Part B: Vocational Skills

  • Unit 1: Indian regional cookery

  • Unit 2: Indian Snacks

  • Unit 3: Indian gravies

  • Unit 4: Indian sweets

  • Unit 5: Presentation of Indian meals

  • Unit 6: Fast Food

  • Unit 7: Introduction to baking

  • Unit 8: Menu Planning

  • Unit 9: Food Costing

  • Unit 10: Food Safety

Unit 1: Indian regional cookery

  • To enumerate and describe the factors that affect regional eating habits in various parts of India.
  • To describe the unique ingredients found in various states of India.
  • To prepare popular dishes from various regions of India.
  • To list popular Indian dishes from various regions of India and appraise the variety of food in Indian region.

Unit 2: Indian Snacks

  • To define the term Snacks and enumerate major ingredients used in preparation of different Indian snacks.
  • To list popular Indian snacks from various regions of India and describe them.
  • To prepare popular snacks from various regions of India.

Unit 3: Indian gravies

  • To explain the importance of preparation of basic gravies in a hotel.
  • To list basic Indian gravies and describe their major ingredients and method of preparation.
  • To enumerate the dishes in which the basic gravies are used.
  • To prepare basic Indian gravies.

Unit 4: Indian sweets

  • To describe the importance of sweets in Indian tradition and festivities.
  • To list popular sweets from various regions of India and write a brief description of each.
  • To explain role of sugar cookery in preparation of sweets.
  • To prepare popular sweets from various regions of India.

Unit 5: Presentation of Indian meals

  • To describe the importance of Balanced Diet and ways it can be accomplished in Indian meals.
  • To list accompaniments of Indian meals.
  • To compare and contrast traditional and contemporary presentation of Indian meals.

Unit 6: Fast Food

  • To outline the history of fast foods
  • To identify the salient features of these outlets
  • To state the flow of work
  • To describe the use of convenience food
  • To explain the preparation of fast foods

Unit 7: Introduction to baking

  • To understand the functions of the basic ingredients used in bakery.
  • To learn about cookies and their importance.
  • To list different varieties of cookies and its preparation.

Unit 8: Menu Planning

  • To identify the different types of menu
  • To outline the principles of menu planning
  • To plan the menus for various occasions

Unit 9: Food Costing

  • Understand the concept of food cost
  • Analyze the elements of cost
  • Calculate the elements of cost
  • Calculate the profit

Unit 10: Food Safety

  • Identify the causes of food contamination
  • Explain the concept of danger zone
  • Identify the food borne diseases
  • To describe the importance of garbage separation and disposal