Syllabus:
- Importance of kitchen in Hotel & Catering establishments
- Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg
- Balancing of recipes, standardisation of recipes, standard yield, maintaining recipe files
- Introduction to Cookery
- Basic Principals of Cookery
- Basic Food Operations
- Basic Food Production-Laboratory
- Commodities and Costing
- Communication Skills
- Hygiene and Sanitation
- Quantity Food Production-Laboratory
- Basic Computer Skills
- Basics of Indian Cooking
- Basics of Indian Cooking-Laboratory
- Essential Food Operations, etc
