| Indian Cuisine |
| Introduction to Indian Cuisine | | 00:20:00 |
| Methods of cooking | | 00:38:00 |
| Indian Spices | | 00:06:00 |
| Different Cutting | | 00:02:00 |
| Ginger Garlic Paste | | 00:01:00 |
| Chop Masala | | 00:04:00 |
| Learn Chop Masala with Chef Ram | | 00:05:00 |
| Learn Baingan ka Bhartha with Chef Gaurav | | 00:05:00 |
| Practice session | | 01:30:00 |
| Assessment 1 | | 00:05:00 |
| Chinese Cuisine |
| Introduction to Chinese Cuisine | | 00:04:00 |
| Chinese Regions | | 00:21:00 |
| Chinese Cooking Methods | | 00:09:00 |
| Sauces | | 00:09:00 |
| Introduction to Chinese | | 00:07:00 |
| Green Chilli Vinegar | | 00:01:00 |
| Hot Garlic Sauce | | 00:04:00 |
| Learn Cheese Chilli with Chef Parvesh | | 00:05:00 |
| Practice session | | 01:30:00 |
| Assessment 2 | | 00:05:00 |
| Continental Cuisine |
| Ingredients used in International Cuisine | | 00:22:00 |
| Egg Cookery | | 00:11:00 |
| Continental Sauces | | 00:25:00 |
| Stocks | | 00:07:00 |
| Introduction to Sauces | | 00:00:40 |
| Hard Boiled Egg | | 00:06:00 |
| Hollandaise Sauce | | 00:03:00 |
| Learn Scotch Egg with Chef Parvesh | | 00:04:00 |
| Practice session | | 01:30:00 |
| Assessment 3 | | 00:05:00 |
| Bakery |
| Introduction to Bakery | | 00:01:00 |
| All about flours | | 00:02:00 |
| Methods of Preparation | | 00:06:00 |
| Cake Classifications | | 00:01:00 |
| Whipping method | | 00:02:00 |
| Creaming Method | | 00:03:00 |
| Learn P/A Upside Down Cake with Chef Karam | | 00:05:00 |
| Practice session | | 01:30:00 |
| Assessment 4 | | 00:05:00 |
| Final Assessment |
| Final Assessment | | 00:10:00 |
