S No.	CourseElement	Notional TrainingHours
1.	ProfessionalSkill(TradePractical)	1200
2.	ProfessionalKnowledge(TradeTheory)	240
3.	EmployabilitySkills	160
	Total	1600

GENERALINFORMATION

NameoftheTrade	FOODPRODUCTION(GENERAL)
NSQFLevel	Level-4
DurationofCraftsmen Training	OneYear(1600Hours)
EntryQualification	Passed10thclassexamination
MinimumAge	14yearsasonfirstdayof academicsession

6. TRADESYLLABUS

Centre SYLLABUSFORFOODPRODUCTION(GENERAL)TRADE

DURATION:ONEYEAR

Duration	Reference LearningOutcome	ProfessionalSkills (Trade Practical)WithIndicativeHours	Professional Knowledge(TradeTheory)
ProfessionalSkill60Hrs.; ProfessionalKnowledge12 Hrs.	Maintainhygieneandcleanlinessofkitchen,kitchenequipmentsandcookingutensils followingsafetyprecautions.	1. Visitmainkitchenandunderstandtheprocessflow.(03hrs.) 2. Visitvarioussectionsofkitchen in the institute. (04hrs.) 3. Demonstrate&practicethekitchenoperationprocess.(06hrs.) 4. Identifykitchenserviceequipment. (05hrs.) 5. Familiarize&understandthe usage of equipment &tools.(06hrs.) 6. Practicesafemethodsofusing the kitchen knife andhandtools. (06hrs.) 7. Practiceelementaryfirstaid.(05hrs.) 8. Demonstrate safetypractices to be observed inkitchen.(05hrs.) 9. Practiceuseofpersonalprotectivedresses.(05hrs.) 10. Practiceonhygiene/cleanlinessandprocedureto maintain it.(5hrs.) 11. Practice disposal procedure of waste materials.(05hrs.) 12. Identify emergencyexitroute,practicefirefightinganduseoffire extinguishers.(05hrs.)	Introductiontocatering/hotelindustry. Introduction of kitchen.ObjectiveofCooking An orientation programme onthecourseandrelatedjob/career opportunities. OrganizationalhierarchyofKitchen Department,Attributes,Dutiesandresponsibilitiesofkitchenservices personnel. Small,medium&largeequipment and their handlingin kitchen. Safetyrulesforusingdifferent typesofknives&otherequipment.(06hrs.) First-aid for cuts/ burns and itsimportance. Fire hazards, contents of firstaid. Personal safety and industrialsafety. Personalhygiene&CareofSkin,Hand,Feet,Foodhandlers.Hygienicprotectiveclothing. GroomingandEtiquettes. Workingareahygieneandits importance. Preparednessforemergencysituations. Wastemanagement.(06hrs.)
ProfessionalSkill60Hrs.; ProfessionalKnowledge12 Hrs.	Workwithheadcookinmenuplanning and menuengineering.	13. Identify/ familiarizecommonlyusedrawvegetables.(10hrs.) 14. Demonstrateandidentifycommonlyusedpulses&fruits.(10hrs.) 15. Demonstrateandidentifycommonly usedContinentalvegetables.(10hrs.) 16. Demonstrateandidentifycommonlyusedspices,condiments&herbs.(10hrs.) 17. Demonstrateandidentifycommonlyusedmeatproducts.(10hrs.) 18. Demonstrate/ videopresentation on other rawmaterialsusedinkitchen. (10hrs.)	Classification of raw materials,Preparation of ingredients,Method ofmixing foods,Effect of heat on variousfoods, Weighing and measurestexture offood. (12hrs.)
ProfessionalSkill 120 Hrs.; ProfessionalKnowledge24 Hrs.	Undertakevariousvegetable cutswhichwillhelpincooking to a specificperfection asdesiredbytheIndustry	19. Practicethejuliennecutsof vegetables & prepare adish.(18hrs.) 20. Practicethejardinière,brunoise cuts of vegetables&prepareadish. (18hrs.) 21. PracticetheMacedoinecutsofvegetables&prepare adish.(18hrs.) 22. Practice the Payssane cutsof vegetables & prepare adish.(18hrs.) 23. PracticetheMirepoixcuts of vegetables & prepare adish.(16hrs.) 24. Practice the shredding cutsof vegetables & prepare adish.(14hrs.) 25. Demonstrateandpracticeothercutsofvegetablesusedinthekitchen. (18hrs.)	Culinaryterms Frenchwordforbasicfooditems. Cuttingtechniques. Yield management/Wastagecontrol (24hrs.).
