Cooking

2022-02-13

Course Name: Basic Food Preparation & Control (Commercial Cooking/Baking) – CTEVT Accredited (390 Hours)
Duration: 3 Months
Affiliation: CTEVT, Nepal
Qualification: General Literacy
Age Range: 16 to 55 Years

Course Description:

The Basic Food Preparation & Control course is designed to provide students with the essential knowledge and skills needed for food production in the hospitality industry. The course offers a comprehensive understanding of various cuisines, including Continental, Italian, Nepali, Thai, Indian, and Chinese, along with the techniques required for breakfast, soups, main courses, snacks, salads, and desserts. Students will also gain valuable theoretical and practical knowledge in kitchen hygiene, food safety, temperature control, nutrition, and the proper use of kitchen commodities, herbs, spices, and equipment.

Course Outcomes:

Upon completion of the course, students will be equipped with the ability to:

• Operate various kitchen equipment such as braising pans, baking ovens, stoves, grills, microwaves, fryers, and more.
• Prepare quality food efficiently and consistently for restaurant and hotel guests.
• Maintain cleanliness and sanitation in the assigned work area.
• Follow recipes and specifications to prepare and cook all food items.
• Prepare ingredients by portioning, chopping, and storing food.
• Utilize different cooking methods to slice, grind, and cook meats and vegetables.
• Weigh, measure, and mix ingredients to correct proportions.
• Demonstrate knowledge of cooking temperatures, preparing soups and sauces, and A la carte cooking.
• Follow food safety and hygiene practices while working in the kitchen.
• Work in coordination with other sections to ensure cleanliness, reduce wastage, and control costs.
• Assist in the preparation of mise-en-place for banquets and buffets.

Curriculum Includes:

• Continental Cuisine:
  • Continental Breakfast, Soup, Appetizer, Main Course, Salad, Dessert
• Italian Cuisine:
  • Italian Breakfast, Soup, Main Course, Dessert
• Indian Cuisine:
  • Tandoori and Naan, Indian Breakfast, Main Course, Salad, Dessert
• Chinese Cuisine:
  • Chinese Soup, Appetizer, Main Course
• Thai Cuisine:
  • Thai Soup, Salad, Appetizer, Main Course, Dessert
• Nepali Cuisine:
  • Nepali Appetizer, Main Course

Course Features:

• Free Chef Coat, Professional Book, Apron, Cap, Chef Knife, and Kitchen Duster.
• CTEVT Affiliated Certificate upon completion (provided at no extra cost).
• Internship and job placement support available.
• Free NSTB Skill Test provided.
• Comprehensive training covering various international cuisines and cooking techniques.
• Practical, hands-on experience in a professional kitchen setting.

Contact Details:

Radisson Hotel Training
Location: Devine Complex, Kalimati, Kathmandu, Nepal
Phone: 9851044265 / 9824262236
Training Cost: NPR 36,000 (for the full 3-month package)

For more details or to enroll, contact us today!