This course combines the knowledge, techniques and skills of cooking for the new beginners from the grassroots level. Students are provided with the both theory as well as practical classes at the same day in a group. Chef Instructors will guide first and second the students will be responsible for preparing particular dish from a particular cuisine in a hygienic way. Everyday students will learn new recipes, skills and techniques of major cuisines (Indian, Chinese, Continental, Chinese and Bakery) that help to involve in the future culinary career. All the necessary ingredients and equipments are provided in the kitchen where students can cook food dishes in a group. After preparing the particular dish individually or in a team each and every student must appear a viva for strong communication skills regarding the particular topics.

The course involves all the following concepts:

• * Identification of Chef, Their Uniform and Importance
• * Different Cutting Techniques
• * Handling Cutting Boards ( different color codes )
• * Handling Knives
• * Identification of Tools and equipments regarding various cuisines
• * Introduction to various herbs and spices
• * Dumpling making concepts
• * Hand made noodles concepts
• * Stocks Preprations
• * Continental Mother sauce
• * Soup, Salad and Accompaniment, Garnish
• * Garnish and Dressing
• * Introduction of Bakery
• * Indian Mother Gravies and Curries
• * Tandoor handling
• * Indian desserts
• * Chinese Mother sauce
• * Chinese salad and soup
• * About Cooking
• * Concepts of Hygiene
• * Various storing Temperatures This program is taught by an experienced chef who hold international experience and currently work in a fine property . That’s why this course is considered as one of the best and pioneer cooking program .