ProfessionalSkill 120 Hrs.; ProfessionalKnowledge24 Hrs.	Workwithheadcook in preparationofmise-en-placeand foods, prepare,seasonandcooksoup, meat,vegetable and otherfoodstuff.	26. Practice cooking methods:Boiling-potatoes&rice.(08hrs.) 27. Practicecookingmethods:Blanching-tomatoes,vegetables.(08hrs.) 28. Practice cooking methods:Sautéing–vegetables.(08hrs.) 29. Practice cooking methods:Frying-Shallowanddeepfrying.(08hrs.) 30. Practice cooking methods:Fatfryinge.g.fritters,patties etc.(08hrs.) 31. Practice cooking methods:Steaming – rice & pudding.(08hrs.) 32. Practice cooking methods:Stewing-mutton &vegetables.(08hrs.) 33. Practice cooking methods:Poaching-fish&egg.(08hrs.) 34. Practice cooking methods:Roasting/searing -potatoes&chicken.(10hrs.) 35. Practices cooking methods:Grilling–vegetables&fish. (10hrs.) 36. Practice cooking methods:Braising–chicken&vegetables.(10hrs.) 37. Practice cooking methods:Baking–potatoes&vegetables.(08hrs.) 38. Practice cooking methods:Microwave–rice&vegetables.(08hrs.) 39. Practice cooking methods:Broilingofspices,grinding processes.(10hrs.)	LayoutoftheKitchenanddifferent Sections. Methodsofcookingwithspecialapplicationofmeat,fish,vegetables,cheese,pulsesandegg etc. Conventional&non-conventionalmethodofcooking; - Solarcooking - Microwavecooking - Fast food operationVariety of fish, meat&vegetable. Cuts of fish, meat etc.(24 hrs.)
ProfessionalSkill 120 Hrs.; ProfessionalKnowledge24 Hrs.	PlanandpreparebasicIndianfoodrecipes.	40. Prepare and practicedifferentmenus.(120hrs.) (i) Dal-05 variety (ii) Vegetables-10variety (iii) Chutney-05variety (iv) Raita-05variety (v) Rice-05variety (vi) Indian Bread-05variety	Balancing of recipesStandardization of recipeMaintaining recipe filesMenu planning Brief study of Portion controlPurchasing specification,qualitycontrol,indenting&costing Rechauffe. (24hrs.)
ProfessionalSkill30Hrs.; ProfessionalKnowledge06 Hrs.	Preparefoodsforbreakfastbuffet/ala cartemenu.	41. PrepareandpracticetheBreakfast -egg preparation:(18hrs.) (i) Boiled (ii) Omelet (iii) Poached (iv) Steamed (v) Fried(Sunnysideup) (vi) Scrambledetc. 42. Practice egg cookeryincluding classical preparation.(12Hrs.)	Egg Structure and theircorrelationtoheat. Selectionofquality Variouswaysofcookingeggswith examplesin each. Method&preventionofblueringformation. (06hrs.)
ProfessionalSkill30Hrs.; Professional Knowledge06 Hrs.	WorkintheGardemangerofvariousfood preparingorganizationsandprepare salads, sandwiches, fruit juices and other coldfoods.	Prepare differenttypesofSimple Salad - 05 varieties.(30Hrs.)	Saladsandtheirclassification Accompaniments & Garnishes.(06 hrs.)
ProfessionalSkill 150 Hrs.; ProfessionalKnowledge30Hrs.	Workwithheadcook in preparationofmise-en-placeand foods, prepare,seasonandcooksoup, meat,vegetable and otherfoodstuff.	44. Preparedifferentstocks:(15hrs.) (i) Whitestock, (ii) Brownstock (iii) Fishstock 45. Demonstrate&prepareBasicmotherSaucealongwith5derivative ofeach.(30hrs.) 46. Prepare &practicecompoundbutter-3Nos.(10 hrs.) 47. Prepare&practiceSoups-5 Nos. (10hrs.) 48. Prepare&practicePurees-2 varieties. (10hrs.) 49. Prepare & practice Cream -3 varieties. (10hrs.) 50. Prepare&practiceInternationalsoups–5variety.(10hrs.) 51. Prepare and practicecooking: (i) Vegetables - 10varieties.(30hrs.) (ii) Potatoes - 10 varieties.(25hrs.)	Basic stocks, Aspic &jellies.Rouxblanc,Rouxblonde,Rouxburn. Recipesandquantitiesrequiredtoproduce1ltrofstockswhite &brown. Recipes required to produce 1ltrof the differentsaucewiththe necessary precaution to beobservedwhilepreparing. - BechamelSauce - Tomatosauce - Veloutesauce - Espagnolesauce - Hollandaisesauce - Mayonnaisesauces Soup:-definition,classificationwith example in each group,Recipeforonelitreconsomme,10Nos popular consommeswith their garnishes. Famous national soups ofsome countries. Butter:History,types,butter makingprocedure. (18hrs.) Vegetables: Effect of heat ondifferent vegetablesReactionwithmetal, In acid/ alkaline medium.Method of cooking of differentvegetables.(12hrs.)
