Diploma in International Cookery & Culinary Arts

Product information

Events, Hotel, Hospitality, Tourism

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4 out of 5 stars

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Duration : 3 Months

Rs 0.00/=

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Entry Requirement

Course Content

  • Principles and function of catering management
  • Tools of management
  • Management of resources
  • Kitchen Spaces
  • Storage spaces
  • Service areas
  • Classification of equipment
  • Selection of equipment
  • Equipment design, installation and operation
  • Purchasing Equipment
  • Equipment Care
  • Food Characteristics
  • Food Purchase
  • Food Storage

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