A Sous Chef course trains students in the skills required to work as a second-in-command in a commercial kitchen. Topics covered may include menu planning, staff management, cooking techniques, and inventory control. Graduates can pursue careers as sous chefs, line cooks, and kitchen supervisors in restaurants, hotels, and other food service establishments.
| Course Name |
Sous Chef |
|---|---|
| Department | Tourism & Hospitality |
| Duration | 3 years |
| Eligibility | Graduate |
| Fees | 22,500/- |