CERTIFICATE COURSE IN MULTI CUISINE (ITALIAN, MEXICAN, SPANISH, THAI, CONTINENTAL,CHINESE)

Overview Of The Program

Certificate Course in Multi Cuisine (Italin, Mexican, Spanish, Thai, Continental,Chinese)  is a six month Practical Oriented Course

Eligibility

Candidate having passed 10th Std from any State Board of Higher Secondary Education or its equivalent and secured not less than 50% marks in one year.

Duration Of Course

6 Months

Calendar Year

2016-17

List Of Documents

1. Marksheet- Marksheet of 10th with 3-xerox Copies

Yearly Syllabus

CERTIFICATE COURSE IN MULTICUISINE

COURSE OBJECTIVE:

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.

 COURSE CONTENT:

 Indian Cuisine:

 I Starters

1 Tomato Shorba

2 Rasam

3 Solkadhi

4 Osaman

5 Jehangiri Shorba

II Indian Breads

  1. Phulka
  2. Chapathi
  3. Poori
  4. Paratha
  5. Stuffed Paratha(veg)
  6. Malbari Paratha
  7. Bhaturas
  8. Missi Roti
  9. Makkai ki Roti
  10. Methi Paratha

III Rice Preparations:

  1. Jeera Pulao
  2. Vegetable Pulao
  3. Tomato Pulao
  4. Masale Bhaat
  5. Moongdal khichdi
  6. Aloo ki Tehari
  7. Lime rice
  8. Curd rice
  9. Tamarind rice
  10. Coorgi Pulao
  1. Sofiyani Biryani
  2. Nawabi Tarkari Biryani
  3. Yakni Pulao
  4. Kashmiri Pulao
  5. Ven Pongal
  6. Noor Mehal Pulao

IV Main course (20 Nos)

(Chicken, Mutton, Pork, Fish)

  1. Murg Mussalam
  2. Murg Makhani
  3. Dhaniwal Khorma
  4. Murg Dungari
  5. Chicken Chettinad
  6. Chicken Khorma
  7. Chicken Rogini
  8. Methi Murg
  9. Mulugutwany curry (Mutton)
  10. Mutton Kolhapuri
  11. Mutton Saagwala
  12. Aachari Gosht
  13. Goan Fish curry
  14. Macchli Amritsari
  15. Malayali Fish curry
  16. Malwani Prawn curry
  17. Patrani Macchi
  18. Pork Vindaloo
  19. Hyderabadi Kheema
  20. Hyderabadi Kheema
  21. Prawns Vindaloo
  22. Malwani Prawn Curry

V    Veg. Accompaniments

  1. Mirch ka salan
  2. Bagara Baingan
  3. Baingan Bhurta
  4. Gobi masala
  5. Bhindi saute
  6. Vazhakkai thoran
  7. Aloo jeera fry
  8. Gajar mutter
  9. Navrattan Korma
  10. Kadhai Paneer

VI  Dal & Pulses:

  1. Tadka dal
  2. Dal Amritsari
  3. Dal Makhani
  4. Tur dal sorak
  5. Sambhar
  6. Gujrati dal
  7. South Indian kadhi
  8. Kadhi
  9. Trimurti Dal
  10. Rajasthani Dal Bati

VII Salads & Raitas :

  1. Tomato onion cuchumber
  2. Cucumber raita
  3. Bhindi pachadi
  4. Ginger pachadi
  5. Khamang kakadi
  6. Mint raita
  7. Carrot koshimbir
  8. Sprouted Moong Salad
  9. Aloo Chaat Anarkali
  10. Pineapple Raita

VIII Desserts/Sweet dishes

  1. Vermicilli payasam
  2. Kesari kheer
  3. Sooji halwa
  4. Doodhi halwa
  5. Gulab jamun
  6. Jallabi
  7. Besan ladoo
  8. Mohanthal
  9. Malpua
  10. Gille firdaus

Continental/International cuisine/Oriental

(including French/Italian/Mexican/Chinese/British)

I Starters :

  1. Prawn cocktail
  2. Tomato a la Monegasque
  3. Oeuf Farcis
  4. Spring rolls
  5. Chicken lollypops
  6. Chicken satay
  7. Florida cocktail
  8. Melon Frappe

II Soups:

  1. Minestrone soup
  2. Scotch broth
  3. Potage St.Germain
  4. Gazpacho
  5. Cream of Tomato
  6. Leek and potato soup
  7. Lentil Mulugutwany soup
  8. Cabbage chowder
  9. Canadian cheese soup
  10. Sweet corn soup
  11. Hot and sour soup
  12. Mexican chilli bean soup
  13. Roasted tomato basil soup
  14. Clam and corn chowder
  15. Veloute dame blanche

III Main courses:

(Including Chicken/Fish/Beef/Pork)

  1. Poulet a la Rex
  2. Poulet saute chasseur
  3. Pollo a la cacciatore
  4. Poulet saute Maryland
  5. Chicken chimichangas with pepper salsa
  6. Pomfret orly
  7. Pomfret colbert
  8. Pomfret Portugaise
  9. Pomfret duglere
  10. Shepherd”s Pie
  11. Fish in garlic sauce
  12. Chicken Manchurian
  13. Roast beef
  14. Chilli chicken
  15. Beef Strognoff
  16. Hungarian goulash
  17. Chinese fried rice
  18. Hakka noodles
  19. Grilled fish with tartare sauce
  20. Pork chops with charcutiere sauce
  21. Escalope viennoise

IV Accompaniments

(Including potato preparations)

  1. Glazed carrots
  2. Spinach au beurre
  3. Ratatouille
  4. Courge provencale
  5. Cauliflower au gratin
  6. Melanzane Parmigiana
  7. Roesti
  8. Roast potatoes
  9. Pomme de terre duchesse
  10. Pomme de terre layonnaise
  11. Pomme de terre anna
  12. Pomme de terre Robert
  13. Pommes de croquette
  14. Parsley potatoes
  15. Italian herbed potatoes

V Salads

  1. Carrot and celery
  2. Russian salad
  3. Caesar salad
  4. Cole slaw
  5. Som tam
  6. Tossed salad
  7. Waldrof salad
  8. Roasted corn & bean salad
  9. Beetroot salad
  10. Macroni & bell pepper salad

VI Sweets/Desserts

  1. Caramel custard
  2. Bread & butter pudding
  3. Christmas pudding
  4. Fruit Trifle
  5. Moss Jelly with custard sauce
  6. Coffee mousse

VII Demonstrations

  1. Sandwiches
  2. Tandoori cuisine
  3. Salads
  4. Desserts
  5. Indian snacks
  6. International cuisines
Grading System

Marking System

Course Fee

Rs.50,000/-

Total Fees

Rs.50,000/-