Description
Course Name: Diploma in Cooking and Baking
Course Id: DCB/Q0001.
Education Qualification: 10th Class.
Duration: 370 Hrs.
How You will Get Diploma Certificate:
Step 1- Select your Course for Certification.
Step 2- Click on Enroll Now.
Step 3- Proceed to Enroll Now.
Step 4- Fill Your Billing Details and Proceed to Pay.
Step 5- You Will be Redirected to Payment Gateway, Pay Course and Exam Fee by Following Options.
Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.
Step 6- After Payment You will receive Study Material on your email id.
Step 7- After Completion of Course Study give Online Examination.
Step 8- After Online Examination you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign).
Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.
Online Examination Detail:
- Duration- 120 minutes.
- No. of Questions- 60. (Multiple Choice Questions).
- 10 Questions from each module, each carry 10 marks.
- Maximum Marks- 600, Passing Marks- 40%.
- There is no negative marking in this module.
| How Students will be Graded: | ||
| S.No. | Marks | Grade |
| 1 | 91-100 | O (Outstanding) |
| 2 | 81-90 | A (Excellent) |
| 3 | 71-80 | A (Very Good) |
| 4 | 61-70 | B (Good) |
| 5 | 51-60 | C (Average) |
| 6 | 41-50 | P (Pass) |
| 7 | 0-40 | F (Fail) |
Benefits of Certification:
- Government Authorized Assessment Agency Certification.
- Certificate Valid for Lifetime.
- Lifetime Verification of Certificate.
- Free Job Assistance as per your Interest Area.
Syllabus
Diploma in Cooking and Baking
Kitchen Management
Prepare for food and kitchen activities- F&B Production Hierarchy, Reporting structure, Guidelines for operational kitchen as per work station requirement, Organization Policy: Standardized recipe system format Maintain IPR, Occupational health and safety requirements, Standards and objective of hygiene standards, Sanitation guidelines at workplace, Safety Procedure in Operations: Maintain safety at workplace Identification of equipment, Handling and uses, Cleaning procedure of equipment, Menu Knowledge: Introduction, Types –Ala Carte & Table D’hote, Menu Planning, Considerations and Constraints, Menu Terminology: Menu Terms, Classical French Menu Classical Foods its Accompaniments.
Introduction of Kitchen tools & Equipment
Knowing the names and uses of equipment is as important as knowing where to find them in a unit. Knowledge of proper use and storage of kitchen equipment will help make the foods laboratory a safe and easy place to work, dry measuring cups for solid ingredients: measuring spoons for small amounts, liquid measuring cup with space at top, spatula to level off dry ingredients, Slicing and Cutting Tools: paring knife cleans/pares fruits and vegetables, utility knife for all purposes, butcher knife-heavy duty for large cuts of meat cuts, bread knife has serrated edge, chef’s knife/French knife for slice, dice, chop a triangle blade, slicing knife has a long narrow blade used for meat and cabbage, carving knife for meat, peeler for peeling fruits and vegetables.
Nutritive Value of Different Foods
Knowledge about the composition and nutritive value of different foods, Composition and nutritive value of certain nuts and oilseeds (almonds, cashews, coconut, groundnut, walnut, flaxseed, soya bean, sesame and sunflower); role of nuts and oilseeds in cookery, Classification (bulbs, roots, tubers, fruits, flowers, leaves, legumes, stem, seed sprouts, fungi and algae) composition and nutritive value of green leafy vegetables, tubers, roots and other vegetables, methods of vegetable cookery, Demonstrate skills to use appropriate cooking method for various food groups, Definition of food, food as source of nutrients, food composition and its relation to food groups and functions of foods, Methods of cooking (moist, dry and combination), their advantages and disadvantages and effects on nutritive value.
Continental Cooking
Cream of tomato soup Cream of spinach soup Cabbage chowder Mulligatawny soup Scotch broth Gazpacho Minestrone soup Consommé julienne Pumpkin puree French onion soup, Fish: Fish Colbert Fish morays Fish orally Fish Florentine Fish meuniere Fish a la Portuguese Grilled fish Prawn Newburg Prawns fried in batter Pipettes de sole, Potato preparations: Parsley Potatoes Lyonnaise potatoes Duchese potatoes Macaire Potatoes Pommes de trerre Dauphini potatoes French Fries Scalloped potatoes Jacket potatoes Creamed potatoes, Vegetable: Glace carrots Courge provencale Ratatouille Veg-au gratin Vegetable pan rolls Aubergines stuffed and baked, Basic Concept of Hygiene and Sanitation – Definitions, Sanitation, Hygiene, Health, Environmental Hygiene and Sanitation, importance of hygiene to cater, Structure of wheat and rice, Composition and nutritive value of specific cereals (wheat, rice, maize, oats, rye and barley) and millets (pearl millet, finger millet, sorghum); methods of cereal cookery.
Chinese Cooking
Chinese: Sweet and sour chicken soup Hot and sour soup Hakka noodles American choosey Vegetable fried rice Chicken fried rice Chilly chicken Manchurian chicken Prawn and garlic sauce Sweet and sour prawns Fish with schezwan sauce, Chinese rice preparations 2. Chinese noodles 3. Chinese meat & fish preparations 4. Chinese cooking styles: IV. Dishes prepared in the following styles 1. Shanghai 2. Cantonese 3. Peking 4. Szechwan, Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg. Conventional and non-conventional methods of cooking, solar cooking, microwave cooking, fast food operation. Varieties of fish, meat and vegetables. Accompaniments, garnishes and rechauffe.
Beverages
The Elements of Food Costing: Definition and Nature of Food Cost Control. Objectives of food cost control. Methodology of food cost control, concept of profit and obstacles of food cost control. Elements of cost and cost dynamics- fixed and variable cost, Budgeting: Budgeting for food operation- sales budget and cost of sales. Labour cost and overhead cost. Operation control in relation to catering cycle. Application of control throughout the cycle in order to have the top class efficiency in all areas, Preparation of food, volume forecasting, standard yields, standard recipes, standard portion size. Standard specification chart of the menu, Pricing strategy for a la carte table d’ hÔte and buffet menu, sales mix and volume of sales in relation to profit.
