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alive with action. excitement & health. In the next decade. the travel and food industry will be a leader in creating new jobs & generating in more revenue. . and in offering great opportunities.Cooking Arts is a worldwide growing industry. paying out more salaries.
cooking. specialist chefs. and create pleasing to the eye food displays. cooks complete meals or individual dishes and foods. . and they prepare and cook special meals for patients as instructed by a dietitian or chef. handling of huge quantity food for parties. such as. requisition food and kitchen supplies. soups. restaurant chains. make sure food quality standards establishments. meat. salads. vegetables. They instruct cooks in preparation. estimate food requirements and may estimate food and labor costs. organize and cook complete meals for banquets or specialty foods. hospitals or other establishments with food services.` Main Duties of chefs¶ chefs cooks special and planed foods in several restaurants in an establishment. and they make obvious new cooking techniques and new equipment to cooking staff. They also supervise activities of co-chefs. They may also determine size of food portions and estimate food requirements and costs. and cooks. They prepare menus.chefs and other kitchen workers. as well as monitor and order supplies. garnishing and presentation of food. and they may prepare and cook food on a regular basis or for special guests or functions. They recruit and hire staff. and they may prepare and cook meals and specialty foods. Supervise behavior of cooking staff & co. They may plan menus. poultry and fish dishes.
and create tremendous new opportunities throughout the world. outgoing. . Since this is one of the fastest growing industries.Career opportunities are bright for the Cooking arts industry. For the person who is dedicated. promotions come easily for them. expand. and willing to work odd hours. There has never been a better time than now for people to enter the Food Service Industry. We invite you to share the bright picture of the future of Food Service as it continues to grow. trained and knowledgeable personals are in demand.
a part of the managerial team running a dining establishment. Other members of this team include the general manager and assistant managers. A chef with extensive experience may be promoted to executive chef. The executive chef is responsible for running the kitchen.The career path for those trained in the Cooking arts has become precise in recent years. The large numbers of training programs available have caused the field to become more competitive only for those who are with exceptional skills to become head chef. Specialization is also important for those who want to move up. overhead costs and to assign prices to the various dishes. and his or her duties include selecting menu items and analyzing the recipes of the dishes to determine food. one moved from preparation chef to assistant chef to head chef. the executive chef serves as the general manager. In the past. in smaller establishments. Occasionally. . labor.
and other kitchen workers are considerably lower. 1998-1999). and Other Kitchen Workers. In elegant restaurants executive chefs earn over $60. chefs. Cooks. . cooks. Earnings of cooks.Earnings of chefs are depend upon nature and by type of establishment of organization were you works right from 10. Bureau of Labor Statistics. and other kitchen workers are expected to be 6000 Per Month to 15000 Per Month in India.000 PM.000. Job openings for chefs.000 Per Month to 200. according to a National Restaurant Association survey (Chefs. The Occupational Outlook Handbook. The Occupational Outlook Handbook reports that median earnings for restaurant and food service managers were about $860 a week in 2010.
such as pastries. garnishing and presentation of food. soups. and create decorative food displays. sauces. They may plan menus. cooks and other kitchen workers. Assistant chef Assist & supervise activities of specialist chefs. poultry and fish dishes.Preparation chef Prepare and cook complete meals. and they may prepare and cook meals and specialty foods. and they demonstrate new cooking techniques and new equipment to cooking staff. . chefs. salads. vegetables. meat. They may plan menus as well as requisition food and kitchen supplies. and they supervise cooks and other kitchen staff. They instruct cooks in preparation. requisition food and kitchen supplies. cooking. banquets or specialty foods.
ensure food meets quality standards. They plan menus. estimate food requirements and may estimate food and labor costs. They recruit and hire staff. restaurant chains. and they may prepare and cook food on a regular basis or for special guests or functions. They also supervise activities of chefs. . specialist chefs.Head chef Head chefs¶ plan and direct food preparation and cooking activities for several restaurants in an establishment. chefs and cooks. hospitals or other establishments with food services.
