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Course Content: Theoretical Part • Aims & objectives of cooking food • Hierarchy of kitchen department • Basic menu planning • Methods of cooking • Food costing & controlling Practical Part • Salads • Soups • Snacks • Mexican Cuisine • Chinese Cusine • South Indian Cusine • Indian Cusine • Italian Cusine • Thai Cuisine ... Category: Hospitality And Hotel Management | Asian Academy Of Culinary ArtIndia (Delhi)  Asian Academy of Culinary Art is a global cookery academy under the guidance & leadership of a 5 star hotel Executive chef & professional team... |
Course Content: Course Content of Bakery & Confectionary • Different Types of Sponges • Pastries • Brownies • Eggless Session • Icing Sessions • Assorted Breads • Tiramisu • Soufflé • Dry Cakes • Cheese Cake • Lava Cake • Cup Cakes • Mousse Cake • Short Crust Paste • Flaky Paste • Choux Paste • Etc&hel... Category: Baking | Chocolate Making | Asian Academy Of Culinary ArtIndia (Delhi) Asian Academy of Culinary Art is a global cookery academy under the guidance & leadership of a 5 star hotel Executive chef & professional team... |
