Project Description

Course in Food Production

ELIGIBILITY

Form 4

Duration:  135 Hrs

SCHEME OF MODULES

    • Introduction to cookery/ Aims and Objectives of cooking
    • Culinary History
    • The Kitchen: Hierarchy- depts- organisation/ layout
    • Equipment and fuel
    • Basic menu planning
    • Basic Principles of Food Production
    • Basic western and Indian Cuisine
    • Bakery and Patisserie
Apply Today