6 Months Advance Diploma Professional Programmes Course in Culinary (Level 3)
6 Months Advance Diploma Professional Programmes Course
Overview : This 6 months Level 1 and Diploma in Food Preparation and Cookery Course accredited by THSC and NSDC India is ideal for anyone Looking for a successful career in food preparation and cookery, from new starters to experienced professional looking to specialize in Culinary or move into supervisor role. A combination of theoretical and practical classes, this extensive course gives a thorough insight for leaners about the various techniques prevailing in the industry. Students who have completed their Level 2 course can further apply to upgrade for a level 3 course with 6 months duration only.
How the Course is Structured?
Accredited THSC Commie Chef Level 1 course program has all the elements to transform young amateurs into Culinary professionals. For 6 months students go through extensive practical training under the guidance of IBCA professors who give them a thorough learning and best industry practices. Grinding the next generation of students into basic fundamentals, techniques and daily activities that are must for their learning curve.
IBCA ensures students get the right attention and focus on their approach to grasp the comprehensive baking techniques in every session. Extra instructors are provided in each session when the teacher-student ratio goes above than 1:10. These checks, tests and priorities keep students on the path for acquiring sophisticated skills with impeccable experience.
This Diploma is accredited by THSC India.
Who Can Enroll?
Minimum 16 years of Age
Students must be 10th Passed from any certification board
Winter Session: February
Summer Session: July
Morning Batch: 09:30 am to 01:30 pm
Evening Batch: 02:00 pm to 06:00 pm
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 offal preparations
Week 11&12: fish and shellfish preparations
Week 13&14: Rice ,grain, farinaceous and eggs preparations
Week 15&16: Buffet and staff meal ,Healthier food and special diets
Week 17&18: Indian Cuisine and International Cuisine
Week 19&20: Practical baking techniques, French pastries
Week 21&22: Specialty cakes, hot ,cold pudding and plated desserts
Week 23&24: Interpersonal & Communication Skills Work effectively as a cook Provide service to customers Show social and cultural sensitivity Manage conflict Communicate on the telephone Coach others in job skills Exam-Theory and Practical (Mandatory for Certification) Arranged by IBCA –New Delhi