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

Sem. I

Sr. No.

Subjects of Study

A

Trade Practical

1

LPG Stove/Cooking range, Operation of oven set the temperature requirement, Electric Toaster Mixer/Grinder Care and Cleaning or Mixer Grinder, Food Processor and Water Purifiers etc. care and maintenance.

2

a) Personal hygienic Et Care of Skin, Hand, Feet; Food handlers hygienic protective clothing.
b) Working area hygiene:- its importance
c) Fire Hazards and first aid contents

3

Layout of the Kitchen, name different sections of Kitchen, Kitchen organization- Duties & responsibilities of each staff working in a kitchen.

4

Classification of raw materials, preparation of ingredients, method of mixing foods, effect of heat on various foods, weighing and measures texture of food.

5

Culinary terms & also learn the French word for basic food items

6

Practice on different Types of Flavouring and Seasoning used in Western and Indian Cookery.

7

Demonstration on ingredients movements in mixing.

8

Method of cooking with special application of meat, fish, vegetable, Cheese, Pulses Et egg. Conventional Ft non- Conventional Method of cooking, solar cooking, microwave cooking, fast Vegetable

B

Trade Theory

1

Elementary of Knowledge' Kitchen Gadgets, Introduction to Hygiene and Healthy Living, Importance of proper ventilation and lighting and sanitation, Safety precaution and Identifying and preventing hygiene risks for self and others.

2

Knowledge about kitchen equipmentand familiarization of their handling in the kitchen particularly use of different types of knives. Cleaning of kitchen and preparation for workmise-en-place.

3

Introduction to the Basic Hotel Organization with particular reference to kitchen and Restaurant Staff. Knowledge about the outline of the production process in the kitchen.

4

Aims and object of Cooking Food. Methods of Cooking Food With special reference to Vegetables, Soups, Cheese and Eggs, Potatoes, Pulses.

5

Cookery & bakery terms (Culinary terms)

6

Name of different Types of Flavouring and Seasoning used in Western and Indian Cookery. Texture

7

Preparation of ingredients-movements in mixing. Accompaniments and Garnishes.

8

Stocks-ingredients used/care to be taken during preparation of stocks. Sauces-White Sauce) Bechamel/Veloute) Brown Sauce (Espanola/Demiglace) & Derivatives from Sauces. Soups-Clear Soups-Broth, Puree Tomato, Vegetable Soups, Madras, Mulligatawny, Onion.

Sem. II

A

Trade Practical

1

Preparation of preserves

2

Preparation of Snacks, Pickles/Preserve, Chutneys, Sauces, Raita etc.

3

Preparation of Farinaceous Products (Spaghetti & Macroni)

4

Preparation of Simple Horsdoevr

5

Special Dishes for Lunch/Dinner/Special Functions.

6

Preparation of Six Indian Sweets. Rasgulla Burfee, Balu Shahi, Halwas, Gulab Jamun, jalebi, Gujhias, Phirnee,

7

Preparation of various kinds of Vegetable and Beverages.

8

Preparation of Various kinds baked products.

9

Preparation of Various kinds as cakes, patties, pizza etc.

10

Preparation of different kinds of north Indian food.

11

Preparation of different kinds of south Indian food.

12

Preparation of different kinds of Rajasthani and Gujrati foods. food.

13

Preparation of various kinds of vegetables, Eggs and mixes Vegetables.

14

Preparation of different kinds of Italian Foods.

B

Trade Theory

1

Salads, Salad Dressings, Sandwiches and Canapes.

2

Storage of food (elementary knowledge)

3

Reshuffle.

4

Courses of Menu-Knowledge of Menu Planning, Recipe Writing & Standardization of Menu.

5

Invalid Cookery

6

Portion Control/Food Costing.

7

Kitchen equipment-Portable and Static Fuel

8

Place of Hygiene in Catering Business.

9

Need and importance of ' nutrition production.

10

Basic Principles of Food Processing preservation.

11

Pickles /Preserve & Chutneys.

12

Calculations- Food Cost/Inventory of stores.

13

Identification and Characteristics of selection of Vegetables, Eggs, Pulses & Potatoes

14

Buffet for special functions.