Cafe course
Café Cooking Course

A professional culinary arts foundation for building food business

A hands-on café & restaurant cooking course in Gurugram, built for people who don’t just want to learn to cook — they want to open. You leave with a café menu you can cook and a plan you can launch.

Transform your passion for cooking into professional expertise. From the fundamentals of food safety and kitchen hygiene to the secrets of global cuisines, this course is designed to give you a thorough grounding in the culinary world.

Join our 1.5 months café cooking course

Want to open a café? It starts in the kitchen. Learn how a real café kitchen runs — the foundations of cooking, hygiene and safety, and tried-and-tested recipes that actually work on a menu. Learn costing fundamentals to understand what every dish really costs you.
  • Date: Aug 17 - Sept 25, 2026
  • Time: 09:30 AM - 5:00 PM
  • Location: Sector 62, Gurgaon
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Skills & Outcomes

The skills a café is built on.

Six weeks of real kitchen skills, taught the way a working café does it.

01.

Café-grade cooking skills

Real technique from the ground up — knife skills, stocks, sauces and the principles of cooking, taught to a professional standard.

02.

Recipes that work on a menu

A comprehensive repertoire of tried-and-tested café dishes across breakfast, handhelds, and mains — proven, not experimental.

03.

Your own costed menu

You design a café menu and learn to cost every dish — so you know what each one actually costs you to make.

04.

Real-kitchen discipline

Hygiene, food safety and the prep, station and consistency habits that separate a café kitchen from a home one.

05.

Range across cuisines

The versatility a modern café menu needs — Italian, Mexican, Mediterranean, Indian and pan-Asian, cooked with confidence.

06.

Plating & presentation

The finishing touches that make a dish look worth ordering — and worth posting. Café food sells with the eyes first.

Course Curriculum

Week 1

Foundations & the café kitchen

Everything starts here. You'll learn to handle a knife like a professional, break down vegetables and proteins cleanly, and build the backbone of all good cooking — proper stocks and the five French mother sauces (béchamel, velouté, espagnole, tomato and hollandaise). Alongside the craft come the non-negotiables of a commercial kitchen: food hygiene and safety, temperature control, and how a real café kitchen is set up and run. By the end of the week you'll understand the why behind cooking — heat, seasoning, emulsions and timing — not just the steps.
Week 2

Breakfast & brunch

Breakfast and brunch are where most cafés make their name, so we go deep. You'll master eggs in every form — perfectly poached for Eggs Benedict under a silky hollandaise, soft scrambles, and a classic folded French omelette — along with café favourites like shakshuka, French toast and crisp golden hash browns. The focus is the consistency and speed a busy brunch service demands, so every plate looks and tastes the same.
Week 3

Soups, salads & bowls

A café lives on its lighter menu, and this week covers the full range. You'll move from a hearty minestrone and a velvety roasted-pumpkin soup to a deeply caramelised French onion and a chilled summer gazpacho. On the cold side, you'll build salads and grain bowls that actually sell — a Greek salad, a classic salad niçoise, a rustic panzanella, and lighter modern options built on quinoa, couscous and fattoush — learning to dress, balance and plate them so they're as good to look at as they are to eat.
Week 4

Sandwiches & wraps

This is the high-velocity heart of a café menu — the food people order again and again. You'll learn café handhelds from a classic croque monsieur to grilled-vegetable and pesto sandwiches, plus café burgers like a juicy mushroom burger and a buffalo chicken burger.

Week 5

Global sharing & small plates

Then you'll move into global sharing plates — mezze such as hummus, muhammara, baba ghanoush and falafel, alongside spanakopita, chicken satay and steamed bao. This is also where menu and plate costing begins: you start costing the dishes you cook, so you know exactly what each one makes you.
Week 6

Café mains across cuisines

Now the range opens up. You'll cook signature café mains across the cuisines a modern menu draws on — Italian (a creamy risotto, melanzane alla parmigiana, pollo alla cacciatore), Mexican and pan-Asian. The goal is versatility — the confidence to build a menu that isn't boxed into a single cuisine, and to execute every dish on it consistently.
Who it's for

For people who are serious about opening a café

No prior professional cooking experience needed — just the intent to build something of your own, and the willingness to learn it properly.

The first-time founder

You want to open a café, and you know it starts with being able to cook a real menu. This is where you build that foundation — fast, and to a professional standard.

The professional making the leap

You're moving from a corporate career toward something of your own. Start with the craft: learn whether you love the kitchen, and learn to cook in it well.

The cloud-kitchen & café builder

You're launching a café or a delivery-first brand. Get the food right first — a menu that works, cooked consistently, and costed so you know your numbers.

Your Instructor

Chef Ravin Mohindru

Co-Founder, Earthy Gourmet Institute of Culinary & Pastry Arts (Gurgaon)

Recognised for his technique-focused and globally informed approach to culinary education, Chef Ravin has trained in Italy at ALMA – La Scuola Internazionale di Cucina Italiana and further specialized in pizza craftsmanship through advanced certification from Scuola Italiana Pizzaioli.

An international award-winning chef, he is known for creating structured learning experiences that emphasize strong fundamentals, precision, and real-world application over trends and shortcuts.

His teaching philosophy is rooted in a simple belief: great cooking begins with understanding why techniques work — not just following recipes.

ALMA – La Scuola Internazionale di Cucina Italiana
Scuola Italiana Pizzaioli
International Award Winning Chef
In order to think like a chef you need to begin by asking the why, & the how and not settle until you find your answers.
Chef Ravin ALMA Italy
Investment

Fees & enrollment
₹ 1,75,000

Fee is inclusive of all ingredients, recipe handouts, and certificate.

  • All ingredients and kitchen equipment
  • Printed recipe compendium
  • Small-batch size: maximum 06 students
  • Certificate of completion
  • Daily tastings of everything made
Reserve Your Seat

Frequently Asked Questions

Advanced Short Term Certified Culinary Arts Course for Beginners – Gurgaon

The class will commence at sharp 9:30 AM and go on until 2:30 PM.

No prior experience is required! Our course is designed to take you from complete beginner to professional level. We start with the basics and gradually build your skills throughout the 6 weeks.

We will be teaching both non-veg and vegetarian recipes

Yes, you’ll receive an official Certificate of Completion from the Earthy Gourmet Institute of Culinary & Pastry Arts

Yes, all ingredients, tools, and equipment are included in the course fee. You’ll work with professional-grade ovens, high-quality and premium ingredients throughout the course.

We keep our classes small with a maximum of 06 students per batch, allowing for personalized attention and hands-on guidance.

Don't Miss This Opportunity

Seats are limited – Enroll now and start your professional baking journey today!

Only 06 Seats Available

90% of the batches sell out

100% Hands-on Course

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Contact Us

We will do our best to answer any questions you may have.

ADDRESS

Third Floor, Main CRPF Road, Near Kawasaki Showroom, Sector 62, Gurgaon, Haryana, 122001

PHONE

+91 981 870 5788

+91 987 343 1665

EMAIL

contact@earthygourmet.in