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  • Level 1 - Beginner
  • Course Code: 26GPA108

Cooking & Baking

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Course Description

Cooking & Baking is a foundation program designed for new learners to understand the essentials of culinary practice. The course introduces the history and evolution of cooking and baking, helping participants appreciate how food preparation has developed into modern professional practices. Learners become familiar with kitchen labs ingredients, methods, and various culinary establishments such as hotels, restaurants, bakeries, cafés, and catering units, providing an overview of the food service industry and career pathways.

Advanced Credit Program

Course Objectives

  • To introduce learners the fundamentals of cooking and baking, including basic concepts, history, and methods.
  • To familiarize learners with kitchen labs and establishments.
  • To develop understanding of large and small kitchen equipment, ingredients, hygiene, and safety practices.
Advanced Credit Program

Course Outcomes

  • CO1: Explain the basic concepts, history, methods of cooking and baking
  • CO2: Identify kitchen labs, equipments, and common tools used in culinary operations.
  • CO3: Elaborate various products and establishments.
Advanced Credit Program

Day Wise Schedule

Day

Topic

Sub-Topic No.

Sub-Topic Title

Detailed Contents

Day 1

Introduction to Cooking & Baking

1.1

Defining Cooking & Baking

Definition of cooking (application of heat to prepare food) and baking (dry heat method using oven). Difference between moist heat, dry heat and combination methods. Difference between culinary arts and bakery science.

1.2

History and evolution

Brief overview of early fire cooking, ancient civilizations, development of ovens, medieval kitchens, industrial revolution, and modern gastronomy.

1.3

Michelin Star Intro

Introduction to Michelin Guide, evaluation criteria (quality, technique, consistency), difference between 1, 2 & 3 stars, examples of Michelin-star restaurants.

Day 2

Exploring ‘CUISINE’

2.1

Renowned Cuisines Around the World

Overview of French, Italian, Chinese, Japanese, Mexican and Thai cuisines. Signature dishes, ingredients, techniques and cultural influence.

2.2

Indian Cuisine: Classification of Indian Cuisine,

Regional classification: North, South, East, West & North-East India. Mughlai, Coastal, Temple cuisine influences. Staple ingredients and spice usage.

2.3

Food Walk: Exploring the Streets of Amritsar

Study of Amritsari Kulcha, Chole, Lassi, Fish Fry, Jalebi. Street food culture, hygiene awareness, regional identity through food.

Day 3

Understanding Labs & Equipment

3.1

Virtual tour

Introduction to Basic Training Kitchen, Bakery Lab, Advanced Kitchen. Workstations, safety zones and hygiene layout.

3.2

Equipments used in Cooking

Large equipment (range, fryer, griller, salamander, bain-marie) and small equipment (knives, ladles, whisks). Applications and safety precautions.

3.3

Equipments used in Baking

Electrical equipment (oven, planetary mixer, proofer) and mechanical tools (rolling pin, scrapers, moulds). Maintenance basics.

Day 4

Basics of Key Ingredients & Products

4.1

Cooking Ingredients

Vegetables, herbs, spices, dairy, proteins and fats. Role of heat, caramelization, Maillard reaction.

4.2

Baking Ingredients

Flour types, gluten formation, yeast function, sugar roles, eggs, fats, baking powder vs baking soda.

4.3

Culinary & Bakery Products

Difference between cookery products and bakery products. Texture, structure, shelf life and storage differences.

Day 5

Indian Bakery & Confectionery overview

5.1

Iconic Bakeries of India

Historical bakeries like Kayani (Pune), Wenger’s (Delhi), Nahoum’s (Kolkata). Signature products and industry evolution.

5.2

Confectionery: Key Concepts and Types

Flour, Sugar And Chocolate Confectionery.
Difference between bakery & confectionery.

5.3

Sourdough Principles and Contemporary Bakery Trends

Wild yeast fermentation, starter maintenance, hydration ratio. Modern trends: artisanal breads, gluten-free, vegan baking.

