There was a time when cooking was considered purely an art, but today it is recognized as both an art and a science/technology. Few professions are as dynamic, creative, and rewarding as culinary arts. Kitchen work is lively and continuous, with constant preparation of meals and coordination of activities. It may involve working under pressure in hot and busy kitchens and standing for long hours. However, the profession offers excellent career prospects, professional recognition, and competitive salaries.

Food Production is essentially a skilled and creative field that requires practical knowledge, discipline, and innovation. Professional chefs, throughout their careers, can command respect, status, and rewarding opportunities in the hospitality and food service industry.

The Craftsmanship Certificate Course in Food Production & Cookery is designed to meet the manpower needs of hotels, restaurants, industrial catering units, canteens, and institutional food services. This intensive, practical-oriented course emphasizes hands-on training in the preparation of basic culinary items and classical dishes.

The course provides training in the preparation of:

• Basic Sauces, Soups, Stocks, and Gravies
• Meat and Poultry Dishes
• Vegetable Dishes
• Egg Preparations and Sandwiches
• Indian and International (including French Classical) Cuisine
• Chinese Cuisine
• Canapes, Cold Cuts, Cold Sauces
• And Many More

Training is delivered in a simple, systematic, and practical manner to develop strong foundational cooking skills.

Main Subjects

1. Food Production (Cookery)
2. Bakery and Patisserie
3. Larder (Cold Kitchen)

Other Subjects Include

• Hygiene and Food Safety
• Equipment Maintenance and Services
• Food Costing and Basic Kitchen Management