There was a time when cooking was purely an art but now it is described as both an art and a technology. Few subjects are as absorbing and varied. Kitchen work is very dancing. There is always the next meal to prepare and work goes on. I t may also entail working under pressure in hot and noisy kitchens and being on ones feet all the time. However, this is appropriately compensated with high salaries. Food production is essentially a skilled and creative work of practical nature. Good chefs throughout their careers can always command status, respects and a high salary. This is why there are many excellent opportunities in this job. The basis craft course in professional cookery is designed to meet the needs of communes in hotels and restaurant, industrial catering offices and factories etc. This intensive practical oriented course lays emphasis on the preparation of basis sauces, Soups, Stocks and gravies, Meats and poultry preparation ,egg and sandwiches etc, from French classical dishes to out entice Indian Cookery, the course directs the training in very simplified practical way.