Home About Us Programs Courses Skills Program
Download App Verify Student Student Login Associate with Us PAY NOW
Courses FD01

FOOD PRODUCATION

Become a certified professional with our comprehensive training program. Master the skills demanded by top employers worldwide.

3 Months Online NSDC Certified
Chat on WhatsApp (+91 7733995908)
NSDC Skill Logo
Course Overview
Syllabus

Course Curriculum

7 Modules
  • Lesson 1.1: Kitchen Hierarchy & The Classical Brigade System
  • Lesson 1.2: Kitchen Layout, Workflow, & Traffic Flow
  • Lesson 1.3: Food Safety, Personal Hygiene, & Sanitation Standards
  • Lesson 1.4: HACCP Systems & Food Contamination Control
  • Lesson 1.5: Kitchen Safety, Fire Safety, & First Aid
  • Lesson 2.1: Heavy Cooking Equipment & Maintenance
  • Lesson 2.2: Smallware, Holding Tools & Measuring Utensils
  • Lesson 2.3: Commercial Knives: Types, Selection & Maintenance
  • Lesson 2.4: Precision Knife Skills & Classical Vegetable Cuts
  • Lesson 2.5: Professional Mise-en-place & Workstation Setup
  • Lesson 3.1: Principles of Heat Transfer (Conduction, Convection, Radiation)
  • Lesson 3.2: Moist Heat Cooking Methods (Boiling, Steaming, Poaching, Simmering)
  • Lesson 3.3: Dry Heat Cooking Methods (Roasting, Baking, Grilling, Broiling)
  • Lesson 3.4: Medium-Based & Combination Methods (Sautéing, Frying, Braising, Stewing)
  • Lesson 3.5: Culinary Chemistry: Maillard Reaction & Caramelization
  • Lesson 4.1: Preparation of White, Brown, & Fish Stocks
  • Lesson 4.2: Clarification Techniques & Glazes (Glace de Viande)
  • Lesson 4.3: The 5 French Mother Sauces & Their Derivatives
  • Lesson 4.4: Thickening Agents (Roux, Slurry, Beurre Manié, Liaison)
  • Lesson 4.5: Classification, Preparation & Service of Soups
  • Lesson 5.1: Meat Structure, Grading & Classical Butchery Cuts
  • Lesson 5.2: Poultry Identification, Selection & Fabrication
  • Lesson 5.3: Finfish & Shellfish Classification & Freshness Criteria
  • Lesson 5.4: Meat Cooking Techniques, Doneness & Internal Temperatures
  • Lesson 5.5: Seafood Processing, Cleaning & Cooking Methods
  • Lesson 6.1: Vegetable Classification, Pigment Chemistry & Cooking
  • Lesson 6.2: Potato Varieties, Classification & Preparation Methods
  • Lesson 6.3: Grains, Rice Cookery and The Pilaf and Risotto Methods
  • Lesson 6.4: Legumes, Pulses & Plant Protein Cookery
  • Lesson 6.5: Egg Cookery, Dairy Science and Cheese Fundamentals
  • Lesson 7.1: Role & Chemistry of Core Bakery Ingredients
  • Lesson 7.2: Yeast Fermentation & Bread-Making Process
  • Lesson 7.3: Quick Breads, Chemical Leavening & Batters
  • Lesson 7.4: Classical Pastry Doughs (Shortcrust, Puff, Choux)
  • Lesson 7.5: Custards, Creams, & Dessert Sauces

Enrollment Application

Complete the form to secure your admission. Portal access will be granted instantly upon payment.

Need help filling details? Chat on WhatsApp (+91 7733995908)

Personal Details

Contact Info

100% Secure Encrypted Payment Gateway

Entri Skills