Comprehensive Syllabus for Professional Cookery and Bakery Course (3-6 Months)

Course Overview: This comprehensive course is designed to equip students with the skills and knowledge to become professional cooks, chefs, bakers, and pastry chefs. The course will cover various cuisines, including Indian, Pakistani, Bengali, Chinese, Thai, and English food, with a special focus on Tandoor and street foods. The training will be extensive and unique, with a strong emphasis on practical learning, ensuring students gain hands-on experience and a theoretical understanding of culinary arts.

Duration: 3-6 Months

Course Structure:

Module 1: Introduction to Professional Cookery

• Week 1:
  • Course Introduction and Objectives
  • Kitchen Safety and Hygiene
  • Understanding Kitchen Equipment and Tools
  • Basic Cooking Techniques (Boiling, Sautéing, Grilling, Baking)

Module 2: Indian Cuisine

• Week 2:
  • Introduction to Indian Cuisine
  • Spices and Ingredients in Indian Cooking
  • Basic Indian Cooking Techniques
  • Classic Indian Dishes (Curries, Biryani, Samosas)
  • Introduction to Tandoor Cooking
• Week 3:
  • Advanced Indian Cooking Techniques
  • Regional Indian Dishes (North, South, East, West)
  • Indian Street Foods (Pani Puri, Pav Bhaji, Chaat)
  • Tandoori Specialties (Naan, Tandoori Chicken, Kebabs)

Module 3: Pakistani Cuisine

• Week 4:
  • Introduction to Pakistani Cuisine
  • Spices and Ingredients in Pakistani Cooking
  • Basic Pakistani Dishes (Nihari, Haleem, Biryani)
  • Pakistani Street Foods (Chana Chaat, Samosas, Pakoras)
• Week 5:
  • Advanced Pakistani Cooking Techniques
  • Regional Pakistani Dishes (Sindhi, Punjabi, Balochi)
  • Tandoor Cooking in Pakistani Cuisine

Module 4: Bengali Cuisine

• Week 6:
  • Introduction to Bengali Cuisine
  • Spices and Ingredients in Bengali Cooking
  • Basic Bengali Dishes (Fish Curry, Bhuna Khichuri, Mishti)
  • Bengali Street Foods (Fuchka, Jhalmuri, Egg Rolls)
• Week 7:
  • Advanced Bengali Cooking Techniques
  • Traditional Bengali Desserts (Rasgulla, Sandesh, Mishti Doi)

Module 5: Chinese Cuisine

• Week 8:
  • Introduction to Chinese Cuisine
  • Key Ingredients and Spices in Chinese Cooking
  • Basic Chinese Cooking Techniques (Stir-frying, Steaming)
  • Classic Chinese Dishes (Fried Rice, Dumplings, Sweet and Sour Chicken)
• Week 9:
  • Advanced Chinese Cooking Techniques
  • Regional Chinese Dishes (Cantonese, Szechuan, Hunan)
  • Chinese Street Foods (Baozi, Jiaozi, Spring Rolls)

Module 6: Thai Cuisine

• Week 10:
  • Introduction to Thai Cuisine
  • Essential Ingredients and Spices in Thai Cooking
  • Basic Thai Cooking Techniques
  • Classic Thai Dishes (Pad Thai, Green Curry, Tom Yum Soup)
• Week 11:
  • Advanced Thai Cooking Techniques
  • Regional Thai Dishes
  • Thai Street Foods (Satay, Som Tum, Mango Sticky Rice)

Module 7: English Cuisine

• Week 12:
  • Introduction to English Cuisine
  • Key Ingredients in English Cooking
  • Basic English Dishes (Fish and Chips, Shepherd’s Pie, Roast Beef)
  • Traditional English Breakfast
• Week 13:
  • Advanced English Cooking Techniques
  • English Desserts (Sticky Toffee Pudding, Victoria Sponge, Scones)

Module 8: Baking and Pastry Arts

• Week 14:
  • Introduction to Baking and Pastry Arts
  • Essential Baking Ingredients and Tools
  • Basic Baking Techniques (Mixing, Kneading, Proofing)
  • Bread Baking (White, Whole Wheat, Sourdough)
• Week 15:
  • Cake Baking and Decorating
  • Pastry Making (Puff Pastry, Shortcrust, Choux Pastry)
  • Cookies and Biscuits
• Week 16:
  • Advanced Baking Techniques
  • Specialty Breads and Pastries
  • Confectionery (Chocolates, Candies)

Module 9: Tandoor and Street Foods

• Week 17:
  • Introduction to Tandoor Cooking
  • Equipment and Tools for Tandoor Cooking
  • Tandoor Dishes (Naan, Tandoori Chicken, Paneer Tikka)
• Week 18:
  • Street Foods from Around the World
  • Techniques for Preparing Street Foods
  • Presentation and Serving of Street Foods

Module 10: Professional Development

• Week 19:
  • Menu Planning and Recipe Development
  • Food Presentation and Plating Techniques
  • Cost Control and Kitchen Management
• Week 20:
  • Health and Nutrition in Culinary Arts
  • Food Trends and Innovation
  • Career Opportunities in Culinary Arts

Module 11: Practical Experience

• Weeks 21-24:
  • Hands-on Practical Sessions
  • Real-world Experience in a Professional Kitchen
  • Internship/Externship Opportunities

Final Assessment and Certification

• Week 25-26:
  • Final Practical and Theoretical Exams
  • Project Presentation
  • Certification Ceremony

Additional Features:

• Guest Lectures from Renowned Chefs
• Field Trips to Local Markets and Restaurants
• Participation in Culinary Competitions
• Access to Online Resources and Recipe Database

Enrolment: Please book an appointment for an assessment, counseling, and enrollment in the Professional Cookery and Bakery Course. We look forward to helping you embark on an exciting and rewarding career in the culinary arts.

This syllabus provides a comprehensive roadmap for students to become skilled in various culinary arts, offering a rich blend of practical and theoretical knowledge across multiple cuisines and baking techniques.