CERTIFICATE COURSE IN BASIC CULINARY SKILLS

(1 Year)

STATE BOARD OF TECHNICAL EDUCATION AND TRAINING

SANKETHIKA VIDYA BHAVAN, MASAB TANK,
TELANGANA:HYDERABAD
 ONE YEAR CRAFT CERTIFICATE COURSE IN BASIC CULINARY SKILLS

SUBJECT PERIODS/WEEK MARKS Total DURATION

CODE Exam Marks OF EXAM
NUMBER SUBJECT Theory Practical Sess. Exam (Hours)
THEORY:

FP-101 BASIC CULINARY SKILLS 5 -- - 100 100 3

HOT KITCHEN-I
(Indian & Continental-Cookery)

FP-102 BASIC CULINARY SKILLS

PASTRY & BAKERY-II 5 -- - 100 100 3
(Pastry & Bakery)

FP-103 SAFETY, HYGIENE & 2 -- - 100 100 3

SANITATION
(Safe food Handling Procedures)
PRACTICALS:

FP-104 BASIC CULINARY SKILLS - 8 40 60 100 6

HOT KITCHEN-I(Cookery)
(Indian & Continental)

FP-105 BASIC CULINARY SKILLS - 8 40 60 100 6

PASTRY & BAKERY-II

FP-106 COMMUNICATION - 2 40 60 100 3

100
FP-107 PROJECT -- 40 60 --
6
FP-108 INDUSTRIAL TRAINING Months - -- -- --

TOTAL: 12 18 170 480 650

 BASIC CULINARY SKILLS HOT KITCHEN - I

SUBJECT TITLE : INDIAN & CONTINENTAL (COOKERY)

SUBJECT CODE : FP-101
PERIODS / WEEKS : 05
PERIODS/YEAR : 175

OBJECTIVE: The student will develop professional competence in culinary skills necessary for
commercial Food Production Operation. They will learn the kitchen equipment’s, kitchen Brigade and
layout of a professional food service establishment.

TIME SCHEDULE

No. of Weightage No. of No. of Essay

SL.NO TOPIC Periods of Marks Short Questions
Questions
Understand the organization of kitchen 28 26 2 2
1. and kitchen organization , organization
chart of a kitchen and list the duties of a
an Executive chef , protective clothing,
Handling Food, Pest Control
detailed study of methods of cooking, 27 20 1 2
2. convection methods etc. Differences
Understanding Food cost – Material cost
– Total cost – cost sheet ,- Labour cost –
Overhead costs – Net Profit.
Indian Gastronomy –History , traditions, 30 20 1 1
3. customs of India Cooking, . Region wise
study of Andhra cuisine, Kerala cuisine,
Tamil Nadu , Punjabi cuisine , Bengali,
Maharashtrian, Rajasthani, Kashmiri
cuisines
Detailed study of European & Continental 30 20 2 1
4. Cuisine: Study of European cooking
Detailed inputs on various knives used in 30 24 1 1
5. a professional kitchen, sharpening and
maintaining Knives, cuts of classical
vegetables.
Nutrition– Food and its function 30 26 1 1
6. ,Essential Nutrients, Introduction,
composition, classification, functions,
imbalances of Carbohydrates, Proteins
Minerals, Vitamins, Fats

TOTAL: 175 136 08 08

CCC: FP-101 PERIODS PER WEEK:5
EXAMINATION :100 DURATION OF EXAM:3 Hours
NATURE OF EXAM :THEORY

BASIC CULINARY SKILLS HOT KITCHEN - I

SUBJECT TITLE : INDIAN & CONTINENTAL(COOKERY)

OBJECTIVE: The student will develop professional competence in culinary skills necessary for
commercial Food Production Operation. They will learn the kitchen equipment’s, kitchen Brigade and
layout of a professional food service establishment. Further they will understand that the food has to be
served Nutritious and learn about menu planning. They will practice proper hygiene and sanitation
techniques and learn in detail about food safety. At the end students should be able to demonstrate
appropriate knife skills, and show an understanding of the commodities used and their importance.
Mastering the methods of cooking, heat and its impact on food materials and related terms, foundation
ingredients such as cereals, pulses, fats, oils, Egg Cookery, Salt, Flavouring and Seasonings,
Sweetening, Thickening agents etc.

