FOOD PRODUCTION – I Course Fee: 60,000 TK | Duration: 6 Months This is a training course admission notice, not a job vacancy. A practical and industry-oriented course designed to develop fundamental knowledge and skills in professional food production and kitchen operations. Eligibility Minimum SSC / O Level / Dakhil or equivalent qualification. Internship Following the 4-month theoretical and practical training, students will complete a 2-month industry internship. Internship placement can be arranged at suitable 3-star to 5-star hotels according to training requirements and availability. Internship placement is subject to availability and does not guarantee employment. Key Course Contents • Introduction to Culinary Arts • Food Safety, Hygiene & Sanitation • Kitchen Organization & Operations • Basic Principles of Cooking • Kitchen Tools, Equipment & Utensils • Food Commodities & Their Uses • Herbs, Spices & Flavourings • Methods of Cooking • Preparation of Stocks • Preparation of Sauces & Gravies • Types & Preparation of Soups • Basic Knife Skills & Vegetable Cuts • Food Preparation & Kitchen Safety • Practical Kitchen Training Practical Training Focus Students will receive hands-on training in: • Kitchen tools & equipment handling • Mise-en-place and basic food preparation • Knife skills and vegetable cuts • Basic cooking methods • Stocks, sauces and soups • Food safety, hygiene and sanitation • Professional kitchen practices Expected Outcome Upon completion, participants will develop the fundamental culinary knowledge, kitchen skills and food-safety practices required to work effectively in a professional food production environment. After successfully completing the course and receiving the certificate, participants may contact the official EZ Jobs channel to receive priority job-matching recommendations. This does not guarantee job placement or employment.