` Mumbai College of Professional Chef Certificate Course in Cookery and Bakery
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MUMBAI COLLEGE of HOTEL MANAGEMENT  and  CATERING TECHNOLOGY
OFFERING  GLOBALLY  RECOGNIZED   COURSES  IN  HOTEL MANAGEMENT   &   TOURISM  MANAGEMENT

Welcome to Mumbai College OF HOTEL Management & Catering Technology:: Established by Dnyanvardhini Education Society :: ADMISSIONS    OPEN   for  2012-13  DEGREE /   Diploma Hotel management, P.G. Diploma, M.Sc. and    and  MAHARASHTRA Government  recognised vocational courses in HOTEL MANAGEMENT, Culinery Art/ COOKERY and Bakery & Confectionery; MBA in Hotel Management (Hospitality)-Yashwantrao Chavan Maharashtra Open University(YCMOU)

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PROFESSIONAL COOKERY & BAKERY SHORT TERM COURSE

 

DURATION :  1 MONTH

TIME : 09.00 AM  -  1.00 PM

FEES - Rs 25,000/

DAY

THEORY

DEMONSTRATION

HANDS ON COOKING

DAY 1

Personal Hygiene/Professional

Introduction of Kitchen Equipments,Common Names/

Cuts of vegetables/ Veg Stir Fry

DAY 2

Food Safety & Micro Organisms

Introduction to Bakery Products 

Cookies/Biscuits

DAY 3

Basic nutritional guidelines

Preparation of veg/non veg stocks

Preparation of 1 veg/ 1 non veg soup

DAY 4

Methods of cooking - Session 1

Roux based mother sauces: Espagnole,Veloute,Tomato

Preparation of pasta dishes using sauces

DAY 5

Methods of cooking- Session 2

Emulsion sauces: Hollandaise,Mayonnaise

Preparation of various egg dishes

DAY 6

REVISION  AND INTERACTION SESSION

DAY 7

Importance of balanced diet

Various Bread Preparations

White/Brown bread,bread sticks/Fancy rolls

DAY 8

Cakes Processing & Faults

Cakes making

Banana bread/ Pineapple Cake

DAY 9

Introduction to Indian Regional

Basic Indian Gravies

Preparation of basic gravies

DAY 10

Grains,Legumes & Pulses

Preparations of various Potato dishes

Hash brown Potato/Pomme de terre anna

 

 

 

/Potato Pancake

DAY 11

  REVISION  AND INTERACTION SESSION

DAY 12

Classic Desserts

Whipping of cream and egg whites /Meringue

Panacotta/Mousse/Bread pudding

DAY 13

Fish & Sea food

Cleaning & preparation of Fish fillets

Grilled fish/ Pomfret Colbert/ Pomfret

 

 

 

Meuniere

DAY 14

Chicken Dishes

Cuts of Chicken/Portioning of chicken

Poulet SauteChasseur/Poulet Ala Rex/

 

 

 

Grilled Chicken

DAY 15

Icings

Types of Icings /Chocolate Truffle

Decorating a cake : Black Forest /Flambe

DAY 16

Pastry

Types of Pastries / Their country of Origin

Short crust, Danish,Choux

DAY 17

Vegetables , Fruits & Salads

Salad Dressings/ Fruit Custard/Fruit Triffle

Grilled vegetables/Greek Salad/

 

 

 

Waldrof Salad/ Russian Salad

DAY 18

CONVOCATION CEREMONY