NATIONAL INSTITUTE CHANDIGARH
(FORMERLY NATIONAL INSTITUTE OF TECHNICAL EDUCATION)
(FORMERLY NATIONAL INSTITUTE OF TECHNICAL EDUCATION)
NITE is a 32 years old and renowned institute which offers a wide variety of vocational and professional Courses that focuses on quality of education. We also offers a wide variety of culinary programs We draw our inspiration from cuisines of different traditions. The students will be trained under the guidance of professionals who will inculcate them with skills of culinary art. Our approach is to provide and equip our students with hands on practical work in culinary field and grooms toward their career. They will be working in a live kitchen of food, where they will be getting real world experience of cooking with modern equipments working with a whole team of cooks.
1.
Certificate Course in Indian Curries Duration : 4 Weeks
Get to learn classic as well as modern approach as our skillful chefs take you through distinctive regional cuisines with educational classes and workshops. Curries originated in India but can be found worldwide with different ingredients and flavours. It is composed with ground spices (masalas) and gravy. It is popular among people because of its magical flavors and spices which do not allow its qualities to be shared. With its blend of condiments and spices, Indian curries allows to get creative and adventurous as it uses different approach for different dish.
Learn the correct type of Cutting Technique as per the Cuisine.
Learn to make the 3 main Master Gravies with which you can create almost any dish. Use the Master Gravies to now make various kinds of Indian curries, ranging from Lababdaar to Butter Chicken.
– Dal Makhni , Dal Tadka , Tawa Mushroom Masala,m Chana Masala, Rajma Masala,Paneer, ababdaar, Kadhai Chicken,Butter Chicken, Chicken Curry, Mutton Rogan Josh, Hakka Noodles, Manchurian
2.
Certificate Course in Tandoori Cooking
Duration : 4 Weeks
Our qualified and experienced professionals focuses at aspiring chefs who want to establish them self in haute cuisine by guiding them to learn various styles of merit nation and preparation. Tandoori cooking originated in ancient India. It is used to make certain types of vegetarian and non-vegetarian dishes. Charcoal adds the smoky flavor in cooked food which not only gives it a natural dye. It ensures negligible loss of nutrients while cooking vegetables and meat.
Learn about different styles of butchery with different kinds of meats like, chicken breast, broiler, lamb, fish etc.
Learn about the various types of Basic Marinations and Preparations used in the Tandoor like, Tandoori Masala, Shashlik, Malai, Mustard, Peri-Peri etc.
Learn about different kinds of doughs which are prepared like Atta based, Maida based dough.
– Tandoori Mushroom Tikka, Hari Chutney Soya Chaap , Malai Broccoli , Peri-Peri Paneer Tikka, Dahi Kebab
– Murg Malai Tikka, Tandoori Chicken, Lemon Chicken Tikka, Ajwaini Fish Tikka, Mutton Tikka
– Tandoori Roti, Roomali Roti, Lachha Paratha,Garlic Naan, Malabari Parantha, Amritsari Kulcha
Our professionals chefs with intensive knowledge in continental will serve as guide to the in-depth insights related to world of continental cuisines. Training will cover, knife handling to mastering foreign cuisines. Products such as milk, eggs, cheese are the main ingredients of continental food. Fresh herbs and very minimal amount of spices and chillies are preferred for it. Baking , grilling, stewing and roasting steps are involved in it which prepare food with low fat and calories.
Learn the basic of how to handle a knife, how to do basic chopping and most important, How not to chop off your fingers ! Learn the right way to use different kinds of knives and how to sharpen your knife. Learn the correct type of Cutting Techniques as per the Cuisine.
Baking Envy !!
We love to be inspired by baking recipes that take just that extra level of skill. We will give you the in-depth knowledge to professionally bake a wide range of fresh breads. Learn the science of baking and creating products like buns and hot dogs. This course will also introduce you to Baking Cookies. Learn how to create a cookie dough and then you can add ingredients of your choice and creativity to create any combination.
Learning to make White Bread Dough. Hand and Mould Moulding.,Creating Shapes & Understanding, Baking technique., Brown Bread Dough Making.
Cookie Dough Making.Piping & Cutting. ,Creating Shapes. Baking Cookies.
– White Bread, Brown Bread, Multigrain Bread, Pav Buns, Burger Buns, Hot Dogs Bread, Plain,Cookies, Butter Cookies, Salted Cookies, Choco-Chip Cookies, Oats Cookies
– The Perfect Sponge Cake : Egg less
– Flavors Of The Sponge Cake : Vanilla And Chocolate
– Torting, Soaking, Layering & Filling
– Hands On Practice With Fresh Cream Using Assorted Nozzles
– Decoration Of Cakes : Any 2 Fresh Cream, Fruit Cake, Truffle Chocolate, Butterscotch
– How to Create Variations : Pineapple, Strawberry, Mango, Litchi, Kiwi, Mixed Fruit, Black Forest, Butterscotch, Blueberry
– Professional Guidance In Sourcing the Right Products, Storing And Marketing
In this Master Sessions for Brownies we make a humble Brownie layered with flavors and texture. Plain Brownies, Chocolate Topping, Walnut Brownie
– The art to cut the cake and make pastries
– Create layering and techniques to make professional cakes. Plain Brownies
– Understand the baking techniques & practice the same.
– Master the Gel Cakes to create variety of fruit cakes.
We are dedicated to the art of good baking and making your tea time much more fun.
– Baking Muffins – Creating Variety : Chocolate, Vanilla & Blueberry
– Creating Cupcakes : Vanilla, Chocolate & Red Velvet
– Tea Time Cakes or Pound Cakes : Understanding Vanilla Dry Cake and Variations in Vanilla & Chocolate
Understanding the Art of using Premixes for Commercial Use.
Intensive hands-on course covers the advanced skills required to achieve the wonders of art of confectionary. Learn how to garnish your cakes with cream flowers and chocolate garnish. We make you understand the use of fondant so you can learn and create fondant cakes. By thr end of the course we leave to the world of unending variety that you can learn and create with the skills you have learnt. Along with this, you get to learn how to make cheese cake, lava and puddings.
Fondant is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable fat or shortening, and glycerol.
– Understanding the Technique of Fondant
– Use & Application of Fondant
– Fondant Cake Layering
– Creating Colours
– Fondant Flowers
– Chocolate Garnishes for Cakes , Advance use of Cream , Cream Flowers, Cheesecake, Lava Cake (with Premix), 2 Dessert Puddings
Diploma in Culinary Arts
Duration: 6 Months
It cover both the above given cooking course(Cooking and Bakery)
Classes: 3 Hours daily Monday to Saturday
For more detail conract us at :-
Natuional Institute Chandigarh.
NITE Complex no 17,Stdium Road 42B,
Near Old Book Shop, Attawa,Sector 42B
Chandiagrh.
CALL US :- 0172-5072620, 9417173700,8968905036, 9915677771