Learner Achievement Verification

This is to verify that VIVEK KARKI from NEPALhave been awarded for successful completion of the course CERTIFICATE in COMMERCIAL COOKERY – 3 Months” by Kings Hospitality College, after demonstrating professional competence and meeting all the certifying requirements within the course period.

Kings Hospitality College (KHC) is a Vocational Training Institute and an Accredited Training and Education Centre of HTL International School of Hospitality, Tourism and Languages (HTL GROUP SPAIN). KHC is also affiliated to Council for Technical Education and Vocational Training (CTEVT)Nepal for Level-I Certificate Trainings Courses.

Course Completion Details

Course:

Certificate in Commercial Cookery – 3 Months

Study Period:

5 Dec 2022 – 4 March, 2023

Date of Awarding:

5 March 2023

Certificate No:

KHC-CCC-79-099

Course Details

Cookery or Culinary Arts is the art or practice of preparing food with the use of heat or cold for consumption. Commercial cookery is cooking in a professional setting in large quantities as a service performed while following strict process and regulations to achieve a specific taste, quality of food and cost price.

Becoming a commercial cook involves using diverse technical talents and extensive knowledge to create delicious, attractive cuisines and menu items.

Certificate in Commercial Cookery is a vocational qualification of King Hospitality College designed especially for those who seek to work in kitchen department of a Hotel, Restaurant or Banquet Venue and look forward to make a career or business in it. This course is comparable to any national or international Level II or III – Certificate in Cookery

The offered qualification aims to help aspiring chefs to gain moderate theoretical information and extensive practical knowledge of the Kitchen Operations in 1 – 3 Months period of time and become industry ready in specific cuisine or multiple cuisines.

Certification Criteria

  1. Attendance – Min 80%
  2. Demonstration of practical skills.

Course Outline for 1 - 3 Months Course

A. THEORY and PRACTICAL covered as per chosen Course Period and Cuisine
  1. Introduction to Commercial Kitchen                                                           
    • Definition of Kitchen and its layout.
    • Types of Kitchen and its functions
    • Modern Kitchen Brigade/hierarchy
    • Equipment knowledge, its use, care and maintenance
    • Attitudes and behavior inside the kitchen
  2. Science of Cookery
    • Cooking: meaning, aims and objectives
    • Food Hygiene and Safety Practices 
    • Method of heat transfer: conduction, convection and radiation.
    • Method of cooking: Dry heat, fat and moist heat medium
  3. Cutting/Cuts of
    • Vegetables
    • Fish
    • Chicken
    • Mutton
    • Pork
  4. Stocks and Soups
    • Types of Stocks
    • Types of Soups
    • International, Indian and Nepali Soups
  5. International Sauces
    • Importance of sauce
    • Type of mother sauces
  6. Indian and Nepali – Marinades, Gravies and Curries
    • Marinades used in Indian – Tandoori and Nepali Starters
    • Types of Popular Gravies
    • Types of Popular Curries
  7. Salads, Accompaniments and Garnishes
    • Uses of sauces as dressing for Salads
    • Accompaniments used in International Dishes, Nepali and Indian Dishes
    • Garnishes used in International, Nepali and Indian Dishes
  8. Menu and Meal Courses in International and Local Restaurants
    • Types of Menus – International and Local both
    • Types of Meal Plans in Restaurant and Catering
  9. Breakfast
    • Types of Breakfast
    • Types of egg preparation for breakfast
    • Types of Sandwiches
  10. Cuisines and Popular Dishes
    • Continental Cuisine and Dishes
    • Chinese Cuisine and Dishes
    • Indian Cuisines and Dishes
    • Nepali Cuisines and Dishes 
  11. Indenting
    • Principles of Indenting for volume feeding
    • Portion size of carious items for different types of volume feeding
    • Planning for quantity food production with regard to, Space allocation, Equipment selection, Staffing and Storage
    • Practical difficulties while indenting for volume feeding.
B: Demonstration of Learning