UNIT I:
Overview of hotel, catering and culinary industry. Understand the organization of kitchen and kitchen
organization , organization chart of a kitchen and list the duties of a an Executive chef. Sous chef,
Commis and CDPs of various sections of a professional kitchen. Major and minor equipment’s used in a
kitchen and safety precautions to be followed while handling the major equipment’s in the kitchen.
Importance of protective clothing while working in the professional kitchens.
PROTECTIVE CLOTHING: Protective Clothing in Kitchen Dept ,Care maintenance of Protective
Clothing. HANDLING OF FOOD- Personal hygiene of the food handlers, Inputs on Good Health For
Food handlers ,Food Borne Diseases Roots of Contamination. PEST CONTROL - Rodent and Insect
Control Technique, Rays and Cockroaches Draw the format of an indent and explain the importance of
an indent and menu planning

UNIT II:
Explain the aims and objectives of cooking ,Discuss the effect of heat on food , detailed study of
methods of cooking , methods of cooking -dry, liquid medium and with use of Fat. Comparative study
of various cooking methods including microwaving, infer red, combi, convection methods etc.
Differences between traditional cooking methods and modern cooking methods.
Understanding Food cost – Material cost – Total cost – cost sheet ,- Labour cost – Overhead costs – Net
Profit. Volume Forecasting and Production control – Standard Recipes – Costing definition, food
costing, material cost , calculating net &gross profit, arriving at daily, weekly and monthly food cost.
Definition of standard recipe inputs on standard costing and standard costing variance analysis.
Definition of Recipe cost and calculating recipe cost of an indent, format of indent for a recipe, menu
and indent.

UNIT III:
Indian Gastronomy –History , traditions, customs of India Cooking, importance and usage of various
utensils in Indian cooking, inputs of ingredients exclusive to Indian Cuisine. Region wise study of
Andhra cuisine, Kerala cuisine, Tamil Nadu , Punjabi cuisine , Bengali, Maharashtrian, Rajasthani,
Kashmiri cuisines with special focus on ingredients used ,m cooking techniques, rare culinary practices
.Special emphasis on specialty dishes of each region mentioned above. Detailed study of India sweets
with special emphasis on traditional and special desserts from India Cuisine. Indian Culinary Terms.
UNIT IV:
Detailed study of European & Continental Cuisine: Study of European cooking styles and regions,
classical ingredients, Know about herb and spices. Preparation of ingredients, major and minor
equipment used. Understanding Stocks their types of stocks , classification of stocks, Defining

mirepoix and bouquet garni. Definition of the term SAUCE-importance &classification and study of
mother sauces and their derivatives, definition and classification, Soups- classification of Soups, types
and International Soups. Understanding thick and Thin Soups, soup thickening agents, classical soup
garnishes. Study of Salads and construction of salads with examples of simple and compound salads.
Sandwiches parts, construction, types, open and closed sandwiches, service and accompaniments.
European and continental Culinary Terms.

UNIT V:
Detailed inputs on various knives used in a professional kitchen, sharpening and maintaining Knives,
cuts of classical vegetables. Pre- slaughtering steps, Structure, Factors, Cuts of meats, poultry Fish and
Seafood in relation to Indian and continental cuisine. Classical, traditional meat cuts used in
professional kitchens, detailed study of Cuts, Selection, Preparation Lamb, Pork, Buffalo, Chicken ,
various fishes and seafood with illustrations and drawings.

UNIT VI:
Nutrition– Food and its function ,Essential Nutrients, Introduction, composition, classification,
functions, imbalances of Carbohydrates, Proteins Minerals, Vitamins, Fats, water.- classification,
functions, sources, carbohydrates their good sources., visible and invisible fats Menus and Recipes–
Menu Language, Types, Standardized Recipes, Calculating Food Costs, Controlling wastes, yield
management. Kitchen Staples – Cereals, Pulses, Spices, Fats & Oils, Condiments &n Proprietary
Products, Herbs and Spices, Nuts, Falvourings, Essences, Thickening and Seasoning agents,
Condiments, Tea and Coffee, Dairy Products, Fruits and Vegetables. What are micro and macro
nutrients, importance of a Balanced Diet.
.
COURSEOUTCOMES:
1) Understanding food and its relationship to culture and geography.
2) Have through understanding of the different positions in a kitchen, functions of kitchen.
3) Identify and properly operate equipment & common culinary hand tools& Equipment.
4) Maintain positive relations with others cooperate through teamwork and group participation.
5) Demonstrate a positive attitude, conversation skills, & personal hygiene.
6) Insight into all the basic nutrients.
7) Develop basic knowledge of bakery and its ingredients.

