Food Beverage Production

table_setup

Table Set Up

curving

Carving

plate_decuration

Plate Decoration

preparing_foot_in

Preparing Food In a Kitchen

Beverage

Beverage

Food Hygiene

Food Hygiene

About Food & Beverage Production

Food and Beverage Production certificate course is designed to help students to work in the catering industry. Students can learn to prepare, cook and serve all kinds of food, or specialize in patisserie, producing Continental, Thai, Chinese Indian and American food preparation and presentation. Also planning menu and production procedures.

 

Course Content

Introduction to the art of Cookery
Culinary history- Development of the culinary art-middle ages to modern cookery, Menu terms, Kitchen hierarchy/brigade.

Kitchen Equipment
Types of equipment –special equipment- refrigeration-kitchen machinery, storage tables, hand tools, weighing & measuring, pot ash, diagrams, uses, maintenance.

Basic Principle of Cooking
Aims of objective of cooking, Effect of heat on cooking, Heat transfer, preparation, Kitchen culinary terms.

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-boiling-roasting-poaching, brasing-grilling-baking-roasting-broilling-stewing-sauteing-blanching-steaming-micro-waving etc.

Basic preparations
Pre-preparation of Ingredients- Sub division, combining and mixing-Stocks- Types & Uses, Sauces- Classification and Importance- Soups- Classification, Importance, Salad.

Food Commodities
Classification with examples and uses in cookery- Cereals, pulses, vegetables, mushrooms, fruits, eggs, fats, herbs, and spices, foundation ingredients- their characteristics their uses in cookery.

Facilities

  • Govt. Certificate
  • Industry Visit
  • Internship Facilities

 

Course duration

4 months, 146 hours

 

Eligibility

SSC/Equivalent

 

Session

March/ June/ Sep/ Dec

 

Admission

Tk.6000

 

Tuition

Tk. 3500 × 4 (Month)

 

Bangladesh Skill Development Institute

House# 2B, Road# 12, Mirpur Road, Dhanmondi, Dhaka-1209
Phone: 9103901, 8110818, 8152105, 01713493243, 01713493246, [email protected]

Certificate in Hospitality Catering & Cooking

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 

Facilities : 

  • Govt. Certificate

  • Industry Visit

  • Internship Facilities

  • Job Placement support 

Certificate in Hospitality Catering & Cooking 

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.

Course Content

Introduction to the art of Cookery

Culinary history- Development of the culinary art-middle ages to modern cookery, Menu terms, Kitchen hierarchy/brigade.

Kitchen Equipment

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.

Basic preparations

Pre-preparation of Ingredients- Sub division, combining and mixing-Stocks- Types & Uses, Sauces- Classification and Importance- Soups- Classification, Importance, Salad.

Service Areas

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.

Service Equipment

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

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.

Service Method

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.

Menu Introduction

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.

Communication Skills 

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

Tour Operations

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