Course Duration: 4 month with 2 months internship
Class: 48 classes (3 per week)
Fee: BDT 25,000
Admission fee- BDT 10,000
Tuition fee– 5000 x 4(month)
Eligibility: SSC / Equivalent
Job Placement support
This course is designed to help students to develop career in the culinary industry. This course provides an opportunity to interact with and learn from very successful, highly qualified and experienced professionals and master chefs.Students can learn to prepare, cook and serve all kinds of food along with communicative English. Communicative English will add great benefits of working in the hotel industry.
Introduction to the art of Cookery
Culinary history- Development of the culinary art-middle ages to modern cookery, Menu terms, Kitchen hierarchy/brigade.
Types of equipment –special equipment- refrigeration-kitchen machinery, storage tables, hand tools, weighing & measuring, pot ash, diagrams, uses, maintenance.
Basic Principle of Cutting & Chopping
Types of cut & uses
Methods of Cooking
Aims and Objectives of Cooking Food- Importance, Classifications-Principles Equipment required- Methods of cooking etc.
Pre-preparation of Ingredients- Sub division, combining and mixing-Stocks- Types & Uses, Sauces- Classification and Importance- Soups- Classification, Importance, Salad.
Food and Beverage service areas in hotel, Introduction, Front of the Area- Restaurant, Coffee Shop, Room service, Bars, Banquets, Snack bar, Lounges, Business centers, Clubs, Ancillary areas and Kitchen stewarding Still room, Spare room, Spare Linen room, Silver room or plate room, Hot Plate.
Food and Beverage service equipment, Introduction- Types of table ware (Flatware Cutlery and hollow-ware)disposables, Criteria for selection- Requirements, Special equipment. Equipment usage, Functions Care and Maintenance.
Food and Beverage Service personnel, Food and Beverage Service organization, Food and Beverage service job description and job specifications, Attitudes, Attributes- Competencies, Basic Etiquettes for catering staff, Inter departmental Relationship.
Food and Beverage service methods, Self Service- Buffet and Cafeteria service, Specialized service- Guerdon, Tray, Trolley, Lounge, Room service, Single point service- Take Away, vending, kiosk, Food courts, Bar and Automats.
History, Classical French menu sequence, Types of menu-table d’ hote, a la’-carte, Food and Beverage terminology related to the inputs of the mester.
To enhance the learner’s communication skills by giving adequate exposure in speaking, reading and writing skills and the related sub-skills
Greetings with Guest