About the course

The course covers the basics of food production; starting from procurement and selection of raw materials to preparation and plating of food. Students also learn about the operation of equipments used in the kitchen and their maintenance. Menu planning, menu designing, food cost control and Budgeting is covered in the course.

Eligibility: 10+2 in any discipline

Material includes

Learning Outcomes: After completing this course the student will be able to -

  • Understand the basic operation procedures in the kitchen.
  • Perform mis-en-place and mis-en-scene in the kitchen.
  • Understand food handling and storage precautions.
  • Control wastage and maintain food cost.
  • Follow kitchen safety procedures, maintain HACCP and FSSAI protocols.
  • Perform Menu planning and designing.