Learner Achievement Verification

This is to verify that SANJAY BISHWOKARMA from NEPALhave been awarded for successful completion of the course CERTIFICATE in COMMERCIAL COOKERY – CHINESE CUISINE – 1 Month” 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 – 1 Month

Study Period:

01 May 2023 – 01 June, 2023

Date of Awarding:

15 June 2023

Certificate No:

KHC-CCC-80-113-CHC

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 – 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 Month Course

A. THEORY and PRACTICAL covered as per chosen Course Period and Cuisine
  1. Introduction to Commercial Kitchen
    • Kitchen Layouts and functions
    • Types of equipment and uses
    • Kitchen Cleaning and Maintenance
  2. Science of Cookery
    • Cooking: meaning, aims and objectives
    • Method of Cooking: Dry heat, Fat, Moist heat i.e. Oven, Pan Fry, Deep Fry, Tandoor
  3. Cutting/Cuts of
    • Vegetables
    • Fish
    • Chicken
    • Mutton
  4. Kitchen Hierarchy and Discipline
    • Modern Kitchen Brigade/hierarchy
    • Chef Uniform, Discipline, Attitudes and Behavior inside the Kitchen
  5. Meal Courses, Cuisines and Menu
    • Meal Courses and Menu Items based on Cuisines
    • Cuisines and Popular Dishes
    • Commercial Meal Plans and Menu Items in Hotels, Restaurant and Catering
  6. Food:  Ingredients, Pricing and Indenting
B: Demonstration of Learning