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Kitchen Cooks: Backbone of Restaurant Operations
A kitchen cook prepares food for customers. Kitchen cooks help devise new menu items and methods of cooking. Their duties are to prepare food before the arrival of guests, manage employees in the kitchen, and season food according to recipe needs. They assist other cooks during the food assembly process, estimate food consumption, and organize preparation.
Eligibility
10th Pass or Fail or equivalent
Intake
30 Seats
Duration
9 months
Batch
Full Time
After completing the Position Specific Knowledge section of the Study Guide, employees should be able to:
- Describe ways kitchen cooks meet superior performance standards.
- List basic kitchen safety guidelines that kitchen cooks must follow.
- Discuss sanitation regulations kitchen cooks must follow, including keeping foods out of the temperature danger zone.
- List and define some of the basic culinary terms commonly used in a kitchen.
- Identify and explain how to use basic kitchen tools and equipment.
- Differentiate between different kinds of knives and describe how to care for them properly.
- Define standard cuts used for different kinds of foods.
- Understand standard recipe development.
- Follow proper procedures for weighing and measuring ingredients.
- Learn how to convert standard recipes by changing the number of portions and the portion size.
- Describe how to control food costs through yield testing roast meats.
- List your property’s standard pars.
- Identify nutrition trends that may affect your day-to-day job.
- Describe the correct plate presentation and garnish procedures at your property.
- Discuss ways to handle special guest situations, including special requests, substitutions, and complaints.
- Review the process for working a call-and[1]pick-up system.
- Explain the purpose of banquet event orders and discuss how to use them to work more efficiently.
- List the procedures for handling leftovers at your property
Affiliation By American Hotel & Lodging Educational Institute (AHLEI)
American Hotel & Lodging Educational Institute (AHLEI) was established in 1953, the Educational Institute, one of the finest nonprofit member
Our Cooking and Culinary Certificate Courses are proudly affiliated with the American Hotel & Lodging Educational Institute (AHLEI), the hospitality industry's premier educator since 1953. As the educational branch of the American Hotel & Lodging Association, AHLEI provides globally recognized training programs that set the standard for culinary excellence..
Contact with us for Admission and Enquiry
Become a professional kitchen cook! Start with our Hospitality degree at Lord's Institute, Surat. Contact us today.
Frequently Ask Question’s
What skills will I learn in this certificate program?
This course trains you in essential kitchen skills, including food preparation, cooking techniques, recipe execution, and kitchen safety. You’ll also learn teamwork, time management, and basic plating for professional food service.
Who should take this course?
Aspiring cooks, kitchen assistants, and career changers seeking entry-level culinary roles. No prior experience is required—just a passion for cooking and food service.
What jobs can I get after completing this program?
Graduates qualify for roles like line cook, prep cook, kitchen assistant, or commis chef in hotels, restaurants, catering, and cruise ships.