Day 6

Case Study ( One brand from each )/ Session with Industry Expert

Reference Books

  • Book 1: THEORY OF COOKERY: by KRISHNA ARORA
  • Book 2: THEORY OF BAKERY: by Parvinder S. Bali

Mentor Details

Know your Mentor

Contact Number

Email Id

Teaching Experience (in Yrs.)

Chef Saurabh Khurana

9779704817

Saurabh.e9815@cumail.in

15

Chef Ashish Sharma

7696776762

ashish.e13589@cumail.in

5 years industry + 4.5 years teaching

What Students say about the Program


The Advanced Credit Program at Chandigarh University has been a game-changer for my academic journey. It gave me the flexibility to accelerate my studies while exploring subjects in greater depth. The curriculum is structured, industry-relevant, and supported by faculty who genuinely want students to grow. What I appreciated most was how the program helped me build confidence—both academically and professionally—by encouraging higher-level thinking and self-discipline. This program doesn’t just add credits; it adds real value to your learning experience and future opportunities.

Mohammad Fahad Siddique
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Jaswanth Chidirala
Introduction to AI

The Advanced Credit Program at Chandigarh University has played a transformative role in my academic journey. It offered the flexibility to fast-track my studies while allowing me to delve deeper into key subjects. The well-structured, industry-focused curriculum, combined with the constant support of dedicated faculty, truly enhanced my learning experience. What stood out the most was how the program boosted my academic and professional confidence by promoting critical thinking and self-discipline. This program goes beyond earning extra credits—it meaningfully enriches learning and opens doors to future opportunities.

Shivam
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The Advanced Credit Program at Chandigarh University has been an enriching part of my academic journey. It gave me the flexibility to accelerate my studies without compromising on learning quality. The curriculum is well-structured and closely aligned with industry requirements. Faculty members are supportive and always encourage deeper understanding. The program helped me develop critical thinking and self-discipline. Overall, it added real value to my academic and professional growth.

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Vivek
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Archi
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Sneha Kumari
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The Advanced Credit Program at Chandigarh University enhanced my learning experience in many ways. The flexibility of the program helped me balance academics effectively. The curriculum is relevant, practical, and well-organized. Faculty encouragement pushed me to think beyond textbooks. I developed a more analytical and confident mindset. This program truly prepares students for future opportunities.

Payal Kumari
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Seerat
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The Advanced Credit Program has been a transformative academic experience for me. It encouraged deeper learning and a disciplined study approach. The curriculum is designed to meet industry expectations. Faculty members played a key role in guiding and motivating students. The program strengthened my analytical and problem-solving skills. It has positively influenced my career readiness.

Yogendra Kushwaha
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Enrolling in the Advanced Credit Program at Chandigarh University was a great decision. The program allowed me to earn credits faster while focusing on quality education. The structured and industry-relevant curriculum enhanced my understanding of key subjects. Faculty guidance was consistent and supportive. I gained confidence in my academic and professional abilities. This program truly adds long-term value to a student’s journey.

Paras Thakur
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The Advanced Credit Program at Chandigarh University has been a truly transformative part of my academic journey. It provided the flexibility to accelerate my studies while exploring subjects in greater depth. The curriculum is well-structured, industry-focused, and aligned with practical learning needs. Continuous guidance and support from dedicated faculty enhanced the overall learning experience. The program encouraged critical thinking and a disciplined approach to academics. It significantly boosted my academic and professional confidence. This program adds real value by preparing students for future opportunities beyond extra credits.

Astha Chauhan
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The Advanced Credit Program at Chandigarh University has had a meaningful impact on my academic growth. It allowed me to progress faster while gaining a deeper understanding of important subjects. The industry-oriented and well-organized curriculum ensured practical and relevant learning. Faculty members were consistently supportive and approachable throughout the program. The program fostered critical thinking, self-discipline, and independent learning. It helped strengthen both my academic foundation and professional confidence. Overall, this program goes beyond credits by creating long-term academic and career value.

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