Diploma in Food Production
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DIPLOMA IN FOOD PRODUCTION |
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Eligibility: |
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Senior Secondary (10+2) or equivalent with |
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English as a subject. |
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Duration: |
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One Year + six months in industry |
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Teaching hours per week: |
35 Hours |
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Effective teaching: |
34 weeks |
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Industrial training: |
24 weeks after the annual examinations. |
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TEACHING AND EXAMINATION SCHEME |
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No. |
Subject |
Subject |
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Hours per |
Term |
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code |
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week |
Marks* |
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THEORY |
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1 |
DFP-01 |
Cookery |
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3 |
100 |
2 |
DFP-02 |
Larder |
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2 |
50 |
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3 |
DCS-01 |
Hygiene & Sanitation |
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2 |
50 |
4 |
DFP-03 |
Nutrition |
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1 |
50 |
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5 |
DFP-04 |
Commodities |
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2 |
50 |
6 |
DCS-02 |
Food Costing |
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2 |
50 |
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TOTAL |
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12 |
350 |
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PRACTICAL |
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7 |
DFP-11 |
Cookery |
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16 |
100 |
8 |
DFP-12 |
Larder |
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4 |
100 |
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9 |
DCS-11 |
Computer Awareness |
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1 |
- |
10 |
DCS-12 |
Library |
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2 |
- |
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TOTAL |
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23 |
200 |
GRAND TOTAL |
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35 |
550 |
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*Term marks will comprise 30% Mid Term Exam & 70% End Term Exam Marks.
RULES AT A GLANCE
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NO. |
TOPIC |
REQUIREMENT |
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1. |
Minimum attendance required to become eligible for |
75% in aggregate |
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exam |
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2. |
Minimum pass marks for each theory subject |
40% |
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3. |
Minimum pass marks for each practical subject |
50% |
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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 |
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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 |
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ALLOTTED |
FOR EXAM |
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1 |
Origin of hotel industry |
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Importance of kitchen in Hotel & |
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Catering establishments |
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Aims and objectives of Cooking |
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Classification of raw materials, |
08 |
10% |
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preparation of ingredients. |
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Methods of mixing foods, effect of |
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heat on various foods, weighing and |
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measure, texture of food, Culinary terms. |
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2Methods of cooking with special Application to meat, fish, vegetables,
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cheese, pulses and egg. Conventional |
07 |
10% |
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and non-conventional methods of |
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cooking, solar cooking, microwave |
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cooking, fast food operation. |
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3 |
Eggs – Structure, selection of quality, |
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various ways of cooking eggs with |
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example in each method and prevention |
10 |
10% |
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of blue ring formation. Varieties of fish, |
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meat and vegetables. Accompaniments, |
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garnishes and rechauffe. |
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4 |
Balancing of recipes, standardization of |
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recipes, standard yield, maintaining |
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recipe files. Menu planning, portion |
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control, brief study of how portions are |
10 |
10% |
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worked out. Invalid cookery. Purchase |
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Specifications, quality control, Indenting |
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and Costing |
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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:
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Béchamel sauce, tomato sauce, |
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Veloute sauce, espagnole sauce, |
10 |
10% |
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Hollandaise and mayonnaise sauce |
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with the necessary precautions to be |
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observed while preparing these, with |
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minimum five derivatives of each. |
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Soup – Definition, classification of |
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soups with example in each group, |
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recipe f o r |
o n e |
l i t r e |
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c o n s o m m é , 10 popular |
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consommés with their garnishes. |
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MID TERM EXAM |
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6 |
Vegetables – Effect of heat on different |
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vegetables |
in |
acid/alkaline medium |
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and reaction with metals. Method of |
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12 |
