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Cooking – International Cuisine

Price range: ₹10,000.00 through ₹30,000.00

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Important Training Note – Check @ T&C and Syllabus

Description

International Cuisine Cooking & Food Entrepreneurship Training Program

20-Chapter Comprehensive Syllabus

Chapter 1: Introduction to International Cuisine

  • Overview of global culinary traditions

  • History and evolution of world cuisines

  • International food culture and dining trends

  • Career and business opportunities

  • Food service industry overview

Chapter 2: Kitchen Setup and Professional Culinary Tools

  • Commercial kitchen planning

  • Essential kitchen equipment and utensils

  • Knife skills and cutting techniques

  • Kitchen safety practices

  • Workstation organization

Chapter 3: Food Safety, Hygiene and HACCP

  • Personal hygiene standards

  • Food safety regulations

  • HACCP implementation

  • Safe food handling practices

  • Sanitation and cleaning procedures

Chapter 4: Culinary Fundamentals and Cooking Techniques

  • Boiling, steaming, roasting, grilling, and baking

  • Frying and sautéing techniques

  • Braising and stewing methods

  • Sous-vide basics

  • Professional cooking standards

Chapter 5: Stocks, Sauces and Soups

  • Mother sauces and derivatives

  • International soup preparation

  • Broths and stocks

  • Thickening agents and techniques

  • Flavor balancing

Chapter 6: Italian Cuisine

  • Italian culinary traditions

  • Pasta making and sauces

  • Pizza preparation

  • Risotto techniques

  • Italian desserts

Chapter 7: Chinese Cuisine

  • Chinese cooking principles

  • Stir-fry techniques

  • Noodles and dumplings

  • Chinese sauces and seasonings

  • Regional Chinese dishes

Chapter 8: Thai Cuisine

  • Thai flavor balancing

  • Curries and curry pastes

  • Noodle and rice dishes

  • Thai soups and salads

  • Authentic Thai cooking methods

Chapter 9: Japanese Cuisine

  • Sushi and sashimi basics

  • Japanese rice preparation

  • Ramen and noodle dishes

  • Bento meal preparation

  • Traditional Japanese presentation

Chapter 10: Continental and European Cuisine

  • French cuisine fundamentals

  • German specialties

  • Spanish dishes

  • Mediterranean cuisine

  • European culinary trends

Chapter 11: Middle Eastern Cuisine

  • Hummus and dips

  • Falafel preparation

  • Shawarma concepts

  • Arabic rice dishes

  • Traditional desserts

Chapter 12: American and Mexican Cuisine

  • Burgers and sandwiches

  • Mexican tacos and burritos

  • Tex-Mex cuisine

  • BBQ techniques

  • American comfort foods

Chapter 13: Bakery and Confectionery Basics

  • Bread making techniques

  • Cakes and pastries

  • Cookies and biscuits

  • International desserts

  • Dessert plating

Chapter 14: Vegetarian and Vegan International Cuisine

  • Plant-based meal preparation

  • Vegan protein sources

  • International vegetarian dishes

  • Health-focused recipes

  • Alternative ingredients

Chapter 15: International Street Foods

  • Asian street foods

  • European street foods

  • American fast foods

  • Fusion street food concepts

  • Food truck business opportunities

Chapter 16: Food Presentation and Plating

  • Professional plating techniques

  • Garnishing methods

  • Fine dining presentation

  • Buffet presentation

  • Food photography basics

Chapter 17: Menu Planning and Recipe Standardization

  • Menu design principles

  • Costing and pricing

  • Portion control

  • Recipe standardization

  • Customer preference analysis

Chapter 18: Quality Control and Kitchen Management

  • Food quality standards

  • Inventory management

  • Cost control measures

  • Waste reduction techniques

  • Staff management basics

Chapter 19: Restaurant, Café and Cloud Kitchen Business

  • Restaurant startup planning

  • Café and bistro concepts

  • Cloud kitchen operations

  • Licensing and regulations

  • Branding and marketing strategies

Chapter 20: Project Report, Financial Planning and Government Schemes

  • Business plan preparation

  • Commercial kitchen setup costing

  • Working capital estimation

  • Profitability analysis

  • FSSAI registration procedures

  • MSME, PMFME and Government Schemes

  • Loan and subsidy guidance

  • International cuisine restaurant setup

Practical Sessions Included

✔ Italian Pasta & Pizza Making
✔ Chinese Noodles & Stir Fry Preparation
✔ Thai Curry and Soup Preparation
✔ Japanese Sushi Making
✔ French and Continental Dishes
✔ Middle Eastern Cuisine Preparation
✔ Mexican Tacos & Burritos
✔ International Bakery Products
✔ Vegan International Dishes
✔ Professional Plating Techniques
✔ Menu Planning & Costing
✔ Restaurant Business Setup Guidance

