- Fundamentals of Culinary Arts
- The learner will recognize the attitude and behavior which needs to be followed in a kitchen, personal hygiene and its importance in the kitchen, uniform and protective clothing, identification of knives and how to sharpen them, setting up the work station, menu planning, hands on experience in Sauces, Soups, Stocks, Classic Recipes, Vegetable and Meat Cuts, Salads etc.
- Boulangerie and Patisserie
- The learners will get to know various commodities used in bakery and pastry such as flour, raising agents, oils and milk. Students will also have their hands on experience in making basic sponges and cakes, pastes, creams, filling and sauces, laminated pastries, etc.
- Kitchen Hygiene and Sanitation
- Sanitation management in healthcare is similar to the process where the hygiene is the first priority in the food industry. Here, the learners will know the basic and advance level of Kitchen Hygiene, and the process involving in the same.
- Garde Manger
- This module shall prepare the learners to understand and apply the preparation of salads, sandwiches, dressings, appetizers, canapés, and breakfast cookery.
- Business Communication
- This unit will illustrate the importance of communication in successful kitchen operations.
- Industrial Exposure Training
- All students have to undergo a six months of Industrial training in a star hotel arranged by the college.
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