15% |
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cooking different |
vegetables with |
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emphasis |
on |
cooking asparagus, |
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artichokes, brussel sprouts. |
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7 |
Theory of Bread making, Bread rolls, |
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8 |
5% |
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Bread sticks, Indian Breads. |
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8 |
Pastry – Recipes of short crust |
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pastry, puff |
pastry, flaky pastry choux |
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15 |
20% |
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paste, Danish pastry and their |
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derivatives. Recipes and method of |
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preparation of plain ice cream. |
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9 |
Kitchen stewarding and upkeep of |
05 |
05% |
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equipment. |
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10 |
Staff organization of Kitchen, |
05 |
05% |
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coordination with the Departments. |
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Total |
90 |
100% |
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LARDER THEORY (DFP-02)
TIME ALLOTTED: 02 HOURS PER WEEK |
MAXIMUM MARKS: 50 |
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ACTIVITY |
MAXIMUM MARKS |
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Marks for attendance |
2 ½ |
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Mid-term exam marks |
12 ½ |
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Total (Incourse Assessment Marks) |
15 |
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End term exam marks |
35 |
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Total |
50 |
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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 |
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ALLOTTED |
FOR EXAM |
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1 |
Larder organization and layout. |
06 |
10% |
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Larder control- maintenance and care of |
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larder equipment |
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2 |
Hors d’ oeuvre and salads- classification |
06 |
10% |
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3 |
Fish – classification, cleaning, basic cuts |
06 |
10% |
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and uses and storage |
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4 |
Poultry and game- classification |
12 |
20% |
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preparation and cuts with uses |
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MID TERM EXAM |
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5 |
Butchery – cuts of beef, lamb, mutton |
12 |
20% |
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and pork-uses and weights |
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6 |
Types of force meat and uses |
06 |
10% |
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7 |
Assembling cold buffet, sandwiches and |
06 |
10% |
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canapés, decorative work with ice, |
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vegetable, butter/fat and fruit |
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8 |
Cleaning and care of larder equipment |
06 |
10% |
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and tools |
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Total |
60 |
100% |
HYGIENE AND SANITATION (DCS-01)
TIME ALLOTTED: 02 HOURS PER WEEK |
MAXIMUM MARKS: 50 |
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ACTIVITY |
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MAXIMUM MARKS |
Marks for attendance |
|
2 ½ |
Mid-term exam marks |
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12 ½ |
Total (Incourse Assessment Marks) |
|
15 |
End term exam marks |
|
35 |
Total |
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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
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No |
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CONTENT |
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TIME |
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WEIGHTAGE |
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ALLOTTED |
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FOR EXAM |
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1 FOOD MICROBIOLOGY |
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∙ |
Introduction |
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∙ |
Microorganism groups important in food |
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microbiology |
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- |
Viruses |
10 |
15% |
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- |
Bacteria |
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- |
Fungi (Yeast & Molds) |
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Algae |
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Parasites |
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∙ |
Factors affecting the growth of microbes |
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∙ |
Beneficial role of Microorganisms |
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2FOOD CONTAMINATION AND SPOILAGE
∙Classification Of Food
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∙ Contamination And Cross |
05 |
10% |
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Contamination |
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∙Spoilages Of Various Food With The Storing Method
3SANITARY PROCEDURE FOLLOWED DURING FOOD HANDLING
∙Receiving,
∙Preparation,
∙Cooking,
∙Holding, and
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∙ |
Service Of The Food |
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MID TERM EXAM |
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4 |
SAFE FOOD HANDLER |
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∙ |
Personal Hygiene discussing all the |
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standard. |
10 |
15% |
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∙ |
Hand Washing Procedure |
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∙ |
First Aid definition, types of cuts, |
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wounds, lacerations with reasons and |
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precautions. |
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5 |
HAZARD ANALYSIS CRITICAL CONTROL |
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POINT |
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∙ |
Introduction to HACCP |
10 |
15% |
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∙ |
History |
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∙ |
Principles of HACCP |
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6 |
FOOD SAFETY STANDARDS AUTHORITY |
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OF INDIA (FSSAI) |
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∙ |
Introduction to FSSAI |
05 |
15% |
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∙ |
Role of FSSAI |
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∙ |
FSSAI compliance |
