Course Name:	Diploma in Cookery
Course Short Name:	DIC
Course Code::	ARJ0175
Course Type:	Diploma
Duration:	1 Year
Eligibility:	10th/12th
Total Subjects:	3

Core Modules: Practical Cookery Skills

 

The majority of the curriculum is dedicated to mastering hands-on techniques in the training kitchen, typically covering different culinary streams.

 

1. Basic Kitchen Operations and Safety

 

Kitchen Safety and Hygiene (HACCP): Personal hygiene, food handling, cross-contamination prevention, cleaning schedules, and the role of the HACCP (Hazard Analysis Critical Control Point) system.

Tools and Equipment: Identification, proper use, and maintenance of all standard hand tools, knives (mastering various knife skills), and kitchen machinery (mixers, slicers, ovens, etc.).

Mise en Place: Understanding the importance of preparation, organization, and the systematic approach to starting service.

 

2. Classical French Cookery Fundamentals

 

Stocks and Soups: Detailed preparation of basic stocks (white, brown, fish, vegetable) and the production of cream, purée, clear, and national soups.

Sauces (The Mother Sauces): Mastery of the five classic Mother Sauces (Béchamel, Velouté, Espagnole, Hollandaise, and Tomate) and their secondary derivatives.

Methods of Cookery: Application of all standard cooking methods: boiling, poaching, steaming, grilling, roasting, frying (shallow and deep), braising, and stewing.

 

3. Food Commodities and Preparation

 

Meat, Poultry, and Fish: Identification of various cuts of meat (butchery basics), proper handling, storage, and preparation techniques. Filleting and portioning of fish and poultry.

Vegetables and Starches: Preparation and cooking of vegetables, potatoes, pasta, and rice.

Eggs and Dairy: Various methods of egg cookery and the use of dairy products in savory preparations.

 

4. Bakery and Patisserie Basics

 

Cakes and Pastries: Introduction to basic baking methods, making simple sponges, shortcrust, choux, and puff pastry.

Desserts: Preparation of chilled desserts, basic sauces (e.g., custard, crème anglaise), and plating techniques.

---

 

 Supporting Modules: Theory and Management

 

These subjects provide the foundational knowledge for professionalism and kitchen administration.

 

5. Larder and Cold Kitchen (Garde Manger)

 

Salads and Dressings: Preparation of various salads, vinaigrettes, and mayonnaise-based dressings.

Cold Cuts and Appetizers: Basic knowledge of canapés, hors d'oeuvres, and simple cold food presentation.

Sandwich Preparation: Techniques for various types of sandwiches and wraps.

 

6. Kitchen Organization and Costing

 

Kitchen Hierarchy: Understanding the classical Brigade System and roles within a modern commercial kitchen.

Cost Control: Calculating portion costs, minimizing waste, and the principles of purchasing and storing food using the FIFO (First-In, First-Out) system.

Menu Planning: Understanding menu types (e.g., à la carte, table d'hôte), menu design, and menu engineering basics.

 

7. Nutrition and Food Science

 

Nutritional Basics: Understanding macro- and micro-nutrients, balanced diets, and the nutritional value of various food items.

Food Science: The effect of heat, acids, and bases on food structure during cooking and preparation.

---

The diploma typically culminates in a rigorous Practical Examination and often includes a mandatory period of Industrial Exposure Training (IET) or Internship (usually 3-6 months) to apply learned skills in a professional, high-volume environment.