Diploma in Bakery & Confectionary
Diploma in Food Production

 

 

DIPLOMA IN FOOD PRODUCTION

 

Eligibility:

 

Senior Secondary (10+2) or equivalent with

 

 

 

English as a subject.

 

 

Duration:

 

One Year + six months in industry

 

Teaching hours per week:

35 Hours

 

 

Effective teaching:

34 weeks

 

 

Industrial training:

24 weeks after the annual examinations.

 

 

TEACHING AND EXAMINATION SCHEME

 

 

 

 

 

 

 

No.

Subject

Subject

 

Hours per

Term

 

code

 

 

 

week

Marks*

 

 

 

THEORY

 

 

 

 

 

 

 

 

 

1

DFP-01

Cookery

 

 

3

100

2

DFP-02

Larder

 

 

2

50

 

 

 

 

 

 

3

DCS-01

Hygiene & Sanitation

 

2

50

4

DFP-03

Nutrition

 

 

1

50

 

 

 

 

 

 

 

5

DFP-04

Commodities

 

 

2

50

6

DCS-02

Food Costing

 

 

2

50

 

 

 

 

 

 

 

TOTAL

 

 

 

12

350

 

 

 

PRACTICAL

 

 

 

 

 

 

 

 

 

7

DFP-11

Cookery

 

 

16

100

8

DFP-12

Larder

 

 

4

100

 

 

 

 

 

 

9

DCS-11

Computer Awareness

 

1

-

10

DCS-12

Library

 

 

2

-

 

 

 

 

 

 

 

TOTAL

 

 

 

23

200

GRAND TOTAL

 

 

 

35

550

 

 

 

 

 

 

 

*Term marks will comprise 30% Mid Term Exam & 70% End Term Exam Marks.

RULES AT A GLANCE

NO.

TOPIC

REQUIREMENT

1.

Minimum attendance required to become eligible for

75% in aggregate

exam

 

 

2.

Minimum pass marks for each theory subject

40%

3.

Minimum pass marks for each practical subject

50%

4.

Maximum duration to pass/clear all subjects/ papers

03 academic years

COOKERY THEORY (DFP-01)

TIME ALLOTTED: 03 HOURS PER WEEK

MAXIMUM MARKS: 100

 

 

ACTIVITY

MAXIMUM MARKS

Marks for attendance

5

Mid-term exam marks

25

Total (Incourse Assessment Marks)

30

End term exam marks

70

Total

100

Knowledge based objectives for Cookery Theory:-

After the completion of Cookery Theory subject, the Students will be able to:

1.Explain the Organizational Structure of Food Production Department.

2.Design the layout of Kitchen.

3.Classify raw materials and their uses.

4.Describe the methods of mixing food.

5.Draw the structure of egg.

6.Explain the balancing of recipes.

7.Define and classify sauces and soups.

8.Breads and bread making

9.Different types of pastries

10.Kitchen equipment and its upkeep and interdepartmental coordination

UNIT

CONTENT

HOURS

WEIGHTAGE

 

 

ALLOTTED

FOR EXAM

 

 

 

 

1

Origin of hotel industry

 

 

 

Importance of kitchen in Hotel &

 

 

 

Catering establishments

 

 

 

Aims and objectives of Cooking

 

 

 

Classification of raw materials,

08

10%

 

preparation of ingredients.

 

 

 

Methods of mixing foods, effect of

 

 

 

heat on various foods, weighing and

 

 

 

measure, texture of food, Culinary terms.

 

 

2Methods of cooking with special Application to meat, fish, vegetables,

cheese, pulses and egg. Conventional

07

10%

and non-conventional methods of

 

 

cooking, solar cooking, microwave

 

 

cooking, fast food operation.

 

 

 

 

 

3

Eggs – Structure, selection of quality,

 

 

 

various ways of cooking eggs with

 

 

 

example in each method and prevention

10

10%

 

of blue ring formation. Varieties of fish,

 

 

 

 

meat and vegetables. Accompaniments,

 

 

 

garnishes and rechauffe.

