Food Production (Cooking)

2022-01-31

Course Name: Food production (Cooking) equivalent with Commercial Cooking/Baking  course of CTEVT of Nepal

Duration: 3 Month

Affiliation: CTEVT of Nepal

Qualification: General Literacy (सामान्य लेखपढ गर्न सक्ने)

Age: 16 to 55

Career Objective:

Ø                     Ø    After completion of this training trainee will be able to work with Commis –III               position  in kitchen department of Restaurant and Hotel.

Ø  Trainee will get fundamental knowledge of Nepali, Indian, Chinese, Continental, Italian and Thai cuisine about Breakfast, Soup, Main Course, Snacks, Salad and Dessert.

Ø   Students also get theoretical as well as practical knowledge about kitchen hygiene, food and safety, Temperature control, Nutrition, Kitchen commodities, Herbs and Spices and kitchen equipment.

Career Outcome:

After Completion of this Training students will able to doing following duties and responsibility:

· ·   Able to operate kitchen equipment like braising pan, baking ovens, stoves,                   grills, microwaves and fryers.

· ·  Able to produce a quality product in a timely and efficient manner for the guests         or staff

·Able to Responsible to maintain cleanliness, sanitation at the assigned work area.

·Able to Responsible for preparing and cooking all food items according to the recipe and specification.

·Able to Prepare ingredients for cooking, including portioning, chopping, and storing food.

·Able to Slice, grind and cook meats and vegetables using a full range of cooking methods.

· Able to Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients in correct proportions.

·Have general knowledge of cooking temperatures,making soups & sauces, preparing entrees, vegetable preparation and A la carte cooking.

· Able to Keep work area at all times in hygienic conditions according to the rules set by the hotel.

·Able to communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

· Able to Serve food in proper portions on to correct serving vessels and plates.

·Able to coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

· Able to Cook food and prepare top-quality menu items in a timely manner.

·Able to Communicate assistance needed during busy periods.

· Able to Ensure and prepare mise-en-place for banquets and restaurant buffets as per the F.P.

·Able to Follow and maintain cleanliness and good hygiene practices in the kitchen.

·Able to Operate kitchen equipment safely and responsibly.

·Able to To assist chef with chopping, packing and helping.

Course Details:

Ø Continental Breakfast

Ø Continental Soup

Ø Continental Snack

Ø Continental Main Course

Ø Continental Salad

Ø Continental Dessert

Ø Italian Breakfast

Ø Italian Main Course

Ø Italian Soup

Ø Italian Dessert

Ø Indian Breakfast

Ø Tandoori and Naan

Ø Indian main course

Ø Indian Dessert

Ø Indian Salad

Ø Chinese Soup

Ø Chinese Snack

Ø Chinese Main course

Ø Thai soup

Ø Thai Desert

Ø Thai Salad

Ø Thai main course

Ø Thai Snack

Ø Nepali Snack

Ø Nepali Main course

Facility:

Chef Coat, Professional Book, Apron, Cap, Chef Knife, Kitchen Duster नि:शुल्क रूपमा उपलब्ध गराउने

CTEVT Affiliated Certificate नि:शुल्क रूपमा उपलब्ध गराउने

 Internship र Job Placement को लागि Support गराउने

CTEVT को Skill Test नि:शुल्क गराउने
 

Training Cost: NRs. 24,000  (for full 3 month package)