Hospitality Catering & Cooking

Certificate in Hospitality Catering & Cooking 

This  course is designed to help students to develop career in the culinary industry. This course provides an opportunity to interact with and learn from very successful, highly qualified and experienced professionals and master chefs.Students can learn to prepare, cook and serve all kinds of food along with communicative English. Communicative English will add great benefits of working in the hotel industry.

Course Content

Introduction to the art of Cookery

Culinary history- Development of the culinary art-middle ages to modern cookery, Menu terms, Kitchen hierarchy/brigade.

Kitchen Equipment

Types of equipment –special equipment- refrigeration-kitchen machinery, storage tables, hand tools, weighing & measuring, pot ash, diagrams, uses, maintenance.

Basic Principle of Cutting & Chopping

Types of cut & uses

Methods of Cooking

Aims and Objectives of Cooking Food- Importance, Classifications-Principles Equipment required- Methods of cooking etc.

Basic preparations

Pre-preparation of Ingredients- Sub division, combining and mixing-Stocks- Types & Uses, Sauces- Classification and Importance- Soups- Classification, Importance, Salad.

Service Areas

Food and Beverage service areas in hotel, Introduction, Front of the Area- Restaurant, Coffee Shop, Room service, Bars, Banquets, Snack bar, Lounges, Business centers, Clubs, Ancillary areas and Kitchen stewarding Still room, Spare room, Spare Linen room, Silver room or plate room, Hot Plate.

Service Equipment

Food and Beverage service equipment, Introduction- Types of table ware (Flatware Cutlery and hollow-ware)disposables, Criteria for selection- Requirements, Special equipment. Equipment usage, Functions Care and Maintenance.

Food and Beverage Service

Food and Beverage Service personnel, Food and Beverage Service organization, Food and Beverage service job description and job specifications, Attitudes, Attributes- Competencies, Basic Etiquettes for catering staff, Inter departmental Relationship.

Service Method

Food and Beverage service methods, Self Service- Buffet and Cafeteria service, Specialized service- Guerdon, Tray, Trolley, Lounge, Room service, Single point service- Take Away, vending, kiosk, Food courts, Bar and Automats.

Menu Introduction

History, Classical French menu sequence, Types of menu-table d’ hote, a la’-carte, Food and Beverage terminology related to the inputs of the mester.

Communication Skills 

To enhance the learner’s communication skills by giving adequate exposure in speaking, reading and writing skills and the related sub-skills

Greetings with Guest

Tour Operations