Course in Basics of Kitchen Operations
OnlineQuick Facts
| Medium Of Instructions | Mode Of Learning | Mode Of Delivery |
|---|---|---|
| English | Self Study | Video 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