Vocational Course in F & B Production 3 Months
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Vocational Course in Food & Beverage Production 3 Months
Your first step to Becoming a Professional Chef!
Do you have a strong passion for cooking and aspire to be a chef in local and international hotels? You should consider the Professional Chef course as it provides a basic education in culinary skills.
About this Program
A professional chef course is an educational program designed to provide individuals with the knowledge, skills, and practical experience needed to build up a career as a chef in the culinary industry. These courses typically cover a wide range of topics, including culinary techniques, food safety, menu planning, flavor profiles, and kitchen management. Through hands-on training and expert instruction, students learn the fundamentals of cooking and gain valuable experience working in professional kitchen environments. Graduates of professional chef courses are equipped with the qualifications and expertise required to thrive in various culinary settings, ranging from restaurants and hotels to catering companies and private kitchens.
Course Will Start :
3rd & 22nd November, 2025
- Curse Fee : BDT 42300.00
- Course Durations: 3 Months
কোর্সটি সম্পর্কে বিস্তারিত জানতে
Yes Institute Course Delivery
A Full-Time Intensive Three (3) Month Training Program
The classes are run 2 days in a week, per day 3 hrs. Where students start their day at 9:30 AM to 12.30 PM and 4:00 PM to 7:00 PM. Our institute is open 7 days a week.
Admissions & Intakes:
Our Facilities
- International standard course curriculum and kitchen lab.
- 100% Industrial attachment and internship after completing course in the five star category Hotel in Bangladesh.
- Hand practice session.
- Multimedia class room.
- NSDA_Cooking _Level-3 Certificate
- Institute Certificate (Online Based)
What You’ll Learn In This Program?
Introduction to International Culinary Arts
- The Culinary Professional History
- Kitchen Opening & Closing
- Hygiene, Sanitation and Safety (HACCP)
- Food Safety and HACCP in Catering
- Organizational Kitchen Set-up
- Basic Tools, Equipment’s and Utensils Knowledge.
- Knife Skill and Basic Cutting (vegetable, Fish, Chicken)
- First food Items and breakfast Menu
Prepare Stock, Sauce & Soup
- Classification of Stock Preparation
- Meat Stock, Poultry Stock, Fish Stock, Veg. Stock.
- Classification of Roux
- Brown Roux–Based
- White Roux–Based
- Bechamel, Volute,
- Mother Sauce
- Hollandaise Sauce, Egg Benedict, Tomato Sauce,
- Classification of Soup
- Cream of Mushroom, Thai Thick Soup, Clear Veg. Soup
- Cold Soups, Seafood Soups
Prepare salads, Appetizers and Fast food Item
- Garden Salad
- Russian Slad , Chiocken Cashew Nut Salad, Nicoise Salad with Dressing
- Based Salads, Mayonnaise-Based Salad
- Hot Appetisers , Baked Appetisers, Cold Appetisers
- Tools and Equipment Technic
- Variety of Sandwiches, Chicken Fry, Potato Wedges, Burger
Introduction to International Recipe
- Breakfast menu: Pan Cake, French toast, Shakshuka, Fried egg
- Fish cutting,Fish & Chips, Tartar sauce, Steam Fish
- Grill Chicken with BBQ sauce.
- Sauté Method: sauté vegetable
- Roasted Chicken with mushroom sauce, Roasted potato.
- Chicken Stew and vegetable stew, Steam Rice
- Chicken cacciatore with Spaghetti aglio e olio
- Margarita Pizza. Buffalo chicken wings
- Breakdown of a Chicken.
- Kacchi Biryani
- Alubokhara Cutney
- Fish En Papillote, Chicken Pop Corn, Oven Baked Vegetables,
- Pot Roast Chicken, Vegetable Stew, Braised Cabbage,
- Braised Carrot with Thyme, Grill Mushroom, Poached Egg,
- Deep Fried Prawn, Steam Fish, Grilling Tomato, Oven baked Jacket Potato
Why Choose YES for This Program?
Fees & Payment
The total fee for the Vocational Course in Food & Beverage Production program is BDT 42,300.00.
Payment Options:
- Full Payment: Pay the full amount of BDT 42,300.00 at the time of registration to confirm your seat.
- Payment Method: Fees can be paid via Bank Transfer, bKash, Nagad, or Cash directly at the YES Institute campus.
How to Enroll:
- Contact Admissions: Call or WhatsApp our admissions team to check batch availability and ask any questions.
- Submit Application: Complete a short enrollment form (online or in-person).
- Make Payment: Choose your preferred payment method and complete the transaction.
- Confirm Seat: After payment confirmation, you’ll receive a joining confirmation and orientation schedule.
Note: Seats are limited and available on a first-come, first-served basis. Early registration is highly recommended.
