Description
Course Name: Certificate in Cooking Skills
Course Id: CCS/Q0001.
Eligibility: No Formal Qualification Required.
Duration: Two Month.
Objective: The Certificate in Cooking Skills course is designed to equip learners with fundamental culinary techniques, kitchen safety, and food preparation knowledge. It aims to prepare individuals for entry-level roles in the hospitality, catering, or home cooking sectors by building a strong foundation in cooking essentials.
 How to Enroll and Get Certified in Your Chosen Course:
 Step 1: Choose the course you wish to get certified in.
 Step 2: Click on the “Enroll Now” button.
 Step 3: Proceed with the enrollment process.
 Step 4: Enter your billing details and continue to course fee payment.
 Step 5: You will be redirected to the payment gateway. Pay the course and exam fee using one of the following methods:
Debit/Credit Card, Wallet, Paytm, Net Banking, UPI, or Google Pay.
 Step 6: After successful payment, you will receive your study material login ID and password via email within 48 hours of fee payment.
 Step 7: Once you complete the course, take the online examination.
 Step 8: Upon passing the examination, you will receive:
• A soft copy (scanned) of your certificate via email within 7 days of examination.
• A hard copy (original with official seal and signature) sent to your address within 45 day of declaration of result.
 Step 9: After certification, you will be offered job opportunities aligned with your area of interest.
Online Examination Detail:
Duration- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking in this module.
| Marking System: | ||||||
| S.No. | No. of Questions | Marks Each Question | Total Marks | |||
| 1 | 10 | 5 | 50 | |||
| 2 | 5 | 4 | 20 | |||
| 3 | 5 | 3 | 15 | |||
| 4 | 5 | 2 | 10 | |||
| 5 | 5 | 1 | 5 | |||
| 30 | 100 | |||||
| How Students will be Graded: | ||||||
| S.No. | Marks | Grade | ||||
| 1 | 91-100 | O (Outstanding) | ||||
| 2 | 81-90 | A+ (Excellent) | ||||
| 3 | 71-80 | A (Very Good) | ||||
| 4 | 61-70 | B (Good) | ||||
| 5 | 51-60 | C (Average) | ||||
| 6 | 40-50 | P (Pass) | ||||
| 7 | 0-40 | F (Fail) | ||||
 Key Benefits of Certification- Earning a professional certification not only validates your skills but also enhances your employability. Here are the major benefits you gain:
 Practical, Job-Ready Skills – Our certifications are designed to equip you with real-world, hands-on skills that match current industry demands — helping you become employment-ready from day one.
 Lifetime Validity – Your certification is valid for a lifetime — no renewals or expirations. It serves as a permanent proof of your skills and training.
 Lifetime Certificate Verification – Employers and institutions can verify your certification anytime through a secure and reliable verification system — adding credibility to your qualifications.
 Industry-Aligned Certification –All certifications are developed in consultation with industry experts to ensure that what you learn is current, relevant, and aligned with market needs.
 Preferred by Employers – Candidates from ISO-certified institutes are often prioritized by recruiters due to their exposure to standardized, high-quality training.
 Free Job Assistance Based on Your Career Interests – Receive personalized job assistance and career guidance in your preferred domain, helping you land the right role faster.
Syllabus
Introduction to Kitchen tools & Equipment: Introduction to quantity food equipment, cooking equipment, processing equipment, food processor, holding and storage equipment, pots, pans, and containers, hand tools and small equipment.
Beverages: Introduction, objectives, classification of non-alcoholic beverages, mock tails, breakfast, concept of restaurant, restaurant service & its types, preparation for service, coordination other departments of hotel.
Food and Nutrition: Introduction, objectives, definition of food, nutrition, nutrients and diet, nutrition, nutrients, classification of carbohydrates, classification of fats, classification of proteins.
Kitchen and food Management: Effects of food preparation on nutrition, effects of cooking, preventing food poisoning, food, law and labeling, kitchen design, cleaning area, food service management.
