10:30 To 12:00

INTRODUCTION TO COOKERY:
Hygiene- Personal, Food, Environment, Uniforms Protective Clothing, Safety Procedure in Handling Kitchen Equipment, Attitude Personnel Ethics, Food Production-Industry, Traditional Cookery Origin of Modern Cookery, Indian Culinary History, Ayurveda Vegetarianism, Characteristics and Functions of Herbs, Spices and Condiments in Cuisine.

STOCKS: Definition and Types, Components of Stock, Method, Storage and Usage; THICKENINGS
SAUCES: Definition, Thickening Agents, Basic Sauces and Derivatives, Proprietary and Contemporary Sauces, Deglazing.

PRACTICAL EQUIPMENT –
Identification, Description, Uses Handling, Hygiene
– Kitchen Etiquettes, Practices, Garbage Disposal, Safety and Security in Kitchen, Knife Handling Precautions.

VEGETABLES
FRUITS: Vegetables
– Classification, Cuts

– Julienne, Jardinière, Macédoines, Brunoises, Payssanne, Mignonette, Dices, Cubes, Shred, Mirepoix, Preparation of Salad Dressing.

EGG FISH COOKERY – PREPARATION OF VARIETY OF EGG
DISHES: Boiled (Soft Hard), Fried (Sunny Side Up, Single Fried, Bull’s Eye, Double Fried), Poaches, Scrambled, Omelette (Plain, Stuffed, Spanish), En Cocotte (Eggs Benedict).

INDIAN RECIPES- II INDIAN MAIN COURSE DISHES

12:00 To 01:30

ORGANIZATION STRUCTURE OF MODERN KITCHENS AND AIMS OBJECTS OF

SOUPS SALADS:
Definitions, Classification with Examples, International Soups, Components of

BASIC COOKING METHODS AND PRE- PREPARATIONS:
Blanching of

COOKING
FOOD: Classical Brigade Modern Staffing, Duties and Responsibilities of Various Chefs in Catering Establishments, Professional Ethics and Etiquettes in Workplace, Aims of Cooking (Including Senses Through Food), Outcomes of Cooking Process, Techniques Used in Cooking, Basic Principles of Safety Precautions, Waste Segregation.

Salads, Plant Based Culinary Arts, Importance, Vegetables Fruits – Identification Classification, Effect of Heat, Storage.

Tomatoes and Capsicum, Preparation of Concasse, Boiling, Parboiling (Potatoes, Beans, Cauliflower, Etc.), Frying – (Deep Frying, Shallow Frying, Sauting) Aubergines, Potatoes, Etc., Braising – Onions, Leeks, Cabbage, Starch Cooking (Rice, Pasta, Potatoes).

01:30 To 02:00

Lunch

02:00 To 03:30

ROLE OF INGREDIENTS:
Fats Oils (Shortenings), Raising Agents, Flour – All Purpose, Whole Wheat, Multigrain,

UNDERSTANDING EGG AND FISH:
Classification Selection, Usage, Precaution, Cuts of Fish.

STOCK: White and Brown Stock, Fish Stock, Emergency Stock, Fungi Stock, Thickenings -Roux (White, Blond, Brown), Beurre Manie, Panada,

DEMONSTRATION PREPARATION OF SIMPLE MENU:
Simple Salads Soups: Cole Slaw, Potato Salad, Beet Root Salad, Green Salad, Fruit Salad.

INDIAN RECIPES-I NON- VEGETARIAN STARTERS AND TANDOORI ITEMS

INDIAN SWEETS

Millets, Gluten Free, Sugar – Importance, Types, Cooking Stages, Water – Ph, Application in Cooking as Commodity.

Liaison, Other Starch/Protein.

03:30 To 05:00

BASIC COOKING PRINCIPLES: HEAT TRANSFER AND COOKING
METHODS: Moist Heat, Dry Heat, Dry Heat using Fat, Microwave.