 

 

 

 

 

 

4

Balancing of recipes, standardization of

 

 

 

recipes, standard yield, maintaining

 

 

 

recipe files. Menu planning, portion

 

 

 

control, brief study of how portions are

10

10%

 

worked out. Invalid cookery. Purchase

 

 

 

Specifications, quality control, Indenting

 

 

 

and Costing

 

 

5Description and use of the following: Basic stocks, Aspics & Jellies. Roux blanc, Roux blonde and Roux brun, Recipes and quantities required to produce 10 litres of stock, white & brown. Recipes required to produce one litre of the following:

 

Béchamel sauce, tomato sauce,

 

 

 

Veloute sauce, espagnole sauce,

10

10%

 

Hollandaise and mayonnaise sauce

 

 

 

 

with the necessary precautions to be

 

 

 

observed while preparing these, with

 

 

 

minimum five derivatives of each.

 

 

 

Soup – Definition, classification of

 

 

 

soups with example in each group,

 

 

 

recipe f o r

o n e

l i t r e

 

 

 

c o n s o m m é , 10 popular

 

 

 

consommés with their garnishes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MID TERM EXAM

 

 

 

 

 

 

 

6

Vegetables – Effect of heat on different

 

 

 

 

vegetables

in

acid/alkaline medium

 

 

 

 

and reaction with metals. Method of

 

12

15%

 

cooking different

vegetables with

 

 

 

 

 

 

emphasis

on

cooking asparagus,

 

 

 

 

artichokes, brussel sprouts.

 

 

 

 

 

 

 

 

7

Theory of Bread making, Bread rolls,

 

8

5%

 

Bread sticks, Indian Breads.

 

 

 

 

 

 

 

 

 

 

8

Pastry – Recipes of short crust

 

 

 

 

pastry, puff

pastry, flaky pastry choux

 

15

20%

 

paste, Danish pastry and their

 

 

 

 

derivatives. Recipes and method of

 

 

 

 

 

 

 

 

 

preparation of plain ice cream.

 

 

 

 

 

 

9

Kitchen stewarding and upkeep of

05

05%

 

equipment.

 

 

 

 

 

 

 

10

Staff organization of Kitchen,

05

05%

 

coordination with the Departments.

 

 

 

 

 

 

 

 

Total

90

100%

 

 

 

 

LARDER THEORY (DFP-02)

TIME ALLOTTED: 02 HOURS PER WEEK

MAXIMUM MARKS: 50

 

 

 

 

ACTIVITY

MAXIMUM MARKS

 

Marks for attendance

2 ½

 

Mid-term exam marks

12 ½

 

Total (Incourse Assessment Marks)

15

 

End term exam marks

35

 

Total

50

 

 

 

 

Knowledge based objectives for Larder Theory:- After the completion of the Larder Theory, the Students will be able to:

1.Design the layout of Larder Department.

2.Explain the Organizational Structure.

3.Identify and draw the tools and equipment used in Larder Department.

4.Classify and define cuts and uses of Fish, Poultry, Lamb, Beef and Pork

5.Explain the procedures of maintaining Larder Equipment.

UNIT

CONTENT

HOURS

WEIGHTAGE

 

 

ALLOTTED

FOR EXAM

 

 

 

 

1

Larder organization and layout.

06

10%

 

Larder control- maintenance and care of

 

 

 

larder equipment

 

 

2

Hors d’ oeuvre and salads- classification

06

10%

 

 

 

 

3

Fish – classification, cleaning, basic cuts

06

10%

 

and uses and storage

 

 

 

 

 

 

4

Poultry and game- classification

12

20%

 

preparation and cuts with uses

 

 

 

 

 

 

 

MID TERM EXAM

 

 

 

 

 

5

Butchery – cuts of beef, lamb, mutton

12

20%

 

and pork-uses and weights

 

 

6

Types of force meat and uses

06

10%

 

 

 

 

7

Assembling cold buffet, sandwiches and

06

10%

 

canapés, decorative work with ice,

 

 

 

vegetable, butter/fat and fruit

 

 

8

Cleaning and care of larder equipment

06

10%

 

and tools

 

 

 

Total

60

100%

HYGIENE AND SANITATION (DCS-01)

TIME ALLOTTED: 02 HOURS PER WEEK

MAXIMUM MARKS: 50

 

 

 

ACTIVITY

 

MAXIMUM MARKS

Marks for attendance

 

2 ½

Mid-term exam marks

 

12 ½

Total (Incourse Assessment Marks)

 

15

End term exam marks

 

