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Culinary Arts Level – 1

Class 1: Theory: Introduction, Kitchen Foundation Module, Hygiene & Safety

Class 2: Theory: Agents of Food Poisoning, Food Safety, Hygiene Professional & Personal

Class 3: Practical: Handling of Knife, Basic Cutting Techniques, Different Cuts of Vegetables                               

Class 4: Practical: Different Cuts of Vegetables

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, Salad 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: Home Made Pasta 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: Revision

Fee:  20,000/- (inclusive of taxes)

  • 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’s & time frames.
  • The duration of the course would be one month and student can complete the course within 3 months from the time of admission not later than that.

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