An eight week full time course in Food Production, (Cookery).

Training Module for Hospitality Training Programme in Food Production
Duration 8 Weeks

Rational:
Total Duration : 8 weeks
Total contact hours : 280 hours + 112 hours to log in catering units*
Classes per week : 35 hours
Theory classes : 1 hour per day
Demo/Preparation : 2 hours per day for next day
Practical classes : 4 hours per day

*112 hours of Hands On experience in Hotels/Restaurants/Catering Units.

Knowledge:
Understanding the Industry
– Hotels
– Various types of catering establishments
– Different types of kitchens
– Kitchen organisation
– Your place in kitchen

Personal Hygiene for Food handlers
– Your appearance & uniform
– How to wash hands correctly
– How to develop a daily personal hygiene routine
– How to handle equipment and utensils

Basic Hygiene
– Ten main reasons for food poisoning
– To protect food from contamination
– General rules for food handlers
– Prevailing food standards in India, food adulteration as a public health hazard

Cleaning the Kitchen and equipment and preparing for work
– Identification of kitchen equipments
– Various food pans & cooking equipments
– Cleaning Floors/ Work surface/ ventilators / Refrigerators and Deep Freezers
– Cleaning Dish Room
– Pot / Container wash up
– Still Room
– Kitchen Rules

Skill
– Describe the correct methods of cleaning the kitchen equipments
– Explain how to clean the kitchen correctly
– Describe how the working area is prepared for work

Knife Skills
– Peeling and paring with Knives
– Vegetable cuts & Fruit cuts
– Use of Chopping boards / Cutting pads
– Care of Knives
– Explain and observe safety rules concerning knife
– Describe the use of various types of knifes
– Name & explain various types of vegetables & fruit cuts

Washing and Blanching Food
– Soaking food items
– Washing
– Disinfecting
– Blanching
– Rinsing

Vegetables and Spices
– Identification of vegetables
– Standard quality of vegetables
– Spices and herbs used in Indian cuisine

Garbage Disposal
– Different methods
– Advantages & Disadvantages

Handling Complaints
– Facts on complaints
– Why do customers complain
– Customers expectations in lodging a complaint
– Complaints are sales opportunities

Basic First-Aid
– Demonstration of first aid techniques preferably by St. John & Ambulance
– First of wounds, scars & minor injuries

Egg
Breakfast Egg Preparation: – Egg Fry (single / double)
– Boiled egg
– Omlette stuffed
– Scrambled egg / Bhurji

Snacks
– Regional snacks including samosa, pakora, idli, dosa, dhokla, noodles etc.

Soup
– Preparation of tomato, vegetable, chicken & three regional soups

Salads and Sandwitches
– Preparation of simple salads and sandwiches

Preparation of
– Chutney, Raita & Indian Marinades

Preparation of
– Rice and Pulses (Atleast four items each)

Vegetable Cookery
– Different vegetables preprations
– Effect of heat on different vegetables

Basic Preparation Of
– Cuts of Meat, chicken and fish for Indian kitchen

Poultry – Mutton – Fish Curry
– Basis preparation as per regional specialities

Indian Sweets
– Preparation of regional sweet dishes (Atleast four)

Beverages
– Preparation of Tea, Coffee, Lassi etc.

Preparation of Regional popular items and Practice (Approx. 12 -15 items)