35

Total

 

50

LEARNING OBJECTIVES: After completion of the subject a student will be able to:

1.Understand Food Microbiology, Food Contamination and Spoilage;

2.Follow sanitary procedure during food handling;

3.Understand the importance of personal hygiene

4.Analyse critical control points; and

5.Practice laws governing the food safety and standards

 

No

 

 

 

CONTENT

 

 

TIME

 

WEIGHTAGE

 

 

 

 

 

 

 

ALLOTTED

 

FOR EXAM

 

 

 

 

 

 

 

 

 

 

 

 

1 FOOD MICROBIOLOGY

 

 

 

 

 

 

 

 

Introduction

 

 

 

 

 

 

 

 

Microorganism groups important in food

 

 

 

 

 

 

 

 

 

microbiology

 

 

 

 

 

 

 

 

 

-

Viruses

10

15%

 

 

 

 

 

-

Bacteria

 

 

 

 

 

 

 

 

 

 

 

 

 

 

-

Fungi (Yeast & Molds)

 

 

 

 

 

 

 

 

 

-

Algae

 

 

 

 

 

 

 

 

 

-

Parasites

 

 

 

 

 

 

 

 

Factors affecting the growth of microbes

 

 

 

 

 

 

 

 

Beneficial role of Microorganisms

 

 

 

 

 

2FOOD CONTAMINATION AND SPOILAGE

Classification Of Food

Contamination And Cross

05

10%

Contamination

 

 

Spoilages Of Various Food With The Storing Method

3SANITARY PROCEDURE FOLLOWED DURING FOOD HANDLING

Receiving,

Storage,

10

20%

Preparation,

Cooking,

Holding, and

 

Service Of The Food

 

 

 

 

 

 

 

 

 

MID TERM EXAM

 

 

 

 

 

 

4

SAFE FOOD HANDLER

 

 

 

Personal Hygiene discussing all the

 

 

 

 

standard.

10

15%

 

Hand Washing Procedure

 

 

 

 

First Aid definition, types of cuts,

 

 

 

 

wounds, lacerations with reasons and

 

 

 

 

precautions.

 

 

5

HAZARD ANALYSIS CRITICAL CONTROL

 

 

 

POINT

 

 

 

Introduction to HACCP

10

15%

 

History

 

 

 

Principles of HACCP

 

 

 

 

 

 

6

FOOD SAFETY STANDARDS AUTHORITY

 

 

 

OF INDIA (FSSAI)

 

 

 

Introduction to FSSAI

05

15%

 

Role of FSSAI

 

 

 

FSSAI compliance

 

 

 

 

 

 

7

GARBAGE DISPOSAL

 

 

 

Different Methods

10

10%

 

Advantages and disadvantages

 

 

 

 

Municipal Laws and Swachh Abhiyan

 

 

 

 

 

 

 

 

Total

 

60

100%

 

 

 

 

 

NUTRITION (DFP-03)

 

TIME ALLOTTED: 01 HOURS PER WEEK

MAXIMUM MARKS: 50

 

 

 

ACTIVITY

 

MAXIMUM MARKS

Marks for attendance

 

2 ½

Mid-term exam marks

 

12 ½

Total (Incourse Assessment Marks)

 

15

End term exam marks

 

35

Total

 

50

Learning objectives: After completion of the Nutrition subject a student will be able to:

1.Develop basic awareness of important nutrients;

2.Knowledge of nutritional requirements for human beings;

3.Plan nutritionally balance menu; and

4.Planning of menus for special needs.

UNIT

 

CONTENT

HOURS

WEIGHTAGE

 

ALLOTTED

FOR EXAM

 

 

 

1. BASIC ASPECTS

 

 

Definition of Food and Nutrition

 

 

Importance of Food

 

 

 

-

Physiological,

03

10%

 

-

Psychological and

 

 

 

 

-

Social

 

 

Functions of food (in maintaining good

 

 

 

health)

 

 

2.CLASSIFICATION OF NUTRIENTS

Macro Nutrients

-Carbohydrates o Simple

Monosaccharides

Disaccharides

oComplex

Polysaccharides

-Fats

o Saturated

04

10%

oUnsaturated

Monounsaturated

Polyunsaturated

-Proteins

oBased on structure

Fibrous

Globular

Intermediate

oBased on composition

Simple

Conjugated

-Water

Micro Nutrients

-Vitamins

oWater soluble o Fat soluble

-Minerals

oMacro elements o Trace or Micro

elements

3MACRO NUTRIENTS

Carbohydrates

-Functions of Carbohydrates

-Sources

-Recommended Daily Allowances (RDA)

