This course for Indian Cook is a competency-based short term training course. It is designed to produce employable graduates in the field of Indian cooking profession/occupation equipped with knowledge, skills, and attitudes necessary for the same field. The main emphasis given in this course is on the skills for employment. In this program, the trainees will practice skills related to Indian cooking in hotels and restaurants. Once the trainees acquire the competencies they will have ample opportunity for wage/self-employment through which they will contribute to the national streamline of poverty reduction.

Duration:

3 months (i.e. 3×130 hours equal to 390 hours

 Target Group:

All interested individuals in the field of Indian cooking with an educational prerequisite of a minimum of class five pass

Group Size:

Maximum 20

Group Number:

As per the need of the target group

Aim
The main aim of this program is to produce employable graduates in Indian cuisines who can provide cooking services in the hotel and restaurants in the country.

Objectives
After completion of this training program the trainees will be able to:

• Develop the concepts of cooking
• Maintain hygiene
• Prepare various Indian food items that include:
• Prepare gravies( eg: red gravy, white gravy, yellow gravy, etc)
• Prepare soups( eg: mulligatawny, Paya, tomato, rasam, etc)
• Prepare appetizers and accompaniments(eg: green salad, papad, samosa, etc)
• Prepare bread (plain naan. Kashmeri naan, khasta, etc)
• Prepare daals (black, yellow rajma, etc)
• Prepare meats and fishes (chicken korma, nargish kofta, chicken patila, fish Amritsari, prawn, mutton vindaloo, etc)
• Prepare rice (eg: pullo, biryani, etc)
• Prepare vegetables(eg: mixed veg, veg. korma, malai kofta, etc)
• Prepare desserts(eg: gulab jamun. Rasbari, rice pudding, etc)