Fundamentals of Cooking Arts This course usually consists of practical training in the kitchen and organized field trips to introduce students to the industry. students will learn knife skills. The large numbers of training programs are available which caused the field to become more competitive. . Classroom discussion will center on selected topics from a range of books. basic food preparation techniques as well as practical hygiene skills. Including field trips tours of hotel and restaurant kitchens led by professional chefs. In full uniform.
cold sauces.Cooking Theory This course focuses on basic food service sanitation practices. and dressing fundamental aspects of breakfast cookery along with sandwich presentation and the basics of ice carving. Etc. . discussion of selected topics on Cooking and Internet research of related Cooking topics Introduction to Cooking Techniques This course examines the basic aspects of fruit and vegetable preparation including salads.
reduction and clarification of stocks and the five leading and small sauces. theory and production of quick breads. . production of puff pastry and pate choux items. theory and production of cakes and cookies.Sauces. and equipment. production of fruit. theory and production of yeast breads. work flow. pudding and custard pies. It includes basic stocks and soups. It includes bake shop layout. Fundamentals of Baking This course examines the preparation and production methods for baking. Soups & Stocks This course introduces methods for sauces and stock making. Also included are the three main categories of soups and their making and the basics of meat fabrications with cooking focus on the principal cooking methods.
National Cuisine This course exposes students to the preparation of national dishes made in the traditional manner. kebababs. . Arts of Mughlai food This course provides to students with the practical skills and knowledge to work on class Mughlai food with focusing on techniques and fundamentals of classical and contemporary plated Mughlai food with vegetarian and non vegetarian dishes like biryani. Favorite and fast moving cuisine will be covered from all over India its cooking techniques and presentation. Qurma. tandoor& desserts.
Students will prepare to meet the exacting standards of the industry through competitions. recipe costing. kitchen and dining room layouts. both in-house and national.Catering This course introduces the skills needed to manage both onpremise and off-premise catering operations. menu development. . staff requirements and cooking and serving skills particular to catered events. Presentation & Plate Design This course focuses on traditional and contemporary plate and platter presentations as well as buffet presentations. Subject matter includes marketing and sales. Domestic and international standards will be introduced as they apply to upper level chef positions.
and sugar etc. frozen. Students will learn the technology and techniques for preparing irradiated. cutting shapes. This course introduces students to the growing field of packaging and preservation of food. students will gain hands-on experience using one or more of these techniques. Students will be exposed to the idea of sugar as art covering techniques in poured sugar. tempering. Topics include chocolate. Students will view preservation procedures both from the consumer's perspective. transfer sheets. In addition. and oven-dried foods. freeze-dried. display pieces. . pulled sugar and spun sugar. discussing pros and cons of using pre-prepared foods. and from the producer's perspective.Product Preservation Technology Chocolate & Sugar Arts [Indian Sweets] This course introduces students to the art of working with chocolate and sugar. candies.
Through theoretical and practical application of table service.Purchasing and Receiving Dining Room Service This course develops the skills of the future dining room server and creates a common language between the dining room and the kitchen for future chefs. inventory controls. This course examines the basic aspects of procurement within the foodservice industry. legal and ethical aspects of procurement and resources available in the industry. Topics include ordering. menu forecasting. security. and delivery schedules. The course also introduces receiving. and inspections of deliveries and invoices. students will gain an appreciation of the elements of the front of the house. . Students will learn basics of electronic purchasing. proper storage and handling techniques.
It also introduces the use of Internet materials and resources useful in the hospitality industry. menu layout and design.Hospitality &Computer Applications This course explores several computer applications that would assist a manager in the use of spreadsheets. . computer ordering systems. The student will have an opportunity to work in an actual restaurant setting. Working in an actual food service environment will afford a student the necessary skills for success. Cooking Skills Externship This course provides students with the skills needed to succeed in a Cooking environment.
com Dr Izzat Husain Chairman 9235143022 .EDUCARE EDUCATIONAL & WELFARE TRUST 467/74 SHEESH MAHAL HUSAINABAD CHOWK LUCKNOW 226003 INDIA E Mail educaretrust@live.
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