1 |
Introduction to culinary standard operating procedures, raw materials and food safety. Preparation of traditional tea and fritters. Professional cuts of vegetables and chicken. |
02 |
05 |
2 |
Popular Indian cuisine Snack preparations: Poha & Upma, Paratha with curd, Idli & Vada with sambar and chutney, Samosa with sonth chutney |
01 |
07 |
3 |
French cuisine menu (Veg. / Non veg. menu): French cuisine menu (Veg. / Non veg. menu): Soup Salad Veg. main course Non veg. main course Accompaniment Dessert |
01 |
07 |
4 |
Popular Indian cuisine menu preparations (Veg. / Non veg. menu):Kebab Shorba Veg. main course Non veg. main course Tandoori breads Rice preparation Dessert |
01 |
07 |
5 |
Italian cuisine menu: (Veg. / Non veg. menu):
Soup
Salad
Veg. main course
Non veg. main course
Accompaniment
Dessert |
00 |
07 |
6 |
Quantity Cooking – Indian cuisine (Veg. / Non veg. menu):
Kebab
Shorba
Veg. main course
Non veg. main course
Tandoori breads
Rice preparation
Dessert |
00 |
07 |
7 |
Exam |
- |
- |