3 Month Craftsman program in Food Production
Welcome to the 3-Month Craftsman Course in Food Production! Our unique course is tailored to make you a skilled craftsman in Culinary Arts and Bakery. We offer a range of customisations to suit individual needs, including for vegetarians. Practical experience is the best way to learn, and that�s why our course includes individual practice sessions that allow you to put your knowledge into practice.
At the end of the course, you�ll have the skills and knowledge needed to work in entry-level positions at restaurants, hotels, cruise ships, and commercial catering establishments. Moreover, you�ll develop the confidence to start your bakery, caf�, or catering business. The course covers basic principles of food production, including the theory behind ingredient selection and preparation. With our combination of theory and practice, you�ll gain functional knowledge that will enable you to produce quality dishes. Join us today and become a part of a professional kitchen!
Job Options:
Prepares candidates for entry-level programs in Kitchens, Bakery, Catering Companies and Food Manufacturing Units
Eligibility:
8th Pass and 18 Years
3-Month Craftsman Course in Food Production Fees
?39,000
The fees include Tuition Fees, Study Materials, Kitchen Kit, Practical Materials, Library and Internet Charges, and Examination Fees.
Curriculum
- Employee Responsibilities: Expectations of a professional in the food industry.
- Safety & Regulations in Kitchen: Best practices to maintain a safe working environment.
- Quality Guest Service: its impact on guest satisfaction.
- Getting to Know the Kitchen Cook
- Kitchen Preparations: Basic kitchen organization and preparation techniques
- Job Breakdowns: The different roles and responsibilities in a professional kitchen
- Mise-en-Place: Effectively prepare and organize ingredients for efficient cooking.
- Introduction to Cooking Methods: Examining and comparing various cooking techniques such as blanching, braising, broiling, and their applications in food production.
- Vegetable Cuts and Preparation: Practicing proper vegetable cutting techniques
- Stocks: preparation and use of different types of stocks such as vegetable stock and brown stock.
- Mother Sauces: Mastering the fundamental sauces such as bechamel, veloute, tomato sauce etc.
- Basic Soup Preparation: Practicing techniques for preparing basic thick and thin soups
- Rice and Pasta Preparations
- Continental Potato Preparations
- Compound Salads
- Club Sandwiches, Burgers, and Canapes
| Vegetarians | Non-Vegetarians |
|---|---|
| South Indian Breakfast Items | Demonstrations of cuts of Chicken & chicken preparations |
| Egg Preparations | Grilled vegetables & different types of batter for frying |
| North Indian Breakfast Items | Cuts of fish & fish preparations |
| Waffles & Pancakes | – |
| Roasted & baked vegetable dishes | – |
- Preparing a complete three-course meal with continental cuisine.
- Indian Gravies: Demonstration of different types of Indian gravies, including basic tomato-based gravy, onion-based gravy, and cream-based gravy.
- Indian Delicacies in Food Production: Practicing and applying techniques for preparing and presenting popular Indian dishes such as Kadai Paneer, Dal Makhni, and Biryani
- Preparing a complete three-course meal in Indian cuisine.
- Breads and Breakfast Rolls: Practice making different types of bread and breakfast rolls, including yeast bread, quick bread, and croissants.
- Cakes and Pastries: Practicing and applying techniques for preparing and presenting various types of cakes and pastries for use in the food industry.
- Final Practical Exam