Our Courses
Continental Culinary Essentials
The Continental Culinary Essentials course is designed to provide students with a solid foundation in preparing a variety of classic and contemporary continental dishes. This one-month program focuses on developing essential culinary skills that are invaluable for students looking to begin their Culinary journey as aspiring Chefs in cafes and restaurants or pursue part-time roles in the hospitality industry while studying in Nepal or abroad. Through hands-on practice and guided instruction, students will gain expertise in European cuisine, kitchen safety, and professional food handling.
- Get Hands-on experience, 2-3 hours a day, 6 days a week with professional-grade tools and equipment in a group of 5-8 students in a fully equipped professional kitchen, simulating real-world culinary environments.
- Expose yourself to essential kitchen operations, from food preparation to plating, ensuring smooth and efficient workflows.
- Practical knowledge of working with kitchen tools and equipment, including knives, ovens, grills, and mixers, mastering their safe and effective use.
- Train in hygiene practices and food safety protocols critical for maintaining a clean and professional kitchen environment.
- Experience in preparing a variety of continental dishes, including soups, starters, main courses, and sauces, following authentic recipes.
- Understand the fundamentals of time management and multitasking in a fast-paced kitchen, prioritizing tasks efficiently.
- Continuous feedback and guidance from experienced chefs, refining your techniques and helping you develop your culinary skills.
- Collaborate through team-based learning, preparing students for the teamwork required in professional kitchens.
- Expose yourself to different plating and presentation techniques, enhancing the visual appeal of dishes.
- Nurture confidence in executing essential culinary techniques like sautéing, roasting, grilling, and braising, vital for any professional chef’s toolkit.
Unit 1: Kitchen Hygiene, Safety, and Tools
Unit 2: French Cuisine
Unit 3: Italian Cuisine
Unit 4: Mediterranean Cuisine
Unit 5: Plating and Presentation
This course applies to students and individuals seeking part-time roles in the hospitality industry, aspiring chefs aiming to gain foundational skills in continental cuisine, and those pursuing further studies abroad who want to enhance their employability in kitchen environments, restaurants, cafes, and catering services.
- Demonstrate proficiency in basic knife skills and cutting techniques, ensuring consistency and efficiency in food preparation.
- Prepare classic soups, starters, and salads such as French Onion Soup, Minestrone, Caesar Salad, and Shrimp Cocktail with attention to flavor balance and presentation.
- Execute fundamental cooking techniques like sautéing, grilling, roasting, and braising, essential for dishes like Chicken Chasseur, Steak Frites, and Grilled Fish.
- Master the preparation of key side dishes such as Pommes Purée, Roasted Vegetables, and Couscous to complement continental main courses.
- Create and plate classic Italian pasta dishes like Spaghetti and Tagliatelle, alongside risotto, incorporating the right textures and seasoning.
- Prepare basic sauces including Béchamel, Hollandaise, Béarnaise, and Pesto, understanding the principles of emulsification and reduction.
- Work with a variety of proteins such as chicken, lamb and seafood, ensuring proper cooking temperatures and techniques.
- Understand and apply food safety and hygiene standards in a professional kitchen, maintaining cleanliness and minimizing cross-contamination.
- Work efficiently in a fast-paced kitchen environment, assisting in meal preparation and supporting the kitchen team by completing assigned tasks promptly.
- Apply proper plating and presentation techniques, ensuring that dishes are visually appealing and meet restaurant standards.
Soups & Starters:
- French Onion Soup
- Minestrone Soup
- Gazpacho
- Bruschetta (Italian starter)
- Caprese Salad
- Shrimp Cocktail
Salads:
- Caesar Salad
- Niçoise Salad
- Greek Salad
- Waldorf Salad
Main Courses:
French Cuisine:
- Coq au Vin (Chicken braised in wine)
- Chicken Chasseur (Hunter’s Chicken)
- Grilled or Pan-Seared Steak (Steak Frites)
- Ratatouille (Vegetable dish)
Italian Cuisine:
- Pasta Dishes (Spaghetti, Tagliatelle, etc.)
- Risotto (e.g., Mushroom or Seafood Risotto)
- Chicken Piccata
- Osso Buco (Braised veal shanks)
Mediterranean Cuisine:
- Grilled Fish (such as Sea Bass or Salmon)
- Chicken or Lamb Shawarma
- Moussaka (Baked eggplant with meat)
- Seafood Paella
Side Dishes:
- Pommes Purée (Mashed potatoes)
- Roasted Vegetables
- Sautéed Spinach
- Grilled Asparagus
Sauces:
- Béarnaise Sauce
- Hollandaise Sauce
- Béchamel Sauce
- Tomato-based Sauces (Marinara)
- Pesto
Dips:
- Hummus (Chickpea and Tahini)
- Baba Ghanoush
- Aioli
- Pesto
Grains & Breads:
- Couscous
- Pita Bread
- Focaccia
- Garlic Bread
*Disclaimer
The dishes mentioned are subject to ingredient availability. Some substitutions may be made, and the curriculum is not limited to this list, allowing for flexibility in learning additional dishes based on local ingredients and seasonal variations.
This course is ideal for individuals aspiring to begin their career in the culinary industry, particularly in continental cuisine. It is designed for students, hospitality professionals, or those looking to pursue part-time roles as a Commis III in restaurants, hotels, or catering companies while continuing their education.
Whether you’re a beginner with a passion for cooking or someone seeking to enhance your foundational culinary skills, this course will equip you with the practical knowledge and techniques needed to thrive in a professional kitchen.
Students who successfully complete the course and pass the final assessment will receive a Certificate in Continental Culinary Essentials from IIG
The course fee for Continental Culinary Essentials is NPR 40000 only. Students have to make 50% payment when beginning this course and remaining 50% after 15 days of the class start date.
Class timings are available from 2pm to 7pm. Intakes are announced in the website. Contact us at 01-5915510 to know about the intakes or fill the inquiry form and our representatives will contact you for further guidance.
To apply, simply fill out the Inquiry form or visit our admissions office. For further inquiries, you can contact us at 01-5915510 or email us at info@iig.com.np
The course fee is NPR 40000 only. Students have to make 50% payment when beginning this course and remaining 50% after 15 days of the class start date. Payment can be made via bank transfer, or at the admissions office. Details will be provided upon application.
While we strive to use fresh, quality ingredients, availability may vary, and some dishes may be substituted as needed.
Yes, the curriculum includes essential training on kitchen hygiene, safety, and operational practices.
All necessary ingredients, tools, and equipment will be provided for practical sessions.
Yes, all participants will receive a certificate upon successfully completing the course.
Absolutely! The course is tailored to cater to beginners and those with some cooking experience.
You will learn to prepare various Naan, tandoor dishes, and a selection of Indian curries. You may refer to the learning outcomes for more information.
No prior experience is necessary; the course is designed for all skill levels.
Yes, the course focuses heavily on hands-on practical sessions alongside theoretical learning.
You will learn in a professional kitchen environment under the guidance of an expert Chef Instructor, simulating real-world culinary operations
We maintain small class sizes from a group of 5-8 to ensure personalized attention and effective learning.
Yes, classes are held six days a week, with Saturdays as the designated day off.
Classes are conducted for 2-3 hours each day, with specific timings provided upon enrollment, usually between 2pm-5pm
The course lasts for one month, with classes held six days a week.