Cooking Course in Rawalpindi

Cooking Course in Rawalpindi

Cooking Course in Rawalpindi

6-Month Cooking Course Outline

Month 1: Introduction to Culinary Arts

  • Week 1-2: Basic kitchen safety and hygiene
  • Week 3-4: Introduction to kitchen equipment and tools
  • Week 4: Basic knife skills and cutting techniques. Cooking Course in Rawalpindi

Month 2: Fundamentals of Cooking

  • Week 1-2: Basic cooking methods (boiling, steaming, frying, baking, roasting)
  • Week 3-4: Sauces and dressings (basic sauces, chutneys, and dips). Cooking Course in Rawalpindi

Month 3: Pakistani Cuisine

  • Week 1: Regional specialties (Punjab, Sindh, Balochistan, Khyber Pakhtunkhwa)
  • Week 2-3: Traditional dishes (biryani, nihari, haleem, kebabs)
  • Week 4: Bread and rice dishes (naan, roti, pulao). Cooking Course in Rawalpindi

Month 4: Baking and Pastry

  • Week 1-2: Basics of baking (bread, cakes, cookies)
  • Week 3-4: Pakistani desserts (gulab jamun, jalebi, kheer).

Month 5: International Cuisine

  • Week 1-2: Introduction to Chinese cuisine (basic dishes like fried rice, noodles)
  • Week 3: Introduction to Italian cuisine (pasta, pizza)
  • Week 4: Middle Eastern cuisine (hummus, falafel, shawarma). Cooking Course in Rawalpindi

Month 6: Advanced Techniques and Presentation

  • Week 1-2: Plating and presentation skills
  • Week 3: Fusion cuisine (combining elements of different cuisines)
  • Week 4: Final project (preparing a complete meal). Cooking Course in Rawalpindi

1-Year Cooking Course Outline

Months 1-2: Foundation Skills

  • Week 1-4: Basic kitchen safety, hygiene, equipment, and tools
  • Week 5-8: Knife skills, cutting techniques, and basic cooking methods. Cooking Course in Rawalpindi

Months 3-4: Pakistani Cuisine Deep Dive

  • Week 1-2: In-depth study of regional specialties
  • Week 3-4: Traditional dishes with variations
  • Week 5-6: Bread and rice dishes, advanced techniques
  • Week 7-8: Festive and special occasion dishes Cooking Course in Rawalpindi

Months 5-6: Baking and Pastry Arts

  • Week 1-4: Advanced baking techniques (artisan bread, pastries)
  • Week 5-8: Pakistani and international desserts (advanced),

Months 7-8: International Cuisine

  • Week 1-2: Advanced Chinese cuisine (dim sum, regional specialties)
  • Week 3-4: Advanced Italian cuisine (regional specialties, advanced pasta and pizza)
  • Week 5-6: French cuisine (soufflé, croissants, classic French dishes)
  • Week 7-8: Middle Eastern and Mediterranean cuisine Cooking Course in Rawalpindi

Months 9-10: Specialized Cooking Techniques

  • Week 1-2: Molecular gastronomy basics
  • Week 3-4: Sous-vide cooking
  • Week 5-6: Smoking and curing meats
  • Week 7-8: Fermentation techniques (kimchi, sauerkraut, pickles)

Months 11-12: Professional Kitchen Management and Advanced Skills

  • Week 1-2: Kitchen management and menu planning
  • Week 3-4: Cost control and budgeting
  • Week 5-6: Plating and presentation mastery
  • Week 7-8: Final project (multi-course meal preparation and presentation)
  • Week 9-10: Internship or practical experience in a professional kitchen
  • Week 11-12: Review and assessment, final exam, and graduation Cooking Course in Rawalpindi

Additional Considerations

  • Guest Chefs and Workshops: Invite local and international chefs for workshops and guest lectures.
  • Field Trips: Visits to local farms, markets, and restaurants for practical exposure.
  • Competitions: Organize cooking competitions to encourage creativity and practical application of skills. Cooking Course in Rawalpindi

6-Month Cooking Course Outline (Expanded)

Month 1: Introduction to Culinary Arts

  • Week 1-2:Kitchen Safety and Hygiene:
  • Food safety principlesPersonal hygiene
  • Cleaning and sanitizing procedures
    • Maintenance and care of tools
    • Kitchen Equipment and Tools:
  • Identification and use of basic kitchen equipment
  • Week 3-4:Knife Skills and Cutting Techniques:
    • Basic knife handling and safetyChopping, dicing, julienne, and other cuts
    • Practicing consistency and speed Cooking Course in Rawalpindi

