Course Objectives: This course is designed to impart knowledge about the duties and responsibilities of food production department of the hospitality establishment. It also provides with the fundamentals of culinary arts required arts required for all kind of kitchen operations. This course will also provide with the history and influence of ethnic cuisine round the world. Besides this. The course will also impart important information about keeping and maintaining hygiene in the kitchen.
Admission Requirement : SLC/ +2 pass
Training Duration : 3 months
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