TEXT BOOK:

1) On Cooking-text book of Culinary Fundamentals, Sarah R. Labenskyalan in house- 3rd

edition—Pearson Education—2002 ISBN: 9780137155767.
2) Modern cookery – Volume 1 – Thangam E. Phillip – 5th Edition, 2003.Orient Longman. ISBN
8125025189 (ISBN13: 9788125025184).

REFERENCE BOOKS :

1) Theory of catering – Kinton and Ceserani ELBS with Hodder and Stoughton 8th edition 1996
ISBN-10: 0340939265 ISBN-13: 978-0340939260
2) Food Production Operations - Parminder S Bali—Oxford Press Publications-2011 ISBN-10:
0198061811 ISBN-13: 978-0198061816
3) Food Preparation Theory-Eva Medwed Prentice Hall—4th edition 2003 ISBN-13: 978-0-
916434-24-3, ISBN: 0-916434-24-9
4) Practical Professional Cookery – Crocknell and Kauffmann Macmillan—4th edition 2003.
ISBN-10: 1861528736 ISBN-13: 978-1861528735
5) Book of Ingredients – Philip Dowell and Sydney. Mermaid books—1988 2nd revised ISBN
071813043X (ISBN13: 9780718130435)
6) Food Production Principles – AH & LA. ISBN-10: 019945051X ISBN-13: 978-0199450510
7) Theory of Cookery—Aurora ISBN-10: 8184095031 ISBN-13: 978-8184095036
8) Complete Cookery Manual – Anthony O’Reilly (ELBS)—1993 ISBN 10: 0273033875 ISBN
13: 9780273033875.
 BASIC CULINARY SKILLS PASTRY & BAKERY-II

SUBJECT TITLE : PASTRY & BAKERY

SUBJECT CODE : FP-102
PERIODS / WEEKS : 05
PERIODS/YEAR : 175

OBJECTIVE: The student will develop professional competence in baking and pastry skills necessary
for commercial Bakery/ Pastry operation. The Course has the potential to develop bakers and pastry
chefs with adequate skills &techniques like baking cakes, making pastry, candy and other desserts and
preparing breads.

TIME SCHEDULE

No. of Weightage No. of No. of

SL.NO TOPIC Periods of Marks Short Essay
Questions Questions
Equipment and Utensils A. Identification, 28 26 2 2
1. Care and Safe Use of Utensils and
tools,Identification of Equipment
Baking Mise en Place and Yeast Doughs, 27 20 1 2
2. The functions of basic ingredients in baking
Strengtheners, Shorteners, Sweeteners,
Leaveners, Thickeners , Flavorings.
Techniques used to prepare ingredients and
equipment, Scaling , Sifting dry ingredients
Selecting
Understand the working of Bakery, Describe 30 20 1 1
3. the history of modern baking technologies
,Define the duties and responsibilities of a
pastry chef, layout of a bakery section in a 5
star hotel. major and minor equipments used
in bakery
Chocolate – types, handling chocolate, 30 20 2 1
4. procedures of tempering different methods of
tempering chocolates uses of chocolates.,
products made of chocolate. Cake – Cake
mixing, methods, types. ,faults and remedies
in cake mixing cake quality analysis.
Definition of Costing, ,Food Costing in 30 24 1 1
5. bakery., material cost, calculating net profit
and gross profit. with examples, calculating
daily, weekly and monthly food cost.
Quick Breads, Cakes, and Other Batters- 30 26 1 1
6. Straight mix method, creaming method,
two-stage method, , foaming method..
Batters and doughs, . Biscuits, Scones, and
Soda Bread Pastry Dough,

TOTAL: 175 136 08 08

CCC: FP-102 PERIODS PER WEEK:5
EXAMINATION :100 DURATION OF EXAM:3 Hours
NATURE OF EXAM :THEORY

BASIC CULINARY SKILLS PASTRY & BAKERY -II

SUBJECT TITLE : PASTRY & BAKERY

OBJECTIVE: The student will develop professional competence in baking and pastry skills necessary
for commercial Bakery/ Pastry operation. The Course has the potential to develop bakers and pastry
chefs with adequate skills &techniques like baking cakes, making pastry, candy and other desserts and
preparing breads. Students gain hands-on experience creating a variety of baked goods and desserts.
Some classes also cover the basics of the scientific and chemical processes involved when combining
ingredients and preparing desserts or other baked goods. This course is designed to educate students in
the art of Baking and Pastry Arts. Students will learn the basics of mixing, shaping and baking for
several baked goods including quick breads, cakes, pastry doughs, mousses, sauces, glazes, cookies,
candies and confections. Plated desserts, international baked foods, chocolate work and decorated cakes
are highlighted. In addition, students will be introduced to decorating techniques. Students will learn in
a well-equipped, modern kitchen and also prepare food for school functions and community service
events. This course includes classroom instruction and practical lab work in a commercial kitchen.

