HOTEL MANAGEMENT COURSE

COURSE DETAILS

• 2 days theory every week

• Kitchen safety and sanitary regulations

• Culinary term, Kitchen tools and equipment

• Standard cuts and Standard recipe development

• Converting recipes

• Food nutrition & Correct plate presentation

• Banquet event order

• Use kitchen equipment & Cooking methods

• Store and inventory supplies

• Kitchen cook : uniform, about property ,safety regulations and quality guest service

• 3 days practical every week

• Introduction to cookery

• Types of stocks

• Dip, sauces & chutneys

• Global cuisine: Mexican, Chinese, Italian.

• Indian restaurant style gravies

• Indian cuisine: Mughlai, Gujarati, Punjabi,South-Indian, Indian Sweet.

• Salads : salad dressing ,waldrof salad, fruit salad, Russian salad and salade nicoise

• Bakery: types of bread, Swiss roll, basic cake, cookies, chocolate, tempering chocolates, caramel and toffee etc.

• Menu planning: developing menu, menu cost, budgeting.

• Practice session

• Industrial training

• Theory assessment

• Practical assessment

• Certification