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Culinary Arts

Course Description

Culinary arts programs provide students with the ability to learn to prepare foods. Students in a culinary arts program will learn to prepare food and learn about food safety. Students learn how to make recipes as well as how to create their own. The program teaches students to cook, preparing them to work in a range of restaurants. This may help the individual to advance in his or her career path. The cost of a culinary program varies significantly, based on the school. The program may include one to four years of training. Professional kitchen doors will be open to students obtaining this type of educational background. The scope of culinary employment is vast.  Professional cooks work at hotels, restaurants, resorts, casinos, hospitals, and corporate headquarters; and in private homes, aboard yachts, and as vendors on street corners.  To place yourself on the best path forward, refine your culinary dreams before you launch.  Envision yourself working at your dream job, and then ask a few questions to help choose your culinary direction. Students learn how to prepare classic dishes in all categories including seafood, meat, banquet, and pastries.  Cuisine of various localities is dissected to provide an understanding of Asian, Latin, Mediterranean and American food traditions. Wine studies are included to impart a general understanding of gastronomic pairings. Foundations in management like cost analysis and menu development are often taught as a well-rounded exposure to facets of the industry that might be encountered by students who hope to eventually open their own restaurants. 

 Upon completion of a Culinary Arts Degree program, graduates will be able to:

  • Demonstrate expertise in preparing breakfast, lunch and dinner items using ingredients that are wholesome, sanitary and nutritious
  • Demonstrate baking principles by preparing pastries and sweets. Manage people within the kitchen.
  • Select and prepare meat, seafood and poultry items for service; choose accompaniments for each dish emphasizing different cultures
  • Use and care for equipment found in professional kitchens
  • Develop an understanding of basic principles of sanitation and safety and ability to apply the sanitation principles of food preparation
  • Develop skills in knife, tool and equipment handling and ability to apply skills in food preparation.
  • Develop skills in producing a variety of cold food products and buffet designs
  • Apply fundamentals of baking and pastry preparation to a variety of products
  • Demonstrate an understanding of quality customer service
  • Prepare items for buffet presentations including tallow carvings, bread sculpting and ice carving
  • Prepare for transition from employee to supervisor
  • Apply principles of menu planning and layout for development of menus in a variety of facilities and service options
  • Apply knowledge of laws and regulations relating to safety and sanitation in the commercial kitchen

The scope of culinary employment is vast.  Professional cooks work at hotels, restaurants, resorts, casinos, hospitals, and corporate headquarters; and in private homes, aboard yachts, and as vendors on street corners. International students pursuing a career in the culinary arts have a wide variety of options from which to choose. Careers in the culinary arts include baking and pastry chefs, catering, executive chefs, personal chefs, wine sommeliers, and more. International students interested in any of these jobs will most likely attend universities or participate in a diploma program in order to prepare for the demands of the job.

 

 

Duration (Bachelor's - 3 Years & Masters -1.5 to 2 years )
ELIGIBILITY: Minimum 60 % in Academic
FEES:

Minm Fee: 3000 € /Year Maxm Fee : 14300 € / Year ( Fee Depends upon University and Country )

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