UNIT I:
Equipment and Utensils A. Identification, Care and Safe Use of Utensils and tools ,Identification of
Equipment , Care and Safe Use of Equipment 1. Commercial Ovens and Grills , Commercial Dish
Machines, Hobart Mixer and Attachments , Kitchen Knives, Food Processor. Principals of Bakeshop
– Ingredients( Flour - Identification, Composition of Flour, Sugar & Sweetener’s – Types,
Manufacturing Sugar, cooking sugar, Fats – All Purpose Shortening, Emulsified Shortening, Lard,
Butter and Margarine, oil, Flavorings and Essences, Thickeners- Emulsions and Extracts, Chocolate),
The Baking Process, Methods of Mixing foods, Bakeshop tools and equipment.

UNIT II:
Baking Mise en Place and Yeast Doughs, The functions of basic ingredients in baking Strengtheners,
Shorteners, Sweeteners, Leaveners, Thickeners , Flavorings. Techniques used to prepare ingredients and
equipment, Scaling , Sifting dry ingredients Selecting and preparing pans and molds , Selecting and
preparing ovens , Yeast Breads Mixing Yeast Doughs , Mise En Place for yeast doughs, Shaping
Doughs ,The final rise/pan-proofing Docking breads and rolls , Baking yeast breads, Cooling and
storing yeast breads, . Laminated Doughs

UNIT III:
Understand the working of Bakery, Describe the history of modern baking technologies ,Define the
duties and responsibilities of a pastry chef, layout of a bakery section in a 5 star hotel. major and minor
equipments used in bakery, Understanding the following terms (a) Kneading (b)whipping (c) cut and
fold (d) meringue (e) baking (f) lamination (g) marbling (h) double boil., equipments used in the bakery.
Raw materials and other ingredients used in bakery their uses., types of flour that are used in bakery,
composition of flour , storing of flours, detailed study of wheat kernel, structure of wheat kernel /grain.
study of sugar , stages of boiling sugar, milk and its role in bakery/Pastry..
Different types of fat used in bakery. Structure of an egg and its parts, Leavening agents -different types
of leavening agents. Yeast., role, types and its uses in bakery. Baking powder and its uses. Bread –
bread making., types steps that are involved in dough making, What are the different characteristics of a
good bread.
UNIT IV:
Chocolate – types, handling chocolate, procedures of tempering different methods of tempering
chocolates uses of chocolates., products made of chocolate. Cake – Cake mixing, methods, types. ,faults
and remedies in cake mixing cake quality analysis. Icing.-types of icings. and methods of making
various icings recipe for royal icing., Pastillage / gum paste , Show Pieces made in Pastry & Bakery,
plate presentations types, techniques, importance, garnishes and latest trends.

UNIT V:
Definition of Costing, ,Food Costing in bakery., material cost, calculating net profit and gross profit.
with examples, calculating daily, weekly and monthly food cost. Standard recipe .understanding
standard costing .and standard costing variance analysis, recipe cost. Calculating recipe cost .
Knowledge of indent. format with recipe. Food Costing in bakery - Definition – Food cost – Material
cost – Total cost – cost sheet - Labour cost – Overhead costs – Net Profit. Volume Forecasting and
Production control – Standard Recipes – Costing.

UNIT VI:
Quick Breads, Cakes, and Other Batters- Straight mix method, creaming method, two-stage method, ,
foaming method.. Batters and doughs, . Biscuits, Scones, and Soda Bread Pastry Dough, . Basic Pie
Dough, .Pâtesucreé, .Pâtebrises, Preparing Pies and Tarts, . Lining a Pie Plate or Tart Mold, . Baking
Blind, , Fillings for Pies and Tarts, . Topping Pies and Tarts, . Baking Pies and Tarts, . Roll-in Doughs,
Doughs with Separate Roll-ins, Sidebar Handling Roll-In Doughs. Method for Blitz Puff Pastry ,.
Rolling, Folding and Shaping the Finished Dough Handling Method for Phyllo Dough, , Fillings for
Pastries , . Pâte à Choux

COURSE OUTCOMES:

