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1 Month Culinary Arts
Class 1 Theory
Introduction, Kitchen Foundation Module, Hygiene and Safety
Class 2 Theory
Agents of Food Poisoning, Food Safety, Hygiene Professional and Personal
Class 3 Practical
Handling of Knife, Basic Cutting techniques, Different cuts of vegetables
Class 4 Practical
Different cuts of Vegetables Practical
Class 5:- Practical
Sandwich Bread, Mayonnaise, Coleslaw, Pommes frites
Class 6:- Practical
De-boning of Chicken, Chicken Stock
Class 7:- Practical
Potage Paysanne, Blanching of Tomatoes, Tomato Concasse
Class 8:- Practical
Mayonnaise, Salade a la Russe, Oeuf a la Russe, Bechamel Sauce, Crème d’Epinard
Class 9:- Practical
Potage St. Germaine, Chicken veloute Sauce, Fricasse de Poulet, Pommes de terre Parsilles
Class 10:- Practical
Home-made Pizza Dough, Tomato Concasse, Four Season Pizza
Class 11:- Practical
Home Made Pasta dough, Penne in White sauce Spaghetti Aglio olio, Fettuccine Alfredo
Class 12:- Practical
Revision
Fee 18000/- Full Payment to be made at the time of admission₹
 The content is focused at teaching various methods of preparation
&may vary with Individual student's needs towards learning & time frames
 Dishes may be changed or deleted on the discretion of the chef

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Short term cooking culinary arts 1 month

  • 1. 1 Month Culinary Arts Class 1 Theory Introduction, Kitchen Foundation Module, Hygiene and Safety Class 2 Theory Agents of Food Poisoning, Food Safety, Hygiene Professional and Personal Class 3 Practical Handling of Knife, Basic Cutting techniques, Different cuts of vegetables Class 4 Practical Different cuts of Vegetables Practical Class 5:- Practical Sandwich Bread, Mayonnaise, Coleslaw, Pommes frites Class 6:- Practical De-boning of Chicken, Chicken Stock Class 7:- Practical Potage Paysanne, Blanching of Tomatoes, Tomato Concasse Class 8:- Practical Mayonnaise, Salade a la Russe, Oeuf a la Russe, Bechamel Sauce, Crème d’Epinard Class 9:- Practical Potage St. Germaine, Chicken veloute Sauce, Fricasse de Poulet, Pommes de terre Parsilles Class 10:- Practical Home-made Pizza Dough, Tomato Concasse, Four Season Pizza Class 11:- Practical Home Made Pasta dough, Penne in White sauce Spaghetti Aglio olio, Fettuccine Alfredo Class 12:- Practical Revision Fee 18000/- Full Payment to be made at the time of admission₹  The content is focused at teaching various methods of preparation &may vary with Individual student's needs towards learning & time frames  Dishes may be changed or deleted on the discretion of the chef