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Become an
Expert Chef

Assured Diploma (International) in Culinary Arts & Science

This program helps create value for the individual trainees by way of unique real-time customised training (Industry Internship) which is compulsory. This program provides budding chefs with valuable hands-on exposure in the industry-work environment and paves the way for further career opportunities through the intensive in-campus 2 years of guided learning hours which includes 1 year of internship (6 months industrial training + 6 months on-the-job training).

About This Course
(Duration: 2 Years)

Commercial cookery is at the heart of the thriving and expanding hospitality & tourism industry all over the world. This training is based on Classical Continental Cuisine and top international cuisines which include Arabic and Caribbean cuisine, Thai cuisine, Japanese cuisine, and other Asian cuisines, etc incorporates basic to advanced skills & knowledge necessary for entry and growth into commercial food production operations within the International Hospitality Industry.

We are committed for providing the opportunity to our students in realizing their dreams through a quality educative environment. Our approach ensures that students are given personalized assistance to achieve their best for a successful future. As a result individual excels in kitchen, gains more in-depth knowledge and top-notch skills —as it’s our mission to deliver the world’s best culinary education to you. The IIHCA education prepares you to do great things in your food career. IIHCA uses its resources to deliver on our core mission-providing the best professional culinary education to the students each year.

City & Guilds, UK – Assured Diploma (International) in Culinary Arts & Science

By completing this professional chef training course, you will receive an International Qualification Assured Diploma (International) in Culinary Arts & Science from City & Guilds, UK.

Earning Criteria

  • Completed a learning programme assured by City & Guilds
  • Passed a formal assessment as part of the learning programme
  • Gained professional internship in culinary arts for a year.
  • Completed the learning programme in a formal education setting

Assured Diploma of Culinary Arts

Preparing Professionals since 2013
With over a decade of expertise, our outcome-driven professional learning programs provide hands-on industry applications, helping you achieve your goals.

Industrial Training / Job Placements
IIHCA’s Industry Work Placement provides seamless integration into the hospitality industry, offering assured opportunities with leading brands worldwide. Gain valuable experience and connect with renowned hospitality organizations through our unique program.

The Assured Diploma (International) in Culinary Arts & Science is available in a module of twelve (12) months theory with intensive industry centred practical sessions and further twelve (12) months industrial training.

Course Plan

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Introduction to Hospitality and International Culinary Arts

Evolution and Growth of the Culinary Industry

Participate Implement and monitor environmentally sustainable work practices

Introduction to Commercial Kitchen- Tools, equipment, cleaning and upkeep

Safety at work

First Aid

Fire and Emergencies (action and Preventions)

Food safety management

HACCP and its Principals

HACCP- its applications and monitoring

Kitchen Operations

Types of Commercial Kitchens

Organisational Chart

Cleaning, maintenance and Layout/ design of a Commercial Kitchen

Workflow in a commercial kitchen

Interdepartmental Relationship with the Kitchen Department 

Basic Cooking

Menu and Nutrition

Types of Cooking methods

Dry cooking- Baking, Broiling

Cooking with Medium of fats – grilling, Sauteing, Frying

Cooking with a Medium of Water-Boiling, Poaching, Blanching, Steeping etc.

Direct and Indirect Steaming

Open Fire Cooking- Barbequing, Tandoor Cooking

Cooking without the application of heat- Misen-en-place, Pservation, marination, curing etc.

Modern Cooking Methods -Microwave cooking, Low-fat Frying, etc.

Assured Diploma in Culinary Arts

Food commodities

Food from -Plants

Types Plants

Herbs

Food From -Animals – Poultry, Meat, Lamb, Pork, Beef

Cuts of Chicken

Fish and Seafood

Cuts of fish

Cuts of Lamb

Cuts of pork

By Products (Cheese etc)

Man made products

Basic food Preparation

Preparation and service – Stock, Sauce, Soup

Preparation and service – Pulses and Vegetables

Preparation and service – Farinaceous, Pasta and rice Preparation

Preparation and service – Meat and Poultry

Preparation and service – Fish and Shellfish

Preparation and service – Eggs and savoury Preparations

Preparation and service – Cold preparation, salads -sandwiches

Preparation and service-desserts

Preparation and service – cakes, pastries and breads

Preparation and service – special dietary requirements

Handling and service – cheese

Advance Cooking (Cuisine Basics )

French Cuisine

Italian Cuisine

Spanish cuisine

Greek cuisine

Mediterrinean Cuisine

Mexican and Latin American Cuisine

Middle Eastern Cuisine – Lebanese, Arabic Cuisine

Asian Cuisine -Chinese, Japanese, Thai

Indian Cuisine

Baking and Presentation

Bakery, Pastry and desserts

Basics of Bakery and Pastry

Bread-making process and other baked products (cookies)

Short crust pastry, Puff pastry, Choux pastry

Different types of sponges and differentiating techniques

Cold desserts and baked desserts

Modern trends in bakery and pastry

Food & Beverage Manager

Food and Beverage Management

F&B cycle (concepts)

Yield

Portions Control

Standard recipe

Food Costing

Menu Engineering

Cost Volume Relation and Break even analysis

Information Technology

Information Technology

Basic concept

Ms-Office -Power point, Excel, Word

Planning and Management Skill

Monitor work operations

Lead and Manage Team

Handle conflicts

Show social and cultural sensitivity Manage diversity in the workplace

Prepare food to meet special dietary requirements

Develop a Menu for special dietary requirements

Coordinate cooking operations

Train others in job skill

Plan and cost basic menu

Manage finance within a budget

Carry out basic workplace calculations

Best Culinary Institute in Uttarakhand

1 Year Internship

6 months internship in the Core Department

6 months of internship in a specialized department

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