1) Productively apply appropriate basic baking & Pastry skills and techniques in relation to
International Pastry & Bakery
2) Develop knowledge about the Pastry and Bakery products pertaining to various porducts from
European Baking and Confectionery
3) Understand the importance of Chocolate, Icings and also presentation of Confectionery Products..
4) Handle the basic Baking Principles and also understand the advanced confectionery.
5) Apply theoretical knowledge for all the basic Bakery & Pastry processes.
6) Apply and practice safe work habits, identify safety hazards, employ preventative safety measures

TEXT BOOK :
1)Professional Baking / Wayne Gisslen / John Wiley and Sons / 2005

REFERENCE BOOKS:
1 Understanding Baking / Joseph Amendola, Nicole Rees / John Wiley and sons / 2003
2 The Bread Bible / Rose Levy Beranbaum
3 .Food and Beverage Costing – Jagmohan Negi / Himalaya Pub. House / 2001.
4 Food Purchasing and Preperation – Roy Briggs / British Library Cataloguing Pub / 2000.
5 Food and Beverage Management – Bernard Davis, Andrew Lockwood, Sally Stone / Elsevier Pub./ 2005.
 SAFETY, HYGIENE AND SANITATION

SUBJECT TITLE : SAFE FOOD HANDLING PROCEDURES

SUBJECT CODE : FP-103
PERIODS / WEEKS : 2
PERIODS/YEAR : 70

OBJECTIVE: The students will develop an attitude for correct habits of personal and environmental
hygiene for safe handling and also understand the nutritive value of foods. To equip the student with the
latest procedures of food hygiene and safe food handling.

TIME SCHEDULE

No. of Weightage No. of No. of Essay

SL.NO TOPIC Periods of Marks Short Questions
Questions
HYGIENE & SANITATION 12 26 2 2
1. Definition of Hygiene – role of Hygiene
in the hotel and catering industry –
importance of creating the right attitude
towards Hygiene.
FOOD CONTAMINATION & 12 20 1 2
2. SPOILAGE:
Classification of food according to ease
with which they spoil , sources and signs
of spoilage in fresh, dry processed and
preserved foods.
FOOD HYGINE AND PROCESSES 10 20 1 1
3. Sanitary procedures to be followed during
purchasing, receiving, storage,
preparation, cooking and holding food.
EQUIPMENT HYGINE 12 20 2 1
4. General Sanitary requirements for various
hotel equipment, differentiating between
cleaning and sanitizing, Contamination
levels of equipment, keeping equipment
clean, cleaning methods .
HYGIENE PROCESS 12 24 1 1
5. Cleaning methods, sterilization method,
knowledge of cleaning products and tools
& equipments.
HACCP Policy - Process – Principles of 12 26 1 1
6. HACCP, Critical Control Points, HACCP
flow chart.What is HACCP., seven basic
principles of HACCP. Types of Hazards.

TOTAL: 70 136 08 08
CCC: FP-103 PERIODS PER WEEK:2
EXAMINATION :100 DURATION OF EXAM:3 Hours
NATURE OF EXAM :THEORY

SAFETY ,HYGIENE AND SANITATION

SUBJECT TITLE :SAFE FOOD HANDLING PROCEDURES.

OBJECTIVE: The students will develop an attitude for correct habits of personal and environmental
hygiene for safe handling and also understand the nutritive value of foods. To equip the student with the
latest procedures of food hygiene and safe food handling. Understand good and basic hygiene and
sanitation requirements of a food operations. Prevention of health hazard by implementation of food
safety regulations. Understand the procedure of maintaining work place sanitation and personal
hygiene. Managing equipment used in food production areas and reduce contamination by wrong
practices.

UNIT-I:
HYGIENE & SANITATION
Definition of Hygiene – role of Hygiene in the hotel and catering industry – importance of creating the
right attitude towards Hygiene. General Hygiene and the cleaning process which applies to all areas of
hotel and catering industry. Personal Hygiene: Definition of personal hygiene, food handlers health,
habits and knowledge of cleaning and care of equipment. Personal qualities of a good Food handler
strategies of motivating, training and achieving the results. Looking beyond Food areas-planning,
design, consideration, work-centres and amenities, preventive versus corrective safe and hygienic
practices.

