#1 TOPDIPLOMA IN CHEF AND COOKING COURSE IN KRACHINLAHORE ISLAMBAD PAKISTAN

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#1 TOPDIPLOMA IN CHEF AND COOKING COURSE IN KRACHINLAHORE ISLAMBAD PAKISTAN #1 TOPDIPLOMA IN CHEF AND COOKING COURSE IN KRACHINLAHORE ISLAMBAD PAKISTAN

#1 TOPDIPLOMA IN CHEF AND COOKING COURSE IN KRACHINLAHORE ISLAMBAD PAKISTAN

#1 TOPDIPLOMA IN CHEF AND COOKING COURSE IN KRACHINLAHORE ISLAMBAD PAKISTAN #1 TOPDIPLOMA IN CHEF AND COOKING COURSE IN KRACHINLAHORE ISLAMBAD PAKISTAN

#1 TOPDIPLOMA IN CHEF AND COOKING COURSE IN KRACHINLAHORE ISLAMBAD PAKISTAN

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Introduction

Chef

The chief cook, especially in a restaurant or hotel, usually responsible for planning menus, ordering foodstuffs, overseeing food preparation, and supervising the kitchen staff. Chefs are cooking professionals trained in all aspects of food preparation. Their main responsibilities include planning menus, overseeing the kitchen staff, and ensuring that the food meets high-quality standards

Cooking

Cooking is an art form in which a chef can satisfy his customers, family, friends, and visitors. Furthermore, individuals frequently eat at restaurants to save time, avoid hassles, ensure food quality and variety, and for a variety of other reasons. As a result, the restaurant industry is quickly expanding, and chefs’ roles are becoming increasingly important. If you want to start your career as a professional chef or to satisfy your nearest and dearest people, take a look at our well-designed Professional Chef Course for Business. The course provides you with the best recipes of successful chefs and instructs you on how to make your food delicious. At the end of the course, you can artistically present food items in front of guests, customers, and friends.

Hot Kitchen/Cold Kitchen

A hot kitchen and a cold kitchen are different parts of the same commercial kitchen the difference being in the use to which a particular space is put. Our institute provides a suitable kitchen such as a hot kitchen and a cold kitchen. All the recipes are on our side.

Hot Kitchen

The hot kitchen can best be summed up as being that part of a kitchen where raw materials are prepared and cooked, whether baked, fried, roast, boiled or steamed. The hot kitchen is usually equipped with modern facilities such as gas and electric stoves exhaust fans, ovens, chillers, hot and cold water supply, and dishwashers and so on. Chefs send finished dishes from the hot kitchen to the cold kitchen to await serving at table.

Cold Kitchen

The Cold Kitchen, otherwise known as the Garde Manger, is that part of the kitchen where cold foods are prepared for serving at table. Many of the food items that you find in the cold kitchen will have been cooked by chefs in the Hot Kitchen beforehand.

Lifestyle Classes:

Our chefs and professionals will teach you how to cook, bake, grill, and fry. We offer a variety of cuisine-based cooking courses that allow you to indulge your inner foodie while learning to prepare exotic dishes from across the world or simply brush up on your skills in our all-time favorite Pakistani cuisine.

Chef & Cooking Course Outline

Continental Cuisine
Pakistani Cuisine
Chinese Cuisine
Italian Cuisine
Fast Food
Baking
Beverages

Introduction to Chef and Cooking

Interpretation of Terms
Personal Hygiene
Food Contamination
Safe Food Handling
Construction Standards
Maintenance Standards
Sanitation Codes
Pakistani Cuisine
Continental Food

CHEF AND COOKING COURSE IN RAWALPINDI ISLAMABAD PAKISTAN 0301-5044340

Course Duration: 1 YEAR

Total Fee: 60,000/-

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Chef & Cook Diploma Course for Overseas Pakistani in Middle East, Bahrain, Iraq, Kuwait, Oman, Qatar, United Arab Emirates, UAE, Saudi Arabia, Yemen.

Chef and cook course in Rawalpindi, Islamabad, Pakistan. Chef and cook training course in Rawalpindi, Islamabad, Pakistan. Chef and cook Diploma course in Rawalpindi, Islamabad, Paksitan. Chef course in Rawalpindi, Islamabad, Pakistan. Cook course in Rawalpindi, Islamabad, Pakistan. Chef and cook diploma course in Rawalpindi, Islamabad, Pakistan. Chef and cook course experiance based Govt Registered diploma for Overseas Pakistani in Middle East, Bahrain, Iraq, Kuwait, Oman, Qatar, United Arab Emirates, UAE, Saudi ArabiaThe course is suitable for anyone with an interest in cooking who wants to develop their existing skills and repertoire. The intensive structure will equip pupils with the knowledge, skills and confidence to go into catering, yacht or chalet cooking or work in professional kitchens. In the past we have had people who simply want to improve their home cooking to those who want to start their own cafes or work in the catering industry. Other names include executive chef, chef manager, head chef, and master chef. This person is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, controlling raw material costs and plating design. Chef de cuisine is the traditional French term from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of a head chef, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, and so on. This is often the case for executive chefs with multiple restaurants. Involved in checking the sensory evaluation of dishes after preparation and they are well aware of each sensory property of those specific dishes.The Sous-Chef de Cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the Chef de Cuisine. Sous chef works under executive chef or head chef. This person may be responsible for scheduling the kitchen staff, or substituting when the head chef is off-duty. Also, he or she will fill in for or assist the Chef de Partie (line cook) when needed. This person is accountable for the kitchen’s inventory, cleanliness, organization, and the continuing training of its entire staff. A sous-chef’s duties can also include carrying out the head chef’s directives, conducting line checks, and overseeing the timely rotation of all food products. Smaller operations may not have a sous-chef, while larger operations may have more than one.[4] The sous chef is also responsible when the Executive Chef is absent. A chef de partie, also known as a “station chef” or “line cook”, is in charge of a particular area of production. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with “first cook”, then “second cook”, and so on as needed.

Chef and Cook Diploma Course Content:

Interpretation of Terms

Personal Hygiene

Food Contamination

Safe Food Handling

Construction Standards

Maintenance Standards

Sanitation Codes

Pakistani Cuisine

Continental Food

Class

5 Days a Weeks Class Timing

Evening & Morning Shift

Professional Cooking Course in Islamabad

TRAINING AIMS & OBJECTIVES
This 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 safetyprinciples 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.
9. Identify different parts of meat and caloric values of different food components.