Trainee Chef Bakery is also known as “Pastry / Bakery Commis’ is responsible for ensuring cleanliness at all stations and assists the CDP (Chef de Partie) and Sous Chef in the preparation and presentation of pastry / bakery products. The job involves assisting in the production of baked goods, which involves tasks such as measuring and mixing ingredients, operating kitchen equipment, preparing and shaping dough, decorating and finishing baked goods, maintaining a clean work environment, assisting with inventory and ordering supplies, following food safety norms, and learning from the experienced chefs. Typical Job Roles (Positions) - Apprentice baker, Pastry chef assistant, Kitchen assistant, Commis - Bakery, Chef de Partie - Bakery & Pastry.
01-05-2023 to 31-07-2023
THC/Q2702, L-3
Duration
8 hrs
This module will provide an overview of the hotel industry, classify hotels based on six given criteria and describe the services according to the star ratings of the hotels.
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Duration
8 hrs
This module will talk about the structure of the food production department in hotels, the various personnel in the kitchen and their duties and responsibilities, the responsibilities of a Trainee Chef as per industry standards and the personality traits required for the role.
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Duration
8 hrs
This module will comprise the basic etiquette, grooming standards, personal hygiene and food safety required in this job.
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Duration
8 hrs
This module covers the different types of equipment and fuels used in the kitchen, their safety operating procedures and appropriate storage methods.
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Duration
8 hrs
This module will cover why preparation before cooking is important and the various activities that are carried out in the professional kitchen before cooking.
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Duration
8 hrs
This module will talk about the basics of baking, types of flours, raising agents and their uses, types of oils and fats, sugars and sweeteners, different dairy products, use of eggs and different mixing methods.
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Duration
24 hrs
This module will cover the process of making bread from raw materials, different combinations and proportions of types of flour and other ingredients. It will also talk about different traditional recipes and modes of preparation of bread.
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Duration
24 hrs
This module will talk about the importance of learning about Basic Cakes and Sponges.
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Duration
16 hrs
This module will discuss pastes, creams, fillings and sauces in detail.
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Duration
8 hrs
This module will cover appropriate and cost-effective ways of purchasing, receiving and storage procedures.
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Duration
8 hrs
This module will be about the importance of cleaning and maintaining kitchen equipment.
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Duration
8 hrs
The module will cover laminating pastries, which is a process of folding butter into dough multiple times to create very thin alternating layers of butter and dough.
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Duration
8 hrs
This module will cover health and hygiene standards following in the industry along with the safety measure adopted at the workplace.
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Duration
8 hrs
This module will talk about the communication standards followed while interacting with colleagues, superiors and customers.
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Duration
56 hrs
At the end of this course, you will be able to recognise the scope of food production in hotels. You will know how to cook and bake professionally. You will be able to make decisions on what is required to be done in a given scenario or when you face a problem at your workplace. You will learn to prepare many bakery products like cakes, pastries, bread, etc. You will also be able to adhere to safety standards prescribed by the hotels.
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Trainer
