Food Production (Cooking)

2022-02-13

Course Name: Food production (Cooking) equivalent with Commercial Cooking/Baking course (390 Hrs.) of CTEVT in Nepal

 Duration: 3 Month

Affiliation: CTEVT of Nepal

Qualification: General Literacy 

Age: 16 to 55

Course Description:

This course provide basic knowledge and skills of food production require for the operation of any kind of hotel, restaurant and Catering service. Moreover this course impact skill in continental cuisine, Italian Cuisine, Nepali Cuisine, Thai Cuisine, Indian Cuisine and Chinese Cuisine.

Course Objective:

 After completion of this training trainee will be able to work with Commis –II/Commis III position in kitchen department of Restaurant and Hotel and Catering. Trainee will get fundamental knowledge of Nepali, Indian, Chinese, Continental, Italian and Thai cuisine about Breakfast, Soup, Main Course, Snacks, Salad, and Dessert. Students also get theoretical as well as practical knowledge about kitchen hygiene, food and safety, Temperature control, Nutrition, Kitchen commodities, Herbs and Spices and kitchen equipment.

Career Outcome:

1. After Completion of this Training students will able to doing following duties and responsibility:
2. Able to operate kitchen equipment like Braising Pan, Baking Ovens, Stoves, Grills, Microwaves and Fryers and Many more…………………
3. Able to produce a quality product in a timely and efficient manner for guest of staff.
4. Able to Responsible to maintain cleanliness, sanitation at the assigned work area.
5. Able to Responsible for preparing and cooking all food items according to the recipe and specification
6. Able to prepare ingredients for cooking, including portioning, chopping, and storing food.
7. Able to Slice, grind and cook meats and vegetables using a full range of cooking methods.
8. Able to Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients in correct proportions.
9. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and A la carte cooking.
10. Able to Keep work area at all times in hygienic conditions according to the rules set by the hotel.
11. Able to communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
12. Able to serve food in proper portions on to correct serving vessels and plates.
13. Able to coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
14. Able to Cook food and prepare top-quality menu items in a timely manner.
15. Able to communicate assistance needed during busy periods.
16. Able to Ensure and prepare mise-en-place for banquet and restaurant buffets as per the F.P.
17. Able to Follow and maintain cleanliness and good hygiene practices in the kitchen.
18. Able to operate kitchen equipment safely and responsibly.
19. Able to assist chef with chopping, packing and helping.

Course Details:

1. Continental Breakfast
2. Continental Soup
3. Continental Appetizer
4. Continental Main Course
5. Continental Salad
6. Continental Dessert
7. Italian Breakfast
8. Italian Main Course
9. Italian Soup
10. Italian Dessert
11. Indian Breakfast
12. Tandoori and Naan
13. Indian main course
14. Indian Dessert
15. Indian Salad
16. Chinese Soup
17. Chinese Appetizer
18. Chinese Main course
19. Thai soup
20. Thai Desert
21. Thai Salad
22. Thai main course
23. Thai Appetizer
24. Nepali Appetizer
25. Nepali Main course

Facility:

1. Chef Coat, Professional Book, Apron, Cap, Chef Knife, Kitchen Duster available as a free of cost
2. CTEVT Affiliated Certificate available as a free of cost
3. Do support for internship and job placement.
4. Do NSTB skill test as a free of cost
5. Training Cost: NRs. 30,000 (for full 3 month package)