ProfessionalSkill60Hrs.; ProfessionalKnowledge 12Hrs.	Prepare exoticIndianfoodsandplan menu according to own judgmentorasper instructions.	52. PrepareandpracticeFestiveMenusbasedonregionalcuisine-05Nos.(30 hrs.) 53. Prepare and practice Ethnic royal Cuisine-05 varieties(30hrs.)	Larder organization & Lay-Out.Larder control, maintenance&upkeepofLarderequipment&supplies.(12hrs.)
ProfessionalSkill30Hrs.; ProfessionalKnowledge06 Hrs.	WorkintheGardemangerofvariousfood preparingorganizationsandpreparesalads,sandwiches,fruitjuicesandother coldfoods.	54. Prepareandpracticedifferent Compound salad -5 varieties(15hrs.) 55. Prepare&practiceSaladdressing-05varieties.(15hrs.)	Classification of Horsdoevure.Composition of salads andsalad dressings. (06hrs.)
ProfessionalSkill 180 Hrs.; ProfessionalKnowledge36Hrs	WCarry out dutiesassociated with preparation ofmeals.	56. Demonstratevariouscutsoffishes. (20 hrs.) 57. Prepareandpracticefishdishes.(40hrs.) (i) Snacks- 4Nos. (ii) Indian mainpreparation–4Nos. (iii) Continental preparations-4Nos. 58. Demonstratevariouscuts:(30 hrs.) (i) Lamb, (ii) Mutton (iii) Pork 59. Prepareandpracticemeatdishes.(30hrs.) (i) Indian-4Nos. (ii) Continental-4Nos. (iii) Snacks-4Nos. 60. Demonstrate cuts ofchicken.(10hrs.) 61. Practice preparations ofChicken.(38hrs.) (i) Indian-5Nos. (ii) Continental-5Nos. 62. Demonstratepoultryand Gamebird.(12hrs.)	Fish classification, scaling,cleaning &preparation Basiccutsanditsuses&storage. (12hrs.) Butcherycutofbeef,Lamb,Mutton&Pork,itsusesandweight.(12hrs.) Poultry: ClassificationPreparation,dressing&cutswith itsuses. Classification of game birdsPreparationandcutswithitsuses.(12hrs.)
ProfessionalSkill30Hrs.; ProfessionalKnowledge06 Hrs.	WorkintheGardemangerofvariousfood preparingorganizationsandpreparesalads,sandwiches,fruitjuicesandothercoldfoods.	63. Practice preparationof thefollowing: (i) Sandwiches -10varieties (ii) Canapés -10varieties (30hrs.)	Assemblingof: - Coldbuffets - Sandwiches - Canapés Proper storage of leftovers.ClassificationofCheeseandtheiruses. Varietyof pasta and their cookingmethods.(06hrs.)
ProfessionalSkill90Hrs.; ProfessionalKnowledge18 Hrs.	Workinthebakeryof various foodpreparingorganizations andprepare variousdessertsandsweetdishes.	64. Prepareandpracticevarious type of Bread andBread rolls. (15hrs.) 65. Prepare Soup Sticks/ Garlicbreads/Cheesesticks.(15 hrs.) 66. Prepareandpracticeof:(60 hrs.) (i) Pastries (ii) Jam tort (iii) LemonTort (iv) Swissroll (v) Puff (vi) Pastries/Vegetables (vii) Patties (viii) Cookies(ix) Cakes	Characteristics&typesofLeavening/ Raisingagent. Theory of bread Making Breadrolls,BreadSlices,IndianBreads.(06 hrs.) Recipes ofPastry; - Shortcrustpastry, - PuffPastry,FlakyPastry, - ChouxPastry, - Danishpastryandtheirderivatives. Kitchen stewarding & upkeepofequipment&itsrole.(12hrs.)
ProfessionalSkill60Hrs.; ProfessionalKnowledge12 Hrs.	Prepare foods inContinental/Chinesekitchenofvariousfoods preparingorganization.	67. Identify Pasta and prepareFarinaceousdishes.(30hrs.) (i) Spaghetti-2varieties (ii) Marconi-2varieties (iii) Penne-2varieties 68. Prepare and practiceChinesedishes.(30hrs.) (i) Soups-4Nos. (ii) Noodle&rice-4Nos. (iii) Meatdishes-2Nos. (iv) Vegetables-2Nos.	PrevailingfoodstandardsinIndia. Foodadulterationasapublichealthhazard. Sampletestsinthedetectionofcommon food. HACCP/ISO22001 Role and scope of FSSAI.(12 hrs.)
ProfessionalSkill60Hrs.; ProfessionalKnowledge12 Hrs.	Workinmanyestablishments suchas restaurants,hotels, coffeeshops,healthcareresidentfacilitiesandhospitalsetc.	69. On-the-JobTraining (OJT).(60 hrs) Note:DuringOJT,studentshave to maintain a log book ondaily basis indicating activitiesperformedduringthedaywhichshallalsobecountersignedbysection/ departmentsupervisor.	(12 hrs.)
Project work/ Industrial visitBroad Areas: a) Preparespecialmeals/medicalmealsforpeopleundermedicalrestrictions. b) Preparespecialmenuforspecialfestiveoccasionswithanethnictouch. c) Plan&preparedifferenttypesofOriental/Continentalfoodaccordingtoownjudgement.

SYLLABUSFOR CORESKILLS
1.EmployabilitySkills(CommonforallCTStrades)(160hrs.)