Diploma in Vegetarian Culinary Arts

The "Diploma in Vegetarian Culinary Arts" is a comprehensive program designed for those passionate about professional vegetarian cooking. This hands-on course covers every aspect of the culinary world, from mastering global cuisines to developing business skills. With a focus on vegetarian and eggless recipes, this diploma program is ideal for anyone aiming to build a career in the culinary industry.

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• Total Duration: 6 Month
• Start Date: Option to start today also, instructor will adjust you to recently started batch. Enroll now
• Weekly Schedule: 5 days a week (Monday to Friday) .
• Session Length: 5 hours per session.
• Total Sessions: 120 sessions (600 hours).
• Timings: 9:30 am to 2:30 pm

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Key Features

• Certifications: Level 3 City and Guilds Certification, NSDC Certification, and Institute Certificate.
• Mode: Hands-on practical sessions with demonstrations and theoretical learning.
• Content: Covers 400+ vegetarian recipes across cuisines and techniques.

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Course Structure

Professional Practices

• Ingredient and equipment knowledge.
• Hygiene and food safety practices.
• Micro-gastronomy techniques.
• Costing recipes and menu designing.

Culinary Skills

• Knife Skills: Sharpening, fundamental cuts, speed, and maintenance.
• Sauces: Cold and warm emulsifications, reduction sauces, molecular garnishes, and compound sauces.

Global Cuisines

• Indian Cuisine: Masalas, North Indian, Parsi, South Indian, Bengali, Tandoor, Halwai sweets, and street chaats.
• Italian Cuisine: Fresh pasta, risotto, gnocchi, sourdough pizzas, and sauces.
• Asian Cuisine: Thai, Japanese, Korean, Cantonese, and Indo-Chinese dishes (e.g., dim sum doughs and sauces).
• Middle Eastern Cuisine: Mezze boards, falafel, hummus, and baklava.
• Mexican Cuisine: Nachos, tacos, salsas, mole, and Mexican rice.
• European Cuisine: French and English culinary classics.

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Specialized Modules

• Breads and Viennoiseries: Sandwich loaf, panini, burger buns, baguettes, and croissants.
• Fermentation and Pickling: Sourdough starters, kimchi, sauerkraut, and sriracha.
• Molecular Gastronomy: Foams, gels, and advanced garnishing techniques.
• Fine-Dine Plating: Advanced plating, color combinations, and exotic garnishes.

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Business and Entrepreneurial Skills

• Branding and marketing for food businesses.
• Menu curation, costing, and recipe creation.
• SOP (Standard Operating Procedure) development for commercial kitchens.

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Interactive and Practical Assignments

• Ingredient Project: Explore and present unique ingredients for culinary use.
• Equipment Assignment: Research and demonstrate knowledge of commercial kitchen tools.
• Recipe Journaling: Document all recipes and techniques learned.

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Assessments and Certification

• Three theory papers (MCQ) and one practical examination.
• Results provided by City and Guilds International Board.
• Students will prepare a set menu during the final practical exam, evaluated by external examiners.

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Why Choose This Course?

• Pure Vegetarian and Eggless Recipes: Learn 400+ recipes catering to vegetarian and vegan preferences.
• Hands-On Training: Gain real-world skills through live demonstrations and practical sessions.
• Global Certification: Enhance career opportunities with recognized international credentials.
• Business Training: Prepare for entrepreneurship with modules on branding, costing, and menu planning.

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Have Questions?
Feel free to contact us for any queries or assistance. We're here to help you every step of the way!

Contact Us:
📧 Email: team@prepgurukul.com
📞 Phone: +91 9727918490

Take the first step toward a brighter future—enroll now!