Training Course for Chefs
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Course Overview
Schedule of Classes
Course Curriculum
11 Subjects
BOH Fundamental Modules (English)
4 Exercises • 7 Learning Materials
Grooming & Personal Hygiene
07_Grooming and personal Hygiene (English)
Assessment - Grooming & Personal Hygiene
Attributes of professional kitchen staff
27_Attributes of Professional Kitchen Staff (English)
Assessment Attributes of professional kitchen staff
Handout Notes - Attributes of professional kitchen staff
Collaboration & Team Work
17_Collaboration and Teamwork (English)
Assessment Collaboration and team work
Handout Notes - Collaboration and team work
Attention to Detail
3_Attention to Detail (English)
Handout Notes - Attention to detail
Assessment Attention to Detail
BOH Fundamental Modules (Hindi)
4 Learning Materials
Grooming & Personal Hygiene
07_Grooming and Personal Hygiene (Hindi)
Attributes of professional kitchen staff
27_Attributes of Professional Kitchen Staff (Hindi)
Collaboration & Team Work
17_Collaboration and Teamwork (Hindi)
Attention to Detail
17_Collaboration and Teamwork (Hindi)
Food Safety & Food Hygiene (English)
3 Exercises • 6 Learning Materials
Food Safety & Hygiene
05_Introduction to Food Safety (English)
Food Safety & Temperature Control
19_Food Safety and Temperature Control (English)
Assessment Food Safety and Temperature Control
Kitchen Sanitation & Hygiene
04_Kitchen Sanitation and Hygiene (English)
Assessment Kitchen Sanitation And Hygiene
Handout Notes Kitchen Sanitation and Hygiene
Food Storage & FIFO
21_Food Storage and FIFO (English)
Assessment Food Storage and FIFO
Handout Notes - Food Storage And FIFO
Food Safety & Food Hygiene (Hindi)
1 Exercises • 4 Learning Materials
Food Safety & Hygiene
05_Introduction to Food Safety (Hindi)
Food Safety & Temperature Control
19_Food Safety and Temperature Control (Hindi)
Kitchen Sanitation & Hygiene
04_Kitchen Sanitation and Hygiene (Hindi)
Kitchen Hygiene (रसोई स्वच्छता)
Food Storage & FIFO
21_Food Storage & FIFO (Hindi)
Use of Kitchen Equipment (English + Hindi)
12 Learning Materials
Use of Equipment (English)
8a_Use of Equipment Part 1 English
8b_Use of Equipment Part 2 - Major Kitchen Equipment1 (English)
8c_Use of Equipment Part 3.1 (English)
8c_Use of Equipment Part 3.2 (English)
8c_Use of Equipment Part 3.3 (English)
8d_Use of Equipment Part 4 (English)
Use of Equipment (Hindi)
8a_Use of Equipment Part 1 (Hindi)
8b_Use of Equipment Part 2 Major Kitchen Equipment 1 (Hindi)
8c_Use of Equipment Part 3.1 (Hindi)
8c_Use of Equipment Part 3.2 (Hindi)
8c_Use of Equipment Part 3.3 (Hindi)
8d_Use of Equipment Part 4 (Hindi)
Workplace Safety (English)
1 Exercises • 5 Learning Materials
Kitchen Safety Hazards
30_Kitchen Workplace Safety (English) Part 1
30_Kitchen Workplace Safety (English) Part 2
30_Kitchen Workplace Safety (English) Part 3
Waste Management
31_Waste Management (English)
Assessment Waste Management
Handout Notes - Waste Management
Workplace Safety (Hindi)
4 Learning Materials
Kitchen Safety Hazards
30_Kitchen Workplace Safety (Hindi) Part 1
30_Kitchen Workplace Safety (Hindi) Part 2
30_Kitchen workplace safety (Hindi) Part 3
Waste Management
31_Waste Management (Hindi)
Fundamental Culinary Skills (English)
1 Exercises • 5 Learning Materials
Ingredient quality checks
29_Ingredient Quality Check (E) Part 1
29_Ingredient Quality Check (E) Part 2
29_Ingredient Quality Check (E) Part 3
Knowledge of Food Basics
62_Knowledge of Food Basics
Assessment Knowledge of Food Basics
Hand Notes - Knowledge of Food Basic
Kitchen Mise en Place
Fundamental Culinary Skills (Hindi)
3 Learning Materials
Ingredient quality checks
29_Ingredient Quality Check (H) Part 1
29_Ingredient Quality Check (H) Part 2
29_Ingredient Quality Check (H) Part 3
Knowledge of Food Basics
Kitchen Mise en Place
Kitchen Management Skills (English)
3 Exercises • 6 Learning Materials
25 Smiles - The customer cycle
1_25 Smiles
Assessment 25 Smiles
Hand Notes - 25 Smiles
Stores & Inventory Management
37_Stores & Inventory Management
Assessment Stores & Inventory Management
Organization of kitchen & workstations
39_Organization of Kitchen Workstations
Yield, Portion Control & Wastage
41_Yield and Portion Control
Assessment Yield , Portion , Control and Wastage
Hand Notes - Yield , Portion , Control And Wastage
Managerial & Leadership Skills
7 Exercises • 23 Learning Materials
Leadership Skills
Leadership Skills
Handout Notes -Leadership Skill
Assessment - Leadership Skills
Business Acumen
Business Acumen
Assessment Business Acumen
Handout Notes - Business Acumen
Financials - P & L Understanding
Profit and Loss Statement
Handout Notes - P & L Understanding
Active Listening skills
57_Active Listening Skills
Assessment Active Listening Skills
Handout Notes Active Listening Skills
Time Management
60_Time Management
Assessment Time Management
Handout Notes - Time Management
Problem Solving-Complaint handling
Problem Solving - Complaint Handling
Assessment Problem Solving Complaint Handling
Handout Notes - Problem Complaint Handling
Listening & Empathy
Listening & Empathy
Handout Notes on listening and empathy
Assessment - Listening & Empathy
Communication Skills
Communication Skills
Handout Notes - Communication Skills
Assessment - Communication Skills
Accountability
Accountability
Handout Notes - Accountability
People Development
People Development
Decision Making
Decision Making
Operational Execution
Operational Execution
Team Building
Flexibility & Adaptibility in Operations
Flexibility and Adaptability
Handout Notes - Accountability
Course Instructor
Brendon Pereira
58 Courses • 174 Students
Vishal Hariharan
15 Courses • 48 Students
Sneha Panchal
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