Higher National Diploma in Hospitality management(culinary Arts by Edexcel

International Institute of Culinary Arts, New De;lhi
In

Rs 1,72,000
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Important information

  • Diploma
  • Duration:
    24 Months
Description


Suitable for: 10+2, Graduates (any stream), IHM pass outs, Hobby mentrepenures

Important information

Course programme

  • Internationa cuisine Hands on classes oof 400 hours
  • management of Kitchen 350 hours
  • Indusrial Training 4 months.
  • 1 YEAR SYALLABUS (diploma course)

    S. No

    TOPICS

    No. Sessions

    1

    French Culinary Terms

    2 Sessions

    2

    Knives and equipment

    2. Sessions

    3

    Methods of Cooking

    3. Sessions

    4

    Basic Cuts

    2. Sessions

    5

    Herbs and spices

    1 Sessions

    6

    HACCP

    1. Sessions

    7

    Potatoes and tubers

    1. Sessions

    8

    Kitchen organization chart

    1. Sessions

    9

    Metric conversion chart

    1 Sessions

    10

    Fire & safety measures

    2. Sessions

    11

    Stocks

    1. Sessions

    12

    Soups

    2 Sessions

    13

    Sauces

    3. Sessions

    14

    Egg Cookery

    2 Sessions

    15

    Fish & Shell Fish

    1. Sessions

    16

    Food poisoning and food contamination

    3. Sessions

    17

    Cheese

    1 Sessions

    18

    Meats and basic cuts

    2 Sessions

    19

    Chicken, lamb, beef, veal

    3 Sessions

    20

    Farinaceous dishes

    1 Sessions

    21

    Fats & oils

    1 Sessions

    22

    Salads

    2 Sessions

    23

    Forcemeats & Mousse

    1 Sessions

    24

    Cold sauces

    1 Sessions

    25

    Gelatin And aspic

    1 Sessions

    26

    Pate & terrines and garde manger pdts

    2. Sessions

    27

    Hors d Oeuvres & appetizers

    2. Sessions

    28

    Charcuterie

    1 Sessions

    29

    Menu Planning

    3 Sessions

    30

    Origins of Indian Cuisine

    1 Sessions

    31

    Bakery theory

    3 Sessions

    32

    French Classical Menu

    3 . Sessions

    33

    HACCP

    3 Sessions

    No. Sessions


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