1 Years
Certificate
Management
Full Time
Explore food production techniques, culinary arts, kitchen management. Study online or in-person, at your own pace. Develop skills in the art of food preparation.
The syllabus for a Craftsmanship Course in Food Production encompasses a comprehensive curriculum aimed at equipping students with the fundamental knowledge and practical skills necessary for a career in culinary arts and food preparation. This course typically provides a well-rounded understanding of the culinary world, delving into its historical context and contemporary relevance. It places a strong emphasis on mastering essential cooking techniques, ranging from basic skills like chopping and sautéing to more advanced methods such as roasting and grilling.
The syllabus includes a crucial component of food safety and sanitation, ensuring that students are well-versed in the protocols and practices necessary to maintain a clean and hygienic kitchen environment. Additionally, students learn the art of menu planning and design, exploring how to create menus that are not only delicious but also visually appealing.
Below given are the subjects taught in the Craftsmanship Course in Food Production:
| Texture of food | Introduction to Cookery |
| Leavening agents | Culinary terms |
| Poultry: - Age, quality, market types, preparation, dressing, and cuts with its uses | Conventional and non-conventional methods of cooking |
| Meat preservation – elementary | Methods of mixing food |
| Selection and identification of varieties of fish, cuts of meat, beef, pork, and vegetables available | Movements in mixing, weighing, and measuring |
| Methods of Cooking with special application to cereals | Overview of the Catering Industry |
| Reheating of food | Kitchen Organizational structure |
| Methods of cooking; boiling, poaching, grilling, roasting, frying with proper accompaniments | Classification of raw materials |
| Poultry & Game | Preparation of Ingredients |
| Eggs: Structure, selection, and quality of; various Ways of cooking eggs | Aims and Objects of Cooking |
Projects
for Craftsmanship in Food Production
The
following are a number of the maximum famous
projects for Craftsmanship in Food Production programs:
(i). The
Effects of Blending Cow Milk With Soymilk on Yoghurt Quality
(ii). The Role of Technology in Nutrition
(iii). The Impact of Nutrition Education on The Dietary Habits of Females
(iv). Effect of Different Oil in High Protein Salad Cream
(v). Prevention of Hazards in The Kitchen Area
Reference
Books for Craftsmanship in Food Production
Below given are the books that each aspirant searching for admission to a craftsmanship path in meal manufacturing ought to have as their observation sources.
| Name of Author | Name of Book |
| Raj Patel | Stuffed and Starved |
| Eric Schlosser | Fast food nation |
| Amanda Little | The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World |
| Chef Parvinder | Food Production Operations |
| Michael Pollan | The Omnivore's Dilemma |
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