Table of Contents
Mastering Culinary Arts: Western & International Cookery Course
Course Overview
Are you passionate about food and eager to master the art of fine dining? Our Western / International Cookery course is a comprehensive, hands-on program under the Culinary Arts department designed to transform passionate food lovers into confident culinary professionals. Whether you dream of working in a luxury hotel, starting your own catering business, or simply mastering international flavors, this course provides the foundational skills you need.
Spanning a intensive duration of 4 months, this structured program offers incredible value with an affordable course fee of Rs 69,900. The curriculum carefully bridges fundamental kitchen safety with elite, gourmet menu execution. You will begin by learning professional grooming, food hygiene, and essential classical knife cuts for vegetables, poultry, and seafood.
As the practical days progress, you will dive deep into classic Western cuisine. You will master standard mother stocks, create rich soups, toss iconic international salads, and assemble delicate canapés and sandwiches. From breakfast egg variations to globally loved pasta dishes like Carbonara and Bolognese, your skillet skills will grow exponentially. The latter half of the program elevates your expertise to fine dining mains, guiding you through classic meat preparations—including Beef Steak with BBQ sauce, Pork Irish Stew, and Roast Chicken—complemented by sophisticated potato sides and elegant desserts like Chocolate Mousse and Baked Alaska.
Quick Course Main Content
| Course Parameter | Details |
| Department | Culinary Arts |
| Course Name | Western / International Cookery |
| Duration | 4 Months |
| Investment / Fee | Rs 69,900 |
Comprehensive Syllabus Breakdown
| Timeline | Core Focus & Practical Menu Items |
| Day 01 & 02 | Theory & Essentials: Personal Grooming & Hygiene, Vegetable Cuts, Fish Cuts, Chicken Cuts |
| Day 03 | Stocks & Starters: White Stock, Brown Stock, Cream of Pumpkin, Bread Rolls |
| Day 04 | Salads: German Potato Salad, Russian Salad Olivier, Garden Fresh Salad, Coleslaw Salad |
| Day 05 | Appetizers: Club Sandwich, Cocktail Meatballs Canape, Spicy Egg Boat Canape, Vegetable Canape |
| Day 06 | Egg Artistry: Sunny Side Up & Down, Scrambled, Poached, Spanish Omelette, Plain Omelette |
| Day 07 | Carbohydrate Mains: Spaghetti Bolognese, Pasta Carbonara, Buttered Couscous, Garlic Noodles |
| Day 08 | Vegetable Broth, Chicken Florentine with Cream Sauce, Lyonnaise Potatoes, Fruit Trifle |
| Day 09 | Puree of Carrot, Pork Irish Stew, Steamed Rice, Chocolate Mousse |
| Day 10 | Polish Chlodnik Soup, Beef Steak with B.B.Q. Sauce, French Fries Potatoes, Cream Caramel |
| Day 11 | Prawn Bisque Soup, Roast Chicken with Roast Gravy, Lyonnaise Potatoes, Baked Alaska |
| Day 12 | Consommé Julienne, Grilled Fish with Lemon Butter Sauce, Mashed Potatoes, Steamed Vegetables, Diplomat Pudding |
| Day 13 & 14 | Practical Evaluation: Group Final Assessments |
| Day 15 | Final Certification: Theory Final Exam |