There was a time when cooking was purely an art but now it is described as both an art and a technology. Kitchen work is very daunting. There is always the next meal to prepare and work goes on. It may also entail working under pressure in hot and noisy kitchens and being on ones feet all the time. However, this is appropriately compensated with high salaries and a immensely creative work environment. Food production is essentially a skilled and creative work of practical nature. Good chefs throughout their carriers can always command status, respect and a high salary. This is why there are many excellent opportunities in this Job. The basic craft course in professional cookery is designed to meet the needs of commis in hotels and restaurant, industrial catering, offices and factories etc. This intensive practical oriented course which includes six months of industrial exposure training, lays emphasis on the preparation of basic sauces, soups, stocks and gravies, meat and poultry preparation, egg and sandwiches etc, from French classical dishes to ethnic Indian Cookery, the course directs the training in very simplified practical way.

Course contents (Semester - I)

• Cookery & Larder Theory - I
• Cookery Practical - I
• Larder Practical - I
• Bakery & Patisserie Theory - I
• Bakery & Patisserie Practical - I
• Hygiene
• Equipment, Maintenance and Services

Course contents (Semester - II)

• Cookery & Larder Theory - II
• Cookery Practical - II
• Larder Practical - II
• Bakery & Patisserie Theory - II
• Bakery & Patisserie Practical - II
• Costing

Eligibility Criteria

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