Diploma in Culinary Management
Diploma
In Mumbai
Price on request
Description
-
Type
Diploma
-
Location
Mumbai
Facilities
Location
Start date
Mumbai
(Mahārāshtra)
See map
IBSAR Campus, Thapar Complex, Sector-15, CBD Belapur, 400614
Start date
On request
About this course
12TH Pass OR 10 +1 Year Diploma in Hospitality.
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Course programme
This programme is designed for those who wish to work in the Catering &
Hospitality Industry for example in Hotels, Restaurants and In-company
facilities, throughout the world. Its purpose is to establish the
knowledge and skills required through progressive levels from initial
food preparation training in a kitchen to culinary arts and supervisory
responsibilities. The programme has been designed to allow for food
preparation, cooking methods and presentation across a wide range of
cultures.
SYLLABUS
1.Safety at work.
2.Food safety.
3.Kitchen maintenance and design.
4.Budgeting, costing and control.
5.Nutrition and dietics.
6.Menu planning.
7.Preparation, cooking and service: Meat and poultry dishes.
8.Preparation, cooking and service: fish and shellfish dishes.
9.Preparation, cooking and service: stocks, sauces and soups.
10.Preparation, cooking and service: pulse and vegetable dishes.
11.Preparation, cooking and service; pastry dishes.
12.Preparation, cooking and service: farinaceous, pasta and rice dishes.
13.Preparation, cooking and service: cold preparation dishes.
14.Preparation, cooking and service: egg dishes and savories.
The following Modules to be conducted in India and the rest in Singapore
1.Meat and poultry dishes.
2.Fish and shellfish dishes.
3.Stocks, sauces and soups.
4.Pulse and vegetable dishes.
5.Pastry dishes.
6.Farinaceous, pasta and rice dishes.
7.Cold preparation dishes.
8.Egg dishes and savories
SYLLABUS
1.Safety at work.
2.Food safety.
3.Kitchen maintenance and design.
4.Budgeting, costing and control.
5.Nutrition and dietics.
6.Menu planning.
7.Preparation, cooking and service: Meat and poultry dishes.
8.Preparation, cooking and service: fish and shellfish dishes.
9.Preparation, cooking and service: stocks, sauces and soups.
10.Preparation, cooking and service: pulse and vegetable dishes.
11.Preparation, cooking and service; pastry dishes.
12.Preparation, cooking and service: farinaceous, pasta and rice dishes.
13.Preparation, cooking and service: cold preparation dishes.
14.Preparation, cooking and service: egg dishes and savories.
The following Modules to be conducted in India and the rest in Singapore
1.Meat and poultry dishes.
2.Fish and shellfish dishes.
3.Stocks, sauces and soups.
4.Pulse and vegetable dishes.
5.Pastry dishes.
6.Farinaceous, pasta and rice dishes.
7.Cold preparation dishes.
8.Egg dishes and savories
Diploma in Culinary Management
Price on request