Continental Cook :
In this field training center provides theoretical and practical skills for different dishes brought from western cookery. Students will be practiced for basic sauce preparation, stock, soup, salad, fast food, vegetable and meat preparation
List of Dishes
- Stock preparation
- Sauce preparation
- Salad Preparation
- Soup preparation
- Meat, Poultry, Fish and Seafood preparation
- Vegetables, Pasta and Rice preparation
- Dessert Preparation
Indian Cook :
Students will be benefited from both theoretical and practical skills based on Indian culture. They prepare Indian curry, tandoori dishes, sweets, vegetables
List of Dishes
- Gravy preparation
- Phulka/Chapati
- Paratha
- Gravy
- Chutney
- Pulao and Briyani
- Meat, Fish and Chicken
- Indian Lentils
- Indian Salads and Soups
- Sweets
- Tandoori Dishes
- South Indian Breakfast etc.
Chinese Cook :
In this field students practiced Chinese styles of cooking. They prepare Chinese sauce, salads, meat, soup and familiar with Chinese tools and equipment’s required for food preparation
List of Dishes
- Chinese Sauces
- Hot garlic Sauce
- Manchurian Sauce
- Mandarin Sauce
- Hoi-sin Sauce
- Chinese Salads Preparation
- Chines meat preparation
- Rice and Noodles preparation
- Chinese Dumpling preparation
Mix Cook :
In this field students involved for the preparation of mix cuisine, which includes Continental, Chinese, Indian, Thai, Italian and Japanese Cuisine