What You’ll Master (With Your Own Hands)!

✅ 350+ Dishes from 5+ Global Cuisines – Indian, Chinese, Mexican, Italian, Thai & More
✅ Signature Breads, Designer Cakes & Drip-Frosted Pastries – Bakery that sells itself
✅ Restaurant-Style Presentation – Plate like a 5-star chef
✅ Real Kitchen Operations – From prep to service, you’ll run the show
✅ Build Your Own Brand – Plan your menu, cost it, market it, and sell it

What You’ll Learn

Module 1: Culinary Foundations & Kitchen Essentials

✔️ Knife skills, cutting & chopping techniques
✔️ Food safety, hygiene & HACCP protocols
✔️ Kitchen hierarchy & roles
✔️ Equipment handling & maintenance
✔️ Cooking methods: Boiling, sautéing, grilling, baking, steaming
✔️ Storage & preservation methods

Module 2: Indian Cuisine Mastery

✔️ Punjabi, Rajasthani & Maharashtrian dishes
✔️ Indian gravies: Red, Green, White, Brown, Chop Masala
✔️ Dal varieties: Dal Makhani, Tadka, Fry
✔️ Indian Breads: Naan, Lacha Paratha, Butter Roti, Kulcha
✔️ Biryani & Jeera Rice
✔️ Festive & regional thalis

Module 3: International Cuisine Training

✔️ Chinese: Manchurian, Fried Rice, Noodles, Soups
✔️ Mexican: Tacos, Nachos, Salsa, Enchiladas, Mexican Hotpot
✔️ Italian: Pizza, Pasta, Risotto, Lasagna, Bruschetta
✔️ Thai: Thai Curry, Soups, Rice Dishes
✔️ Fusion cuisine basics
✔️ Global plating techniques

Module 4: Soups, Salads & Beverages

✔️ Hot & Cold Soups: Tomato Shorba, Manchow, Broccoli Almond
✔️ Salad varieties: Classic, continental & modern dressings
✔️ Dips & sauces: Guacamole, Cheese Dip, Sour Cream
✔️ Beverages & mocktails: Café-style shakes, mojitos, seasonal coolers

Module 5: Bakery & Bread Basics

✔️ Ingredient knowledge & dough preparation
✔️ White, brown, multigrain & garlic breads
✔️ Kulcha, focaccia, lavash, breadsticks
✔️ Pav, vada pav bread, muska bun
✔️ Puff dough making (veg/paneer/chinese stuffing)
✔️ Introduction to baking science & temperature control

Module 6: Cakes, Pastries & Advanced Desserts

✔️ Sponge cakes: Vanilla, Chocolate, Red Velvet
✔️ Cupcakes, muffins & brownies (various flavors)
✔️ Designer cakes: Layering, crumb coating, frosting, drip technique
✔️ Swiss roll, mousse cake, fruit cake
✔️ Donuts, cheesecakes (non-bake), tarts & pies
✔️ Cookie variations: Jeera, oats, chocolate chip, Nankatai

Module 7: Chocolate, Plating & Finishing Techniques

✔️ Chocolate basics: Compound melting, garnishing, molding
✔️ Buttercream piping & nozzle practice
✔️ Cake decoration: Sharp edges, layering, topping
✔️ Pastry plating & visual presentation
✔️ Creating Instagram-worthy dishes

Module 8: Food Business & Entrepreneurship

✔️ Food costing & menu pricing
✔️ Menu creation for cafés, cloud kitchens & tiffin services
✔️ Understanding customer preferences
✔️ Branding, packaging & social media presence
✔️ Setting up a food business (legal & operational steps)
✔️ Internship, hotel visit & final business project

Theory You’ll Learn

✅ Introduction to Food Production
✅ Kitchen Hierarchy & Brigade System
✅ Types of Cooking Methods
✅ Core concepts of culinary
✅ Understanding of menu and execution
✅ Food costing knowledge
✅ Customer Service Basics
✅ Health and Safety Standards
✅ Table Service Styles
✅ Special Dining Needs
✅ Introduction to Bakery Production
✅ Key Ingredients & Their Functions
✅ Baking Techniques & Temperature Control
✅ Baking Science & Reactions
✅ Storage & Shelf Life