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Food Production

TEACHING AND EXAMINATION SCHEME FOR DIPLOMA IN FOOD PRODUCTION

Eligibility : Senior Secondary (10+2) or equivalent with knowledge of English.


Title : Diploma

Duration : One Year + six months in industry

Teaching hours per week : 35

No.of weeks of effective teaching : 36

Industrial training : 24 weeks after the annual examinations.

Sl. No. Subject Distribution of Time Distribution of Marks MTS
Hours per Week Council’s Exam
Th Pr Total Th Hrs Pr Hrs Th Pr
1. Cookery 3 16 19 100 3 125 6 20 20
2. Larder 2 8 10 50 2 125 6 10 20
3. Hygiene and Nutrition 2 - 2 100 3 - - 10 -
4. Commodities and
Costing
3 - 3 100 3 - - 20 -
5. Computer Awareness - 01 01 - - - - - -
Total 10 25 35 350 - 250 - 60 40

Pass (Theory) - 35% Grand Total : 700
Pass (Practical) - 40%
Aggregate - 40%

Council’s Examination :

TH : Marks for Council Exam, for theory marks
PR : Marks for external Practical
MTS : Mid term sessionals.

FOOD PRODUCTION - COOKERY

THEORY :

Unit-1 : Importance of kitchen in Hotel & Catering establishments; Aims and objectives of Cooking, classification of raw
materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods, weighing and measure,
texture of food, Culinary terms.

Unit-2 : Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg. Conventional and
non-conventional methods of cooking, solar cooking, microwave cooking, fast food operation. Varieties of fish,
meat and vegetables. Accompaniments, garnishes and rechaufe.

Unit-3 : Balancing of recipes, standardisation of recipes, standard yield, maintaining recipe files. Menu planning, portion control,
brief study of how portions are worked out. Invalid cookery. Purchasing specifications, quality control, Indenting and Costing.

Unit-4 : Description and use of the following :
Basic stocks, Aspics & Jellies.
Roux Blanc, Roux blond and Roux brun.
Recipes and quantities required to produce 10 litres of stock, white & brown.
Recipes required to produce one litre of the following:
Béchamel sauce, tomato sauce, Veloute sauce, Espagnole sauce, Hollandaise and Mayonnaise sauce with the necessary
precautions to be observed while preparing these, with minimum five derivatives of each.
Soup – Definition, classification of soups with example in each group, recipe for one litre consommé,
10 popular consommés with their garnishes.

Unit-5 : Eggs – Structure, selection of quality, various ways of cooking eggs with example in each method and prevention
of blue ring formation.

Unit-6 : Vegetables – Effect of heat on different vegetables in acid/alkaline medium and reaction with metals. Method of cooking
Different vegetables with emphasis on cooking asparagus, artichokes, Brussels sprouts.

Unit-7 : Theory of Bread making, Bread rolls, Bread sticks, Indian Breads.

Unit-8 : Pastry – Recipes of short crust pastry, puff pastry, flaky pastry choux paste, Danish pastry and their derivatives.
Recipes and method of preparation of plain ice cream.

Unit-9 : Kitchen stewarding and upkeep of equipment.

Unit-10: Staff organisation of Kitchen, coordination with the Departments.

COOKERY - PRACTICALS

Familiarisation of tools / equipment and their use.

Indian

 

Rice - 08 varieties
Indian Bread - 10 varieties
Dal - 10 varieties
Vegetables - 15 varieties
Chutney - 05 varieties
Raita - 05 varieties
Egg dishes - 03 varieties
Fish dishes - 05 varieties
Meat dishes - 08 varieties
Chicken dishes - 08 varieties
Shorba - 02 varieties

Tandoor dishes : Tandoori chicken,
Tandoori Fish,
Seekh kebab,
Boti kebab.
Snacks 10 varieties
Sweets 08 varieties
Special dishes for festivals – 5 festival menus (Note: emphasis on a regional cuisines)

Continental : Stock – White stock,
Brown stock,
Fish stock.
Sauce – Béchamel sauce,
Veloute sauce,
Tomato,
Espagnole,
hollandaise and
mayonnaise
with 5 derivatives of each.
Demi glace,
Mint sauce,
Horse Radish,
Bread sauce and
Apple sauce.
Compound Butters – 3 varieties.

Soups :

Purees 2 varieties
Cream 3 varieties
Veloute 2 varieties
Broths 2 varieties
Bisques 1 varieties
Consommés 5 varieties
Cold Soups 2 varieties
Potages 2 varieties

 

Fish :

Baked 2 varieties
Grilled 2 varieties
Shallow fried 2 varieties
Deep fried 4 varieties
Poached 2 varieties

Chicken and other Meats :

Stew 2 varieties
Casseroles 2 varieties
Roast 2 varieties
Braised 2 varieties
Grilled/Baked 2 varieties
Chicken (Sautés) 5 varieties
Entrees 3 varieties
Pork 2 varieties
Steaks 3 varieties

Vegetables : Preparation and cooking of vegetables – 10 varieties.

Potatoes – 10 varieties.

Farinaceous dishes : Spaghetti and macaroni dishes – 2 varieties.

Egg: Breakfast egg preparation – 5 varieties

Sweets :
Mousse 3 varieties
Soufflés 3 varieties
Baked 3 varieties

Steamed (Pudding) 3 varieties

Chinese :
Soups 2 varieties
Noodles & Rice 4 varieties
Chicken 2 varieties
Pork 2 varieties
Meat 2 varieties
Prawns 2 varieties
Fish 1 dish
Vegetables 3 varieties

LARDER

THEORY :

Unit-1 : Larder - Organisation & layout.
Larder control – Maintenance & upkeep of larder equipment and supplies.

