Craftsman Food Production General
Knowledge about kitchen equipment and familiarization of their handling in the kitchen particularly use of different types of knives
Cleaning of kitchen and preparation for work-mise-en-place. Introduction to the Basic Hotel Organisation with particular reference to kitchen and Restaurant Staff. Responsibilities and functions of each category of staff.Kitchen equipment-Portable and Static Fuel Courses of Menu-Knowledge of Menu Planning Recipe Writing & Standardisation of Menu are some of the important part of the training program.