QP : N.A
Trainee Chef Bakery is a comprehensive industry-aligned course designed to introduce students to the world of food production with a focus on bakery items. Students learn basics of hotel industry, including etiquette, grooming, personal hygiene, and food safety. The course curriculum, compliant to NSQF and industry requirements make students learn about equipment and fuels used in the kitchen, preparation techniques, and the basic commodities used in bakery items. The course covers bread fabrication, cakes, sponges, pastries, and more. Students learn how to prepare these items, including mixing, shaping, and baking. They also learn about cleaning and maintenance of kitchen equipment to ensure safe and hygienic workplace.
01-05-2023 to 31-07-2023
N.A
Start Date
01-05-2023
End Date
06-05-2023
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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Start Date
06-05-2023
End Date
12-05-2023
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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Start Date
12-05-2023
End Date
18-05-2023
This module will comprise the basic etiquette, grooming standards, personal hygiene and food safety required in this job.
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Start Date
18-05-2023
End Date
24-05-2023
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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Start Date
24-05-2023
End Date
31-05-2023
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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Start Date
01-06-2024
End Date
06-06-2023
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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Start Date
06-06-2023
End Date
12-06-2023
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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Start Date
12-06-2023
End Date
18-06-2023
This module will talk about the importance of learning about Basic Cakes and Sponges.
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Start Date
18-06-2023
End Date
24-03-2023
This module will discuss pastes, creams, fillings and sauces in detail.
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Start Date
24-06-2023
End Date
30-06-2023
This module will cover appropriate and cost-effective ways of purchasing, receiving and storage procedures.
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Start Date
01-07-2023
End Date
06-07-2023
This module will be about the importance of cleaning and maintaining kitchen equipment.
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Start Date
06-07-2023
End Date
12-03-2023
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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Start Date
12-07-2022
End Date
18-07-2023
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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Start Date
18-07-2023
End Date
24-03-2023
This module will talk about the communication standards followed while interacting with colleagues, superiors and customers.
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Start Date
24-07-2023
End Date
31-07-2023
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
