Category: Eatery Chef Trainee

COURSE OBJECTIVE: To introduction to quantity Food Production emphasizing regional Indian dishes, Indian breads and Street food. CO1. Create desserts with correct texture and consistency. CO2. Demonstrate the techniques of preparation of dishes from states of India. CO3. Incorporate the spices and condiments that are unique to each province. CO4. Prepare Indian breads and their...

COURSE OBJECTIVE: CO.1:  Define the roles and responsibilities of a Demi Chef De Partie with the appropriate practices to ensure mise – en – place CO.2: Describe the ingredients used in different recipes to Prepare and present various dishes CO.3: Describe the procedure to train and guide the Commis Chefs CO.4: Explain the methods to...

Program Outcome PO.1: Define the roles and responsibilities of a Demi Chef De Partie with the appropriate practices to ensure mise – en – place PO.2 Describe the ingredients used in different recipes to Prepare and present various dishes PO.3: Describe the procedure to train and guide the Commis Chefs PO.4: Explain the methods to...

Career Prospects Commis Chef Entrepreneur

Syllabus COURSE OBJECTIVE: CO.1:  Define the roles and responsibilities of a Demi Chef De Partie with the appropriate practices to ensure mise – en – place CO.2: Describe the ingredients used in different recipes to Prepare and present various dishes CO.3: Describe the procedure to train and guide the Commis Chefs CO.4: Explain the methods...