Duration : 7 Months
Course Fee : 1,80,000tk
- Kitchen organization Kitchen planning & basic kitchen equipment
- Costing & portion control Menu planning
- Cookery methods “theory” Practical & demonstration
- Maintain Food and Personal Hygiene & Safety in work place
- Principles of purchasing, storage,
- Recognize Biological, Physical, Chemical and allergic contaminants.
- Bakery & Pastry Catering
- Catering management
- Food & Beverage service
- Housekeeping & Laundry operations, Front office operations
- Food & Beverage Sales & Marketing
- Food carving
- Barista (coffee making art)
- Analyze dishes, ingredients, hygiene, contaminants, portions, costing, pricing, food cultures etc.
- Prepare food like: Biryani, Mussaka, Spaghetti bolognaise etc.
- Prepare bakery food items like: Apple pie, Bun, Pastry cake etc.
- Present food in artistic and eye catching manner
- Prepare basic dishes that feature in many cuisines throughout the world.
- Achieve the goals of skills or set standards according to the requirements of the hotel and food industry..
- Demonstrate their acquire knowledge and skills confidently.
- Tests & final examination
Training Methods:
- Assignment
- Theory lectures
- Practical lectures and demonstration c Group work
- Presentation
- Theory 40% and practical 60%
- Group lectures with Audio Visual Aids
- Group discussion
- Role play
- Demonstration
- Practical application sessions