-Effects of Deficiency and excess intake of Carbohydrates

Fats

-Functions of Fats

-Sources

-Recommended Daily Allowances (RDA)

- Effects of Deficiency and excess

04

15%

intake of Fats

 

 

Proteins

-Functions of Proteins

-Sources

-Recommended Daily Allowances (RDA)

-Effects of Deficiency and excess intake of Proteins

Water

-Functions

-Source

-Recommended Daily Allowance (RDA)

4MICRO NUTRIENT

Vitamins

Functions, sources, Recommended Daily Allowances (RDA) and Effects of

Deficiency / Excess intake of;

 

 

-

Vitamins of B-Complex Group

04

15%

-

Vitamin C

 

 

-

Vitamin A

 

 

-

Vitamin D

 

 

-

Vitamin E

 

 

-

Vitamin K

 

 

Minerals

 

 

Functions, Sources, Recommended Daily Allowances (RDA) and Effects of Deficiency / excess intake of;

- Calcium - Iron

- Iodine

- Sodium

- Phosphorous

MID TERM EXAM

5

CONSERVING NUTRIENTS

 

 

 

During Storing

 

 

 

During Food Preparation (Pre-cooking

 

 

 

 

e.g. Washing, Peeling, Cutting,

04

10%

 

 

Chopping, Slicing, Pounding, Grinding,

 

 

 

 

 

 

Soaking, Sprouting, Fermentation,

 

 

 

 

Mixing)

 

 

 

During Cooking

 

 

6

BALANCED DIET

 

 

 

Definition and its importance

03

10%

 

Factors Affecting Balanced Diet (Age,

 

 

 

 

 

Gender and Physiological state)

 

 

7

MENU PLANNING

 

 

 

Nutritionally balanced meals as per

 

 

 

 

three food group system

 

 

 

Factors affecting meal planning

04

15%

 

Calculation of Nutritive value of dishes

 

 

 

 

and meals

 

 

 

Critical evaluation of a given meal

 

 

8

MENU PLANNING – FOR SPECIAL NEEDS

 

 

 

Obesity

 

 

 

Diabetes

04

15%

 

Hypertension

 

 

 

Cardiac

 

 

 

Total

 

30

100%

 

 

 

 

 

COMMODITIES THEORY (DFP-04)

TIME ALLOTTED: 02 HOURS PER WEEK

MAXIMUM MARKS: 50

 

 

 

 

ACTIVITY

MAXIMUM MARKS

 

Marks for attendance

2 ½

 

Mid-term exam marks

12 ½

 

Total (Incourse Assessment Marks)

15

 

End term exam marks

35

 

Total

50

 

 

 

 

Learning Objectives for Commodities:- After the completion of the Commodities subject, the students will be able to:

1.Classify Cereals and Describe their uses and storage.

2.Classify Pulses and Describe their uses and storage.

3.Define and Classify Fruits and Vegetables.

4.Classify dairy products and describe the composition and storage of milk, cheese, butter and cream.

5.Find and Test the food adulterants.

6.Fruits and vegetables classification and uses

7.Identification and uses of spices and herbs

8.Define and classify tea, coffee, coco and food colours and flavours.

9.Preservation of food

 

UNIT

 

 

CONTENT

 

 

HOURS

 

 

WEIGHTAGE

 

 

 

 

 

 

ALLOTTED

 

 

FOR EXAM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1

 

 

Cereals- wheat rice maize

 

 

 

 

 

 

 

 

 

 

Breakfast cereals like cornflakes, rice

06

 

10%

 

 

 

 

 

flakes, Choco flakes and pressed rice uses

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

and storage

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2

 

 

Pulses –its types and uses

04

 

10%

 

 

 

 

 

 

 

 

 

 

 

3

 

 

Fruits and vegetables- classification and

10

 

15%

 

 

 

 

 

uses

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4

 

 

Dairy products- milk –its uses composition

 

 

 

 

 

 

 

 

 

 

and storage, classification and uses of

10

 

