Minimum Age: 16 years and above
Educational Qualification: No formal education required
Kitchen safety & hygiene
Types of cooking methods (boiling, frying, grilling, etc.)
Kitchen tools & equipment
Basic knife skills
Understanding herbs, spices, grains, vegetables, and meats
Food storage and preservation
Basics of nutrition and balanced meals
Regional dishes and their significance
Curry preparations, tandoori methods, street food
Vegetarian and non-vegetarian dishes
Basic dishes from Italian, Chinese, Mexican, and Continental cuisines
Pasta, noodles, sauces, and breads
Introduction to baking
Bread, cookies, and cakes
Indian sweets and international desserts
Menu design and meal balancing
Food plating techniques
Time management in the kitchen
Cooking a full-course meal
Food presentation and taste evaluation
Viva and feedback session
Course Code : M-ITIMM01
Course Code : M-ITIMM02
Course Code : M-ITIEVM01
Course Code : M-ITIEVM02
Course Code : M-D-MLT01
Course Code : M-D-MLT02
Course Code : M-ITIADS01
Course Code : M-ITIADS02
Course Code : M-DHSI01
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Course Code : M-ITIDM01
Course Code : M-ITIDM02
Course Code : M-ITIDMC01
Course Code : M-ITIDMC02
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Course Code : M-ADCA01
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Course Code : M-DHM01
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Course Code : M-HM01
Course Code : M-HM02
Course Code : M-DRM01
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Course Code : M-PTT01
Course Code : M-PTT02
Course Code : M-ITISP01
Course Code : M-ITISP02
Course Code : M-CMS01
Course Code : M-CMS02
Course Code : M-ITIE01
Course Code : M-ITIE02
Course Code : M-ITIEN01
Course Code : M-ITIEN02
Course Code : M-ITIF01
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Course Code : M-DJMC01
Course Code : M-DJMC02
Course Code : M-DPE01
Course Code : M-DPE02
Course Code : M-CMSED01
Course Code : M-CMSED02
Course Code : M-NTT01
Course Code : M-NTT02
Course Code : M -01
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Course Code : M-67