Month 2: Fundamentals of Cooking

  • Week 1-2:Basic Cooking Methods:
    • Moist-heat cooking methods (boiling, steaming, poaching)Dry-heat cooking methods (baking, roasting, grilling)
    • Combination cooking methods (braising, stewing).
  • Week 3-4:Sauces and Dressings:
    • Classic mother sauces (béchamel, velouté, espagnole, tomato, hollandaise)Emulsions and vinaigrettes
    • Pakistani chutneys and raita. Cooking Course in Rawalpindi

Month 3: Pakistani Cuisine

  • Week 1:Regional Specialties:
    • Punjab (butter chicken, tandoori dishes)
    • Sindh (sindhi biryani, sai bhaji)
  • Week 2-3:Traditional Dishes:
    • Meat dishes (biryani, nihari, haleem)
    • Vegetarian dishes (dal, saag)
  • Week 4:Bread and Rice:
    • Naan, roti, chapati
    • Pulao variations Cooking Course in Rawalpindi

Month 4: Baking and Pastry

  • Week 1-2:Basics of Baking:
    • Bread making (basic white bread, naan, roti)Cake baking techniques
    • Cookie varieties
  • Week 3-4:Pakistani Desserts:
    • Traditional sweets (gulab jamun, jalebi, kheer)
    Cooking Course in Rawalpindi
    • Contemporary adaptations

Month 5: International Cuisine

  • Week 1-2:Chinese Cuisine:
    • Basic dishes (fried rice, chow mein)
    • Dumplings and dim sum
  • Week 3:Italian Cuisine:
    • Pasta dishes (carbonara, bolognese)
    • Pizza making
  • Week 4:Middle Eastern Cuisine:
    • Hummus, falafel, tabbouleh
    • Shawarma Cooking Course in Rawalpindi

Month 6: Advanced Techniques and Presentation

  • Week 1-2:Plating and Presentation:
    • Principles of food presentation
    • Creating visually appealing dishes
  • Week 3:Fusion Cuisine:
    • Combining elements from different culinary traditions
    • Experimenting with flavors and techniques.
  • Week 4:Final Project:
    • Preparing a complete meal (starter, main course, dessert)
    • Presentation and tasting. Cooking Course in Rawalpindi

1-Year Cooking Course Outline (Expanded)

Months 1-2: Foundation Skills

  • Week 1-4:Kitchen Safety and Hygiene:
      • Advanced food safety (HACCP principles)Sanitation regulations and practices
    • Equipment and Tools:
      • Advanced equipment (commercial kitchen appliances)
      • Maintenance schedules.
  • Week 5-8:Knife Skills:
      • Advanced cutting techniques (filleting, deboning)Speed and precision practice
    • Basic Cooking Methods:
      • Advanced techniques in moist and dry heat cooking

Months 3-4: Pakistani Cuisine Deep Dive

  • Week 1-2:Regional Specialties:
      • Detailed study and practice of dishes from Punjab, Sindh, Balochistan, Khyber Pakhtunkhwa
    • Traditional Dishes:
      • Techniques for perfecting classics (different biryani styles, nihari variations)
  • Week 3-4:Bread and Rice Dishes:
    • Advanced bread-making (paratha, sheermal)
    • Rice dish variations (mutanjan, yakhni pulao)
  • Week 5-6:Festive Dishes:
    • Eid specialties, wedding dishes
    • Presentation for large gatherings

Months 5-6: Baking and Pastry Arts

  • Week 1-4:Advanced Baking Techniques:
    • Artisan bread (sourdough, baguettes)
    • Pastries (puff pastry, Danish pastry)
  • Week 5-8:Pakistani and International Desserts:
    • Complex desserts (baklava, macarons)
    • Dessert plating and presentation.

Months 7-8: International Cuisine

  • Week 1-2:Chinese Cuisine:
    • Regional specialties (Sichuan, Cantonese)
    • Advanced techniques (wok cooking, steaming)
  • Week 3-4:Italian Cuisine:
    • Regional dishes (Tuscan, Sicilian)
    • Advanced pasta making (ravioli, gnocchi)
  • Week 5-6:French Cuisine:
    • Classic French dishes (coq au vin, ratatouille)
    • Pastry and desserts (eclairs, crème brûlée)
  • Week 7-8:Middle Eastern and Mediterranean Cuisine:
    • Mezze platters, tagines, baklava

