Duration : 4/ 6 Months
Course Fee : 45,000Tk/55,000Tk
- Determine the different positions and function of kitchen production.
- Identify and properly operate equipment & common culinary hand tools.
- Productively apply appropriate cooking skills
- Identify various cooking techniques.
- Comply with and practice safe work habits, identify safety hazards, employ preventative safety measures.
- Maintain positive relations with others cooperate through teamwork and group participation.
- Exhibit appropriate work habits and attitudes; demonstrate willingness to compromise.
- Identify behaviors for establishing successful working relationships
- Demonstrate a positive attitude, conversation skills, & personal hygiene
- Prepare, clarify and utilize basic stocks, sauces, soups & thickeners.
- Identify & properly select grains, cereals, pastas & rice then cook dishes utilizing these.
- Utilize portion control, work flow, plating and garnishing principals.
COURSE OBJECTIVES
Upon successful completion of the course, the student will
be able to demonstrate the following,
Knowledge based
- 1) Show proficiency in dry, moist, and combination heat cooking methods.
- 2) Implement professional standards in food preparation.
- 3) General (Basic) culinary product knowledge
Skill based
- 1) Demonstrate skill in knife, tool and equipment handling.
- 2) Operate equipment safely and correctly
- 3) Apply principles of food handling and preparation
- 4) Production of food products
- 5) Setup, breakdown and prepare menu items in a commercial kitchen.
