CERTIFICATE IN FOOD PRODUCTION (1 YEAR)

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CERTIFICATE IN FOOD PRODUCTION (1 YEAR)

CERTIFICATE IN FOOD PRODUCTION (1 YEAR)

📘 Syllabus Structure (1 Year)

1. Introduction to Food Production

  • Overview of food production and culinary arts
  • History and importance of food preparation
  • Basic kitchen organization and hygiene

2. Food Commodities

  • Types of food ingredients: cereals, pulses, vegetables, fruits, dairy, spices
  • Storage and handling of raw materials

3. Kitchen Operations

  • Kitchen tools, equipment, and their uses
  • Safety and sanitation in the kitchen
  • Basic cooking methods: boiling, frying, baking, steaming

4. Culinary Fundamentals

  • Preparation of stocks, soups, and sauces
  • Cooking of basic dishes: appetizers, main courses, and simple desserts
  • Introduction to garnishing and presentation

5. Bakery and Patisserie Basics

  • Introduction to baking principles and ingredients
  • Basic bread and cake preparation
  • Simple pastries and dessert preparation

6. Nutrition and Dietetics

  • Basic nutrition concepts
  • Importance of balanced diet
  • Special dietary requirements and menu adaptations

7. Menu Planning

  • Principles of menu planning
  • Types of menus and their uses
  • Planning menus for different occasions

8. Practical Training

  • Hands-on practice in cooking and baking
  • Kitchen safety drills
  • Food presentation and service

Information

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