Course Details

Cookery, Larder, Hygiene and Nutrition, Commodities and Costing, Computer Awareness are some of the key features of the course. One will learn areas like: Importance of kitchen in Hotel & Catering establishments, Aims and objectives of Cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods, weighing and measure, texture of food, Culinary terms, Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg. Conventional and non-conventional methods of cooking, solar cooking, microwave cooking, fast food operation etc.