Fundamental Culinary Skills (English + Hindi)
Designed for beginners and experienced practioners, this course introduces the core techniques and science of culinary arts, including knife skills, cooking methods, ingredient handling, and food presentation. Gain the foundational skills needed for a professional kitchen.
₹699.00 ₹1500.00 53% OFF
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Course Overview
Fundamental Culinary Skills
Give your BOH team the foundations that make every service smoother and every plate consistent. This hands-on course builds core kitchen discipline around ingredient quality checks, food basics, and kitchen mise en place. Lessons blend short videos, station demos, assessments, and downloadable handouts/checklists.
What you’ll learn
- Inspect and accept ingredients with confidence using sensory and spec-based quality checks
- Apply food fundamentals (knife skills, cooking methods, seasoning, stocks/sauces, starches & proteins) that drive flavour and consistency
- Set up and run mise en place so stations stay fast, clean, and audit-ready through peak periods
- Use FIFO/FEFO, labelling, and temperature control to protect safety and quality
Schedule of Classes
Course Curriculum
2 Subjects
Fundamental Culinary Skills (English)
1 Exercises • 5 Learning Materials
Ingredient quality checks
29_Ingredient Quality Check (E) Part 1
29_Ingredient Quality Check (E) Part 2
29_Ingredient Quality Check (E) Part 3
Knowledge of Food Basics
62_Knowledge of Food Basics
Assessment Knowledge of Food Basics
Hand Notes - Knowledge of Food Basic
Kitchen Mise en Place
Fundamental Culinary Skills (Hindi)
3 Learning Materials
Ingredient quality checks
29_Ingredient Quality Check (H) Part 1
29_Ingredient Quality Check (H) Part 2
29_Ingredient Quality Check (H) Part 3
Knowledge of Food Basics
Kitchen Mise en Place
Course Instructor
Brendon Pereira
58 Courses • 173 Students
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