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1. The Cooking Profession
Development of the modern food service industry
Organization of classical and modern kitchen brigades
Attributes of a professional chef
2. Food Safety and Sanitation
Identify causes of food borne illnesses
Food safety
HACCP system
3. Tools and Equipment
Professional kitchen tools and equipment
How professional kitchen is organized
4. Knife Skills
Proper care for knives
Proper use of knives
Cut foods into a variety of classical shapes
5. Flavors and Flavorings
Basic principles of the physiology of the sense of taste and smell
Variety of herbs, spices, oils, vinegars, wines and other flavorings
6. Dairy Products
Identify, store and use a variety of milk – based products
Identify, store and serve a variety of cheeses
7. Mise en Place
Organize and plan work efficiently
Basic flavoring techniques
Prepare items needed prior to actual cooking
8 Principles of Cooking
Use of heat through conduction, convection and radiation
Affects of heat on food
Basic principles of various cooking methods
9. Stocks and Sauces
Variety of stocks
Recognize and classify sauces
Thickening agents
Variety of classical and modern sauces
10. Soups
Variety of clear and thick soups
Garnish and appropriate service of soups
11. Principles of Meat Cookery
The structure and composition of meats
Variety of meats
Meat inspection and grading practices
Appropriate purchase of meats
Various cooking methods for meats
3
12. Fish and Shellfish
Structure and composition of fish and shellfish
Variety of fish and shellfish
Fish and shellfish inspection and grading practices
Appropriate purchase of fish and shellfish
Various cooking methods for fish and shellfish
13. Eggs and Breakfast
Composition of eggs
Purchase and storage of eggs
Various cooking methods for eggs
Pancakes and other griddle cakes
Variety of breakfast foods
14. Vegetables
Variety of vegetables
Appropriate purchase of vegetables
Purchase and storage of vegetables
Vegetable preservation
Prepare vegetables for cooking or serving
Various cooking methods for vegetables
15. Potatoes, Grains and Pasta
Variety of potatoes, grains and pasta
Various cooking methods for potatoes, grains and pasta
16. Healthy Cooking
Different categories of nutrients and their importance
Characteristics of healthy diet
Diet – planning tools
Range of vegetarian diet
17 Salads and Salad Dressings
Variety of salad greens
Variety of salad dressings
Various preparation methods for salads
Appropriate salad presentation
18. ORGANIZING KITCHEN DEPARTMENT
Introduction
Layout
Organization chart
Job description
Qualities of kitchen staff
First Aid
Fire Safety
Evacuation in Emergency – Fire, Earthquakes, Floods and Terrorist Attack
Bakery
19 The Baking Profession
History of Baking
Principal career position in modern food service and bakery operations
Characteristics required to be a successful baker
Attributes a student needs to become a professional baker
20. Basic Professional Skills
Bakery Moths
Sanitation and Hygiene
4
21. Ingredients
Characteristics and functions of the major baking ingredients
Main types of wheat flours
Leavening Agents
Fruits and nuts
Chocolate and Cocoa
22. Basic Baking Principles
The factors that control the development of gluten in baking products
Dough and batter
Prevent the staling of baked items
23. Understanding Yeast Dough
Bread
Artisan Bread
Lean Yeast Dough
Crust Bread
Rich Yeast Dough
Quick Breads
24. Doughnuts, Fritters, Pancakes and Waffles
25. Basic Syrups, Creams and Sauces
26. Pies
27. Pastry Basics
Puff Pastry
Pate a choux
Strudel dough
Meringue
28. Tarts and Special Pastries
29. Cake Mixing and Baking
30. Assembling and Decoration of Cakes
Specialty Cakes
Cookies
Custards, Souffles, Puddings and Mousses
Frozen / Fruit Desserts
Dessert Presentation
Baking for Special Diets
31. ORGANIZING BAKERY DEPARTMENT
Introduction
Layout
Organization chart
Job description
Qualities of Bakers
First Aid
Fire Safety
Evacuation in Emergency – Fire, Earthquakes, Floods and Terrorist Attack
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33. Instructional Skills and Classroom Management
Learning Domains and learning styles
Bloom’s Taxonomy
Be a professional Technical and Vocational Education and Training (TVET) Instructor
Occupational Safety and Health
Program Evaluation
Conduct a CIPP Evaluation
Conduct Goal-Free Evaluations
Kirkpatrick’s Levels of Training Evaluation
Tyler’s Goal-Based Evaluation Approach
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1. Windows Basic, Email and Internet
a. Introduction to Graphical User Interface
b. Use & Update of Antivirus
c. Concept of virus, worm, spam etc.
d. Starting and shutting down Windows
e. Basic Windows elements - Desktop, Taskbar, My Computer, Recycle Bin, etc.
f. Concept of file, folder, menu, toolbar
g. Searching files and folders
h. Internet browsing & searching the content in the web
i. Creating Email ID, Using email and mail client tools
j. Basic Network troubleshooting (checking network & internet connectivity)
2. Word processing
a. Creating, saving and opening documents
b. Typing in Devanagari and English
c. Copying, Moving, Deleting and Formatting Text
d. Paragraph formatting (alignment, indentation, spacing etc.)
e. Creating lists with Bullets and Numbering
f. Creating and Manipulating Tables
g. Borders and Shading
h. Creating Newspaper Style Documents Using Column
i. Security Techniques of Document
j. Inserting header, footer, page number, Graphics, Pictures, Symbols
7
k. Page setting, previewing and printing of documents
l. Mail merge
3. Presentation System
a. Introduction to presentation application
b. Creating, Opening & Saving Slides
c. Formatting Slides, Slide design, Inserting header & footer
d. Slide Show
e. Animation
f. Inserting Built-in picture, Picture, Table, Chart, Graphs, and Organization Chart etc.
4. Electronic Spreadsheet
a. Organization of Electronic Spreadsheet applications (Cells, Rows, Columns, Worksheet,
Workbook and Workspace)
b. Creating, Opening and Saving Work Book
c. Editing, Copying, Moving, Deleting Cell Contents
d. Formatting Cells (Font, Border, Pattern, Alignment, Number , Protection, Margins and
text wrap)
e. Formatting Rows, Column and Sheets
f. Using Formula with Relative and Absolute Cell Reference
g. Using Basic Functions (IF, SUM, MAX, MIN, AVERAGE etc)
h. Sorting and Filtering Data
i. Inserting Header and Footer
j. Page Setting, Previewing and Printing
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