Certificate Course in Indian Cuisine for Foreign Nationals

Training for professionals in India

Indian food with its rich varieties, has been rated universally as one of the best food available. As the number of Indian food lovers is speedily growing, the number of Indian restaurants worldwide has exponentially grown (UK over 1000, USA, Canada, Japan over 100 each).  There is, therefore, a great demand for restaurants catering Indian cuisine. Naturally demand for good chefs specialized in Indian cuisine galore.

If your are considering a career in the culinary art and currently work in or dream to open your own Indian restaurant, it is always preferred to study Indian culinary arts in India itself.

BENEFITS OF TRAINING IN INDIA

Indian spices and different methods of cooking in different regions of India aught to be learned meticulously. You will get well acquainted with unique techniques of cooking during training. You will learn here how the Indian food is served, Indian food style and the way food is consumed. This is the knowledge you will have privilege to acquire in India only. You also get chance to meet the expert Indian chefs in every house.

TRAINING CONTENTS:

The trainees will learn some theoretical knowledge of hygiene and kitchen safety measures, basic food principles, knife skills, before they learn Regional cuisines (Indian breads, Tandoor dishes, rice preparations, curries, sorbet and so on) of India. Trainees will visit vegetable farm, paddy fields, and vinery. They will also enjoy sampling of local food, and interact with rural folks etc.

The training can also be customized to suit the need of an individual.

Fees: 500 US$ for 7days training, 2000US$ for 06 months, 2500US$ for 12 months includes Fees, Uniform, exam fees,

Certification:

On completion of the training, trainees will be awarded our certificate which is recognised in the hospitality industry in India and abroad. The beginners will find the certificate very useful to start their career. 
 
ACCOMMODATION

The institute can assure private accommodation at a nearby lodge or accommodation with an Indian family at student's expenses. Students may also choose to arrange accommodation on their own. Laundry service is available at reasonable price very close by.

Accommodation Charges: 200US$ for 7 days, includes breakfast. 300US$ per month

       

Course Duration : 7 Days, Six Months, 12 months (with three months Industrial training in 4 star or 5 star reputed hotel
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diploma students training kitchen

 Batches

SUNDAY & WEEKDAYS

 

Learn to cook Indian Breads, Rice, Tandoor dishes, curries, Indian sweets and Sorbet. and many more.

 

PROFESSIONAL COOKERY & BAKERY SHORT COURSE 
  DURATION :  1 MONTH TIME : 10.00 AM  -  1.00 PM FEES - Rs 15,000/
       
       
DAY THEORY DEMONSTRATION HANDS ON COOKING
       
DAY 1 Personal Hygiene/Professional  Introduction of Kitchen Equipments, Common Names/ Cuts of vegetables/ Veg Stir Fry
  Etiquettes/Kitchen Safety  Knife Skills/Herbs & Spice identification  
       
DAY 2 Food Safety & Micro Organisms Introduction to Bakery Products   Cookies/Biscuits
       
DAY 3 Basic nutritional guidelines Preparation of veg/non veg stocks Preparation of 1 veg/ 1 non veg soup
       
DAY 4 Methods of cooking - Session 1 Roux based mother sauces: Espagnole,Veloute,Tomato Preparation of pasta dishes using sauces
       
DAY 5 Methods of cooking- Session 2 Emulsion sauces: Hollandaise, Mayonnaise Preparation of various egg dishes
       
DAY 6 REVISION  AND INTERACTION SESSION
       
DAY 7 Importance of balanced diet Various Bread Preparations White/Brown bread, bread sticks/Fancy rolls
       
DAY 8 Cakes Processing & Faults Cakes making Banana bread/ Pineapple Cake
       
DAY 9 Introduction to Indian Regional Basic Indian Gravies Preparation of basic gravies
  Cuisine    
       
DAY 10 Grains, Legumes & Pulses Preparations of various Potato dishes Hash brown Potato/Pomme de terre anna
      /Potato Pancake
       
DAY 11   REVISION  AND INTERACTION SESSION
       
DAY 12 Classic Desserts Whipping of cream and egg whites /Meringue Panacotta/Mousse/Bread pudding
       
DAY 13 Fish & Sea food Cleaning & preparation of Fish fillets Grilled fish/ Pomfret Colbert/ Pomfret
      Meuniere
       
DAY 14 Chicken Dishes Cuts of Chicken/Portioning of chicken Poulet SauteChasseur/Poulet Ala Rex/
      Grilled Chicken
       
DAY 15 Icings  Types of Icings /Chocolate Truffle Decorating a cake : Black Forest /Flambe
       
DAY 16 Pastry Types of Pastries / Their country of Origin Short crust, Danish,Choux
       
DAY 17 Vegetables , Fruits & Salads Salad Dressings/ Fruit Custard/Fruit Triffle Grilled vegetables/Greek Salad/
      Waldrof Salad/ Russian Salad
       
DAY 18  CONVOCATION