15%

 

 

 

 

 

cheese, butter, cream

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MID TERM EXAM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5

 

 

Prevailing food standards in INDIA, food

06

 

10%

 

 

 

 

 

adulterations as public health hazard, and

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

common adulterants, simple tests in

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

detection of common food adulterants, ISI,

 

 

 

AGMARK and FSSAI

 

 

 

 

 

 

6

Herbs spices and condiments- classification

04

10%

 

and uses of different types

 

 

 

 

 

 

 

7

Fruits and vegetables; classification and

05

10%

 

uses

 

 

 

 

 

 

 

8

Tea, coffee, coco and their sources, storage

 

 

 

and uses. Food flavours, essences and

10

10%

 

food colours with brand names.

 

 

 

 

 

 

9

Food Preservation – long term and short

 

 

 

term methods. Convenience food, sugar

05

10%

 

preserves and confectionery gums

 

 

 

 

 

 

 

Total

60

100%

 

 

 

 

FOOD COSTING (DCS-02)

 

TIME ALLOTTED: 02 HOURS PER WEEK

MAXIMUM MARKS: 50

 

 

 

ACTIVITY

 

MAXIMUM MARKS

Marks for attendance

 

2 ½

Mid-term exam marks

 

12 ½

Total (Incourse Assessment Marks)

 

15

End term exam marks

 

35

Total

 

50

Leaning Objectives : At the end of the term / course the Students will be able to:

1.Know different pricing methods and explain the different types of Menu.

2.Explain the importance of food costing and costing techniques.

3.Develop standard recipes and adjust the quantities using adjustment factor.

4.Define and explain Material Costing.

5.Explain in controlling food cost, labour cost, overhead cost etc.

6.Define yield and its types.

7.Calculate standard food cost and explain the techniques in portion cost and dinner cost.

UNIT

 

CONTENT

HOURS

WEIGHTAGE

 

ALLOTTED

FOR EXAM

 

 

 

 

 

 

 

1

Pricing

 

 

 

Menu pricing styles

08

15%

 

Types of menu

 

 

 

 

Different methods in pricing

 

 

 

 

 

 

2

Costing

 

 

 

Importance of food costing

07

10%

 

Methods of costing

 

 

 

Costing techniques

 

 

3

Standard recipes

 

 

 

Use of standardized recipes

07

10%

 

Developing standardized recipes

 

 

 

Adjustment factor

 

 

4Material costing

Through purchasing

receiving

08

15%

issuing

 

 

production

 

 

sales and accounting

 

 

 

 

 

 

MID TERM EXAM

5

Control of

 

 

 

food cost

 

 

 

labour cost

10

15%

 

overhead cost

 

 

 

miscellaneous cost

 

 

6

Yield

 

 

 

 

butchers yield

10

15%

 

cooking yield

 

 

 

 

portion control

 

 

7

Costs

 

 

 

 

determining standard food cost

10

20%

 

calculating portion cost

 

 

 

 

calculating dinner cost

 

 

 

 

 

 

 

 

Total

 

60

100%

COOKERY PRACTICAL (DFP-11)

TIME ALLOTTED: 16 HOURS PER WEEK

MAXIMUM MARKS: 100

 

 

ACTIVITY

MAXIMUM MARKS

Marks for attendance

5

Mid-term exam marks

25

Total (Incourse Assessment Marks)

30

End term exam marks

70

Total

100

Skill based learning objectives for Cookery Practical:- After the completion of the practical course, the student will be able to:

1.Prepare and Present Indian dishes like Rice Varieties, Dal Varieties, Indian bread, Vegetables and Non-Vegetarian.

2.Prepare and Present Indian Sweets and Snacks.

3.Prepare and Present Tandoor dishes.

4.Prepare and Present festival menus.

5.Prepare and Present Sauces, Soups and Pastas

6.Prepare and Present Continental dishes of Fish, Poultry and other meat with accompaniments.

7.Prepare and Present Chinese Soups, Noodles and Rice Varieties etc.

IMPORTANT:

1.Two students to work on one station in Basic Training Kitchen.

2.Practical in Quantity Food Kitchen shall be a team activity for bulk cooking.

3.Each menu to be practiced in Basic Training Kitchen by preparing four portions of each dish at each station.