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7 |
GARBAGE DISPOSAL |
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∙ |
Different Methods |
10 |
10% |
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∙ |
Advantages and disadvantages |
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∙ |
Municipal Laws and Swachh Abhiyan |
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Total |
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60 |
100% |
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NUTRITION (DFP-03) |
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TIME ALLOTTED: 01 HOURS PER WEEK |
MAXIMUM MARKS: 50 |
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ACTIVITY |
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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 |
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CONTENT |
HOURS |
WEIGHTAGE |
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ALLOTTED |
FOR EXAM |
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1. BASIC ASPECTS |
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∙ |
Definition of Food and Nutrition |
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∙ |
Importance of Food |
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- |
Physiological, |
03 |
10% |
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- |
Psychological and |
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- |
Social |
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∙ |
Functions of food (in maintaining good |
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health) |
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2.CLASSIFICATION OF NUTRIENTS
∙Macro Nutrients
-Carbohydrates o Simple
Monosaccharides
Disaccharides
oComplex
Polysaccharides
-Fats
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 |
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∙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
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Deficiency / Excess intake of; |
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- |
Vitamins of B-Complex Group |
04 |
15% |
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- |
Vitamin C |
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- |
Vitamin A |
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- |
Vitamin D |
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- |
Vitamin E |
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- |
Vitamin K |
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∙ Minerals |
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Functions, Sources, Recommended Daily Allowances (RDA) and Effects of Deficiency / excess intake of;
- Calcium - Iron
- Iodine
- Sodium
- Phosphorous
MID TERM EXAM
5 |
CONSERVING NUTRIENTS |
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∙ |
During Storing |
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∙ |
During Food Preparation (Pre-cooking |
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e.g. Washing, Peeling, Cutting, |
04 |
10% |
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Chopping, Slicing, Pounding, Grinding, |
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Soaking, Sprouting, Fermentation, |
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Mixing) |
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∙ |
During Cooking |
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6 |
BALANCED DIET |
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∙ |
Definition and its importance |
03 |
10% |
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∙ |
Factors Affecting Balanced Diet (Age, |
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Gender and Physiological state) |
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7 |
MENU PLANNING |
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∙ |
Nutritionally balanced meals as per |
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three food group system |
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∙ |
Factors affecting meal planning |
04 |
15% |
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∙ |
Calculation of Nutritive value of dishes |
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and meals |
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∙ |
Critical evaluation of a given meal |
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8 |
MENU PLANNING – FOR SPECIAL NEEDS |
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∙ |
Obesity |
|
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|
∙ |
Diabetes |
04 |
15% |
|
∙ |
Hypertension |
|
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|
∙ |
Cardiac |
|
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|
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
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UNIT |
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CONTENT |
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HOURS |
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WEIGHTAGE |
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ALLOTTED |
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FOR EXAM |
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1 |
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Cereals- wheat rice maize |
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Breakfast cereals like cornflakes, rice |
06 |
|
10% |
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flakes, Choco flakes and pressed rice uses |
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and storage |
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2 |
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Pulses –its types and uses |
04 |
|
10% |
|
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|
|
|
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|
3 |
|
|
Fruits and vegetables- classification and |
10 |
|
15% |
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uses |
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4 |
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Dairy products- milk –its uses composition |
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and storage, classification and uses of |
10 |
|
15% |
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cheese, butter, cream |
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MID TERM EXAM |
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5 |
|
|
Prevailing food standards in INDIA, food |
06 |
|
10% |
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adulterations as public health hazard, and |
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common adulterants, simple tests in |
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detection of common food adulterants, ISI, |
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AGMARK and FSSAI |
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6 |
Herbs spices and condiments- classification |
04 |
10% |
|
and uses of different types |
|
|
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|
|
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|
7 |
Fruits and vegetables; classification and |
05 |
10% |
|
uses |
|
|
|
|
|
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|
8 |
Tea, coffee, coco and their sources, storage |
|
|
|
and uses. Food flavours, essences and |
10 |
10% |
|
food colours with brand names. |
|
|
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|
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|
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 |
|
|
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 |
|
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