This is a culinary workshop module with limited hands-on. This course is specially designed for cooks/chefs/food technologists/ nutritionists currently working or about to start commissary

Topics included are:
Menu and standardized recipes
A brief review of preparation and cooking methods.
Guidelines for preparing food in quantity
Increasing recipe yields
Production process flow and critical points for quality issues, cost issues and safety issues for each type of dish in the menu
Quality control procedures
HACCP procedures
Cost Control procedures
Packaging and storage

Chilling and freezing guidelines Transport guidelines
Guidelines for receiving and storage at outlets
Reheating/cooking at store outlets

Course Duration 10- halfday or 5 whole day sessions (40 hours)
Min of 5 participants to open the course . The maximum no of participants in each class is 15