Course Contents:
- Day – 01
Theory 01
Hygiene and Safety
Types of hotels
Departments in a hotel
Sections in a Kitchen
Kitchen Brigade
Stock Preparation
Bouquet garni
Cuts of vegetables - Day – 02
Vegetable Broth
Thandoori Chiken
French fried potatoes
Boiled Carrots, Beans
Biscuit Layer Pudding
Tomato and pineapple rice - Day – 03
Puree of Pumpkin Soup Croutons
Saute Chicken Chasseur
Roast Vegetables
Mashed potatoes
Pineapple upside down
Bralished onion Rice - Day – 04
Theory 02
Cuts of Fish
Cuts of Chicken
Basic Sauces
Basic soups
Taste of tongue - Day – 05
Sweet corn and egg drop soup
Grilled fish nut brown butter sauce
Parsley Potatoes
Buttered Macedoin of Vegetables
Fresh Fruit Salad
Vegetable egg fried rice - Day – 06
Minestrone Soup
Spaghetti Neapolitan
Green Salad
Cream Caramal
Chicken Fried Rice
- Day – 07
Cream of Chicken Soup
Grilled Beef Steak BBQ Sauce
Game chips and vichy Carrots
Kushari Rice - Day – 08
Egg mayonnaise
Grilled Chicken Pepper Sauce
Roast Potatoes
Steamed Vegetables
Carrot and Tomato Rice - Day – 09
Gaspacho
Egg preparation
Deviled Chicken
Oriental Rice
Vegetable pakora
Bread and Butter pudding - Day – 10
lentil soup
Chicken Biriyani
Chicken khroma
Mint Sambol
Raita
Watalappan - Day – 11
Bread Rolls
Consume Julienne
Roast Chicken Roast gravy
Curry leaves and corn Rice
Buttered Vegetables
Chocolate mousse - Day – 12
Russian Salad
Shrimp Bisque
Coated fried Chicken
Fresh Tomato Sauce
Sour Cream
Boiled Vegetables
Egg and vegetables Noodles
Fruit Triffle