Culinary training courses and schools
Cooking and Beverage Services programs, certificates, diplomas and degrees

Total 31 training course(s)/program(s) at schools in India.



Indian Institute of Hotel Management & Culinary Arts

Training Centre/Campus: Hyderabad, Andhra Pradesh, India
Phone No.: +91 40 27154304

Food Production and Patisserie (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

One & Half Year Food Production and Patisserie Course is affiliated to AP State Board of Technical Education and Training, and the course is designed to impart training to the students in the area of food prod and patisserie where students would be learning theory and practicals on fundamentals of food production, baking techniques, thorough knowledge of Indian cuisines and initiation to international cuisines. The students are imparted with the training on carving fruits, vegetables and ice sculptures.

Hotel Management and Catering Technology

Course Format: Public Course / Instructor-Led / Open Enrollment  V

The hotel industry is one of the fastest growing sectors in the world. In the Hotel Management programme, you will gain comprehensive training in the hospitality arena, develop quick and effective decision-making skills and enhance your human relations ability. You will also develop a keen understanding of the skills necessary to run a successful hotel and food service enterprise. This programme will develop your understanding front office procedures, house keeping, food and beverage service, food production and kitchen management and behind-the-scenes operations of the hotel. The strength of this program lies in combining business management with culinary appreciation.

Catering Technology and Culinary Arts

Course Format: Public Course / Instructor-Led / Open Enrollment  V

BCT&CA offered by Osmania University as a specialization in the study of Hospitality Management. The students gain the most comprehensive training to seek top management positions in the hospitality industry. Apart from training the students in all the core areas of the hospitality industry, the students get the specialization in the area of Food Production Department with technical skills, management training and exposure to the Culinary Arts that creates a well balanced individual with many opportunities for career growth. Our graduates are prepared for immediate entry into a growing job market as professional chefs.


HOTEL & CATERING MANAGEMENT INSTITUTE

Training Centre/Campus: Chandigarh, Punjab, India
Phone No.: 91-1762- 655 642

Certificate III in Hospitality (Commercial Cookery)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Working with colleagues and customers; working in a socially diverse environment; following health, safety and security procedures; developing and updating hospitality industry knowledge; developing cost-effective menus; organising and preparing food; presenting food; receiving and storing kitchen supplies; cleaning and maintaining kitchen premises; using basic methods of cookery; preparing, cooking and serving food for food service; preparing appetisers and salads; preparing stocks; sauces and soups; preparing vegetables, fruit, eggs and farinaceous dishes; selecting, preparing and cooking poultry; selecting, preparing and cooking seafood; selecting, preparing and cooking meat; preparing hot and cold desserts; preparing pastries, cakes and yeast goods; implementing food safety procedures; preparing foods according to dietary and cultural needs; dealing with conflict situations; coaching others in job skills; following workplace hygiene procedures; providing first aid; prepar... [Read More]

FOOD PRODUCTION PRINCIPLES (COOKERY) (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

DURATION: 6- 8 MONTHS CLASSES + INTERNSHIP: 6 MONTHS (COMPULSORY)

ELIGIBILITY: 10TH WITH 17 YEARS OF AGE

PRACTICAL CUISINE: INDIAN, CONTINENTAL, BAKERY & CONFECTIONARY, ORIENTAL, REGIONAL INDIAN

THEORY SUBJECTS:


CHAPTER - 1


ART AND SCIENCE

CHAPTER - 2


BACK GROUND SKILLS: KNOWLEDGE AND THE CULINARIAN


CHAPTER - 3

TEMPRATURE

CHAPTER - 4

EMULUSION


CHAPTER - 5


FLAVORING FOODS


CHAPTER - 6


PRESERVATION


CHAPTER - 7


FATS AND OILS


CHAPTER - 8

DAIRY PRODUCTS


CHAPTER - 9

EGGS


CHAPTER - 10


FRUITS


CHAPTER -11


VEGETABLES


CHAPTER -12


POTATOES AND OTHER TUBERS


CHAPTER - 13<... [Read More]


Craft and Social Development Organization

Training Centre/Campus: New Delhi, Delhi, India
Phone No.: 91 - 11 - 4172 3089

Chocolate Decorations

Course Format: Public Course / Instructor-Led / Open Enrollment  V

If you are getting bored of serving your chocolates in an age old traditional way and want to free your inner artist to get the applause from your near one by decorating your chocolates and cakes in a unique way then Learn the imaginative art of Chocolate Decoration and create your own spectacular chocolate display. Chocolate decoration program is designed for people who wish to explore their creative possibilities. Discover the art of the chocolatier and gain a fascinating insight into how real chocolate is done. Experience the pleasure of making your own chocolate for showpiece bases.


