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Culinary training courses and schools
Cooking and Beverage Services

School: A.K. Hafizka Institute of Hotel Management and Catering Technology
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Culinary / Hospitality
Course Format: Classroom
We offer the following courses: 3-year Degree Programme in "B.Sc (HS)" (Bachelor of Science - Hospitality Studies), Affiliated to the University of Mumbai, launched in the year 2003-04. 3-year Degree Programme in "B.Sc.(C&HA)" (Bachelor of science - Catering & Hotel Administration) from Alagappa University, Tamil Nadu, Launched in the year 2002-03. 3-year...
 

School: National Open School
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Food Processing
Course Format: Classroom
In this day and age it has become imperative to process and preserve the food being produced in one porticular area in order to make it available to people in other areas. This has given rise to a very important industry of food processing which is being done both on a large scale as well as on a small scale i.e., as a cottage industry. It has thus become necessary to train presonnel to set up ...
 

Bakery and Confectionery
Course Format: Classroom
It is a great delight to be able to bake delicious cakes and pastries. All it needs is a bit of skill and training to be able to do this. Baking is an art which does not need a lot of heavy infrastructure and one can easily start earning with a small unit at home. 2. OBJECTIVES After going through this course, the students will be able to: develop skill in various baking procedures; ...
 

School: Institute of Hotel Management - Bangalore
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Certificate in Food and Beverage Service
Course Format: Classroom
The students will develop requisite skills and knowledge of Food and Beverage Service. Food Service Beverage Service Communication Skills Pantry Operations
 

Certificate in Food Production
Course Format: Classroom
This course aims at equipping the student with the essential requirements in order to develop professional competence in culinary skills necessary for commercial food production operations. Food Production Larder Bakery and pattisierie Costing Hygiene Equipment maintenance
 

Food and Beverage Service
Course Format: Classroom
The course aims at developing a comprehensive knowledge and understanding of restaurant service in the hotel and catering industry. It also aims to enable the student to acquire professional competence at basic levels and to acquire the requisite technical skills in the principles of food service and its related activities. Introduction to the hotel and catering industry Layouts of food ...
 

Food Production
Course Format: Classroom
The course aims at developing a basic awareness of the technical skills required in the production department. It also gives a comprehensive insight into the commodities required, their characteristics, uses, and handling procedures. Kitchen organisation and equipment Basic menu planning Basic principles of food production Methods of cooking Bakery and patisserie Culinary terms F...
 

School: FOOD CRAFT INSTITUTE
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FOOD AND BEVERAGE SERVICE
Course Format: Classroom
The students imbibe the art of serving food and beverages, in combination with good grooming and social etiquettes. The work area could be a restaurant, a bar or a banquet hall. Lunch is served in the training restaurant cum bar "SWAGATAM", where practicals of food service are carried out. Trainees have a direct access to bar operations, cost control methods and effective customer-sta...
 

BAKERY AND CONFECTIONERY
Course Format: Classroom
Another skill development course involving the production of bakery and confectionery items. With all modern equipment at its disposal this department also feeds "ELEVENSES" the Institute¡¯s own Pastry Shop. This provides valuable on line exposure to students in handling production for a commercial outlet. Various contests, recipe competitions, exhibitions etc. also provides a lot of e...
 

COOKERY
Course Format: Classroom
Modern techniques of cooking and presentation of food forms the main upshot of this skill oriented course. Knowledge about hygiene, nutrition and food cost control is also imparted to the students through extensive classroom coaching. Participation in various food festivals, exhibitions and functions provides a wide exposure to the students. Demonstration and practicals are carried out in the B...
 

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