Food production courses, Eligibility, Job profiles, top colleges & Entrances,

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

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