Masters in Food Beverage And Baking Arts (MFBBA)

Certificate:

With Government and International Certificate

Uniform:

Uniform, kitchen kit and study materials

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Course Details :

Masters in Food Beverage And Baking Arts (MFBBA) (1 Year)

Basic Culinary Level 1

No.

Topic

Methodology

INTRODUCTION TO CULINARY

Hotel/Restaurant Customer Care
Setup of a kitchen
Food hygiene safety and quality
Core Concept of Culinary
Hotel kitchen hierarchy
Food Cost Knowledge

Demonstrations by instructor and application by students

Practical + Theory

BASIC

Stocks
Hotel kitchen hierarchy
Mise En Place
Essential Cost
Mother sauces and dips
Indian basic gravies

Demonstrations by instructor and application by students

Practical + Theory

BREAK FAST PREPARATIONS

Practical Event

BAKING BASICS

Baking history
Baking techniques, Knowledge of Tools and ingredients
Cake sponge
Chocolate ganache and
truffles
Types of Frostings & Icings

Demonstrations by instructor and application by students

Practical + Theory

Advanced Culinary Level 2

No.

Topic

Methodology

INTERNATIONAL CUISINES SOUP – STARTERS – MAIN COURSE

Chinese
Mexican
Italian
SIZZLER PLATING

Demonstrations by instructor and application by students

Practical

TRADITIONAL CUISINES AUTHENTIC THALI FOOD

Rajasthani thali
Punjabi Cuisine
Maharashtrian thali
TRADITIONAL THEME LUNCH FROM ABOVE

Demonstrations by instructor and application by students

Practical + Theory Events by Students

BAKERY AND PATTISSERIES

Yeast based product
Cakes and Cheese cakes
Quick breads and travel cakes
Pastries
Biscuits and Cookies
Tarts and Pies
Puddings and Cold desserts

Demonstrations by instructor and application by students

Practical

SPECIALTY SESSION

Salads
Shakes and Mocktail
Indian sweets
Indian street chaat
Chocolate making
Macarons
Puffs
Croissant
Doughnuts
Brownie
Ice cream “ Frozen dessert”

Demonstrations by instructor and application by students

Practical

TERM END PROJECT ON CAFÉ/RESTAURANT/BAKERY

Menu Planning
Food costing
BUDGETING

Theoretical guidance and mentoring by instructor

Beyond Theory and Practicals

Communication and
personality development programs.
Commerical kitchen and baking production house visits.
Educational tour.
Budgeting and costing sessions.
Expert’s guidance on current food trends in the market.
Mandatory participation of students at college events
Journal submission, presentation, project & theme lunch event aimed towards a students’ managerial and entrepreneur skills development.

Note: Students are supposed to be in full grooming with black oxford shoes and plain black full socks. This expense would be borne by the students themselves.

Culinary Course Topics

No.	Topic	Methodology
1	INTRODUCTION TO CULINARY	Hotel/Restaurant Customer Care Setup of a kitchen Food hygiene safety and quality Core Concept of Culinary Hotel kitchen hierarchy Food Cost Knowledge Demonstrations by instructor and application by students Practical + Theory
2	BASIC	Stocks Hotel kitchen hierarchy Mise En Place Essential Cost Mother sauces and dips Indian basic gravies Demonstrations by instructor and application by students Practical + Theory
3	BREAKFAST PREPARATIONS	Practical Event
4	BAKING BASICS	Baking history Baking techniques, Knowledge of Tools and ingredients Cake sponge Chocolate ganache and truffles Types of Frostings & Icings Demonstrations by instructor and application by students Practical + Theory

Course Details :

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