Creative Kitchen with a Mix of Flavors & Fizz
This 7-day immersive training is designed to equip students with practical knowledge and professional skills essential for the hospitality industry. Each day focuses on a key area of hotel management and culinary arts, with a hands-on approach to enhance learning and retention.
Day-wise Objectives:
Day 1: Napkin Folding
- Objective: To introduce participants to the art of napkin folding as a vital element in fine dining service.
- Objective: To develop skills in different folding techniques that enhances table presentation.
- Objective: To understand the importance of aesthetic presentation in guest experience.
Day 2: Mocktail Classes
- Objective: To educate participants on the basics of mixology with a focus on non-alcoholic beverages.
- Objective: To develop knowledge of ingredients, tools, and techniques used in mocktail preparation.
- Objective: To encourage creativity in crafting visually appealing and refreshing beverages.
Day 3: Bakery Classes – Introduction to Baking
- Objective: To familiarize students with the fundamentals of baking, including ingredient functions and measurement.
- Objective: To provide hands-on experience in making basic bakery items like cookies, muffins, and bread.
- Objective: To instill proper hygiene and safety practices in a bakery setting.
Day 4: Bakery Classes – Intermediate Techniques
- Objective: To build upon basic baking skills with more complex recipes such as pastries and cakes.
- Objective: To explore decoration techniques and flavor combinations.
- Objective: To emphasize presentation and consistency in product quality.
Day 5: Basic Cooking Classes – Indian Cuisine
- Objective: To teach the essentials of Indian cooking including spice usage, preparation methods, and regional variations.
- Objective: To allow participants to prepare simple Indian dishes under supervision.
- Objective: To foster an appreciation of traditional cooking methods and flavors.