Certificate Course in Multi Cuisine (Italin, Mexican, Spanish, Thai, Continental,Chinese)

Certificate Course in Multi Cuisine (Italin, Mexican, Spanish, Thai, Continental,Chinese) is a six month practical oriented course. At the end of the course, the candidates will be trained in the basic culinary skills which will enable them to work in small hotels, stand alone restaurants, guest houses, etc. The course will also enable them to be self-employed.

Multi-Cuisine course

Duration: (6 Months)

• (Practical Sessions related to the topic will be conducted and accordingly, the menu will be planned)

Outline:

• Week 1 Introduction to Stock and its variation
• Week 2 Introduction to Basic mother sauces
• Week 3 Introduction to sauces and its derivatives
• Week 4 Basic cuts of vegetables and cutting techniques
• Week 5 Basic cuts of poultry and cutting techniques
• Week 6 Basic cuts of fish and cutting techniques
• Week 7 Basic cuts of meats and cutting techniques
• Week 8 Cooking methods and techniques
• Week 9 French cooking techniques, ingredients identification & recipe demonstration
• Week 10 Italian cooking techniques, ingredients identification & recipe demonstration
• Week 11 Mexican cooking techniques, ingredients identification & recipe demonstration
• Week 12 Chinese cooking techniques, cooking ingredient identification & recipe demonstration
• Week 13 Thai cooking methods, spices, herbs, and cooking sauces and ingredients identification and recipe demonstration
• Week 14 Arabic cuisine, spices, and herbs identification and recipe demonstration
• Week 15 Spanish cuisine, cooking methods, ingredient identification, and recipe demonstration
• Week 16 Japanese cuisine, cooking styles and techniques, ingredient identification, and recipe demonstration
• Week 17 British cuisine, basic ingredients, and cooking techniques and recipe demonstration
• Week 18 Mediterranean cuisine, basic ingredients, and cooking techniques and recipe demonstration
• Week 19 Moroccan cuisine, basic ingredients, and cooking techniques and recipe demonstration
• Week 20 Practical examination and evaluation