UNIT-II:
FOOD CONTAMINATION & SPOILAGE
Classification of food according to ease with which they spoil , sources and signs of spoilage in fresh,
dry processed and preserved foods. Conditions that lead to food spoilage. Sources of contamination and
Cross contamination. , Food poisoning Food poisoning organisms. Food Borne diseases, Danger zones,
Bacterial growth. Natural toxins in foods. Precautions to be taken by food handlers to prevent food
spoilage. Basic inputs about identifying the type of food poisoning-salmonella, staphylococcus aurous,
campylobacter , clostridium perfringers, clostridium botulism, bacillus cereus, listeria monocytogenes.
Prevention of food poisoning-strategies and implementation.

UNIT-III:
FOOD HYGINE AND PROCESSES
Sanitary procedures to be followed during purchasing, receiving, storage, preparation, cooking and
holding food. General guidelines food storage and segregation in storing areas, Basic rules to be
observed during food service, special rules for restaurant waiters and busboys, bartenders and bar
waiters, protective food display and safe food procedures for cafeterias and fast food counters ,
understanding the importance of serving hot food and cold food cold. inputs about thawing, cooking,
cooling, reheating and microwaving of food.

UNIT-IV:
EQUIPMENT HYGINE
General Sanitary requirements for various hotel equipment, differentiating between cleaning and
sanitizing, Contamination levels of equipment, keeping equipment clean, cleaning methods . Wash,
rinse and sanitize method application to food contact surfaces. Selection and maintenance of equipment
– Equipment used for handling, holding food, location of equipment, monitoring and control. Other
equipment used for maintaining hygiene. Manual cleaning equipment, mechanical cleaning equipment
waste disposal Equipment, equipment for cleaning vessels, cleaning programme / schedule. Food
contact surfaces and their materials and equipment requiring special attention.

UNIT-V:
HYGIENE PROCESS
Cleaning methods, sterilization method, knowledge of cleaning products and tools &equipments.
Control and prevention of pest & rodents. Disposal of waste & garbage – classification of garbage ,
manual and mechanical methods of segregation, controlled dumping incineration, mechanical composed
plant, pulverization trenching. Emphasis on local and federal laws relating to hygiene & sanitation and
food safety.

UNIT VI:
HACCP Policy - Process – Principles of HACCP, Critical Control Points, HACCP flow chart.
What is HACCP., seven basic principles of HACCP. Types of Hazards., understanding control point
and critical control point. Pest Management – Control and preventive measures of pests and rodents.
What is a pest? List the importance of pest control Classify the pests and give the control measures to
prevent cockroaches. precautions to be taken while handling pests , rodents. control measures to
prevent rodents.

COURSE OUTCOMES:

1) Student will develop and explain concept of food hygiene, sanitation and safe food practices.
2) To perform & practice personal hygiene.
3) Express importance of personal hygiene to prevent food borne illnesses.
4) Explain facts causing food contamination which threatens food safety.
5) Identify contamination threats.
6) Explain & describe micro organisms.

TEXT BOOK:

1 MANAGING FOOD HYGIENE -NICHOLAS JOHNS (Macmillan publishers. Hongkong –2000)-ISBN:

9780333541340
2 Food Hygiene and Sanitation – S.Roday / Tata Mc Graw Hill Pub. Co. Ltd / 1999.

REFERNCE BOOKS:

1) FOOD HYGIENE & SANITATION – S. RODAY, , (Tata Mc-Graw Hill , New Delhi , 1999)-ISBN,
0074631780, 9780074631782.
2) FOOD HAZARDS & FOOD HYGIENE -- SEEMA YADAV , (Anmol publications Pvt Ltd, New Delhi,
1997 )-ISBN-10: 8174886850; ISBN-13: 978-8174886859
3) FOOD POSIONING AND FOOD HYGIENE – BETTY C HOBBS :( British Library Cataloguing in
Publication data , 1993 )- ISBN: 9780340537404
4) Principles of Food Sanitation-Norman G. Marriott & Robert B. Gravani. Fifth Edition, Cornell University
Newyork-ISBN-10: 0387250255
5) Serv Safe course book-National Restaurant Association Educational Foundation.
6) Food Science – MudambiShalini and M.Rao / Wiley Eastern Ltd. New Age International (P) Limited, Pub
 CCC: FP-104 PERIODS PER WEEK:8
SESSIONALS : 40 DURATION OF EXAM:6 Hours
EXAMINATION: 60 NATURE OF EXAM :PRACTICAL

FOOD PRODUCTION (PRACTICALS)

BASIC CULINARY SKILLS HOT KITCHEN - I

SUBJECT TITLE : CONTINENTAL (COOKERY)

OBJECTIVE: The student should develop the skills in preparing cookery products.
Practical:
CONTINENTAL MENU

