Continental & Italian Cuisine

2024-12-15

Course Name: Continental Cuisine

Course Duration: 40 Days

Course Fee: 25,000

Course Description:

This 40-day Continental Cuisine course offers a comprehensive learning experience for aspiring chefs. The course covers various continental dishes from breakfast items to pasta, soups, salads, sauces, and main courses, along with practical skills such as frying pan flipping, knife cutting techniques, and pizza making. With a combination of theory, practice, and weekly sessions, students will master the skills needed to work in a professional kitchen.

Course Outcomes:

After completing this course, students will be able to:

• Prepare a variety of Continental breakfast items, including English breakfast, eggs Benedict, pancakes, and waffles.
• Cook different types of potato dishes, such as Lyonnaise potatoes, baked potatoes, mashed potatoes, hash browns, and wedges.
• Create a range of snacks including fish fingers, cheese balls, and chicken nuggets with various sauces.
• Prepare soups like vegetable clear soup, cream of tomato, and cream of spinach with garlic bread.
• Make fresh salads, including Garden Salad, Nicoise Salad, and Tuna Salad.
• Master the preparation of various sauces such as brown sauce, white sauce, and Napolitano sauce.
• Cook grilled meats like chicken, pork chop, and fish with sides.
• Learn to make pasta dishes like spaghetti Bolognese, spaghetti carbonara, penne arrabbiata, and more.
• Develop skills in making pizzas, lasagna, ravioli, and stuffed mushrooms.
• Gain practical experience in plating and food presentation.

Curriculum Includes:

• Days 1-4: Theory class and cutting practice, frying pan flip
• Day 5: Fry pan flip practice
• Day 6: Weekly theory class
• Day 7: Day off
• Day 8-10: English breakfast, egg varieties including Benedict, American pancake, waffle, and French toast
• Day 12-13: Potato varieties (lyonnaise, baked, wedges, mashed, hash browns), weekly theory class
• Day 14: Day off
• Day 15-19: Snack items (fish fingers, cheese balls, chicken nuggets), soups, fresh salads, grilled chicken with mashed potatoes
• Day 20: Weekly theory class
• Day 21: Day off
• Day 22-25: Roulade chicken, penne arrabbiata, vegetable Au-gratin, creamy mushroom chicken with saffron rice
• Day 26-29: Pasta dishes (spaghetti Napolitano, Bolognese, carbonara), grilled fish with spaghetti aglio-olio, pizza making practice
• Day 30-32: Pizza practice, chicken/veg and fungi pizza, apple crumble
• Day 33-37: Sizzlers, pork chops, club sandwiches, lasagna, ravioli, and stuffed mushrooms
• Day 38-40: Bruschetta practice, practical exam

Course Features:

• Hands-on practical training for over 40 different continental dishes.
• In-depth theory sessions on kitchen hygiene, food safety, and food preparation techniques.
• Weekly review classes to reinforce theoretical knowledge.
• Individual practical sessions to perfect culinary skills.
• Opportunity to practice in a professional kitchen environment.
• No hidden costs, all materials included.

Contact Details:

For more information or to enroll, please contact:
Phone: 9851044265
Location: Radisson Hotel Training, Kalimati, Kathmandu, Nepal