This course will teach you about the key food safety requirements and practices to ensure the production of safe food in your establishment, known as GMP or good manufacturing practices. It covers topics ranging from the reception of raw materials to the production of the end product. It also covers establishment design, personal practices production operation control and conditions, and food product information.

Eligibility: 10+2 in any discipline

Material includes

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

  • Identify different cooking processes.
  • Explain different popular cuisines.
  • Explain characteristics of raw materials.
  • Identify the use of various kitchen equipments.
  • Mis-en-scene and Mis-en-place.
  • Explain cooking methods.
  • Demonstrate different cuts of vegetables ,fruits, fish ,meat etc.
  • Classify different types of stock and glaze and prepare them.
  • Garnishing and plating of food.
  • Explain FSSAI requirements and identify food borne illnesses.
  • Food handling and storage requirements, cost control.
  • Food rotation process and kitchen safety.