Syllabus :-

This course demonstrates the basics of spraying, cutting out shapes, and using plastic molds and transfer sheets. Beside these techniques you makes chocolate shavings, Chocolate Curls, Chocolate Leaves, chocolate scribbles ,Feathering , How to make paper Piping Bag, Brown Mini Cone ,Chocolate caraque , Chocolate pipes ,chocolate cups ,Striped Chocolate ribbons... [Read More]


Madras Institute of Hotel Management and Catering Technology

Training Centre/Campus: Chennai, Tamil Nadu, India
Phone No.: 91-44-26791385, 86

International Cuisine (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment

Approved with INDIRA GANDHI NATIONAL OPEN UNIVERSITY.

Indian Cuisine (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment  V


Application forms and Prospectus may be acquired from the Institute Office on Payment of Rs 300/- in person and Rs.350 by Post by DD favoring MIHMCT payable at Chennai.
Filled in application forms must reach our office before the stipulated due date.
The application form must be appended with photostat copies of the following:
•Transfer Certificate

•Mark Sheets

•Certificate of physical fitness, along

? copies of passport size photographs




The application would be processed for evaluation and selected candidates would be duly informed by mail.
Admission would be confirmed only upon payment of fees before the specified due dates

Food Production & Patisserie (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment  V


This Course will expose students who are interested in practical kitchen.

•Subjects:

•Food Production Theory

•Food Production Practical


Duration

?Duration - 1year
•Course Commencement - July
?Eligibility - 10th Passed / Matric / S.S.L.C
?Timings - 9.30 A.M to 4.00 P.M. (Monday to Friday)
?Attendance - Minimum 80% to appear for examination
?Examination - Conducted at the end of the course



Institute of Hotel Management, Catering Technology and Applied Nutrition, Guwahati

Training Centre/Campus: Guwahati, Assam, India
Phone No.: + 91 0361 2337245

Food Production & Patisserie

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Successful completion of 10th of 10+2 pattern or equivalent qualification with English as one of the subjects in the school examination.

Age:-
Maximum upto 22 years as on 1st June of each year relaxable upto 3 years in the case of Schedule Caste and Schedule Tribe candidates.

Selection Procedure:-
Done purely on MERIT BASIS

Syllabus:-
Cookery
Larder
Bakery & Patisserie
Costing
Hygiene
Equipment Maintenance


Institute of Hotel Management, Catering Technology & Applied Nutrition

Training Centre/Campus: Bardez, Goa, India
Phone No.: + 91 - 832- 2417252

Food Production & Patisserie

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Successful completion of 10th of 10+2 pattern or equivalent qualification with English as one of the subjects in the school examination.

Age:-
Maximum upto 22 years as on 1st June of each year relaxable upto 3 years in the case of Schedule Caste and Schedule Tribe candidates.

Selection Procedure:-
Done purely on MERIT BASIS

Syllabus:-
Cookery
Larder
Bakery & Patisserie
Costing
Hygiene
Equipment Maintenance


Chakrapani Ayurveda Clinic & Research Center

Training Centre/Campus: Jaipur, Rajasthan, India
Phone No.: +91-141-2620746

Ayurveda Cooking

Course Format: Online / Virtual Classroom / Webinar

Nutrition from an Ayurvedic perspective.

Ayurvedic physical constitution (Prakriti) - your passport for healthy eating.

Ayurvedic properties of food items.

Fundamentals of Ayurvedic Cooking.

Few recipes for your health.


ITM School of Culinary Arts

Training Centre/Campus: Mumbai, , India
Phone No.: 022 - 22 2774 4845

Patisserie (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment

6 months, part-time program covering the basic technique of baking, advance Patisserie making art. It offers entire range of Bakery & Confectionary: Pastries, Frozen Desserts, Cakes, Breads, Cookies, and Chocolates.

Culinary Arts (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Students who are eager to acquire solid culinary skills and begin their career should strongly consider the Grand Diploma in Culinary Arts program. Over the course of 2 years, students receive rigorous culinary training, leadership skills and the positive, collaborative attitude needed to excel in the foodservice world.

At ITM School of Culinary Arts, we start with the fundamentals and then incorporate advanced Culinary techniques and skills. Students hone this knowledge by practicing them in real-world environments beyond the classroom, including the two ITM advanced training restaurants and through mandatory internships.
This program also requires the completion of general education coursework, including composition, foreign languages, computer literacy and managerial skills.


Asan Memorial Educational Institutions

Training Centre/Campus: Chennai, Tamilnadu, India
Phone No.: (044) 2827 5858, 2821 4256

COOKERY

Course Format: Public Course / Instructor-Led / Open Enrollment  V

VALUE ADDED COURSES:-

Students will be trained in fire fighting and basic first aid during the tenure

CAREER OPPORTUNITIES:-

Excellent prospects in hotels ?airlines ?cruise lines ?tourism ?hospitals ?banks ?insurance ?mnc ?industrial caterers ?bps and may other service delivery networks.


PLACEMENT:-

An active & efficient placement cell co-ordinates interviews both on campus & off campus. leading hotel chains & service providers from india and abroad visit the campus for recruitment every year. the institute has an outstanding placement record.

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