1 Years
Certificate
Hotel Management and Hospitality
Full Time
"Delve into the world of culinary arts with a comprehensive syllabus for the International Certificate in Food Preparation."
The International Certificate in Food Preparation syllabus introduces students to the diverse and delectable world of culinary arts. This program provides a solid foundation in culinary techniques, kitchen management, and culinary hygiene. It emphasizes the importance of culinary safety and ethics while nurturing students' creativity and precision. From mastering knife skills to understanding ingredients and crafting menus, this syllabus equips students with the skills needed for success in the culinary industry. Whether aspiring to become professional chefs or culinary entrepreneurs, graduates will be well-prepared to embark on fulfilling and flavorful careers in the dynamic world of food preparation.
Below is a sample syllabus for an International Certificate in Food Preparation program:
| Sr.no | Subjects |
| 1 | Introduction to Food Preparation |
| 2 | Basic Cooking Techniques |
| 3 | Food Safety and Sanitation |
| 4 | Commodities |
| 5 | Kitchen Management |
| 6 | Basic Nutrition |
| 7 | Communication Skills |
| 8 | Practical Kitchen Training |
| 9 | Advanced Food Preparation |
| 10 | International Cuisine |
| 11 | Speciality Cooking Techniques |
| 12 | Final Project |
| 13 | Introduction to Food Preparation |
| 14 | Basic Cooking Techniques |
| 15 | Food Safety and Sanitation |
| 16 | Commodities |
| 17 | Kitchen Management |
| 18 | Basic Nutrition |
| 19 | Communication Skills |
| 20 | Practical Kitchen Training |
| 21 | Advanced Food Preparation |
| 22 | International Cuisine |
| 23 | Speciality Cooking Techniques |
| Final Project |
Since projects give professors the ability to evaluate students' performance and subject understanding, they receive a lot of attention in the course. A selection of some of the most well-liked projects is provided below.
(i). Designing and developing menus: Make a comprehensive menu for a certain restaurant or cuisine. Take into account elements like the target market, costs, seasonality, and dietary limitations.
(ii) Cost control: Create plans to reduce expenses for food and drink while preserving quality and customer satisfaction.
(iii). Restaurant Concept Development Creating a distinctive restaurant concept, which includes the theme, ambience, and menu options.
(iv). Designing a beverage program for a hotel or restaurant is the fourth step. Make an appealing and diverse drink menu that includes both alcoholic and non-alcoholic beverages.
(v). Think of mixology strategies, beverage pairing possibilities, Wine and Food and a business case.
(vi). Management of Catering and Banqueting Operations: Create a thorough management strategy for the catering and banqueting business. Include elements like budgeting, personnel, customer service, event coordination, and menu planning.
Here are some of the reference books for the International Certificate in Food Preparation :
| Name of Author | Name of Book |
| Sanjeev Kapoor | Khazana of Indian Recipes |
| Vikas Khanna | Flavors First: An Indian Chef's Culinary Journey |
| Tarla Dalal | The Complete Gujarati Cookbook |
| Madhur Jaffrey | Indian Cooking |
| Rujuta Diwekar | Women & The Weight Loss Tamasha |
back
