December 2025

Contents: Introduction, Functions of Garde manger. Cold cuts (charcuterie): sausage, ham, bacon, pate, and terrine, and galantine, aspic making and curing, Hors d’oeuvre introduction, and classification with examples. Appetizers: Introduction and types with examples. Sandwiches and canapés: Introduction, classification, guidelines while preparing, base, spreading, fillings, toppings, garnishes and accompaniments of sandwich. Short Important Questions Long […]

Contents:Introduction: Kitchen Planning Considerations, Work Flow of Various Types of Kitchens, General Kitchen Layout, Layout of Combine Preparation and Finish Kitchen, Kitchen Planning mechanism, Outdoor Catering Kitchen Requirements.

Contents:Introduction: Methods of Centralized Food Production System, Cook Chill and CookFreeze Process, Conventional Food Production System. Fast-food Production: Introduction, Characteristic of fast foods.

Contents:Introduction of purchasing, receiving and storing: Consideration for Purchasing ofGoods, Guidelines for Receiving and Issuing of Goods, Storing System of Goods,Storage Accommodations of Goods Perishable and Non-perishable, Inventory Control in Stores.

Contents:Introduction: Meaning, Definition of Portion Control and its Considerations, Necessity for Portion Control, Standard Recipe, Objectives and Components of Standard Recipe, Portion Sizes of Various Dishes, Costing and Pricing Food items.

Contents:Introduction, concept and objective of bulk food production, features of bulk foodProduction and their production Systems.