Months 9-10: Specialized Cooking Techniques

  • Week 1-2:Molecular Gastronomy:
    • Basics (spherification, foams)
    • Application in modern cuisine
  • Week 3-4:Sous-Vide Cooking:
    • Techniques and equipment
    • Recipes and practice
  • Week 5-6:Smoking and Curing Meats:
    • Smoking techniques (cold and hot smoking)
    • Curing methods (dry and wet curing)
  • Week 7-8:Fermentation Techniques:
    • Basics of fermentation (kimchi, sauerkraut)
    • Advanced applications (kombucha, yogurt)

Months 11-12: Professional Kitchen Management and Advanced Skills

  • Week 1-2:Kitchen Management:
    • Staffing and scheduling
    • Inventory management
  • Week 3-4:Cost Control and Budgeting:
    • Food costing
    • Budget management
  • Week 5-6:Plating and Presentation Mastery:
    • Advanced plating techniques
    • Trends in food presentation
  • Week 7-8:Final Project:
    • Multi-course meal preparation
    • Professional presentation and tasting
  • Week 9-10:Internship or Practical Experience:
    • Placement in a professional kitchen
    • Real-world experience and mentorship
  • Week 11-12:Review and Assessment:
    • Final exams (theory and practical)
    • Graduation and certification ceremony

6-Month Cooking Course Outline (Expanded)

Month 1: Introduction to Culinary Arts

  • Week 1-2:Kitchen Safety and Hygiene:
      • Principles of food safety and sanitationProper handwashing techniquesSafe handling and storage of foodCleaning and sanitizing kitchen surfaces and equipment
    • Kitchen Equipment and Tools:
      • Identification and proper use of knives, pots, pans, and small appliances
      • Maintenance and care of kitchen tools
  • Week 3-4:Knife Skills and Cutting Techniques:
    • Basic knife cuts: julienne, brunoise, chiffonade, etc.Sharpening and honing knives
    • Practice with various vegetables and proteins

Month 2: Fundamentals of Cooking

  • Week 1-2:Basic Cooking Methods:
      • Moist-heat cooking methods (boiling, steaming, poaching)Dry-heat cooking methods (baking, roasting, grilling)Combination methods (braising, stewing)
    • Practical sessions: Preparing soups, stews, and roasted dishes
  • Week 3-4:Sauces and Dressings:
    • Classic sauces (béchamel, velouté, espagnole, tomato, hollandaise)Emulsions and vinaigrettesPreparing Pakistani chutneys and raita
    • Practical sessions: Making and using sauces in various dishes

Month 3: Pakistani Cuisine

  • Week 1:Regional Specialties:
      • Punjab: Butter chicken, tandoori dishesSindh: Sindhi biryani, sai bhajiKhyber Pakhtunkhwa: Chapli kebab, peshawari namkeen goshtBalochistan: Sajji, landi
    • Practical sessions: Preparing a dish from each region
  • Week 2-3:Traditional Dishes:
    • Meat dishes (biryani, nihari, haleem)Vegetarian dishes (dal, saag, aloo gosht)
    • Practical sessions: Step-by-step preparation of traditional dishes
  • Week 4:Bread and Rice Dishes:
    • Making naan, roti, chapati from scratchPreparing different pulao variations
    • Practical sessions: Bread-making and rice dishes

Month 4: Baking and Pastry

  • Week 1-2:Basics of Baking:
    • Bread making: Basic white bread, naan, rotiCake baking: Basic techniques and recipesCookie varieties: Classic cookies, Pakistani biscuits
    • Practical sessions: Hands-on baking
  • Week 3-4:Pakistani Desserts:
    • Traditional sweets: Gulab jamun, jalebi, kheerContemporary adaptations: Fusion desserts
    • Practical sessions: Dessert preparation and presentation

Month 5: International Cuisine

  • Week 1-2:Chinese Cuisine:
    • Basic dishes: Fried rice, chow meinDim sum: Dumplings, spring rolls
    • Practical sessions: Cooking Chinese dishes
  • Week 3:Italian Cuisine:
    • Pasta dishes: Carbonara, bolognesePizza making: Dough preparation, toppings
    • Practical sessions: Italian cooking techniques
  • Week 4:Middle Eastern Cuisine:
    • Hummus, falafel, tabboulehShawarma: Meat preparation and wraps
    • Practical sessions: Middle Eastern recipes

Month 6: Advanced Techniques and Presentation

  • Week 1-2:Plating and Presentation:
    • Principles of food presentationUse of color, texture, and arrangement
    • Practical sessions: Plating various dishes
  • Week 3:Fusion Cuisine:
    • Combining elements from different culinary traditionsExperimenting with flavors and techniques
    • Practical sessions: Creating fusion dishes
  • Week 4:Final Project:
    • Preparing a complete meal (starter, main course, dessert)Presentation and tasting
    • Evaluation and feedback

