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Quick Facts

Medium Of InstructionsMode Of LearningMode Of Delivery
EnglishSelf StudyVideo and Text Based

Courses and Certificate Fees

Certificate Availability
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
    • Herbs & spices
  • Basic Ingredients-II
    • Vegetables
    • Fruits & nuts
  • Basic Ingredients-III
    • Grains & cereals
  • Basic Ingredients-IV
    • Milk & Milk Products

  • Methods of cooking-I
    • Various cooking methods
  • 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
    • Indian gravies
  • 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

Instructors

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