Overview:

The Certificate in Food Production (Cookery) is a comprehensive six-moth program designed for aspiring chefs and culinary enthusiasts who wish to build a strong foundation in professional cooking techniques and food production. Offered by the National Council of Training Academy, this course blends theoretical knowledge with practical culinary skills to prepare students for a successful career in the hospitality and food service industry.

With a focus on both national and international cuisines, the program introduces students to modern kitchen practices, hygiene standards, food safety regulations, menu planning, kitchen management, and the art of presentation. Whether you're aiming to work in top hotels, start your own food venture, or simply refine your culinary passion, this course will equip you with the skills needed to excel in today’s competitive culinary world.

Course Curriculum:

The curriculum combines core theoretical knowledge with applied kitchen skills to prepare learners for professional roles in the hospitality and food service industry. Below is the detailed curriculum:

1. Fundamentals of Food Production:
   1. Essential kitchen tools and equipment
   2. Types and methods of cooking
   3. Common culinary terms and definitions
   4. Classical and modern kitchen hierarchy
       
2. Food Hygiene, Sanitation & Safety:
   1. Food safety practices and contamination prevention
   2. Personal hygiene for kitchen staff
   3. Introduction to HACCP and food laws (FSSAI basics)
   4. Fire safety and first aid in kitchens
       
3. Indian Regional Cuisines:
   1. Culinary diversity of India: North, South, East, West
   2. Ingredients and cooking styles unique to each region
   3. Festival and traditional foods
   4. Plating and presentation of Indian meals
       
4. International Cuisines:
   1. Overview of major global cuisines: Continental, Oriental, Mediterranean
   2. Popular international dishes and their preparation techniques
   3. Use of global ingredients and spices
   4. Fusion food trends
      ​​​​​​
5. Bakery and Confectionery:
   1. Basics of baking science and terminology
   2. Chocolate and sugar work
   3. Operating baking equipment and ovens
      ​​​​​​
6. Menu Planning & Food Nutrition:
   1. Meal composition and dietary considerations
   2. Nutrition fundamentals in menu design
   3. Portion control and pricing strategies
      ​​​​​​
7. Practical:
   1. Marketing and customer service in the food industry
   2. Resume and portfolio development
       

Learning Outcomes:

After successful completion of the Certificate in Food Production (Cookery), learners will be able to:

1. Master basic and advanced cooking techniques.
2. Maintain high standards of food hygiene and safety.
3. Prepare authentic Indian and international cuisines.
4. Plan nutritionally balanced and cost-effective menus.
5. Understand the fundamentals of food entrepreneurship.
    

Career Opportunities:

Whether aspiring to work in professional kitchens, start a food venture, or explore alternative culinary careers, graduates of this program have a wide array of opportunities available to them across the food service and hospitality sectors. Possible career paths include:

1. Commis Chef / Line Cook
2. Bakery Assistant / Pastry Chef Trainee
3. Cloud Kitchen Operator
4. Food Entrepreneur
5. Kitchen Supervisor
6. Food Production Assistant 
7. Food Blogger
    

Salary Expectations:

After completing the Certificate in Food Production (Cookery), graduates can expect promising entry-level salaries with strong potential for growth as they gain experience. Salaries may vary depending on the type of establishment, geographic location, and skill level.

1. Entry-Level: ₹1,20,000 – ₹2,10,000 per year
2. Experienced-Level: ₹2,50,000 – ₹5,00,000