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Medium Of Instructions | Mode Of Learning | Mode Of Delivery |
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English | Self Study | Video and Text Based |
Courses and Certificate Fees
Certificate Availability |
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yes |
The Syllabus
- Introduction to kitchen operation
- Defining the professional kitchen
- How it works
- Functioning of kitchen
- Interdepartmental relationship
- Standard Of Professionalism-I
- Personal hygiene/Kitchen etiquettes/Grooming
- Uniform
- Standard Of Professionalism-II
- Food safety & contamination
- Standard Of Professionalism-III
- Safety precautions while working in kitchen
- Kitchen Brigade
- Kitchen Equipment's-I
- Capital equipment's
- Operational equipment's
- Kitchen Equipment's-II
- Fuels used in kitchen
- Handling procedures
- Cleaning procedures
- Basic Ingredients-I
- Basic Ingredients-II
- Basic Ingredients-III
- Basic Ingredients-IV
- Methods of cooking-I
- Methods of cooking-II
- Effect of heat on cooking on various ingredients
- Stock-I
- What is a stock
- Ingredients that go in a stock
- Different types of stocks
- Uses of stocks
- Indian Stocks and their uses
- Sauces-I
- Continental mother sauces
- Sauces-II
- Contemporary sauces
- Proprietary sauces
- Sauces-III
- Soup-I
- Identify various types of soup and their classification
- Classical international soup and their popularity.
- Soup-II
- Various classical garnishes serve with soup.
- The salient features of making a good quality soup.
- Modern trends of serving soup.
- Revision session
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