Overview
Eligibility
Duration
Overview
This certificate program is designed to prepare students for entry-level positions in the culinary industry, such as line cooks, prep cooks, or kitchen assistants. The combination of theoretical knowledge and hands-on experience ensures that graduates are well-equipped for the demands of a professional kitchen environment.
Course Objectives:
- To provide students with a fundamental understanding of culinary arts and food production.
- To develop practical skills in food preparation, cooking techniques, and kitchen management.
- To familiarize students with safety and hygiene standards in a professional kitchen environment.
Course Modules:
Introduction to Culinary Arts:
- Overview of the culinary industry
- Historical development and trends in culinary arts
- Professional ethics and standards
Basic Cooking Techniques:
- Knife skills and cutting techniques
- Cooking methods (grilling, roasting, sautéing, boiling, etc.)
- Understanding flavors and seasonings
Food Safety and Hygiene:
- Principles of food safety
- Personal hygiene for food handlers
- Safe food handling and storage practices
Kitchen Equipment and Tools:
- Identification and proper use of kitchen equipment
- Maintenance and care of kitchen tools
Ingredients and Menu Planning:
- Understanding and selecting quality ingredients
- Basic menu planning and recipe development
- Considerations for dietary restrictions
Culinary Nutrition:
- Basics of nutrition and its role in culinary arts
- Healthy cooking principles
- Special dietary considerations
International Cuisine:
- Exploration of cuisines from different regions
- Authentic preparation of international dishes
Kitchen Management:
- Organization and workflow in a professional kitchen
- Time management and coordination
- Inventory control and cost management
Practical Training/Internship:
- Hands-on experience in a commercial kitchen or food production setting
- Application of theoretical knowledge in real-world scenarios
Assessment:
- Practical assessments in the kitchen
- Written exams and quizzes
- Culinary projects and presentations
Eligibility
VII to XII Passed / Appeared from any Recognized Central or State Board.
Duration
9 Months
