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:

1. Opportunities when pursuing F&BProduction

2. Introduction to the kitchen

3. Types of Fuel used in the kitchen

4. Equipments used in the kitchen

5. Methods of cooking

6. Safety &Hygiene

7. Waste Management

8. Menu Planning

9. Soups &Salads

10. Receiving of Raw Materials

11. Storage &Preservation of Food

12. Kitchen Planning

13. Statutory Requirements

14. Commercial Cooking

With 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.