4.Same menu to be practiced in Quantity Food Kitchen through team exercise on minimum twenty portions.

Familiarisation of tools / equipment and their use. (One week/ 16 Hours)

A set of 60 menus shall be drawn, by the institute covering all the items listed below, ensuring that all cooking methods have been employed. It may also be ensured that each menu is prepared once in the basic training kitchen and once in the quantity food kitchen.

(Hours available: 31 weeks x 4 days/week x 4 hours/day= 496 Hours)

INDIAN

 

Rice

08 varieties

Indian Bread

10 varieties

Dal

10 varieties

Vegetables

15 varieties

Chutney

05 varieties

Raita

05 varieties

Egg dishes

03 varieties

Fish dishes

05 varieties (including two local cuisine dishes)

Meat dishes

08 varieties (including two local cuisine dishes)

Chicken dishes

08 varieties (including two local cuisine dishes)

Shorba

02 varieties

Tandoor dishes

Tandoori chicken, tandoori fish, seek kabab, boti

 

kabab.

Snacks

10 varieties (including two local cuisine dishes)

Sweets

08 varieties (including two local cuisine dishes)

Special dishes for festivals – 5 festival menus (emphasis on regional cuisine-)

Continental:

Stock – white stock, brown stock, fish stock.

Sauce – Béchamel sauce, Veloute sauce, tomato, espagnole, hollandaise and mayonnaise with 5 derivatives of each. Demi-glace, Mint sauce, horse radish, bread sauce and apple sauce.

Compound Butters –

3 varieties.

Soups:

 

Purees

2 varieties

Cream

3 varieties

Veloute

2 varieties

Broths

2 varieties

Bisques

1 varieties

Consommés

5 varieties

Cold Soups

2 varieties

International soups

2 varieties

Fish:

 

Baked

2 varieties

Grilled

2 varieties

Shallow fried

2 varieties

Deep fried

4 varieties

Poached

2 varieties

Chicken and other Meats:

Stew

2 varieties

Casseroles

2 varieties

Roast

2 varieties

Braised

2 varieties

Grilled/Baked

2 varieties

Chicken (Sautés)

5 varieties

Vegetables:

 

 

Preparation and cooking of vegetables –

10 varieties.

Potatoes –

 

10 varieties.

Farinaceous dishes:

 

 

Spaghetti and macaroni dishes –

6 varieties.

Egg:

 

 

Breakfast egg preparation –

5 varieties

Sweets:

 

 

Mousse

3 varieties

 

Soufflés

3 varieties

 

Baked

3 varieties

 

Steamed (Pudding)

3 varieties

 

Chinese:

 

 

Soups

2 varieties

 

Noodles & Rice

4 varieties

 

Chicken

2 varieties

 

Pork

2 varieties

 

Meat

2 varieties

 

Prawns

2 varieties

 

Fish

1 dish

 

Vegetables

3 varieties

 

Marking scheme for Examination

Cookery Practical (DFP-11)

Maximum Marks

100

Pass Marks

50

Part ‘A’ (25 Marks)

 

 

 

 

 

 

 

 

MARKS

 

1.

Uniform & Grooming

:

05

 

2.

Indenting

 

:

05

 

3.

Scullery, equipment cleaning & Hygiene

:

05

 

4.

Journal

 

:

10

 

 

Total

 

:

25

 

Part ‘B’ (75 Marks)

1.Each student will prepare five dishes in a meal. Dishes shall be from the prescribed syllabus.

2.Each dish shall carry 15 marks

3.Parameters of assessment of each dish.

 

 

 

Marks

a)

Temperature

:

03

b)

Texture/ consistency

:

03

c)

Aroma/ flavour

:

03

d)

Taste

:

03

e)

Presentation

:

03

 

Total

:

15

NOTE:

1.Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.

2.Assessment will be done by both internal and external Examiner.

3.Each student will prepare 04 portions of each dish/item.

4.Extra ingredients may be made available in case of failure but of limited types and quality (groceries and dairy products only). Only one extra attempt may be permitted.

5.Uniform and grooming must be checked by the examiners before commencement of examination.

6.Students are not allowed to take help from books, notes, journal or any other person.

7.The Examiners will ensure that examinee adheres to Good Hygiene and Food safety practices during the examination.

