The course will help the student gain knowledge of the duties of pantry chef and chef Garde manager. The course will teach knife skills—cutting, chopping, carving, and dicing. Transformation of eateries, known for desserts into works of art when plating, is the skill that the student will gain throughout the course.
Overall, the course will provide experience to students in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats, and cheeses.
JNA Institute has organized teaching approaches into three categories. All the methods have various significant features. Students can pursue their passion and skills as a successful career with the method that best suits them.
This approach is teacher-centered—when students are enrolled, there will be an instructor available virtually to guide them in your scheduled classes. Through these lectures, students can learn with direct instructions and assessments. Additionally, credits earned through certificate classes will help you achieve a professional cook certificate.
It will include both self-learning and teacher-led classes. The schedule will be available with 5 hours of direct interaction classes taught by qualified instructors. This course is beneficial if you want to assess your performance and gain practical knowledge directly from an instructor.
Online classes are taught via a student-centered approach. The performance will be assessed based on class participation, completing all the modules online, and performing activities outlined in the syllabi.
