indian cuisine
- Special equipment’s
- Care and maintenance
Practical
- Indian regional cuisine
- Menu 2- South Indian
Theory
- Indian rice preparations
- Types of rice
- Popular regional rice preparations
- Accompaniments and condiments
Practical
- Regional Indian Cuisine
- Menu -3- East Indian
Theory
- Indian savouries
- Introduction to different types of snacks
- Popular street food of India
Practical
- Regional Indian Cuisine
- Menu 4- West Indian
Theory
- Indian breads
- Roasted on griddle
- Deep fried
- Tandoor
- Steamed
Practical
- Indian Regional cuisine
- Menu 5- Indian breads
Theory
- Indian breakfast
- Importance of breakfast
- Popular breakfast dishes
- Accompaniments and garnishes
Practical
- Menu- 6- Breakfast dishes
Theory
- Indian sweets
- Ingredients used in Indian sweets
- Equipment’s used in preparing Indian sweets
- Regional influences on Indian sweets
Practical
- Menu -7- Indian sweets
Theory
- Tandoor cooking
- Types of Tandoor
- Work station setup
- Safety features while operating Tandoor
- Food cooked in tandoor
Practical
- Menu- 8- Tandoori dishes
Theory
- Dum cooking
- Origin and history
- Special equipment’s and their use
- Classical dishes
Practical
- Menu- 9- Dum cuisine
Theory
- Traditional cooking methods
- Origin and history
- Special equipment’s and their use
- Classical dishes
Practical
- Menu- 9- Cooking on the Chula
Theory
- Indian Street food
- Origin and history
- Special equipment’s and their use
- Classical dishes
Practical
- Menu- 9- Street food
Theory
- Indian Street food
- Origin and history
- Special equipment’s and their use
- Classical dishes
Practical
- Running of a street food cart
- Close book exam
- Practical exam
VMSIIHE Goa Frequently Asked Questions (FAQ's)
The course duration for Culinary Arts certification is nine months.
No prior experience is required for the Culinary Arts certification course. Beginners can apply for this certification course.
Yes, VMSIIHE offers career guidance and placement support for the students.
Some modules may offer supplementary certifications in food safety or advanced skills.
Yes, international students can apply for their choice of course and VMSIIHE provides support for visa and accommodation arrangements.
The details about the Certificate Course in Culinary Arts fees can be obtained directly from the institute.