Students master the basics of food production, learn many creative ideas, and understand not only how to use ingredients and processes, but why they are used. The course provides essential knowledge for understanding professional culinary preparation,including hot food preparation, cold food preparation (garbageman), and baking. Sanitation, proper storage and handling of food, and creative presentation of food are also discussed.
Eligibility: 10th Pass or Fail or equivalent. | Intake: 60 seats. | Duration: 1 year (6 months classroom teaching + 6 months training). | Batch: Full Time.