- Hospitality
- 78 (Registered)
-
18
Sep
This program is designed to meet the needs of the students wishing to acquire knowledge in foundation of Culinary operations and procedures.
Aims and Objectives of the Program
- Develop skills in students for culinary operations procedure.
- Important working knowledge of equipment needed for culinary department
Course Content
Curriculum is empty
Curriculum
Year 1
- food Production Operations
- Food service Operations
- Food hygiene and sanitation
- kitchen administration
- Soft skills
- Industry Exposure
Course Details
Duration: 1 year
Venue: TBA
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September 18, 2019 /
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