Why Is Formal Training Required To Be A Professional Chef Indians love food, and they love to eat out. How does one become successful as a chef? Aspiring chefs pursue formal training in order to fulfill all the chef qualifications and skills required to make it big in the hotel industry. By learning to pay attent ion to intrinsics, having in - depth knowledge and understanding of the product, the right attitude, the ability to comprehend and compete with current trends, one can imbibe some of the top qualities of professional chefs in India. The Academy of Pastry & C ulinary Arts (APCA) apart from its many culinary courses has started a new session for the Culinary Diploma Programme. The course is aimed at those keen to work as a cuisine chef in hotels, restaurants, or even start their entrepreneurial outlet. Experienced chefs will conduct the classes that primarily focus on hands - on training. The curriculum includes basic topics like principles of cooking, knife skill, cutting techniques, preparation of soups, grain and Pasta etc. it will also cover classical French, Italian and Indian cuisines in addition to an insight into molecular gastronomy, etc. The course will cover 1440 hours of hands - on training with a maximum of 16 students per batch. Students to receive an internationally recognized diplomas from City & Guilds UK and Skill India. The institute will also provide int ernship and placement with branded hotels and leading bakery chains. Some of the advantages of this training are : 1. Cooking Skills - Formal training helps chefs and cooks learn how to prepare, season, and cook a wide rang e of foods – from soups, snacks, and salads to entrees, side dishes, and desserts. With this skill, they get to work in a variety of food services establishments. With in - hand training and exposure, chefs and cooks learn to measure, mix, and cook ingredien ts according to recipes, using a variety of equipment, including pots, pans, cutlery, ovens, broilers, grills, slicers, grinders, and blenders. 2. Consistency - An organized training and development program ensures that chefs have a consistent experience and background knowledge of their daily activities. The consistency is particularly relevant for them as they may have to prepare the menu several times and each one with the same recipe and plate presentation. 3. Expertise - The most important skill chefs nee d is an ability to cook good food including the knowledge of the kitchen. This includes a variety of small intrinsics like knife and plating arrangement skills to tasting skills. Chefs need to cook precisely and proficiently. Formal training helps them in recognizing flavors and the balance of seasonings and toppings as they keep on cooking daily. 4. Nutritional Science - if you pursue your degree from a good college then as a culinary student, you’ll acquire strong knowledge and concepts on food sources, nut rients, and the ability of the human body to process them. • Analysis - Students who go through training work under the constant supervision of professionals. In case there are any weak links of the student in the kitchen concerning the interdependency of ta sks, the supervisors help you in overcoming your weakness. Hence this is how formal training becomes one important aspect.