Course in basics of Kitchen Operations

Overview: - The food Production department is one of the major departments of the hotel. This department is involved in preparation of food. A process in which raw materials are cooked combined and transformed to make a dish. This department and its sub departments are headed by Executive chef. The chef is involved in menu planning, supervising the kitchen, maintaining the quality of food, sanitation standards, and coming up with new dishes. Food Production and its related operations are integral part of hospitality management, hotel management and restaurant businesses. It requires a skilled staff who can produce a wide variety of quality foods. Scope of the Course: - In the certificate course in basics of kitchen operations learner will be able to understand the basic concepts of the industry operations. They will learn about the basic ingredients and their applications in various dishes. This course will help the students to understand the basic kitchen operations. Course Objectives:- This course is designed with the following objectives1. To inculcate basic knowledge about the food production department of hotel.2. To find an employment as food production apprentice in the hotel and restaurants.