52 skills taught by industry veterans. Graduates work with hotels, restaurants, cloud kitchens, catering companies, airlines and railways, or your own food business.
Every course: 3 months, 4 hours a day, 2 days a week. What you learn: Food safety and kitchen hygiene (FSSAI basics), cooking methods and recipes, service standards and guest handling, stock, costing and wastage control, teamwork in a professional kitchen or hotel.
