TEACHING AND EXAMINATION SCHEME FOR DIPLOMA IN FOOD PRODUCTION
Eligibility : Senior Secondary (10+2) or equivalent with knowledge of English.
Title : Diploma
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|
|3.||Hygiene and Nutrition||2||-||2||100||3||-||-||10||-|
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.
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.
Familiarisation of tools / equipment and their use.
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,
Snacks 10 varieties
Sweets 08 varieties
Special dishes for festivals – 5 festival menus (Note: emphasis on a regional cuisines)
Continental : Stock – White stock,
Sauce – Béchamel sauce,
with 5 derivatives of each.
Bread sauce and
Compound Butters – 3 varieties.
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
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
Mousse 3 varieties
Soufflés 3 varieties
Baked 3 varieties
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
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.
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
De-boning of mutton leg and shoulder.
Curry cuts and boti kebabs.
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
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
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
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.
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:
Information concepts and processing
Elements of a computer processing system
Hardware, features and uses
Software concepts – MS DOS, MS OFFICE (use).
Unit-2 : Introduction to Windows. Introduction of computers for accounting records and controls.