Food and Beverage Production
Learn professional cooking techniques, menu planning, and kitchen management from expert chefs
Course Overview
The Food and Beverage Production program at NIHOM is a comprehensive culinary training course that prepares students for successful careers in professional kitchens. This program covers everything from fundamental cooking techniques to advanced culinary arts, kitchen management, and menu development.
Our expert chefs and instructors bring decades of combined experience from top hotels and restaurants, providing students with industry-relevant knowledge and practical skills that are immediately applicable in the workplace.
Why Choose This Course?
With state-of-the-art kitchen facilities, experienced chef instructors, and a curriculum designed in consultation with industry leaders, this program provides the perfect foundation for a rewarding culinary career. Our graduates work in prestigious hotels, restaurants, and catering operations worldwide.
What You'll Learn
Fundamental Skills
- Knife skills and basic cutting techniques
- Cooking methods - grilling, roasting, sautéing, braising, and more
- Stock, sauce, and soup preparation
- Meat, poultry, and seafood cookery
- Vegetable preparation and cooking techniques
- International cuisine - Continental, Asian, Mediterranean
- Food safety, hygiene, and HACCP principles
- Kitchen organization and mise en place
Advanced Culinary Arts
- Menu planning and costing
- Modern plating and presentation techniques
- Molecular gastronomy and contemporary cooking
- Fusion cuisine and creative cooking
- Banquet and catering management
- Kitchen management and team leadership
- Inventory control and cost management
- Nutrition and dietary considerations
Career Opportunities
Graduates of our Food and Beverage Production program are well-prepared for diverse roles in the culinary industry:
- Executive Chef or Head Chef
- Sous Chef in luxury hotels
- Line Cook or Station Chef
- Banquet Chef
- Restaurant Owner or Manager
- Catering Manager
- Food Production Manager
- Culinary Instructor or Consultant
- Research and Development Chef
- Private Chef or Personal Cook
Training Facilities
NIHOM boasts state-of-the-art training kitchens equipped with modern commercial-grade equipment. Our facilities include:
- Fully equipped modern training kitchens
- Commercial-grade cooking equipment
- Specialized cooking stations
- Food storage and refrigeration facilities
- Demonstration kitchen for chef-led sessions
Course Duration & Certification
This intensive program combines classroom instruction with extensive hands-on kitchen training. Students work in professional kitchen environments, gaining real-world experience under the guidance of expert chefs.
Upon successful completion, students receive NIHOM certification recognized across the hospitality industry, opening doors to employment opportunities in Bangladesh and internationally.
Admission Requirements
- Minimum educational qualification as per NIHOM standards
- Passion for culinary arts and cooking
- Ability to work in fast-paced kitchen environments
- Physical fitness and stamina
- Commitment to excellence and continuous learning