Soup - Definiton and Classfication

Sauces - Functions, Classification and Characteristics

Mastering the Art of Kitchen Stocks: The Foundation of Flavorful Cooking

Cooking Methods

Sugar and its Importance, Types, Cooking Stages

Flour - All purpose, Whole wheat, Multigrain, Millets, Gluten free

ROLE OF INGREDIENTS: Fats & Oils Shortenings, Raising Agents, 

Waste Segregation in Kitchen

Techniques used in cooking 

Outcomes of cooking process

Aims & Objective of Cooking

Professional ethics and etiquettes in Kitchen

Duties and responsibilities of various chefs in Catering Establishments

Classical Brigade and Modern Staffing in Kitchen

Ayurveda & Vegetarianism

Indian Culinary History

Food Production Industry

Attitude And Behaviour In The Kitchen

Safety Procedure in Handling Kitchen Equipment

Uniforms and Protective clothing in Kitchen