S.

NO 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

HOT Topics soups and classification salads and dressings horsdoeuvres menu engineering basic pastries prepaparation of soft rolls and hard rolls cream based desserts basic indian curries indian spices and flavouring making of PPT culinary terms cream based desserts TEST PAPER preparation of indian breads introduction to kitchen stewarding buffet menus and planning english tenses f&b controls f&b controls food and wine pairing celebrity chef spa cuisine and ayurvedic concepts revision test paper financials consomme practical sauce bolognaise tandoor and its basics plate presentations yield calculations revision

DATE 1-May 2-May 3-May 4-May 5-May 6-May 7-May 8-May 9-May 10-May 11-May 12-May 13-May 14-May 15-May 16-May 17-May 18-May 19-May 20-May 21-May 22-May 23-May 24-May 25-May 26-May 27-May 28-May 29-May 30-May 31-May

TRAINING HOURS 1Hr 1Hr 1Hr 1Hr 1Hr 45 mins 1Hr 45 mins 1Hr 1Hr 1Hr 1Hr 45 mins 1 Hr 2Hr 2Hr 1.5 Hrs 2 hrs 1Hr 45 mins 1Hr 45 mins 1Hr 1Hr 1Hr 1Hr 1Hr 1Hr 1Hr 1Hr 1Hr

Numbers Covered Team Cordinators Team Members Team Leaders Executives / Managers
3 3 2 3 2 3 3 2 1 3 2 3 2 2 2 3 2 3 3 3 2 1 1 0 0 2 0 1 0 0 1 1 1 1 2 2 2 2 2 1 1 1 1 1 1 3 1 2 2 1 2 1 3 2 0 0 1 1 1 2 1 1 1 1 1 1 1 1 1 1 0 1 1 1 1 1 1 1 1 1 1 1 0 1 0 2 1 1 1 1 2

Trainer ashis chef ashis chef chef tyagi Sumeet chef tyagi Sumeet chef tyagi Sumeet chef tyagi Sumeet chef tyagi Sumeet chef tyagi Sumeet Sumeet chef tyagi Sumeet ashis chef ashis chef Sumeet ashis chef ashis chef Sumeet chef tyagi Sumeet chef tyagi ashis chef Sumeet Sumeet ashis chef ashis chef

REMARKS
DONE DONE DONE DONE DONE DONE DONE DONE DONE DONE DONE DONE DONE DONE DONE DONE DONE

Done Done DONE DONE DONE DONE DONE Not Done DONE DONE DONE DONE DONE DONE

4 4 3 3 5 4 3 5 5 3 2 3 3 2 3 3 3 4 4 3 3 3 2 5 0 5 4 5 4 5 3

Total Covered