LARDER PRACTICAL (DFP-12)

TIME ALLOTTED: 04 HOURS PER WEEK

MAXIMUM MARKS: 100

 

 

ACTIVITY

MAXIMUM MARKS

Marks for attendance

5

Mid-term exam marks

25

Total (Incourse Assessment Marks)

30

End term exam marks

70

Total

100

Skill Based objectives for Larder Practical:- After the completion of Larder Practical the Students will be able to:

1.Prepare and Present Simple and Compound Salads.

2.Prepare and Present Hors d’oeuvre and Sandwiches.

3.Prepare and Present Cold Soups.

4.Assemble cold buffet and decorative works like Ice & Butter Sculpture, Vegetable and Fruit Carving etc.

5.Prepare and Present cold cuts like Galantine, Ballottine, Mousse etc.

1.Preparation of various simple and compound hors d'oeuvres

2.

Sandwiches

-

5 varieties

3.

Simple salads

-

5 varieties

4.

Cold Soups

-

3 varieties

5.

Compound Salads:

 

 

 

Fruit based

-

2 varieties

 

Fish based

-

2 varieties

 

Meat based

-

2 varieties

 

Vegetable based

-

2 varieties

 

Preparation of salad dressings –

3 varieties

6.Butchery:

i)Lamb and Mutton – Demonstration of jointing mutton carcasses. Deboning of mutton leg and shoulder. Curry cuts and boti kababs.

ii)Pork – Demonstration and preparation of pork chops, deboning of pork leg.

iii)Fish – cuts of fish and its use in cold buffets.

iv)Poultry – Dressing, trussing and deboning.

7.Decorative Work:

i)Demonstration of Ice & Butter Sculpture

ii)Hand on Training on Vegetable & Fruit Carving

8.Demonstration and Preparation of Galantine, Ballottine, Mousse etc.

Marking scheme for Examination

Larder Practical (DFP-12)

Maximum Marks

100

Pass Marks

50

Part ‘A’ 25 Marks

 

 

 

 

 

 

 

 

MARKS

 

1.

Uniform & Grooming

:

05

 

2.

Indenting

 

:

10

 

3.

Journal

 

:

10

 

 

Total

 

:

25

 

Part ‘B’ 75 marks

1.Five dishes to be prepared as under;

i)02 Hors d’oeuvres

ii)02 Compound salad

iii)01 Sandwich

2.Each dish shall carry 12 marks

3.Parameters of assessment of each dish.

 

 

 

Marks

a)

Appearance

:

04

b)

Taste

:

04

c)

Standard Recipe

:

04

 

Total

:

12

4. Adherence to Hygiene & Food Safety (overall)

:

15

NOTE:

1.Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.

2.Assessment will be done by both internal and external Examiner.

3.Each student will prepare 02 (Two) portions of each dish/item.

4.Extra ingredients may be made available in case of failure but of limited types and quantity. Only one extra attempt may be permitted.

5.Uniform and grooming must be checked by the examiners before commencement of examination.

6.Students are not allowed to take help from books, notes, journal or any other person.

7.The Examiners will ensure that examinee adheres to Good Hygiene and Food safety practices during the examination.

COMPUTER AWARENESS (DCS-11)

TIME ALLOTTED: 01 HOURS PER WEEK

MAXIMUM MARKS: Nil

Learning Objectives:- After the completion of Computer Awareness subject, the Students will be able to:

1.Understand computer and its hardware & software.

2.To produce word document with proper formatting

3.To work on an excel sheet with basic functions.

4.Brows on net and communicate through e-mail

5.Prepare small power point presentations.

UNIT

 

 

 

CONTENT

HOURS ALLOTTED

 

 

 

 

 

 

1

 

KNOWING COMPUTER

 

 

 

 

What is computer?