Cuisines Covered During Training

  • Italian Cuisine

  • Chinese Cuisine

  • Thai Cuisine

  • Japanese Cuisine

  • French Cuisine

  • Spanish Cuisine

  • Mediterranean Cuisine

  • American Cuisine

  • Mexican Cuisine

  • Middle Eastern Cuisine

  • Continental Cuisine

  • Vegan International Cuisine

Products & Recipes Covered

  • Pizza

  • Pasta

  • Lasagna

  • Risotto

  • Sushi

  • Ramen

  • Dim Sum

  • Spring Rolls

  • Thai Green Curry

  • Pad Thai

  • Tacos

  • Burritos

  • Burgers

  • Shawarma

  • Falafel

  • Hummus

  • French Soups

  • International Salads

  • Cakes and Pastries

  • Global Fusion Dishes

Equipment Covered

  • Commercial Cooking Range

  • Ovens and Bakery Equipment

  • Grills and Fryers

  • Food Processor

  • Dough Mixer

  • Refrigeration Systems

  • Sushi Tools

  • Professional Knives

  • Commercial Blenders

  • Food Storage Systems

  • Baking Equipment

  • Kitchen Safety Equipment

Value-Added Applications Covered

  • Fine Dining Restaurants

  • International Food Courts

  • Cloud Kitchens

  • Catering Businesses

  • Café and Bistro Operations

  • Food Trucks

  • Bakery and Dessert Outlets

  • Resort and Hotel Kitchens

  • Corporate Catering

  • Export-Oriented Food Services

Training Outcome: Participants will gain complete practical, technical, and entrepreneurial knowledge in International Cuisine Cooking, enabling them to work as professional chefs, start restaurants, cafés, cloud kitchens, catering services, food trucks, or international food businesses. The program covers authentic global cuisines, modern culinary techniques, menu planning, food presentation, business management, and government support schemes.

About the Mentor

Lokesh Himasagar Ghandharva

Founder & Owner – Voliwin

With more than 25 years of practical industrial experience, Lokesh Himasagar Ghandharva is a dedicated industrial mentor, trainer, and business development consultant who has guided entrepreneurs, SHGs, startups, farmers, women entrepreneurs, and small industries from the idea stage to successful production and marketing.

He specializes in providing complete end-to-end industrial guidance — starting from project planning, machinery selection, raw material sourcing, production setup, quality improvement, branding, packaging, licensing, and market linkage support.

His mission through Voliwin is to help individuals and organizations build sustainable, eco-friendly, and profitable businesses using practical industrial knowledge and modern business strategies.

Core Expertise

  • Industrial Training & Skill Development
  • Startup & Entrepreneurship Guidance
  • MSME and Small Industry Consulting
  • Eco-Friendly Product Development
  • Handmade & Rural Industry Promotion
  • Food Processing & Value Addition
  • Dairy, Gaushala & Agro-Based Projects
  • Agro Land Development & Farm Planning
  • Resort & Rural Tourism Development
  • Livestock Farming Development
  • Product Branding & Packaging Guidance
  • Market Development & Sales Strategy
  • Machinery Selection & Factory Setup
  • SHG and Women Entrepreneurship Training
  • Project Reports (DPR) & Subsidy Guidance
  • E-commerce Product Development Support

Training Philosophy

“From Scratch to Market Success”

Lokesh believes that training should not be limited to theory alone. His practical approach focuses on:

  • Real industry exposure
  • Low-cost business models
  • Sustainable production methods
  • Market-oriented product development
  • Long-term entrepreneurship growth

He strongly promotes:

  • Rural empowerment
  • Women-led entrepreneurship
  • Eco-conscious manufacturing
  • Skill-based self-employment opportunities

Industries & Sectors Supported

  • Handmade Products
  • Wool & Textile Crafts
  • Candle & Wellness Products
  • Food Processing Industries
  • Herbal & Natural Products
  • Dairy & Gaushala Projects
  • Agro Farming & Land Development
  • Resort & Eco Tourism Projects
  • Livestock & Integrated Farming Systems
  • Rural Manufacturing Units
  • Packaging & Labeling Solutions
  • Agricultural Value Addition
  • Artisan Skill Development

Services Offered Through Voliwin

  • Professional Industrial Consultation
  • Onsite Factory & Project Guidance
  • Agro Land & Farm Development Consulting
  • Resort & Tourism Project Planning
  • Livestock Farming Development Support
  • Skill Training Programs
  • Startup Mentorship
  • Product Development Assistance
  • Branding & Marketing Guidance
  • Business Model Planning
  • Technical Process Training
  • Machinery & Production Support
  • Industrial Exposure Programs

Vision

To create sustainable livelihood opportunities by connecting traditional skills, eco-friendly innovations, agriculture, tourism, and modern market systems — helping entrepreneurs build strong and successful businesses across rural and urban India.

