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This course aims at imparting practical skills and theoretical knowledge for
developing adequately trained cooks with a view to satisfy the manpower
requirement of this category in non commercial and commercial food production
units. One of the major objectives is to impart knowledge, which is required for
preparation of good quality cookery, adopting food safety principles.
On successful completion of this course, a trainee will learn about kitchen operations
and its organization, different recipes, cutting of vegetables, meats, fish etc. required
for cooking, preservation of fruits & vegetable, different cooking methods,
preparation of salads, sauces and “chutneys” etc. He / she will also learn how to
ensure personal conditions and working environment to be hygienic and cleanliness
along with ethical values. It will also focus the food selection criteria / standards for
preparation and the caloric value of different food components as well as the basic
knowledge of food service. It observes the precautions for accident prevention and
major measures for pest control in food production area.
The course is suitable for anyone with an interest in cooking who wants to develop their existing cooking
skills and gain an edge to become a professional chef. Our course will equip students with the knowledge,
skills, and confidence to go into catering, culinary art, and exceptional cooking skills or work in professional
high-end kitchens. Students not only learn basic cooking terms but also procedures for preparing meals for
large numbers of people. In addition to kitchen safety and sanitation procedures. In the past we have had
people who simply want to improve their home cooking to those who want to start their own cafes or work
in the catering industry
This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat with basic principles of cooking, baking and kitchen operation. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related food preparation topics. Upon completion, students should be able to exhibit the cooking skills used in the foodservice industry as professional chef.
Course aims and objectives:
Students should
 Be sufficient competent to compile basic menus
 Be able to calculate food costs.
 Be able to know the function and use of equipment.
 Be able to identify raw products and ingredients.
 Know the basic cooking methods.
 Be able to produce a 3-course menu to the required industry standard.
 Prepare meals with little supervision.
 Be conversant with proper working procedures and professional ethics in the kitchen.
 Be aware of the importance of hygiene
http://www.icollegete.com/
International College of Technical Education.
Head Office :
Office # 27, Second Floor, Maryam Shadi Hall Plaza
(Airies Plaza), Shamsabad, Murree Road,
Rawalpindi, Pakistan 46000.
Email : info@icollegete.com
Contact : 051-8736681, 0311-5193625, 0092-335-4176949

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