Diploma In Cooking And Baking

 Diploma In Cooking And Baking

Chefs of all skill levels can benefit from a IISDT cooking Course. Learn from our expert instructors the best cooking techniques for diverse types of worldwide cuisines, and become a favorite of all of your friends! Find courses and techniques for all budgets, techniques, and tastes.

  

Description

Course Name: Diploma in Cooking and Baking

Course Id: DCB/Q0001.
Education Qualification: 10th Class.

Duration: 370 Hrs.

How You will Get Diploma Certificate:

Step 1- Select your Course for Certification.

Step 2- Click on Enroll Now.

Step 3- Proceed to Enroll Now.

Step 4- Fill Your Billing Details and Proceed to Pay.

Step 5- You Will be Redirected to Payment Gateway, Pay Course and Exam Fee by Following Options.

Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.

Step 6- After Payment You will receive Study Material on your email id.

Step 7- After Completion of  Course Study give Online Examination.

Step 8- After Online Examination you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign).

Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.

Online Examination Detail:

·         Duration- 120 minutes.

·         No. of Questions- 60. (Multiple Choice Questions).

·         10 Questions from each module, each carry 10 marks.

·         Maximum Marks- 600, Passing Marks- 40%.

·         There is no negative marking in this module.

How Students will be Graded:
S.No.	Marks	Grade
1	91-100	O (Outstanding)
2	81-90	A+ (Excellent)
3	71-80	A (Very Good)
4	61-70	B (Good)
5	51-60	C (Average)
6	41-50	P (Pass)
7	0-40	F (Fail)

Benefits of Certification:

·         Government Authorized Assessment Agency Certification.

·         Certificate Valid for Lifetime.

·         Lifetime Verification of Certificate.

·         Free Job Assistance as per your Interest Area.

Syllabus

Kitchen Management: Effects of food preparation on nutrition, effects of cooking, contamination from cooking, contaminants from food processing, preventing food poisoning, preparation areas, vegetable preparation, salad preparation, meat preparation, fish preparation, pastry preparation.

Introduction of Kitchen tools & Equipment: Cooking equipment, processing equipment, holding and storage equipment, pots, plans, and containers, measuring devices, knives, hand tools, and small equipment,

Nutritive Value of Different Foods: Ash gourd, beans, scarlet, bitter gourd, cucumber, French beans, jack fruit, tender, jack fruit seeds, plantain green, papaya, green, mango, green, karonda fresh, kheksa, ladies finger, broad beans, pink beans, onion stalks.

Continental Cooking: History of modern cookery, Pakistani/ mughlai cuisines, Arabian cuisine, oriental cuisine, continental cuisine, baking, food and nutrition, service skills.

Chinese Cooking: Introduction, objectives, historical background, regions & regional cooking styles, staple food with regional influences, eight schools of chinese cuisine,

Beverages:  Introduction, objectives, classification of non- alcoholic beverages, coca and chocolate, aerated drinks, other fizzy drinks, juice, squashes, cordials, mocktrails.