Diploma Course in Cookery (Specialization)

Course Duration: 6 monthsClass Duration: 4 hours per day

Course Structure:

Introduction to Catering and Hotel Industry

Introduction to Catering: History, Classification, Origin

History, Development, and Classification of Hotels

Kitchen Management: Definition and Types of Kitchens

Kitchen Planning and Layout: Hierarchy of Kitchen Department

Technical Culinary Terms

Food Safety and Hygiene

Food Poisoning: Bacteria and Prevention

Cross Contamination

Rules of Food Processing

Hygiene and HACCP (Hazard Analysis and Critical Control Points)

Health and Safety in the Kitchen

Food Commodities and Ingredients

Vegetable, Fruit, Meat, Fish, Poultry, Eggs, Milk, Pasta, and more

Identification of Various Herbs and Spices

Various Cooking Methods: Introduction and Techniques

Food Stocks: Definition and Classification

Sauces and Soups

Sauces: Definition, Mother Sauces, and Derivatives

Soups: Definition and Classification

Accompaniments and Garnishes

Salads and Dressings

Salad Preparation Techniques

Various Types of Dressings

Salad Garnishes

Menu Planning and Classical Menu

Menu Planning: Principles and Techniques

French Classical Menu: Planning and Execution

Menu Engineering

Cooking Techniques and Methods

Cutting Techniques: Handling Different Color Codes and Cutting Boards

Professional Knife Handling

Mise-en-scène and Mise-en-place

Food Production Cycle: Receiving, Storing, Preparing, Cooking, Holding, and Servicing

Specialized Cuisines (Practical Performance)

French Cuisine: History, Techniques, and Recipes

Italian Cuisine: History, Techniques, and Recipes

Mexican Cuisine: History, Techniques, and Recipes

Thai Cuisine: History, Techniques, and Recipes

Indian Cuisine: History, Techniques, and Recipes

Chinese Cuisine: History, Techniques, and Recipes

Japanese Cuisine: History, Techniques, and Recipes

Continental Cuisine: History, Techniques, and Recipes

Nepalese Cuisine: History, Techniques, and Recipes

Baking and Confectionery

Baking Basics: Ingredients, Tools, and Techniques

Advanced Baking Techniques

Confectionery: Chocolates, Pastries, and Desserts

Food Carvings and Presentations

Techniques for Food Carving

Plating and Presentation Skills

Industrial Exposure and Modern Tools

Identification of Modern Tools and Equipment

Importance of Industrial Exposure: Training and Opportunities

Arranging Industrial Training and Schedule Management

Final Project and Viva

Individual or Team Projects: Preparing a Complete Menu

Viva and Communication Skills Assessment

Final Presentation and Evaluation

Weekly Schedule:

Day 1:

Theory: Introduction to the week's topic with audio-visual aids

Demonstration: Chef's demo on the practical aspect of the topic

Day 2:

Practical: Students perform the same recipe/technique demonstrated by the chef

Evaluation: Feedback and corrections by the chef

Daily Breakdown (4 hours):

1 hour: Theory and demonstration

2 hours: Practical hands-on training

1 hour: Discussion, Q&A, and evaluation

Assessment:

Continuous assessment through practical performance

Weekly quizzes and assignments

Final project and viva for comprehensive evaluation

This structured syllabus ensures a systematic and scientific approach to learning, providing students with a thorough understanding of both theoretical and practical aspects of cooking and baking.