Culinary Art / Chef (Cooking)

Duration : One Month
Intake Capacity : 15
Fees : Nu. 17,000/-

Course description

Culinary Arts is a course that explores the fundamentals of cooking, food preparation, and presentation. The course covers various techniques for preparing different types of cuisine, including basic cooking methods, ingredient selection, recipe development, and kitchen management.

The course is designed to teach students about the importance of nutrition, sanitation, and safety in the kitchen. Students will learn about the different types of equipment used in the kitchen and how to use them correctly. They will also learn about the principles of flavour, taste, and presentation and how they affect the overall dining experience.

Throughout the course, students will have the opportunity to develop their culinary skills by preparing a variety of dishes from different regions of the world. They will learn about the cultural significance of food and how it reflects the traditions and values of different societies.

In addition to cooking, students will also learn about the business aspects of the culinary industry. They will learn about menu planning, cost management, and marketing strategies for restaurants and other food-related businesses.

By the end of the course, students will have a solid foundation in culinary arts and be prepared to pursue careers in the food industry, including chef, caterer, restaurant manager, and food writer. They will also have the skills necessary to create and enjoy delicious, healthy meals at home.

Top of Form