Course Structure of the program in Culinary Arts

Program - 1

1. Introduction to Culinary Arts​  

2. Aims & Objects of Cooking

3. Method of Cooking Foods (Microwave Cooking, Baking, etc..)

4. Kitchen Management 

5. Principles of Menu Planning 

6. Basic Principles of Food Production 

7. Bakery & Patisserie

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*The course is of 1-month duration with Culinary Theory & additional 2 weeks Cooking Classes. Online Classes are only Due to Covid-19.

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Contact for Course Details 

Our CULINARY SKILLS

Culinary School

I believe you must bring your whole self to the table if you want to thrive in today’s crazy world; your personality, your sense of humor, and most importantly, your heart. All of these elements brought me to start Chefathomeprep. Ever since I launched this project, the Culinary Academy has been thriving and has quickly gained a loyal following. To see what I’ve been up to, browse my site, learn about my passions, and explore what excites and interests you as well.

Introduction To Cookery 

Cookery is defined as a "chemical process" the mixing of ingredients; the application and withdrawal of heat; decision-making, technical knowledge. 

Bakery & Patisserie 

Art of Bread Making, Pastry-Principle & Indian Confectionery

Basic Principles of Food Production

Learn how to make Vegetable Cookery, Meat Cookery, Egg Cookery, Vegetable Carving, Rice, Cereals & Pulses