Total Marks: 100 (Theory - 50 + Practical - 50)

Part B: Vocational Skills (40 Marks)

Unit Number Unit Name Marks
1 Introduction to hospitality industry 3
2 Career Opportunities 3
3 Introduction to Kitchen 5
4 Protective clothing & its maintenance 3
5 Personal Hygiene 5
6 Equipment & Kitchen tools 5
7 Culinary History 3
8 Kitchen Commodities 5
9 Storage of Commodities 4
10 Kitchen Organization 4