Course Structure

6 Months Classroom training will cover

• Classical cooking techniques including professional knife skills, fish filleting, introduction to plating presentation
• Elementary methods of cooking and basic cuisine preparation
• Food safety and hygiene in the kitchen
• Personal kitchen organization and management skills
• The importance of mise en place: understanding, organisation and production
• Comprehensive study of classical cuisine and Indian regional cuisines
• European culinary techniques and cuisine
• Asian culinary techniques and handling

Course Structure

BREADS

• Bread Rolls-Plain, Shaped, Ladhi Pao
• Bread Loaf-Plain, Whole Wheat
• Enriched and Flavoured-Soya, Multigrain, Ragi, Garlic, Garlic & Cheese, Ginger
• French Bread, Baquette, Foccacia, Ciabatta, Lavash, Pita
• Harlequin Bread
• Bread sticks
• Sweet and Savoury-Stuffed
• Pizza
• Toast

OTHER YEAST PRODUCTS

• Doughnuts-Chocolate, Stuffed
• Chelsea Buns
• Baba-au-rum
• Rum Savarin

CAKES

• Fatless – Swiss Roll, Yule Log, Black Forest, Pineapple/Peach Gateaux and Pastries
• Plain and Chocolate, Genoese Sponge
• Rich cakes – Fruit, Dundee, Date and Walnut, Madeira, Pineapple Upside-down
• Butter, Lemon, Mango-creaming method
• Cup cakes – Vanilla Buns, Mava, Orange muffins
• Egg less Cake
• Banana and walnut cake
• Rava-coconut cake
• Madelines
• Decorated

PASTRY

• Short crust – Jam Tarts, Apple Pie, Lemon curd, Quiche, Glazed fruit tarts, Welsh cheese cake, Rich walnut pie, Cheese straws, Bake well tarts
• Laminated pastry, Flaky and puff, Veg. Puffs, Turnovers, Bouchee shells, Vol-au-vent, Palmiers Cheese straws
• Danish Pastry – Croissants
• Choux Pastry – Chocolate Eclairs, Cream Puffs, Profiteroles

BISCUITS

• Tri– colour, Ginger, Savoury, Pista – Badam, Wine/Cats tongue

COOKIES

• Butter buttons, Melting moments, Golden goodies, Nankhatai, Swiss tarts, Cherry knobs, Peanut coconut macaroons, Chocolate cream fingers, Surti butter.

ICINGS

• Butter cream, Chocolate fudge, Choc Truffle, Royal, American frosting Fondant –Cooked and rollout, Almond paste

DEMONSTRATIONS

• Brownies, Egg less brownies, Tiramisu, Strawberry cheesecake, Chocolate mousse, Lemon souffle, Caramel custard, Trifle, Lemon meringue pie. Apple strudel, Baklava, Tuille, Honey biscuits and Chocolates

Course Structure

6 Months Classroom training will cover

• Classical French pastry techniques (knife skills, basic pastry doughs, sugar techniques, petits fours and basic entremets)
• Introduction to basic cheese knowledge
• Viennoiserie and French bread making
• Decoration techniques in chocolate and sugar craft
• Complex entremets and gateaux production
• Hot and cold contemporary plated desserts for restaurants

Course Structure

The course consists of 6 modules, student has to choose 4 among the six:

• Contemporary Hospitality
• International Marketing and Tourism Studies
• International Business Decision Making
• E-Business and E-Commerce
• Customer service
• Human resource Management

Course Objectives

At the end of this course, you will be able to

• Work as a Professional Bartender. Understand the needs of your clientele
• Provide table service of alcohol beverages
• Identify, meet & exceed Customer Expectations
• Product Knowledge: Alcoholic chart, Beers, Styles Of Ale, Wine And Champagne, Styles Of Wine, Wine Glasses, Wine Serving Temperatures, Opening And Serving Wine Product Knowledge Part 2 Spirits, Spirit Production, The Tasting Wheel, Grain Distillates, Vodka, Gin, Whisk(e)y, Plant Distillates, Rum, Rum Styles, Cachaça, Tequila And Mezcal, Tequila Styles, Mezcal Production, Fruit Distillates, Brandy, Cognac, Aromatized Wines Bitters, and Liqueurs- Process of distillation
• The Bar Environment Station Structure, Glassware, Glassware Styles, Garnish Preparation, Bar Preparation/Keep, Tools of the Trade
• The MEchanics of Bartending: Pouring â€" Free pouring, Cocktail Methodology, Build and Stir, Shake and Strain, Fine Strain, Muddling and Blending, Layering
• Cocktails & Mixology: Cocktail History, The Structure of the Cocktail, Cocktail Categories Explained, Bloody Mary, Pina Colada, Collins, Sours, Daiquiris, Margarita, Mai Tai, The Martini, Fruit Martinis, Cosmopolitan, Caipirinhas, Mojitos, Manhattan etc.

Who needs this qualification?

Anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Typical environments may include.

This programme is suitable if

• Pubs, hotels, restaurants
• Supermarkets and retail environments
• Food and drink manufacturers
• Hospitals
• Care homes
• Schools
• Prisons

Why is this training important?

Everyone who works with food has a special responsibility for safeguarding the health of consumers and ensuring that the food they serve or sell is perfectly safe to eat.

Term Dates and apply
Kindly Confirm with school staff for the next course dates.

This is a short hobby course for someone who wants to learn the basic culinary skills of different regional cuisines.

Course Structure

More than 45 dishes will be covered over the span of one month which will cover multi cuisines(Indian, Chinese, Muglai, Tandoor, Continental and bakery).

For information on full menu of the course, kindly contact the school staff.

This is a short hobby course for someone who wants to learn the basic culinary skills of different regional cuisines

Course Structure

More than 15 dishes will be covered over the time of one week, a choice will be given to the candidate to select any 15 dishes from any cuisine.

This is a short hobby course for someone who wants to learn the basic pastry skills.

Course Structure

More than 10 dishes will be covered over the time of one week, a choice will be given to the candidate to select any 10 dishes from our pastry menu.

Beside theory more emphasis is given on practical. All types of Indian Food (Tandoori, Curries, and Sweets) Continental, Italian, Thai, Chinese Food are taken up for practical daily. Students are given ample opportunities to participate in these practical, Special lectures are also arranged and experts invited from time to time.

DIPLOMA/CERTIFICATE

On Successful completion of course diploma/ certificate is awarded.

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