Cooking

Course Outlines

Basic Culinary arts

Knife skills
Cutting types

Basic Cooking techniques

Baking
Roasting
Grilling
Boiling
Frying
Simmering
Steaming
Stock and Soup making

Advanced food types

Fast food
Chinese food
Baking food
Deserts
Continental food
Soup making
Stock making
Drinks
Salads

Food Presentation Skills

Objectives

It will enable the students to

Make healthy food choices.
Plan their meals on their own.
Manage their kitchen efficiently.

Teaching Methodologies

Indoor (Labs)

Resources

Culinary items and food

Evaluation

Attendance 10%
Quiz/ Assignment 40%
Presentation 50%