Diploma in Professional Cookery

At the end of the this program, students should be able to:

• Acquire, Apply knowledge and skills in Culinary arts in its Traditional and contemporary perspective.
• Describe the Fundamentals of culinary Arts.
• Describe the different Cooking methods and techniques.
• Identify kitchen equipment and tools
• Demonstrate knife skill and show appropriate cuts of vegetable in cooking.
• Display ability to fabricate fish and poultry as per classical cuts.
• Understand the concept of Ingredients and their functions is various type of recipes.
• Display requisite skills in preparation of products related to the Functional areas of culinary operations.
• Demonstrate leadership and teamwork with a positive attitude to effectively manage human resources.
• Communicate effectively with the use of industry specific communication.
• Value Ethical practices in both personal and professional situations.
• Identify and apply rigorous Food Safety and sanitation practices; in accordance with existing governing policies with an emphasis on environment and sustainability.
• Integrate theory and practice to develop work habits and attitude necessary for job success through practice school and professional events.
• Investigate and provide independent learning skills necessary for continuous learning.

Module I:

• Introduction To Cookery & Hierarchy And Department Staffing And Organization & lay out

Module II:

• Basic Menu Planning & Principles of Food Production

Module III:

• Meat, Fish, Egg, Cereals And Pulses:

Module IV:

• Methods Of Cooking Foods

Module VI.

• Personal hygiene & Grooming- importance- Personal sanitary habits

Module VII

• Food Spoilage & Food Preservation:

1. Identification and cuts of vegetables, Preparation of stocks – White, Brown and Fish,Preparation of Sauces, Soups:
a. Cream – vegetable, spinach, tomato green peas
b. Consomme – Royale, Celestine c National –Vichyssoise, cabbage chowder

2. Eggs – boiled, fried, poached, scrambled, omelettes.
3. Fish – Fisho’rly a la nglaise, Colbert, poached, saumon grille, Florantine, mornay, Pomfret meuniere, fish fingers.
4. Poultry – jointing chicken, Poulet roti a l anglaise, Poulet sauté chasseur, Poulet Maryland, Roast Chicken, Chicken a la King.
5. Meat- Fillet Staek, Tournedos, Escolope, lamb stew, hot spots, grilled steak.
6. Potatoes – French fries, lyonnaise, sauté, mashed, cream, parsley, parsienne.
7. Vegetable – Veg. cooking, boiled, glazed, fried, stewed, braised.
8. Salads and sandwiches – coleslaw, Russian salad, potato salad, carrot, salad nicoise ,fruit salad, waldrof salad, sandwiches varieties.
9. Sweets – honey comb mould, trifle, chocolate mousse, lemon soufflé,bread and butter pudding, caramel custard, Albert pudding, Christmas pudding

1. Practical Cookery,. Victor Ceserani & Ronald Kinton, ELBS
2. Theory of Catering, Victor Ceserani & Ronald Kinton, ELBS
3. Theory of Catering, Mrs. K.Arora, Frank Brothers
4. Modern Cookery for Teaching & Trade Vol. I, Ms. Thangam Philip, Orient Longman
5. Herrings Dictionaryof Classical & Modern Cookery, Walter Bickel
6. Chef  Manual of Kitchen Management, Fuller,John
7. Food Science: B Srilakshmi
8. Food Science and Nutrition: Malathi