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Diploma in Cooking Skills

Rs.3,000.00 Rs.1,500.00

A diploma in  cooking skills  prepares students to work in culinary arts positions. Potential jobs include restaurant manager, kitchen manager, executive chef, restaurant owner, pastry chef, sous chef and catering manager

Description

Course Name: Diploma in Cooking Skills

Course Id: DCS/Q0001.
Education Qualification: 10th Class.
Course and Exam Fee: 3000.

Certification Process under Recognized Prior Learning (RPL) Mode.

How You will Get Diploma Certificate:

Step 1- Select your Course for Certification.

Step 2- Click on Enroll Now.

Step 3- Proceed to Enroll Now.

Step 4- Fill Your Billing Details and Proceed to Pay.

Step 5- You Will be Redirected to Payment Gateway, Pay Course and Exam Fee by Following Options.

Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.

Step 6- After Payment You will receive Study Material and Online Examination link on your email id.

Step 7- After Completion of  Course Study give Online Examination.

Step 8- After Online Examination within 7 days you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign) within 30 days.

Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.

Online Examination Detail:

Duration- 60 minutes.

No. of Questions- 30. (Multiple choice Questions).

Maximum Marks- 600, Passing Marks- 40%.

There is No Negative marking in this module.

Benefits of Certification:

  • Government Authorized Assessment Agency Certification.
  • Certificate Valid for Lifetime.
  • Lifetime Verification of Certificate.
  • Free Job Assistance as per your Interest Area.

Or You Can Fill below Enquiry form For Regular Course Training from our Training Centers located in India.

Student Course Enquiry Form:

Syllabus

 

Diploma in Cooking Skills
Name of PaperM. Marks Pass Marks
Knife Skills10040
Making the Perfect Stock10040
Vegetable Sanitation10040
Staying Safe in the Kitchen10040
Kneading the Dough10040
Mastering the Five Mother Sauces10040
Practical10040

 

Knife Skills

Things to consider when choosing a knife, Weight, Balance, Size, Bottom line, Knife Identification, Sharpening, Using Water or Wet Stones, Starting at heel of knife, find your angle, Storing & Keeping Safe, Identify parts of a knife, Identify and correctly use knives and sharpening tools, Select correct knife for specified use, Explain and demonstrate proper knife honing and sharpening techniques, Demonstrate proper knife care and safety practices, Identify and execute standard and special cutting techniques.

Making the Perfect Stock

Introduction, Aims and Objectives of Cooking, effects of heat on cooking nutrients, Definition: Cookery, Cuisine, Gastronomy, Culinary History – Origin of Cookery, Classes in Professional Cookery, Level and Skill of Experiences, Personal Qualities of Kitchen personnel’s, Safety at work place – Prevention, precaution, Evacuation and first aids, Introduction to Food Safety Management, Definition, Origin of Food Safety Management Systems, Basics of Food Safety Concept – Fact & Figures and Key concepts, General Principles of Food Hygiene.

Vegetable Sanitation

Handle the different lab equipment and apply basic microbiological techniques for safety and hygiene of food, Analyse the microbiological and hazardous causes of food spoilage, Perform the methods of detection and examination of microorganisms that causes food poisoning, Conduct survey on hygienic and sanitary condition of the quality of food and apply the guidelines for food safety and quality systems, Apply the techniques to detect the limit of adulterants in different, food samples and check for compliance related to FSSAI guidelines.

Staying Safe in the Kitchen

Introduction to the art of cookery, culinary history, Origins of modern cookery, Aims and objectives of cooking food, Importance of cooking food, with reference to the catering industry, Principles of a balanced and a healthy diet, Conversion Table, Kitchen Hygiene and Professionalism, Personal hygiene, their importance, Levels of skill, Attitude towards work, Kitchen Organization, Modern kitchen Brigade, Kitchen layout, Hierarchy and function, Duties and responsibilities of Executive Chef, Sous chef and Chef de partie, Different sections of kitchen and their responsibility.

Kneading the Dough

Combine 1 cup all-purpose flour, UN dissolved yeast, sugar, dry milk and salt in 1 gallon, heavy duty freezer bag with zipper lock. Squeeze upper part of bag to force out air. Shake and work bag with fingers to blend ingredients, what do you observe about the volume of each loaf of bread? Use a bread knife to slice each loaf in two. What do you observe about the texture of each loaf? Taste each loaf. Do you taste any differences between the loaves? What effect, if any, does kneading have on the volume of bread? What effect, if any, does kneading have on the texture of bread?

Mastering the Five Mother Sauces

Deep-Dish Chicken Pot Pie, Explore Espagnole In These Recipes, Chopped Steak Marchand de Vin, Dan Barber’s Braised Short Ribs, Tomato, Tom-Ah-To—You Need These Sauce Recipes, Hollandaise, Avocado Toast Eggs Benedict, What Is a French Mother Sauce? What Is a Roux and Why Is it Important? What Is Béchamel? Aurora sauce, Mornay sauce, Nantua sauce, Soubisse sauce, What Is Velouté,  Albufera sauce.

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