MENU-I MENU-2 MENU-3 MENU-4 MENU -5

Cuts of vegetables (Basic Stocks) (Basic Mother BUTCHERY Cream of Vegetable
Vegetable Stock Sauces) Cuts of Chicken Mushroom/Spinach
Chicken Stock Béchamel Cuts of Beef Roast Chicken With
Brown Stock Veloute Cuts of Lamb Vichy Carrots,
Fish Stock Espagnole Cuts of Fish Tossed Peas, Bread
Tomato Sauce, Parsley
Hollandaise Potatoes
Mayonnaise Spaghetti With Spicy
Tomato Sauce
MENU-6 MENU-7 MENU-8 MENU-9 MENU-10
Cream of Tomato Consommé Scotch VelouteDoria Puree of Roasted
Chicken ala King Bruinoise/Julienne/Royal Broth/Ginger Veg /Dubary garlic & pumpkin
With Rice Pilaf& /Celestine Broth Grilled Chicken Soup
Warm Corn & Kentucky Fried Chicken Chicken Roulade Skewers With Fish Paupiette
Pepper Salad With French With Roast Tossed Vernique
Fettuccine fries& Tomato Chili Potatoes & Vermicelli With With Duchesse
Bolognaise Sauce Devilled Sauce Barbeque Sauce Potatoes &
Baked Macaroni Broccoli Penne With Pesto Carrot Pepper Net
Almandine Cream Spaghetti Aglio olio
Vegetable –Au- Peppericino
Gratin
MENU-11 MENU-12 MENU-13 MENU-14 MENU-15
Mulligatawny Gazpacho Minestrone soup Chilled Shrimp bisque
Soup Backed Mackerel with Beef strogon off Pinacolada/ Roast lamb with
Shepherds Pie with tomato olive with garlic, olive Banana with mint gravy, garlic &
creamy mashed and caper fettuccine walnuts leek mash, turned
potato sauce Vegetable Fish n Chips with vegetables, jus-lie
Ravioli with Lasagneverde Moussaka tartar Fussili with
pepper coulis Riccotto sauce/potato ratatouille
chips
Bean stew with
olive crust.
MENU-16 MENU-17 MENU - 18 MENU - 19 MENU - 20
Vegetable spring Vegetable salt & pepper SALADS SALADS COLD CUTS
rolls/ Non veg Egg drop soup Green salad German potato Pates
with hot garlic Vegetable Noodles Russian salad salad Terrine
sauce Ginger fish Waldrof salad Oriental pasta Roulade
Sweet corn soup Grilled Chicken salad Galantine
Veg/Egg fried rice Hawain Exotic Fruit salad Ballontine
Veg/Chicken Greek salad Ceasar salad Sausage
Manchuria Salad Nicoise Salamis

BASIC
CARVINGS
Fruit Carving
Vegetable Carving
Thermocol
Carving
 BASIC CULINARY SKILLS HOT KITCHEN - I

SUBJECT TITLE : INDIAN (COOKERY)

MENU-1 MENU-2 MENU-3 MENU-4 MENU-5

Green Gravy Plain Rice Jeera Pulao Zafrani Pulao Chicken Biryani
Kadai Gravy Aloo Jeera MurghMethi Boorani Raita MirchikaSalan
Makhani Gravy Tomato Dal Palak Paneer Paneer Makhani Vegetable
Shahi Gravy Phulka Tawa Paratha Methi Paratha Jalfrezi
Onion Tomato Laccha Paratha
Masala
MENU-6 MENU-7 MENU-8 MENU-9 MENU-10
(Kashmiri) (Bengali) (Andhra) (Kerela) (Maharashtra)

Kashmiri Pulao Khichuri Plain Rice Coconut Rice Wangi Bath

Mutton Machar Jhole Venchina Mamsamkura Masa Stew Mutton
Roganjosh Aloo Posto Chinta Chiguru pappu Avial Kholapuri
Dum Aloo Dhakai Paratha Ulwa Charu Malabar paratha Aloo Gobhi
Kashmiri Rasgulla Rawaladdu Ada pradhanam Jawar Ki Roti
Zafrani Dry Fruit PuranPoli
Paratha
MENU-11 MENU-12 MENU-13 MENU -14 MENU -15
(Punjabi) (Hyderabadi) (Tamil Nadu) SNACKS CHAT
COUNTER
Jeera Pulao KaccheGhosht ThayirSadam Samosa
Butter Chicken ki Biryani Chicken Chettinad PalakPakoda Aloo Chat
Chole Masala MirchikaSalan Mix Vegetable Poriyal Onion Pakoda Chana Chat
Batura PayaShorba Payasam Murukulu BhelPuri
GajarkaHalwa Sheermal Shev puri
Sheer Khorma PaniPuri
Dahiwada
CCC: FP-105 PERIODS PER WEEK:8
SESSIONALS : 40 DURATION OF EXAM:6 Hours
EXAMINATION: 60 NATURE OF EXAM :PRACTICAL

BASIC CULINARY SKILLS PASTRY & BAKERY -I I

SUBJECT TITLE : PASTRY & BAKERY PRACTICALS.

