Certificate course in Multicuisine ( Italian, Mexican, Spanish, Thai & etc )
DYPU has an educational approach that seeks to create a learning experience that will prepare students for the realities of the modern world.
About the
Program
Certificate Course in Multi Cuisine (Italin, Mexican, Spanish, Thai, Continental,Chinese) is a six month practical oriented course. At the end of the course, the candidates will be trained in the basic culinary skills which will enable them to work in small hotels, stand alone restaurants, guest houses, etc. The course will also enable them to be self-employed.
Eligibility
SSC
Duration Of
Course
6 months
Syllabus
Multi-Cuisine course
Week 1
Introduction to Stock and its variation
Week 2
Introduction to Basic mother sauces
Week 3
Introduction to sauces and its derivatives
Week 4
Basic cuts of vegetables and cutting techniques
Week 5
Basic cuts of poultry and cutting techniques
Week 6
Basic cuts of fish and cutting techniques
Week 7
Basic cuts of meats and cutting techniques
Week 8
Cooking methods and techniques
Week 9
French cooking techniques, ingredients identification & recipe demonstration
Week 10
Italian cooking techniques, ingredients identification & recipe demonstration
Week 11
Mexican cooking techniques, ingredients identification & recipe demonstration
Week 12
Chinese cooking techniques, cooking ingredient identification & recipe demonstration
Week 13
Thai cooking methods, spices, herbs, and cooking sauces and ingredients identification and recipe demonstration
Week 14
Arabic cuisine, spices, and herbs identification and recipe demonstration
Week 15
Spanish cuisine, cooking methods, ingredient identification, and recipe demonstration
Week 16
Japanese cuisine, cooking styles and techniques, ingredient identification, and recipe demonstration
Week 17
British cuisine, basic ingredients, and cooking techniques and recipe demonstration
Week 18
Mediterranean cuisine, basic ingredients, and cooking techniques and recipe demonstration
Week 19
Moroccan cuisine, basic ingredients, and cooking techniques and recipe demonstration
Week 20
Practical examination and evaluation Certification
**Completion of the Course**
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