ITI's which provides courses for Craftsmen Food Production (General)

Sr. No.

Subjects of Study

A

Trade Theory (full year)

1. Knowledge about kitchen Equipment and familiarization of their handing in the kitchen.

2. Safety Rules for using different types of knives.

3. Foundation ingredients and their properties and characteristics.

4. Layout of the Kitchen. Name the different sections of Kitchen Functions of movable and immovable equipment in the kitchen.

5. Aims and objects of Cooking Food.

6. Cookery & Bakery, Terms (Culinary Terms).

7. Classification of Raw Materials (a) Perishable (b) Non-perishable/Movements in mixing.

8. Kitchen Organisation-Responsibilities and functions of each category of staff working in kitchen Inter-relation between the Staff of kitchen with Bakery and other departments.

9. Seasoning & Flavouring Agents (Brief description)

10. Accompaniments & Garnishes.

11. Courses of Menu-Knowledge of Menu Planning, Recipe Writing and standardization of Menu.

12. Stocks, Soups & Sauces-

a) Roux Blanch, Roux Blonde, Roux Brun. b) Sauces and their derivatives (c) Gravies

13. Salads, Salad Dressings, Sandwiches and Canapes.

14. Methods of Cooking Food with special reference to Vegetable Soups, Cheese Meat, Chicken and Eggs.

15. Portion Control/Quality Control (briefly to be discussed)

16. Invalid Cookery/Rechauffe of food

17. Preservation of Food (to be taught point-wise only)/Food Storage.

18. Meat Cookery –Dissection- Butchery, Larder Work. Knowledge of identification and use of various cuts of the following in the Indian & Continental Cookery Fish/Mutton/Pork/Beef/Chicken/Lamb.

19. Beverages.

20. Knowledge about identification and selection characteristics of- (a) Vegetables (b) Potatoes (c) Different types of Fruits (d) Others (e) Eggs.

21. Nutrition-Basic knowledge only.

22. Hygiene-

(a) Hygiene of Food Handler (b) Fire Hazards (c) Contents of First Aid (d) Common Kitchen Pests (e) Safety.

23. Fuel -Elementary knowledge about fuels.

24. (a) Inventory of Stores.

(b) How to prepare requisitions of stores for daily needs.

(c) Catering Calculations--simple exercises relating to quantities and costs of Raw Materials.

 25. Knowledge about recipe of 30 International dishes-Soups, Fish, Entree, Joint (Main Course), Savory, Desserts, Puddings etc.

 26. Indian/Continental-Recipes of the following may be given to students as part of their training.

(A)- (i) Soup a1Oignon

(ii) Bortsch-Polongnaise

(iii) Petit-Marmite

(iv) Minest Rone

(v) Mulligatwny

(vi) Hungarian Goulash

(vii) American Choder

(B) – i) Stromate’e IL’ Anglaise

ii) Filet De Stromate’e-Meuniere

iii) Stromattee A 1 Florentine

iv) Lobster Thermidor

v) Filet De Pomfret A’L ‘orly

(C )- i) Omelette Espagnole

ii) Spaghetti Bolognaise

iii) Chicken Vol-Av-Vent

iv) Chicken Parisienne

(D)- i)Chicken A ‘Lakiev

ii) Poulet Saute Maryland

iii) Poulet Cordon-Bleu

iv) Wiener Schinitzel

v)Chateaubriand-Steak

(E)- i) Mutton Rogan Josh

ii) Tandoori Chicken

iii) Butter Chicken

iv) Fish Curry

v) Pork Vindaloo

vi) Chicken Pasanda Curry

vii) Chicken Schaswallik

viii) Malai Kofta Curry

ix) Dal Makhani

x) Barayani

xi) Rashmi Pulao

xii) Mutton-do-piaza

xiii) Murg Musallam.

(F)- SWEET DISHES--i) Burfee ii) Gajar-ka-Halwa

iii) Gulab Jamun iv) Jalabi

v) Gujias vi) Phirnee

vii) Rasgulla viii) Banana Fritter

ix) Malpura x) Caramel Custard

xi) Rice Pudding xii) Fruit Pudding

xiii) Souffle.

27 Bakery/Confectionery-recipes-

(A) Bread/Bread Roll/Bread Sticks/Biscuits

(B) Sponge Cake/Swiss Roll/Short Crust Paste/Jam Tart/Lemon Curd Tart (C) Choux Paste & Puff Paste/Chocolate Ecclair/Cream Horns/Vegetable Patties/Pineapple pastry/Fruit Cakes/Black Forest.

B

Trade Practical (full year)

(A) Continental Cuisine-

1. Soups Horsdoevres (Appetizer), 2 Soups

3 Sauces, 4 Gravies

5 Fish, 6 Entrée

7 Joint, 8 Roast

9 Vegetables, 10 Invalid Cookery

11 Beverages, 12 Breakfast dishes

13 Basics of Dessert/Pudding (Indian & Continental) & 14. Savoury preparations.

(B) Indian Cuisine-

1. Rice preparations. 2. Wheat dishes

3. Fish, meat and chicken/Lamb/Pork preparations

4. Milk preparations 5. Vegetable dishes-curries

6. Indian Sweets 7. Dals, Raita, Chutney

8. Snacks 9. Farinaceous Products (Spaghetti & Macroni)

10. Potatoes 11. Tandoori preparations

12. Sandwich/Canape’ 13. Salads

( C ) Bakery/Confectionery products-

(1) Bread (2) Bread Roll (3) Sponge Cake (4) Short Paste