Specialization course in Cookery

An advance course that combines all cooking and baking skills from basic to advance level. Students are taught by following first day demo and second day self-practical which involves audio-visual theoretical and high quality of practical ideas. French, Italian, Mexican, Thai, Indian, Chinese, Continental, Japanese cuisines are provided including special food carvings. This course provides the students starting with the fundamental cooking skills and ends to the advance level using modern tools and equipments by following international curriculum.

Gaining the importance of industrial exposure skills, KHTC is providing this kind of advance course which can lead towards the national and international career in the Food Production department. Students who are interested to do the industrial training, they can do by arranging proper time both in institute and industry continuously.

The course includes all the following concepts regarding the various cuisines (French, Italian, Thai, Indian, Chinese, and Bakery etc.)

·       Introduction to Catering, History, Classification Origin,

·       History, Development and Classification of Hotel

·       Kitchen management,

·       Definition and Types of Kitchen

·       Kitchen Planning and Layout Hierarchy of Kitchen department

·       Technical culinary terms

·       Food Poisoning Food poisoning bacteria’s

·       Cross Contamination

·       Rules of Food processing

·       Food commodities

·       Vegetable, Fruit, Meat, Fish, Poultry, Eggs Milk Pastas and many more

·       Cooking (Definition, History, Different methods)

·       Foundation of Food Stocks (Definition, Classification)

·       Sauce (Definition, Mother Sauce, Derivatives)

·       Soup (Definition, Classification)

·       Accompaniments,

·       Garnishes

·       Salads,

·       Dressing Menu,

·       Menu Planning French

·       Classical Menu Engineering

·       Kitchen Cost Control Calculating Food cost

·       Cutting techniques handling different color codes cutting boards Professional knife handling Mise-en-place

·       Food production cycle (Receiving, Storing, Preparing, Cooking, Holding and Servicing)

·       Identification of modern tools and equipments

·       Identification of various herbs and spices various cooking methods

·       Menu and Menu planning various raising, flavoring, coloring, seasoning agents.

·       Hygiene and HACCP Health and Safety Technical culinary terms

·       Cutting techniques handling different color codes cutting boards Professional knife handling Mise-en-scene and Mise-en-place

·       Food production cycle (Receiving, Storing, Preparing, Cooking, Holding and Servicing)

·       Identification of modern tools and equipments

·       Identification of various herbs and species

·       Various cooking methods

·       Mother sauces Gravies and curries

·       Accompaniments,

·       Garnishes

·       Menu and Menu planning French classical menu

·       Raising, Flavoring, Coloring, Seasoning agents

·       Hygiene and HACCP

·       Health and Safety

Students are assisted by the chef to develop skills necessary to prepare and serve a wonderful palatable dish. This course is target by using the OLP (Observing, Learning and Performing) method in which students observe a chef’s demo and perform practically the same recipe in the kitchen. After preparing the particular dish individually or in a team each and every student must appear a viva for strong communication skills regarding the particular topics.

A place where we can guarantee 100% job placement.

 

Our students are being involved at the international market from east Asian to Europe, Australia, America etc. and of others are involving with Nepal as an employee or self-employed.

As this is a true fact that, Everyday more and more youngsters and are bound to be abroad for a good employment in the name of different visas.

when there will be a good skill we can obviously have a better employment within the country.

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