FOOD PRODUCTION

Class XI / Subject Code - 809
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.
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

Factors that affect regional eating habits in various parts of India.
Unique ingredients are found in various states of India.
Popular dishes from various regions of India.
Variety of food in the Indian region.
Preparation of different Indian snacks.
Indian snacks from various regions of India
Popular snacks from various regions of India.
Importance of preparation of basic gravies in a hotel.
Basic Indian gravies
Dishes in which the basic gravies are used.
Importance of sweets in Indian tradition and festivities.
Popular sweets from various regions of India
Role of sugar cookery in preparation of sweets.
Popular sweets from various regions of India.
Importance of a Balanced Diet
Accompaniments of Indian meals
Contrast traditional and contemporary presentations of Indian meals
History of fast foods
Salient features of these outlets
The flow of work
Use of convenience food
Preparation of fast foods
Basic ingredients
Cookies and their importance.
Varieties of cookies and their preparation.
Different types of menu
Principles of menu planning
Menus for various occasions
Concept of food cost
Calculate the elements of cost
Calculate the profit
Causes of food contamination
Concept of the danger zone
Foodborne diseases
Importance of garbage separation and disposal