Hotel Management - Learn F&B Production (Skill Based)

What you'll learn
Opportunities where you can pursue a career in Food & Beverage Production
Introduction to a Commercial kitchen, Types of fuel and equipment used
Methods of cooking, Safety & Hygiene and Waste management in the Kitchen
Menu Planning, Soups & Salads
Receiving of Food, Storage & Preservation of food
Kitchen Planning, Statutory requirements, Commercial Cooking
Requirements
Should be able to read, write and understand English fluently
Interest in Food Production
Description
This course gives students a clear picture of what goes into setting up a production facility as well as how to run a production facility. If you are someone who is looking to start something of your own or want to join an establishment or have already joined an establishment, this is the course for you. Would will understand various SOP's that are in practice and recognised globally along with the various methods in which production facilities function as well as the types of production facilities, be it a single unit of multiple units. Some of the key points below will help in understanding what this course has to offer:Opportunities when pursuing F&B ProductionIntroduction to the kitchenTypes of Fuel used in the kitchenEquipments used in the kitchenMethods of cookingSafety & HygieneWaste ManagementMenu PlanningSoups & SaladsReceiving of Raw MaterialsStorage & Preservation of FoodKitchen PlanningStatutory RequirementsCommercial CookingWith a clear understanding and explanation of all the above mentioned topics, you will be more than equipped when you wish to go out into the industry to work or start your own business. This guide should equip you with the knowledge to work in a premium establishment as well as work in a stand alone private unit/ facility.
Overview
Section 1: Introduction
Lecture 1 Introduction to Food & Beverage Production, The Modules & Its Opprtunities
Lecture 2 Module 1: Introduction to the Kitchen
Lecture 3 Module 1: Types of Fuel & Equipments used in the Kitchen
Lecture 4 Module 2: Methods of Cooking
Lecture 5 Module 2.2: Safety and Hygiene
Lecture 6 Module 2.3: Waste Management
Lecture 7 Module 3: Menu Planning
Lecture 8 Module 3.2: Soups
Lecture 9 Mod 3.3: Salads
Lecture 10 Mod 4: Receiving of Food (Raw Materials)
Lecture 11 Mod 4.2: Storage and Preservation of Food
Lecture 12 Module 5: Kitchen Planning
Lecture 13 Module 5.2: Statutory Requirements
Lecture 14 Module 5.3: Commercial Cooking
Entrepreneurs,Students aspiring for jobs,Employees aspiring for kitchen based jobs,Chef,Individuals who have keen interest in the subject

Homepage

https://www.udemy.com/course/hotel-management-learn-fb-production-skill-based/