Any Enquiry about Course
YES Institute Student Experiences
Farhana Kuntum
F & B Production 25th batch
Setu Suzana Rahim
Commis III
Rawnak Jahan
F & B Production Student
Anisuzzaman Tutul
F & B Production 35th Batch
Pastry and Bakery Profession
Six Season Internship
5starHotel Internship
Chef Fahad Kibria
F & B Production Student
Nayan Roy
Pastry & Bakery Students
Rokeya Akter
F & B Production 36Th Batch
Fahim Muntasir Pias
F & B Production 37th Batch
Tamanna Turan
F & B Production
Meet the Faculty
Chef Mohammed Solaiman Patwary
Executive Chef Fars Hotel & Resorts
After completing Course, Chef Solaiman Patwary joined aTrainer and Multi-cuisine chef for the opening hotel staffs”The Peninsula Ctg”. Mentored by renowned Bangladeshi chefs, he gained experience in Multi cuisine Recipe.Then he worked as an executive chef in famous hotels Long Beach Hotel Cox’s Bazar,Grand Palace Sylhet, The Westin Dhaka, Hotel Sarina Dhaka in the country.
After 20 years of managerial experience in 5 star hotel chains he transitioned to teaching in 2019.
Chef Shaker Ull Alam
Sous Chef Radisson Blu Dhaka Water Garden
Chef Shaker Ull Alam has worked for more than 25 years in the industry in top 5 Star Hotels all over Europe in countries including Bangladesh as a Sous Chef. As Chef Instructor at Yes Tourism & Hotel Management Institute, his main focus is on Multi-Cuisines.He regularly shares his 25 years of experience with our students. He is a Certified Trainer at Haccp, Hygiene & Sanitation.
Chef Faruque Munshi
Faculty Multicuisine Chef
Faruque Munshi is known for his love for fusion to create new tastes, flavours and textures, that are not widely expected to be seen or experienced in a surprisingly complementing way. In his over 16 years of honing his knowledge and skills in culinary, he has risen from being a premier emerging chef to becoming a new-age culinary entrepreneur and a seasoned Chef Instructor of repute.
Chef Farzana Khaled
Department Head of F & B Production. Multi Cuisine chef at Hot Kitchen.
Farzana Khaled is an experienced Chef with more than 6 years’ experience in the culinary industry. She is master trainer at Hygiene. She has a passion for creating and serving creative culinary dishes and is highly experienced in working in fast-paced, high-pressure environments. She is well-versed in both classical and modern techniques. Also she is expert in Multi-Cuisine Recipe.
Chef Fahad Kibria
Faculty at Hot Kitchen
Fahad Kibria is a highly skilled chef with 6+ years of experience specializing in Korien and multi-cuisine dishes. Proven expertise in banquet operations, menu innovation, and team leadership. Recognized for creativity and excellence in culinary arts, with a strong commitment to quality, hygiene, and trainee satisfaction.
Chef Mir Tarek
Faculty Multicuisine Chef (Fine Dine Presentation)
Mr. Tarek completed his Diploma in Hotel Management course from Dubai and started working in a 5 star hotel there, besides completing Hygiene Level 1 and 2 from Chedi Musct Hotel, Dubai. Currently, he is working as a Sous Chef at Pen Pacific Sonargaon Hotel, besides that, he is a guest faculty at YTHM, he has a very good reputation in fine dining food presentation.
Chef Nazmul Hossain
Faculty Hot Kitchen
Nazmul Hossain is known for his love for fusion to create new tastes; His addiction to cooking has been there since childhood. He is over 6+ years of honing his knowledge and skills in culinary, he has risen from being a premier emerging chef to becoming a new-age culinary entrepreneur and a seasoned Chef Instructor of repute. He worked at the international chain InterContinental Dhaka by IHG and Six Seasons Hotel Dhaka.
Chef Md Uzzal Akand
Faculty Hot Kitchen
Md Uzzal Akand is a culinary professional working as Kitchen Coordinator at Renaissance Dhaka Gulshan Hotel (Marriott Bonvoy). He is dedicated professional to combines industry practice with teaching to prepare students for real-world culinary careers at YTHM and the National Youth Development Center. His expertise includes menu engineering, food cost, quality assurance, HACCP hygiene, and multi-cuisine operations. With a strong academic foundation from Jahangirnagar *University and experience as a university lecturer .
Chef Ali Newaz Himel
Faculty at Cold & Hot Kitchen
Himel is a highly skilled chef with 6+ years of experience specializing in Japanese and multi-cuisine dishes. Adept in menu planning and preparation, food presentation and quality assurance. He loves training, so he is willing to train those who are interested in working in the culinary sector.