SYLLABUS FOR CERTIFICATE COURSE IN FOOD PRODUCTION (CONTINENTEL / INDIAN/ PUNJABI/CHINEES) UNDER GUJARAT COUNCIL OF VOCATIONAL TRAINING PATTERN

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1 SYLLABUS FOR CERTIFICATE COURSE IN FOOD PRODUCTION (CONTINENTEL / INDIAN/ PUNJABI/CHINEES) UNDER GUJARAT COUNCIL OF VOCATIONAL TRAINING PATTERN DIRECTORATE OF EMPLOYMENT & TRAINING Block No. 1/8, 3 rd Floor, Dr.Jivraj Mehta Bhavan, Gandhinagar, Gujarat State.

2 NAME OF TRADE DURATION MINIMUM EDUCATIONAL QUALIFICATION : Certificate Course in Food Production (CONTIENENTEL /INDIAN /PANJABI/CHINEES) : 6 Months, 960 Hours in 5 Months and One month As on Job Training. : SSC Pass with English as one of the subjects 10+2 Pattern BATCH SIZE : 25 OBJECTIVE : Study routs Full Times a day attendance route JOB OPPORTUNITIES : 1.wages employment as: Chef, Sonschef, Cook, Pastry, Chefmanager, Potager, Saujer, Poissioner. 2. Self Employment such as : Starting own eatery small or big, catering contract & Services. 2

3 CERTIFICATE COURCE IN FOOD PRODUCTION PERIOD: 6 MONTHS FULL TIME ELIGIBILITY: S.S.C. PASS SUBJECT TEACHING EXAMINATION FOOD PRODUCTION PATISSERIES FOOD SCIENCE & NUTRITION THEORY PRACTICAL THEORY PRACTICAL TW TOTAL Theory Practical Theory Practical TW Total Hrs. Hrs. H M H M M BAKERY ON THE JOB TRAINING PROJECT GRAND TOTAL HOURS PER WEEK 22 WEEKS AT INSTITUTE FROM AUGUST TO DECEMBER 10 WEEKS ON THE JOB TRAINING FROM JANUARY TO MAY IN A HOTEL, SPECIFIED BY THE PRINCIPAL OF THE INSTITUTE WHO GIVE THE MARKS OF THE JOB TRAINING. 3

4 THEORY SUBJECT: FOOD PRODUCTION AND PATTISARIES OBJECTIVE: To develop an understanding regarding the basic knowledge of history of food and cooking, skills in the cooking, the process of western and Chinese cooking, the standard recipes, time and temperature, portion,size cost etc. students to the working of bakery and baking products and to develop the knowledge the basic of advance cookery and banqueting. Chapter 1 Introduction to culinary Arts, Aims & objectives of cooking raw materials. classification & categorization of raw material. Kitchen organization, flow chart and role of Kitchen Staff /chef. Chapter 2 kitchen/ bakery equipment s/tools ingredients and their preparation. Mis-En-Place, method of mixing, important culinary terms, food storage. Chapter-3 Kitchen terminology, method and tools of cooking, Stock and their preparation, national, Soups, Sauces and their preparation, hot &cold. Chapter-4 Basic cuts of meat /lamb / poultry/fish/vegetable etc. Chapter-5 Indian cookery: Indian breads, snacks, provincial cookery, use of spices. Chapter-6 Indian cookery: basic Indian gravies, tandoor, dum pukht barbeque, menu Planning. Chapter-7 Manu Planning, food management: standardization of recipes. Chapter-8 Food costing convenience foods. Chapter-9 Reshuffle cooking, invalid cooking, larger organization. Chapter-10 Farinaceous cookery, for cement. Quantity kitchen: quantity cooking, special method of cooking. Chapter-11 Salads, type of salad, Dressing of salad, Cheese, Compound sauces, Butter. 4

5 THEORY SUBJECT: FOOD SCIENCE AND NUTRITION Chapter-1 Fundamentals of Nutrition, Classification of Food groups. Chapter-2 Effect of Heat, Foods, Vegetables, fish, Meat ect. Chapter-3 Dietetics. Chapter-4 Therapeutic menu planning. Chapter-5 Food preservation. Chapter-6 Food additives and leavening agents. Chapter-7 Adulteration Chapter-8 Introduction to Food Microbiology: Beneficial effect of bacteria in the preparation of Yogurt (curd), Cheese and food commodities. Chapter- 9 Harmful effects of Bacteria: food spoilage, poisoning and infection. Chapter-10 Personal hygiene, Hygiene in kitchen dishwashing and garbage disposal. Chapter-11 Hygiene in storage food contamination, Hygiene in labs and pest control. 5

6 THEORY SUBJECT: BAKERY Chaptre-1 Introduction to Bakery as an art or science. Bakery terms and temperatures. Chapter-2 Bakery ingredients and function Flour / Milk / Sugar / salt / Eggs / Raising agents spices and flavorings agents / Leavening agents. Chapter-3 Dough and Method of Making Dough, Preparation of Different type of Dough. Chapter-4 Pastry Definition and Different kind of Pastry. Ingredients and precaution in making pastry. Chapter-5 Making of various Pastries. Short Rust / Puff / Flaky Chapter-6 Cakes, Fatless Cakes and Eggless Cakes Chapter-7 Icing Chapter-8 Chocolate / Pudding / Souffle Chapter-9 Flans and Jellies Chapter10 Ice Cream 6

7 FOOD PRODUCTION AND BAKERY PRACTICALS MIN. 48 PRACTICALS SHOULD BE COVERED DURING ACADAMIC YEAR WHICH ARE INCLUDS MINIMUM 192 RECIEPES IN OVER ALL BOTH PRACTICALS DEPENDING UPONE THEORY ARE COVERD. ON THE JOB TRAINING Student should maintain a logbook of the training and meeting a daily event there in they should also report any problems found by them and how did they over came the same. PROJECT The student will be requested to identify one problem in any given area of the specialization study in details and come up with the function suggestions (as per the opinion of the student) they should submit a written report of the problems, process of identification, study process and minimum (30 typed pages) STUDENT WILL BE ADJUDGED FOR THE FOLLOWING POINTS: Personal grooming Work plan and indenting Work process and product Cleaning journal Class participation 7

8 REFERENCE BOOKS: THANGAMPHILIP - MODERN COOKERY VOL 1&2 LAROUSSE - CULNARY - FOOD MICROBIOLOGY - GASTRONOMY AH &MA Freezer W.C / Westheff D.C MICROBIOLOGY OF FOOD PROCESSING - Mickerson T.J Sinskey A.C MANAGING FOOD HYGIENE BY NICHOLAS JOHNS FOOD PRESERVATION SCIENCE - Changes during freezing thawing heat THEREPATIC MENU PLANING - 8