Cooking: History of modern cookery, food trends around the world, principles of cooking, oriental cuisine, continental cuisine.
Cuisine of Chinese: Introduction to Chinese cuisine, objectives, regions ®ional cooking styles, staple food with regional influences, methods of cooking, Chinese kitchen equipment’s and utensils, ingredients and dishes, Chinese vegetables.
Job Opportunities after completion of Certificate in Cooking Skills course:
After completing the Certificate in Cooking Skills program, graduates gain practical knowledge and skills in food preparation, cooking techniques, kitchen management, and food safety. This certification can open various career opportunities in the culinary field, including roles in restaurants, hotels, catering, and food-related businesses. The salary range depends on factors such as experience, expertise, location, and the type of employer.
1. Chef (Entry-level)
- Role: An entry-level chef works under the supervision of senior chefs and prepares various dishes according to restaurant or hotel standards.
- Key Responsibilities:
- Preparing and cooking meals based on the menu.
- Ensuring food safety and hygiene in the kitchen.
- Following recipes and maintaining quality consistency.
- Assisting in inventory management and food preparation.
- Salary:
- Entry-level: ₹15,000 – ₹25,000 per month
- Mid-level: ₹25,000 – ₹40,000 per month
- Experienced: ₹40,000 – ₹60,000 per month
2. Cook (Restaurant/Hotel)
- Role: A cook prepares food in restaurants, hotels, or other food establishments. They typically follow specific recipes, ensuring the correct ingredients are used and meals are prepared efficiently.
- Key Responsibilities:
- Cooking food as per the daily menu.
- Maintaining cleanliness in the kitchen area.
- Ensuring all food is prepared and cooked safely.
- Assisting chefs in food prep and basic cooking.
- Salary:
- Entry-level: ₹12,000 – ₹20,000 per month
- Mid-level: ₹20,000 – ₹35,000 per month
- Experienced: ₹35,000 – ₹50,000 per month
3. Pastry Chef
- Role: A pastry chef specializes in making desserts, pastries, and baked goods. This role requires knowledge of baking techniques, decoration, and dessert presentation.
- Key Responsibilities:
- Preparing and baking pastries, cakes, cookies, and other desserts.
- Decorating cakes and desserts.
- Managing the pastry section of a kitchen.
- Ensuring that pastries are made to the highest quality.
- Salary:
- Entry-level: ₹18,000 – ₹30,000 per month
- Mid-level: ₹30,000 – ₹45,000 per month
- Experienced: ₹45,000 – ₹70,000 per month
4. Catering Manager
- Role: A catering manager oversees the preparation, presentation, and delivery of food for events, parties, and functions. They manage the kitchen staff and ensure that food meets the client’s expectations.
- Key Responsibilities:
- Planning and organizing menus for events.
- Managing catering staff and kitchen operations.
- Ensuring timely delivery and presentation of food.
- Coordinating with clients to understand their catering needs.
- Salary:
- Entry-level: ₹20,000 – ₹35,000 per month
- Mid-level: ₹35,000 – ₹50,000 per month
- Experienced: ₹50,000 – ₹70,000 per month
5. Restaurant Manager
- Role: Restaurant managers oversee the entire operation of a restaurant, including food preparation, service, inventory management, and customer satisfaction.
- Key Responsibilities:
- Managing staff, including chefs and servers.
- Ensuring smooth and efficient operation of the restaurant.
- Handling customer complaints and feedback.
- Managing budgets, expenses, and profits.
- Salary:
- Entry-level: ₹25,000 – ₹40,000 per month
- Mid-level: ₹40,000 – ₹60,000 per month
- Experienced: ₹60,000 – ₹90,000 per month
6. Food Stylist
- Role: Food stylists work in food photography and media, preparing dishes in an aesthetically appealing way for advertising, cookbooks, and food magazines.
- Key Responsibilities:
- Styling food for photoshoots, advertisements, and media campaigns.
