Certificate course in Food Production and Patisserie Syllabus
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1 Years
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Certificate
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Arts
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Full Time
1 Years
Certificate
Arts
Full Time
The syllabus for the Certificate Course in Food Production and Patisserie covers culinary techniques, baking, pastry, kitchen safety, and food hygiene.
The syllabus for the Certificate Course in Food Production and Patisserie typically covers a range of topics related to culinary arts and pastry-making. It includes fundamental culinary techniques, food safety and sanitation, pastry and baking skills, menu planning, and the art of plating and presentation. Students are introduced to various cooking methods, ingredients, and kitchen equipment. They also learn to prepare a variety of dishes, including appetizers, main courses, and desserts.
Syllabus of Certificate course in Food Production and Patisserie
| S.No | Subjects |
| 1 | Cookery |
| 2 | Larder |
| 3 | Bakery & Patisserie |
| 4 | Costing |
| 5 | Hygiene & Equipment Maintenance |
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