 

 

 

 

 

Basic Applications of Computer

 

 

 

 

Components of Computer System

 

 

 

 

 

Central Processing Unit

 

 

 

 

 

Keyboard, mouse and VDU

 

 

 

 

 

Other Input devices

 

 

 

 

 

Other Output devices

 

 

 

 

 

Computer Memory

 

 

 

 

Concept of Hardware and Software

 

 

 

 

 

Hardware

4

 

 

 

 

Software

 

 

 

 

 

 

Application Software

 

 

 

 

 

 

Systems software

 

 

 

 

Concept of computing, data and information

 

 

 

 

Applications of IECT

 

 

 

 

 

e-governance

 

 

 

 

 

Entertainment

 

 

 

 

Bringing computer to life

 

 

 

 

 

Connecting keyboard, mouse, monitor

 

 

 

 

 

 

and printer to CPU

 

 

 

 

 

Checking power supply

 

 

2

 

OPERATING COMPUTER USING GUI BASED

 

 

 

 

OPERATING SYSTEM

 

 

 

 

Basics of Operating System

4

 

 

 

 

Operating system

 

 

 

 

Basics of popular operating system

 

 

 

 

 

 

(LINUX, WINDOWS)

 

 

 

 

The User Interface

 

 

 

 

 

Task Bar

 

 

3

4

Icons

Menu

Running an Application

Operating System Simple Setting

Changing System Date And Time

Changing Display Properties

To Add Or Remove A Windows Component

Changing Mouse Properties

Adding and removing Printers

File and Directory Management

Creating and renaming of files and directories

UNDERSTANDING WORD PROCESSING

Word Processing Basics

Opening Word Processing

Menu Bar

Using The Help

Using The Icons Below Menu Bar

Opening and closing Documents

Opening Documents

Save and Save as

Page Setup

Print Preview

Printing of Documents

Text Creation and manipulation

Document Creation

 

Editing Text

5

 

Text Selection

 

 

 

Cut, Copy and Paste

 

 

Spell check

 

 

Thesaurus

 

Formatting the Text

 

 

Font and Size selection

 

 

Alignment of Text

 

 

Paragraph Indenting

 

 

Bullets and Numbering

 

 

Changing case

 

Table Manipulation

 

 

Draw Table

 

 

Changing cell width and height

 

 

Alignment of Text in cell

 

 

Delete / Insertion of row and column

 

 

Border and shading

 

USING SPREAD SHEET

 

Elements of Electronic Spread Sheet

5

 

Opening of Spread Sheet

 

 

Addressing of Cells

 

Printing of Spread Sheet

Saving Workbooks

Manipulation of Cells

Entering Text, Numbers and Dates

Creating Text, Number and Date Series

Editing Worksheet Data

Inserting and Deleting Rows, Column

Changing Cell Height and Width

Formulas and Function

Using Formulas

Function

5INTRODUCTION TO INTERNET, WWW AND WEB BROWSERS

Basic of Computer Networks

Local Area Network (LAN)

Wide Area Network (WAN)

Internet

Concept of Internet

Applications of Internet

Connecting to the Internet

Troubleshooting

 

World Wide Web (WWW)

4

 

Web Browsing Softwares

 

 

 

 

Popular Web Browsing Softwares

 

 

Search Engines

 

 

 

Popular Search Engines / Search for

 

 

 

content

 

 

 

Accessing Web Browser

 

 

 

Using Favourites Folder

 

 

 

Downloading Web Pages

 

 

 

Printing Web Pages

 

 

Understanding URL

 

 

Surfing the web

 

 

Using e-governance website

 

6

COMMUNICATIONS AND COLLABORATION

 

 

Basics of E-mail

 

 

 

What is an Electronic Mail

 

 

Using E-mails

 

 

 

Opening Email account

3

 

 

Mailbox: Inbox and Outbox

 

 

Creating and Sending a new E-mail

 

 

 

Replying to an E-mail message

 

 

 

Forwarding an E-mail message

 

 

 

Sorting and Searching emails

 

 

Document collaboration

 

 

Instant Messaging and Collaboration

 

7

Using Instant messaging

Instant messaging providers

Netiquettes

MAKING SMALL PRESENTATIONS

Basics

Using PowerPoint

Opening A PowerPoint Presentation

Saving A Presentation

Creation of Presentation

Creating a Presentation Using a Template

Creating a Blank Presentation

Entering and Editing Text

Inserting And Deleting Slides in a Presentation

Preparation of Slides

5

Inserting Word Table or An Excel Worksheet

Adding Clip Art Pictures

Inserting Other Objects

Resizing and Scaling an Object

Presentation of Slides

Viewing A Presentation

Choosing a Set Up for Presentation

Printing Slides And Hand-outs

Slide Show

Running a Slide Show

Transition and Slide Timings

Automating a Slide Show

Total

30