Unit-2 : Hors d’ oeuvre and salads – classification.
Unit-3 : Fish - Classification, sealing, cleaning, preparation, basic cuts and its uses and storage.

Unit-4 : Butchery – Cuts of beef, lamb, mutton and pork, its uses and weights.

Unit-5 : Poultry and Game :
Poultry – Classification, preparation, dressing and cuts with its uses.
Game – Furred game and feathered game, preparation cuts with its uses.

Unit-6 : Assembling of cold buffets, sandwiches and canapés. Proper storage of leftovers.

Unit-7 : Different types of force-meat and their uses.
Decorative work including sculptures, ice carvings, vegetable and fruit carvings.

Unit-8 : Cleaning and care of Larder equipment.

PRACTICALS :

Preparation of various simple and compound Horsdoevures :
Simple salads - 5 varieties

Compound Salads :
Fruit based - 2 varieties
Fish based - 2 varieties
Meat based - 2 varieties
Vegetable based - 2 varieties

Preparation of salad dressings – 3 varieties

Butchery :

  1. Lamb and Mutton – Demonstration of jointing mutton carcasses.

De-boning of mutton leg and shoulder.
Curry cuts and boti kebabs.

  1. Pork – Demonstration and preparation of pork chops, de-boning of pork leg.
  2. Fish – cuts of fish and its use in cold buffets.
  3. Poultry – Dressing, trussing and de-boning.

COMMODITIES AND FOOD COSTING THEORY :

Unit-1 : Cereals – Wheat, rice, maize.
Breakfast Cereals – Uses and storage of Cornflakes, puffed rice, pressed rice.

Unit-2 : Pulses – Types and uses of pulses.

Unit-3 : Fresh fruits and vegetables, classification of fruit and vegetables and its use.

Unit-4 : Dairy products – Milk and its composition and storage, classification and uses of cheese, butter & cream.

Unit-5 : Prevailing food standards in India, food adulteration as a public health hazard, simple tests in the detection of common
food adulterants, Essential Commodities Act-ISI Agmark.

Unit-6 : Herbs, spices and condiments – classification and uses of different types of herbs and condiments.

Unit-7 : Brief introduction of Tea, Coffee, Cocoa and its procurement, storage and use. Food flavours, essences and colours with
brand names.

Unit-8 : Methods of food preservation – long term and short term methods.
Convienence food – sugar preserves and confectionery gums.

Unit-9 : Importance of costing and cost dynamics – variable and semi-variable and fixed cost.

Unit-10 : Elements of cost – material, labour and overhead.

Unit-11 : Cost control procedure through Purchasing, Receiving, Storing issuing and preparation, portion control.

HYGIENE & NUTRITION

HYGIENE

Unit-1 : Personal hygiene, care of skin, hand and feet. Food handlers hygiene, protective clothing.

Unit-2 : Dishwashing methods – manual and machine dish washing – merits and demerits.

Unit-3 : Garbage disposal – different methods –advantage and disadvantages.

Unit-4 : Food Poisoning – Causative factors and the precautions to be taken by food handlers.

Unit-5 : Food Storage – Techniques of correct storage, storage temperature of different commodities to prevent bacterial manifestation
or contamination.


Unit-6 : Pest Control - Rodents and insect control techniques, special stress on control of flies, rats and cockroaches.

Unit-7 : Municipal health laws.

Unit-8 : Golden rules of first aid and treatment for cuts, wounds, burns.

NUTRITION

UNIT-1 : Definition of nutrition, definition of a colorie, daily caloric requirements for different age groups, factors. Food groups
and their role in balance diet.

UNIT-2 : Carbohydrates and proteins – Classification, sources, functions, Recommendatory Daily Allowance (RDA), excess and deficiency.

UNIT-3 : Fats - classification according to sources, difference between animal fat and vegetable fat, functions, Recommendatory
Daily Allowance (RDA), excess and deficiency.

UNIT-4 : Minerals – Importance of Minerals with special emphasis on calcium and iron (function & sources).

UNIT-5 : Vitamins in diet – Fat soluble – A, D, E & K water soluble, B-complex, Thiamin, Niacin, Riboflavin and Vitamin C, sources,
functions, Recommendatory Daily Allowance, excess and deficiency.

UNIT-6 : Health Foods & Menus for diabetic, heart, blood pressure patients, specific requirements for sports men/women.

Computer Applications in Food Production
(to be taught in practical classes)

Unit-1 : Computer fundamentals:
History
Information concepts and processing
Elements of a computer processing system
Hardware, features and uses
Input/Output devices
Software concepts – MS DOS, MS OFFICE (use).

Unit-2 : Introduction to Windows. Introduction of computers for accounting records and controls.

Hunar Se Rozgar Tak

The Ministry of Tourism, Government of India launched Hunar Se Rozgar in 2009 offering Short Term Quality Courses of 8

Nchmct

National Council for Hotel Management and Catering Technology and its affiliated Institutes constantly endeavor to impart Hospitality, knowledge, skills, concepts and techniques in the right environment for the students to

IGNOU

The Indira Gandhi National Open University (IGNOU), established by an Act of Parliament in 1985, has continuously striven to build an inclusive knowledge society through inclusive education. It has tried