Class IX / Subject Code - 409

FOOD PRODUCTION

The course intends to introduce you to the basics of cooking food coupled with the scientific approach by trying to understand the basic commodities utilized in preparation of food.
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Course Objective

Describe kitchen operations including culinary terminology, operational software, cooking methods, and basic food handling skills: such as food safety and food quality. Demonstrate proper kitchen management systems, such as cost control, labor control, inventory control, production scheduling, sales history, menu development, and forecasting.
The Hospitality service industry is fast growing and evolving. The development of Catering Institutions has closely followed the changes in the food habits of people. Food changes are determined by socio-economic conditions and demographic shifts. industrialization, Migration, and International trade have resulted in greater employment for both men and women worldwide. This led to an increased need for people to depend on various food services operational for their meals outside their homes.
Instructor
Cooking of food is a skill-based education that requires both the style of art and the method of science.
  • E-learning & Onsite classes
  • A 'Workshop' class
  • Industrial Visit
  • Certificate of Completion

Course Content

Hospitality
Operations of Five Star Hotel
Introduction to Allied Areas of the Hospitality Industry
Career Opportunities
Career Opportunities in Allied Areas
Introduction to the Operations of a Commercial Kitchen
Attitude and Behaviour in the Kitchen
Skills and Knowledge
Ergonomics in Kitchen
Importance of Protective Clothing and its Maintenance
Types of Protective Clothing
Importance of Personal Hygiene
Maintenance of Personal Hygiene
Hand Washing Techniques
Importance of Kitchen Equipments
Care and Maintenance of Equipment
Work Place Hygiene
Knife and its Maintenance
Safety Procedure for Handling Knives
Historical Background
Development of Modern Cookery
Kitchen Commodities
Animal Origin
Perishability of a Product
Techniques of Storage
Kitchen Organization
Duties and Responsibilities