Contact for Professional Consultation

Available for:

  • Online Consultation
  • Industrial Visits
  • Startup Guidance
  • Training Programs
  • Agro & Tourism Project Development
  • Business Mentorship

Consultation: By Appointment Only

Terms & Conditions for Consultancy Services

Important Training Note

  1. All practical demonstrations during the training program will be conducted using Laboratory, R&D, Pilot-Scale, and Training Equipment available at the training center.

  2. Industrial-scale production demonstrations, commercial plant operations, and large-scale manufacturing practices may be explained through case studies, videos, plant layouts, process flow charts, and technical presentations where applicable.

  3. On-site industrial practical training, commercial plant installation guidance, commissioning support, and factory-level hands-on training are not included in the standard training program.

  4. Participants who require on-site industrial practical training at their own production unit, factory, farm, laboratory, or processing plant may avail specialized technical support services from Voliwin.

  5. On-site visits, installation supervision, production trials, process optimization, commercial production guidance, and technical consultancy services will be provided at an additional cost.

  6. Charges for on-site practical training and consultancy services shall be based on:

    • Number of training days

    • Project size and production capacity

    • Technical expert requirements

    • Travel, accommodation, and local transportation expenses

    • Equipment installation and commissioning support requirements

  7. A separate quotation and service agreement will be provided before commencement of any on-site industrial training, consultancy, installation, or commissioning services.

  8. Voliwin reserves the right to schedule on-site assignments subject to expert availability and project requirements.

By purchasing any consultancy, training, mentorship, project guidance, or advisory service from Voliwin, the customer agrees to the following Terms & Conditions.

  1. Service Confirmation After purchase, our team will contact you within 48 working hours to collect your project details, requirements, queries, and consultation preferences. Consultations may be conducted through:Online Meeting, Phone Call, Video Conference, Offline Face-to-Face Meeting, Onsite Visit (if applicable): 2. Non-Refundable Polic, All consultancy, mentorship, training, advisory, industrial guidance, and project consultation fees are strictly non-refundable under any circumstances once payment is completed. 3. Transfer of Consultancy Service Customers are allowed to transfer their purchased consultancy service to another industry, project, or business category only before the consultation process officially starts.Once the consultancy session, technical discussion, guidance process, training, document preparation, or advisory work has started, transfer requests will not be permitted.4. Consultation Scope The consultancy service includes guidance related to: Business Setup Industrial Projects  Agro Land Development Resort & Tourism Projects Livestock & Dairy Development  Machinery Guidance Branding & Marketing Production Improvement Product Development Process Upgradation Skill Training & Mentorship Our guidance is based on practical industrial experience and available information shared by the client. 5. Additional Consultation Requirement If the customer requires: Additional technical support  Extra consultation hours Advanced training New project guidance Further documentation support Additional sessions beyond purchased duration then a new consultation session/package must be purchased separately.6. Breakup / Split Consultation Customers are allowed to divide their purchased consultation duration into smaller sessions based on mutual scheduling availability. Example: A 1-hour session may be split into two 30-minute sessions. Half-day and full-day consultations may also be scheduled in phases.  7. Working Hour Definition Half-Day Consultation = 3 Working Hours, Full-Day Consultation = 6 Working Hours, Travel time, waiting time, and field visit time may be considered separately depending on the project location. 8. Onsite Visit Charges For onsite industrial, agricultural, resort, tourism, livestock, or project visits: Travel charges Accommodation charges Food & local transport charges may be additionally applicable and payable by the client. 9. No Guarantee Clause Consultancy and guidance services are advisory in nature. Business success, approvals, profits, licenses, subsidies, production results, or market performance depend on multiple external factors and client mplementation. Voliwin does not guarantee: Government approvals Subsidy sanction Business profit Product sales Loan approval Market success 10. Client Responsibility Clients must provide accurate information, documents, project details, and business data required for consultation and advisory support. Any wrong or incomplete information provided by the client may affect guidance quality. 11. Training & Intellectual Property All consultancy materials, guidance methods, training content, project ideas, reports, and business strategies shared by Voliwin remain intellectual property of Voliwin unless otherwise agreed in writing. Unauthorized resale, recording, copying, or commercial redistribution is prohibited. 12. Appointment & Rescheduling Consultation appointments must be scheduled in advance. Rescheduling requests should be informed at least 24 hours before the scheduled meeting time. Acceptance of Terms By clicking “Purchase”, “Book Now”, “Proceed”, or making payment for any consultancy service, the customer automatically confirms that they have read, understood, and agreed to all Terms & Conditions mentioned above. 14. Jurisdiction All legal matters, disputes, claims, or proceedings related to consultancy services shall be subject exclusively to the jurisdiction of Malur, Karnataka only. 15. Contact For support, scheduling, or consultation-related communication, customers may contact the Voliwin support team through official communication channels only.

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