- Collaborating with photographers, marketers, and chefs to create visually appealing dishes.
- Ensuring the food’s appearance aligns with the brand or client’s requirements.
- Salary:
- Entry-level: ₹20,000 – ₹35,000 per month
- Mid-level: ₹35,000 – ₹50,000 per month
- Experienced: ₹50,000 – ₹70,000 per month
7. Food Blogger/Food Content Creator
- Role: A food blogger or content creator shares recipes, food reviews, cooking tips, and culinary experiences through online platforms such as blogs, social media, or YouTube.
- Key Responsibilities:
- Creating and sharing food-related content (recipes, cooking techniques, food reviews).
- Engaging with followers and building an online community.
- Collaborating with brands and restaurants for promotions.
- Shooting and editing cooking videos or photos.
- Salary:
- Entry-level: ₹15,000 – ₹30,000 per month (plus affiliate marketing and sponsorship earnings)
- Mid-level: ₹30,000 – ₹50,000 per month (with a growing audience and brand collaborations)
- Experienced: ₹50,000 – ₹1,00,000 per month (for well-established bloggers or YouTubers with sponsorships)
8. Dietary Chef (Specializing in Health-Conscious Cooking)
- Role: A dietary chef specializes in preparing meals that cater to specific dietary needs, such as vegan, gluten-free, or low-fat diets.
- Key Responsibilities:
- Preparing meals based on specific dietary requirements.
- Consulting with clients to understand their nutritional needs.
- Ensuring meals are not only healthy but also flavorful.
- Salary:
- Entry-level: ₹20,000 – ₹35,000 per month
- Mid-level: ₹35,000 – ₹50,000 per month
- Experienced: ₹50,000 – ₹70,000 per month
9. Food Production Manager
- Role: Food production managers oversee large-scale food preparation, ensuring high standards of food quality and consistency across all dishes produced.
- Key Responsibilities:
- Managing food production in restaurants, hotels, or catering operations.
- Overseeing a team of chefs, cooks, and kitchen staff.
- Ensuring food safety and hygiene standards are met.
- Managing inventory and ordering food supplies.
- Salary:
- Entry-level: ₹25,000 – ₹40,000 per month
- Mid-level: ₹40,000 – ₹60,000 per month
- Experienced: ₹60,000 – ₹90,000 per month
10. Freelance Chef
- Role: Freelance chefs may take on short-term contracts or individual assignments such as private dining, event catering, or pop-up restaurants.
- Key Responsibilities:
- Preparing meals for private events, parties, or pop-up restaurants.
- Customizing menus based on client preferences.
- Managing kitchen operations for one-off events.
- Salary:
- Entry-level: ₹15,000 – ₹30,000 per month (depending on the volume of work)
- Mid-level: ₹30,000 – ₹50,000 per month
- Experienced: ₹50,000 – ₹1,00,000 per month (for high-demand chefs or those with a strong client base)
Salary Influencing Factors:
- Experience: More experienced graduates can command higher salaries, especially if they work in specialized fields such as pastry, health-conscious cooking, or food styling.
- Location: Major metropolitan areas like Mumbai, Delhi, Bengaluru, and Chennai offer higher salaries due to greater demand for culinary professionals in high-end restaurants and hotels.
- Type of Employer: Working for luxury hotels, renowned restaurants, or corporate catering services can offer higher salaries compared to small eateries or local businesses.
- Skill Specialization: Specialized knowledge in fields such as vegan cooking, health-conscious cooking, or international cuisines can help increase earning potential.
Conclusion:
Graduates of the Certificate in Cooking Skills program have diverse career opportunities in various sectors of the culinary industry. Salaries for entry-level positions typically start around ₹12,000 to ₹25,000 per month, but with experience and specialization, they can rise significantly. Skilled chefs or professionals in specialized culinary areas can earn up to ₹70,000 – ₹1,00,000 per month or more, depending on their expertise, location, and employer.
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