The syllabus consists of eleven units - Hospitality Industry as a Career, The Food Production department, Uniform, Safety and Hygiene in kitchen, Kitchen Equipments and Appliances, Kitchen Commodities, Storage of Commodities, Techniques for Pre-preparation, Methods of Cooking, Salads, Soups, and Egg Cookery.

Part B: Vocational Skills (50 Marks)

Unit 1: Hospitality Industry as a Career

  • Introduction – Scope of hospitality industry
  • Core and allied areas
  • Career opportunities in hospitality industry
  • Qualities required in a personnel willing to join hospitality Industry

Unit 2: The Food Production department

  • Introduction
  • Sections in a kitchen
  • Knowledge, Skill and Attitude development
  • Kitchen Organizational Structure
  • Duties and responsibilities

Unit 3: Uniform, Safety and Hygiene in kitchen

  • Uniform & protective clothing
  • General safety precautions
  • Maintaining hygiene
    • Personal
    • Workplace
    • Safe food handling

Unit 4: Kitchen Equipments and Appliances

  • Classification of equipments
  • Care of equipments & appliances
  • Kitchen knives & their maintenance
  • Safety procedures in handling equipments & appliances

Unit 5: Kitchen Commodities

  • Plant origin:
    • Cereal
    • Pulses
    • Fruits
    • Nuts
    • Vegetables
    • Spices / Herbs
    • Oil
    • Sugar
  • Animal origin:
    • Dairy products
    • Eggs
    • Meats
    • Fish & other Seafood
    • Fats
  • Other
    • Salt

Unit 6: Storage of Commodities

  • Perish ability of a commodity
  • Storage techniques
  • Stock Levels
  • Maintaining records of storage and issues
    • Goods received book
    • Bin card

Unit 7: Techniques for Pre-preparation

  • Techniques of pre-preparation
  • Using knives
  • Vegetable cuts

Unit 8: Methods of Cooking

  • Aims and objectives of cooking food
  • Classification:
    • Dry
    • Moist
    • Medium of fat
  • Applying simple methods of cooking:
    • Boiling (Beans / Rice / Beetroot)
    • Grilling (Bell pepper / Zucchini / Potato)
    • Blanching Tomatoes
    • Broiling (Cumin seed)
    • Frying (Potatoes)

Unit 9: Salads

  • Classification
  • Parts of a salad:
    • Base
    • Body
    • Dressing
    • Garnish
  • Recipes for:
    • Salad Waldorf
    • Salad Nicosia
    • Grilled chicken salad or Sprouts salad
    • Pasta salad
  • Importance of salads in diet

Unit 10: Soups

  • Definition
  • Classification
  • Recipes for:
    • Cream of Tomatoes soup
    • Puree of Carrot soup
    • Cold soup – Gazpacho
    • Chicken violate
  • Importance of soup in diet

Unit 11: Egg Cookery

  • Structure of an egg
  • Methods of cooking