3 Months Certificate In Home Professional Cooking in Culinary

3 Months Certificate In Home Professional Cooking

Overview : This short 12 week covers all practical Cooking techniques which are used by standard hotels and restaurant giving them ample opportunities to take entry-level jobs in the industry. With better learning and experience students can carve out a successful future in Culinary with this IBPA course certificate smoothly.

How the Course is Structured?

Sauce preparation, soups making, main course, Desserts, platting, vegetable preparation, meat preparation and all the recipes are taught with standard methods in offering students a thorough experience in Baking. Regular challenges, practical problems, and live kitchen training allow students to grasp basic fundamentals with better precisions.

Regular weekly classes are held with more focus on practical classes with theoretical classes for comprehensive learning. In the final assessment, both practical and theoretical students are tested before being certified by IBPA. They can further pursue to study at a higher level or take an entry-level job in the industry with this certification course.

professional Culinary

Cooking Techniques

There is a special focus on teaching students all the traditional methods, techniques and skills. There are few recipes which have specific rules, practical guidance that one must follow for standard results. IBPA top instructors will make sure that every student learns those techniques and prepare them for the challenges they might face in the industry.

Presentation Techniques

In the end, it’s the presentation that matters and with right training students must learn to add those eye-catching finishing touches to their recipes. Many newer concepts have been introduced in the industry as Cook adds more creativity to their presentations. Student must first grab the basic fundamentals then use their innovations to bring creativity on their dishes.

Course Accreditation:

This course is accredited by IBPA’s Professional-as a Craft Cook and Cooking Technician certificate.

Who Can Enroll?

  • Minimum 16 years of Age
  • Students must be 10th Passed from any certification board.

Sessions:

Winter Session: January

Summer Session: July

Timings:

Morning Batch: 09:30 am to 01:30 pm

Evening Batch: 02:00 pm to 06:00 pm

Weekly Details:

  • Week 1: Food safety hygienic and Theory, measures, Knife skill, cutting and conversions
  • Week 3: Basic knowledge and introduction of ingredients.
  • Week 3&4: Practical Cooking techniques and cold preparations
  • Week 5&6: Basic Soups stocks and Basic sauces
  • Week 7&8: Vegetable, fruits ,pulses and potatoes preparations
  • Week 9&10: Meat, poultry and Fish preparations
  • Week 11&12: Baking techniques and desserts preparations
professional Culinary
professional Culinary

Fees Structure:

  • Tuition Fee Rs 1,10,164
  • GST Rs. 19,836
  • Total fees for 3 months Rs. 1,30,000

Booking Amount: Rs 10,000

Note: Program Fees Include the following

  • Chef uniform
  • Bakery tools
  • Registration fee
  • Certificate Fee
  • All course and study material
  • Ingredients and heavy equipment
  • Every day tasting session/take home your creations

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