Diploma in Cooking

Diploma in Cooking National Institute of Modern Languages and Sciences, Sahiwal Central Plaza, High Street, Sahiwal +92-040-4461111 / 0321-6909518 Course Outline

Module 1 Basic Kitchen skills    food hygiene handling common electrical appliances measuring ingredients using basic kitchen utensils methods of preparing ingredients methods of cooking reading and following a recipe chicken stock - how to use the leftover chicken to make soup and sandwiches a basic tomato pasta sauce Module 3 One-dish meals & vegetable side dishes Baked Seafood Rice: combination of seafood covering a bed of rice smothered in a tasty white sauce and topped with cheese Sheppard's Pie: an all-time favourite Leek & Potato Soup; how to use chicken stock to make a wonderful soup for lunch or to serve as a starter for dinner Introduction of preparing vegetables, blanched, roasted Principles of salad making Honey mustard dressing Module 2 Breakfast foods and potato side dishes Breakfast foods: scrambled eggs; fluffy and moist omelette: plain or with a variety of fillings banana pancakes; light pancakes loaded with natural fruit sweetness Citrus French Toast: The right amount of zest makes this classic better than ever Potato side dishes: creamy mashed potatoes crisp roast potatoes delicious potato salad Tuition Fee & Charges Registration Fee 5,000/- Professional Kit 5000/- Food Lab Fee 10,000/- Tuition Fee 5,000/- Total 25,000/- Module 4 Main Meals Roast Chicken - how to roast a crisp, juicy and flavourful chicken Lamb Stew; delicious rustic stew loaded with veggies Breaded chicken - how to prepare this versatile dish and vary it for both a child and adult meal Strawberry Mousse; a light and easy dessert with many variations Chocolate dip: it takes minutes and is just right for days you need a little comfort! How to integrate main courses with side dishes taught Menu planning