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Basic 1 Month

Class 1 Theory

Introduction, Kitchen Foundation Module, Hygiene and Safety

Class 2 Theory

Agents of Food Poisoning, Food Safety, Hygiene Professional and Personal

Class 3 Practical

Handling of Knife, Basic Cutting techniques, Different cuts of vegetables

Class 4 Practical

Different cuts of Vegetables Practical

Class 5 Practical

Sandwich Bread, Mayonnaise, Coleslaw, Pommes frites

Class 6 Practical

De-boning of Chicken, Chicken Stock

Class 7 Practical

Potage Paysanne, Blanching of Tomatoes, Tomato Concasse

Class 8 Practical

Mayonnaise, Salade a la Russe, Oeuf a la Russe, Bechamel Sauce, Crème d'Epinard

Class 9 Practical

Potage St. Germaine, Chicken veloute Sauce, Fricasse de Poulet, Pommes de terre Parsilles

Class 10 Practical

Homemade Pizza Dough, Tomato Concasse, Four Season Pizza

Class 11 Practical

Home Made Pasta dough, Penne in White sauce Spaghetti Aglio olio, Fettuccine Alfredo

Class 12 Practical


Fee Rs 18000/-

Full Payment to be made at the time of admission

*The content is focused at teaching various methods of preparation & may vary with individual student's needs towards learning & time frames

Dishes may be changed or deleted on the discretion of the chef

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