#1#TOP #BEST#PROFESSIONAL#DIPLOMA #CHEF AND COOKING ##KARACHI# LAHORE # MULTAN#PAKISTAN

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https://unitedcollege.com.pk/chef-and-cooking-course-in-rawalpindi-islamabad-unitedcollege-pakistan/https://unitedcollege.com.pk/chef-and-cooking-course-in-rawalpindi-islamabad-unitedcollege-pakistan/

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https://unitedcollege.com.pk/chef-and-cooking-course-in-rawalpindi-islamabad-unitedcollege-pakistan/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 AND COOKING COURSE IN RAWALPINDI ISLAMBAD

CHEF AND COOKING COURSE IN RAWALPINDI ISLAMABAD

CHEF AND COOKING

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 Arabia, Yemen.The 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 FoodA cook is a person who prepares food for consumption. A cook is sometimes referred to as a chef, although in the professional kitchen, the terms are not interchangeable. The term “cook” within a restaurant kitchen usually refers to a person with little to no creative influence on a menu and little to no command over others within the kitchen, such as a line cook. These are usually all members of a restaurant kitchen that are underneath the sous chefin the brigade de cuisine. Other establishments may have a relatively constant menu, often only having people that can prepare food quickly and consistently, having little need for an executive chef or sous chef. The kitchens in these particular restaurants would thus be entirely run by cooks intimately acquainted with the menu. This example would not include the short order cook, however, since they are capable and willing to cook items that are not on the menu. Cooking or cookery is the art, technology and craft of preparing food for consumption with or without the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice.

Cooking & Baking Diploma Course Content:

Interpretation of Terms

Personal Hygiene

Food Contamination

Safe Food Handling

Construction Standards

Maintenance Standards

Sanitation Codes

Pakistani Cuisine

Continental Food

ClassChef and Cooking Diploma Course in Rawalpindi

Chef and Cooking Course for the Males & Females who want to grow career in cooking at national and international level. The course includes complete knowledge of food and nutrition with kitchen hygiene and the worthy tips for balance diet with the importance of fruit and vegetable carving. It includes the learning of all types of cuisine like Asian, Pakistani, Chinese and Continental. This course also offers the learning of all kinds of desserts, salad, beverages, fast food items, soups and much more.

Course Contents

Basic Introduction

Food and Nutrition

Kitchen Hygiene

Balance Diet

Fruit and Vegetable Carving

Baking

Asian Cuisine

Chinese Cuisine

Continentals Cuisine

Fast Foods

Soups & Salads

Beverages & Cocktails

Desserts

Cutting Patterns & Presentations

Career Opportunities

1.On successful completion of this course, trainees can find employment in following sectors:

2.Work as a Cook in hotels, restaurants or any other food service organizations

3.Prepare food for non-commercial and commercial operations

4.Can work in catering industry.

5.Open their own food outlets or manage canteens.Chef / Culinary course in rawalpindi shamsabad murree road chef / Culinary course in rawalpindi shamsabad murree road admission open for admission and information call , The 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. The 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. Cooking or cookery is the art, technology and craft of preparing food for consumption with or without the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word “chef” is derived from the term chef de cuisine (French pronunciation: [ʃɛf. də. kɥi. zin]), the director or head of a kitchen. Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice.

Chef Cooking Course Content:

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.

https://unitedcollege.com.pk/chef-and-cooking-course-in-rawalpindi-islamabad-unitedcollege-pakistan/

https://unitedcollege.com.pk/chef-and-cooking-course-in-rawalpindi-islamabad-unitedcollege-pakistan/Chef

Cooking

Hot Kitchen/Cold Kitchen

Hot Kitchen

Cold Kitchen

Lifestyle Classes:

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/-

https://unitedcollege.com.pk/chef-and-cooking-course-in-rawalpindi-islamabad-unitedcollege-pakistan/

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#1#TOP #BEST#PROFESSIONAL#DIPLOMA #CHEF AND COOKING ##KARACHI# LAHORE # MULTAN#PAKISTAN

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