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Inspire Institute of Technologies Pvt(Ltd) - IT Courses

Professional Cooking Course in Rawalpidi

TRAINING AIMS & OBJECTIVES

The professional cooking course aims at imparting practical skills and theoretical knowledge for developing adequately trained cooks with a view to satisfy the manpower requirement of this category in non commercial and commercial food production units. The major objectives are to: Deliver knowledge required for preparation of good quality cookery and· adoption of food safety principles. Learn about kitchen operations and its organization required for cooking, · preservation of fruits & vegetable. Introduce different cooking methods, preparation of salads, sauces and· “chutneys” etc. Ensure personal conditions and working environment to be hygienic· & clean. Focus on the food selection criteria / standards. · Observe the precautions for accident prevention and measures for pest control in food production area

SKILL PROFICIENCY DETAILS

On successful completion of this course, trainee should be able to: 1. Adopt the practices maintaining good personal hygiene and grooming. 2. Use health and safety practices, principles and apply the highest standard of kitchen cleaning and sanitation. 3. Implement the standards for cold & hot food preparations. 4. Make use of cutting skills and fundamental cooking techniques. 5. Employ spices herbs and different food materials. 6. Identify different kitchen tools & equipments & use them. 7. Prepare soups, salads, continental, Pakistani and Chinese dishes, cakes pastries and desserts etc. 8. Apply different food service types. 9. Use safety practices and kitchen cleanliness. 10. Demonstrate Principles of preventive maintenance of equipment. 11. Identify Calories in different foods. 12. Develop a menu

KNOWLEDGE PROFICIENCY DETAILS

On successful completion of this course, trainee should be able to: 1. Explain personal hygiene appearance and grooming. 2. Describe basic first aid and respond to emergencies. 3. Illustrate safe food handling, avoid food contamination, utilize food safety principles managing the HACCP system. 4. Elaborate upon work ethics. 5. Describe kitchen departments. 6. Explain basic cooking & food ingredients and kitchen sanitation. 7. Do storage & food preservation. 8. Define safety practices.