Featured Event

  • 22
    February - March 2017
  • Advance Training Kitchen (Amity School of Hospitality)

One Day Workshop Conducted on Preparation of HORS D OEUVRE (Varieties of Salads)

One day workshop on preparation of HORS D OEUVRE (VARIETIES OF SALADS) conducted by CHEF KAPIL KUMAR, SOUS CHEF, TAJ GROUP OF HOTELS, LUCKNOW ON 22nd Feb., 2017 in ASH for the students of all batches of BHM programme to give them hands on practice for preparation of various types of Hors d oeuvre (VARIETIES OF SALADS) which is known as 1st Course of a particular Menu by inviting a Senior Chef from Taj Group of Hotels, Vivanta by Taj, Lucknow.

Proceeds

To provide the students hands on practice for the preparation of various types of Hors d oeuvre - Salads i.e. 1st Course of a Menu . - To provide opportunity to the students to interact with Hotel Professional (Senior Chef of a 5 Star Hotel) & to provide opportunity to learn from his professional experiences as relevant to the topic of Workshop. - To update the students with the recent trends and practices being followed in the industry while preparing various types of Hors d oeuvre (Salads) o