OBJECTIVE: The student should develop the skills in preparing bakery products.

Practical:

MENU - 1 MENU - 2 MENU - 3 MENU - 4 MENU - 5

Bread rolls Fatless Sponge Sweet paste Bread Bread & Butter
Caramel Custard Fancy Rolls Cookies Short Crust Pudding With
Muffins pastry (Jam tarts) Custard sauce
Bread
Sticks/Grissini
MENU - 6 MENU - 7 MENU - 8 MENU - 9 MENU - 10
Éclairs Swiss Rolls Brioche Custard Tarts Black Forest /
Bulls eye Cheese Straws Foccassia Pound Cake Pineapple Pastry
Cookies Brown Rolls
MENU - 11 MENU - 12 MENU - 13 MENU - 14 MENU - 15
Onion & Garlic Danish pastry French Baguette Vegetable Puffs Banana Fitters
loaf Doughnuts Melting Cinnamon Danish Coconut Cookies
Croissants Moments
MENU - 16 MENU - 17 MENU - 18 MENU - 19 MENU - 20
Chocolate Ginger Cookies Warm Apple Fruit Cookies Vegetable Pizza
Mousse Chocolate Brownie Strudel Cold Soufflé Baba au Rum
Cabinet Pudding Whole wheat
Rolls
MENU - 21 MENU - 22 MENU - 23 MENU - 24
Burger Buns Chocolate Hot- Tiramisu Chocolate Pastry
English Muffins Soufflé Poppy seed Fruit Bread
Banana Cream Pie Bloomer
CCC: FP-106 PERIODS PER WEEK:2
SESSIONALS : 40 DURATION OF EXAM:3 Hours
EXAMINATION: 60 NATURE OF EXAM :PRACTICAL/VIVA

COMMUNICATION (PRACTICAL- VIVA)

SUBJECT TITLE : COMMUNICATION

OBJECTIVE: A student should develop the language and also improve communication levels of
reading, writing, addressing etc.

Practical:

1 Communications: Introduction – definitions – Effective communication. Methods of communication

– verbal/ non-verbal patterns of communication. Barriers to communication.
2 Communication networking : Group communication – seminar, conference. Face to face
communication.
3 Meetings and gatherings- handshakes etc. Introduction – Self introductions etc. Etiquette and
manners
4 Written communication : Communication by letters – layout and format – enquiry letter – request
letter etc.
5 Speeches: Drafting a speech.
6 Describing an object .Describing a Process.
7 Effective usage of communication by e-mail.
8 Group Discussion. Preparing Resumes / Attending Interviews.

REFERENCE BOOKS:

1 Effective English Communication / Krishna Mohan, Meenakshi Raman / Tata Mc.Graw Hill
Co.Ltd. 2000.
2 Communication Skills / Dr.Nageshwar Rao, Dr.Rajendra P.Das / Himalaya Pub.House / 2005
3 Business Communication / Asha Kaul / Prentice Hall of India Pvt. Ltd / 2006
4 Enhancing English and Emplyability skills /SBTET.
CCC: FP-107 SESSIONALS : 50
NATURE OF EXAM :PROJECT

FP-107-PROJECT

Projects should be submitted as per the synopsis given :

SYNOPSIS:

1. Project in PPT/ Print material

2. Minimum 20 slides

3. 1 movie programme

4. Flash in Final

5. JPEG images with high resolution has to be submitted along with PPT.

6. Bounded / Spiral binding Project should be submitted

CCC: FP-108 Duration: 6 Months

INDUSTRIAL TRAINING

SUBJECT TITLE : INDUSTRIAL TRAINING

DURATION : 6 MONTHS

A candidate shall be assessed at the end of the month, before he / she completes the industrial training.
The assessment shall be earned out by a committee comprising of a representative of the industry
where the candidate is undergoing training, a staff member of the concerned section of the institute.