Course Description

This course aims at imparting practical skills and theoretical knowledge for developing adequately trained cooks with a view to satisfy the manpower requirement of this category in the home kitchen or any other food production unit. One of the major objectives is to impart knowledge, which is required for preparation of high standard food.

Course Information

• Course Duration: 3 Months

• Total Hours: 400

• Daily Hours: 6

• Theory Hours: 40

• Practical Hours: 360

• Class Timings: Morning, Evening

• Course Level: Basic

Course Content

• Personal hygiene, appearance, and grooming

• Basic first aid and safety

• Kitchen sanitation & Hygiene

• Introduction to kitchen tools and equipment

• Basic Cooking Techniques

• Knowledge of basic food ingredients

• Food storage & Table service

• Practical Cooking, (List of dishes attached Annexure A)

• Work Ethics

Admission Requirement

Primary