DIPLOMA IN CULINARY ARTS (2 YEARS)

DIPLOMA IN CULINARY ARTS (2 YEARS) – SYLLABUS

YEAR 1

1. Foundation of Culinary Arts

• Introduction to the culinary profession
• Kitchen hierarchy & brigade system
• Roles, responsibilities & ethics in the kitchen
• Basic culinary terminology

2. Food Production – I (Basic Cookery)

• Kitchen tools, equipment & utensils
• Basic cooking methods (boiling, steaming, roasting, grilling, frying, etc.)
• Types of cuts (vegetable & meat cuts)
• Stocks: Types, preparation & uses
• Sauces: Mother sauces & derivatives
• Soups: Clear, thick & international soups
• Egg cookery & breakfast dishes

3. Bakery & Patisserie – I

• Introduction to bakery & confectionery
• Ingredients (flour, yeast, sugar, fats)
• Bread-making basics: Fermentation, kneading, shaping
• Simple breads & rolls
• Basic pastries: Shortcrust, puff & choux
• Cookies, muffins & sponge cakes

4. Food & Beverage Service – Basics

• F&B introduction and responsibilities
• Types of service (silver, American, buffet, etc.)
• Table layout & restaurant etiquette
• Menu types & order-taking
• Beverage knowledge (non-alcoholic)

5. Food Safety, Hygiene & Nutrition

• Personal hygiene & kitchen sanitation
• Food contamination & preventive measures
• HACCP basics
• Safe handling of equipment
• Basics of nutrition & balanced diet

6. Commodities & Ingredient Knowledge

• Cereals, pulses, vegetables, fruits
• Meat, poultry & seafood
• Herbs, spices & flavoring agents
• Dairy products & eggs

7. Communication Skills & Personality Development

• English communication (spoken & written)
• Hospitality etiquette
• Grooming standards
• Teamwork & leadership basics

8. Computer Fundamentals for Hospitality

• Basic computer operations
• MS Word, Excel, PowerPoint
• Email etiquette
• Introduction to kitchen management systems (KOT, POS)

9. Practical Training – Year 1

• Basic kitchen practical
• Bakery & pastry practical
• Restaurant service practical
• Hygiene & cleaning practices
• Internal assessments & practical exams

YEAR 2

1. Food Production – II (Advanced Cookery)

• Regional Indian cuisine (North, South, East, West)
• International cuisines (Continental, Chinese, Thai, Italian, Mediterranean)
• Advanced sauces & reductions
• Meat & poultry preparations
• Fish & seafood dishes
• Garnishing & plating techniques
• Menu planning & costing basics

2. Bakery & Patisserie – II (Advanced)

• Artisan breads
• Advanced cakes & pastries
• Chocolate work & pralines
• Tarts, pies & flans
• Cold desserts: Mousse, soufflé, panna cotta
• Plated desserts
• Basic sugar work & decoration

3. Food & Beverage Service – II

• Alcoholic beverages (wine, beer, spirits)*
• Bar operations & mixology basics
• Advanced service techniques
• Restaurant management & guest handling
• Banquet operations & buffet setups
  (*Alcohol content optional based on institution policy.)

4. Kitchen & Restaurant Management

• Kitchen organization & staffing
• Purchasing & inventory control
• Food cost control & budgeting
• Menu engineering
• Waste management
• Safety protocols & emergency response

5. Garde Manger (Cold Kitchen)

• Salads & dressings
• Sandwiches & canapés
• Cold platters
• Charcuterie basics (sausages, pâtés)*
  (*Optional for vegetarian institutions)

6. Entrepreneurship & Small Business Management

• Starting a food business
• Restaurant concept development
• Business planning & feasibility study
• Marketing for food startups
• Legal guidelines & licenses

7. Hotel & Hospitality Operations Overview

• Front office basics
• Housekeeping basics
• Inter-departmental coordination
• Guest cycle & customer service

8. Industrial Training / Internship (3–6 Months)

• Placement in hotel/kitchen/bakery
• Work logbook
• Supervisor evaluation
• Final viva & practical assessment

9. Final Practical Examination

• Advanced cookery practical
• Bakery & patisserie practical
• F&B service practical
• Project / menu presentation