Lessons
- Lesson 1: Kitchen Brigade, Cutting & Knife Skills: Julienne, Dice, Batonnet, Paysanne, Chiffonade etc
- Lesson 2: Knife Skills- Hands On Practice
- Lesson 3: Stocks: Vegetable, Chicken, Beef, and Fish etc
- Lesson 4: Blanching & Sautéing
- Lesson 5: Theory: Workplace Hygiene Procedure, Organize & Prepare For Cooking
- Lesson 6: Cutting- Hands On Practice
- Lesson 7: Sauce & Roux: Béchamel, Tomato, Brown, Veloute, Hollandaise, Mayonnaise Etc
- Lesson 8: Sauce & Roux: Béchamel, Tomato, Brown, Veloute, Hollandaise, Mayonnaise Etc
- Lesson 9: Soup & Thickening Agent: Clear, Consommé, Cream, French Onion Etc
- Lesson 10: Soup & Thickening Agent: Clear, Consommé, Cream, French Onion Etc
- Lesson 11: Salad & Salad Dressing
- Lesson 12: Theory: HACCP & Food Storage
- Lesson 13: Theory: OSH Policies And Practices, Clean & Maintain Premises
- Lesson 14: Egg & Farinaceous Dishes
- Lesson 15: Theory: Cooking Method, Herbs N Spice, Foods And Nutrition, Oil & Fats
- Lesson 16: Meat, Poultry & Game Bird
- Lesson 17: Fish And Shellfish
- Lesson 18: Theory: Work In Tourism & Hospitality Sector, Menu Planning
- Lesson 19: Theory: Microwave Cooking, Oven Safety, Vegetable, Milk & Milk Products
- Lesson 20: Burger, Egg & Sandwich
- Lesson 21: Cooking Method – Blanch, Sauté, Bake, Fry, Steam, Poach, Grill, Roast
- Lesson 22: Cooking Method – Blanch, Sauté, Bake, Fry, Steam, Poach, Grill, Roast
- Lesson 23: Cooking Method – Blanch, Sauté, Bake, Fry, Steam, Poach, Grill, Roast
- Lesson 24: Basic Bakery & Pastry – Soft Roll, Biscuits
- Lesson 25: Cuisine: Thai, Chinese & Mexican
- Lesson 26: Cuisine: Indian, Mughlai & Arabian
- Lesson 27: Mediterranean Cuisine
- Lesson 28: Japanese Cuisine
- Lesson 29: Cuisine: French & Italian
- Lesson 30: Review Class
- Internship Program For 600 Hours (Approximately 3 Months)
- Job Placement