1-Year Cooking Course Outline (Expanded)

Months 1-2: Foundation Skills

  • Week 1-4:Kitchen Safety and Hygiene:
      • Advanced food safety (HACCP principles)Sanitation regulations and practicesPractical sessions: Implementing safety protocols
    • Equipment and Tools:
      • Advanced equipment (commercial kitchen appliances)
      • Maintenance schedules
      • Practical sessions: Using advanced equipment
  • Week 5-8:Knife Skills:
      • Advanced cutting techniques (filleting, deboning)Speed and precision practicePractical sessions: Cutting various meats and vegetables
    • Basic Cooking Methods:
      • Advanced techniques in moist and dry heat cooking
      • Practical sessions: Applying cooking methods to complex dishes

Months 3-4: Pakistani Cuisine Deep Dive

  • Week 1-2:Regional Specialties:
      • Detailed study and practice of dishes from Punjab, Sindh, Balochistan, Khyber PakhtunkhwaPractical sessions: Preparing regional dishes
    • Traditional Dishes:
      • Techniques for perfecting classics (different biryani styles, nihari variations)
      • Practical sessions: Mastering traditional dishes
  • Week 3-4:
    • Bread and Rice Dishes:
      • Advanced bread-making (paratha, sheermal)
      • Rice dish variations (mutanjan, yakhni pulao)
      • Practical sessions: Advanced bread and rice techniques
  • Week 5-6:
    • Festive Dishes:
      • Eid specialties, wedding dishes
      • Presentation for large gatherings
      • Practical sessions: Preparing and presenting festive dishes

Months 5-6: Baking and Pastry Arts

  • Week 1-4:Advanced Baking Techniques:
    • Artisan bread (sourdough, baguettes)Pastries (puff pastry, Danish pastry)
    • Practical sessions: Baking advanced items
  • Week 5-8:Pakistani and International Desserts:
    • Complex desserts (baklava, macarons)Dessert plating and presentation
    • Practical sessions: Creating complex desserts

Months 7-8: International Cuisine

  • Week 1-2:Chinese Cuisine:
    • Regional specialties (Sichuan, Cantonese)Advanced techniques (wok cooking, steaming)
    • Practical sessions: Cooking Chinese specialties
  • Week 3-4:Italian Cuisine:
    • Regional dishes (Tuscan, Sicilian)Advanced pasta making (ravioli, gnocchi)
    • Practical sessions: Preparing Italian regional dishes
  • Week 5-6:French Cuisine:
    • Classic French dishes (coq au vin, ratatouille)Pastry and desserts (eclairs, crème brûlée)
    • Practical sessions: Mastering French cuisine
  • Week 7-8:Middle Eastern and Mediterranean Cuisine:
    • Mezze platters, tagines, baklava
    • Practical sessions: Cooking Middle Eastern dishes

Months 9-10: Specialized Cooking Techniques

  • Week 1-2:Molecular Gastronomy:
    • Basics (spherification, foams)Application in modern cuisine
    • Practical sessions: Experimenting with molecular gastronomy
  • Week 3-4:Sous-Vide Cooking:
    • Techniques and equipmentRecipes and practice
    • Practical sessions: Sous-vide cooking
  • Week 5-6:Smoking and Curing Meats:
    • Smoking techniques (cold and hot smoking)Curing methods (dry and wet curing)
    • Practical sessions: Smoking and curing various meats
  • Week 7-8:Fermentation Techniques:
    • Basics of fermentation (kimchi, sauerkraut)Advanced applications (kombucha, yogurt)
    • Practical sessions: Fermenting foods

Months 11-12: Professional Kitchen Management and Advanced Skills

  • Week 1-2:Kitchen Management:
    • Staffing and schedulingInventory management
    • Practical sessions: Managing a kitchen team
  • Week 3-4:Cost Control and Budgeting:
    • Food costingBudget management
    • Practical sessions: Costing menus
  • Week 5-6:Plating and Presentation Mastery:
    • Advanced plating techniquesTrends in food presentation
    • Practical sessions: Mastering plating
  • Week 7-8:Final Project:
    • Multi-course meal preparationProfessional presentation and tasting
    • Evaluation and feedback.
  • Week 9-10:
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Asalam o Alaikum. I am Nadeem from New Pak Technical Training Centre administration. How can I help you?