(Under Department of Tourism, Govt.

of UP)
Affiliated to National Council for Hotel Management &
Catering Technology

FOOD PRODUCTION

SYLLABUS

1
 FOOD PRODUCTION
1. An Introduction

Food of an area & region depends mainly on the climatic conditions of that place which
influence the vegetation or cattle farming and the food consumed by the locals. Continental
food, on the whole could be considered as International Cuisine, particularly influencing
British, Australia, New Zealand and American food habits. These places do not have a
distinguished cuisine of their own and are also very similar in some way or the other in terms
of taste, ingredients used, spices used, flavorings, herbs and method of cooking, like baked,
grilled, stuffed and sautéed.

Regional food generally becomes popular or famous when there is appreciation for that
cuisine and then comes the demand for it for example French Cuisine, Cuisines of England,
may all be clubbed as Continental because of the similarity in their styles though they are very
different in their own way.

If ever there has been a classy cooking style, it has been French Cuisine - very old, beautiful in
presentation, may not be simple but very elegant, full of flavors. In Modern days, Continental
Cuisine has probably come to terms with a blend of all these International cuisines together
and all worth a touch of French Class. There are preparations in particulars which use the
'Spiciest of Chilies' also! Continental cuisine, in short can be categorized as cuisine involving
bakes, grills, stews and barbeques, where a lot of fresh herbs are used for flavoring and the
chilly factor is minimal though.

The cuisines of Western countries are diverse by themselves, although there are common
characteristics that distinguish Western cooking from cuisines of Asian countries and others.
Compared with traditional cooking of Asian countries, for example, meat is more prominent
and substantial in serving-size. Steak in particular is a common dish across the West. Similarly,
to some Asian cuisines, Western cuisines also put substantial emphasis on sauces as
condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings
penetrating the often larger pieces of meat used in Western cooking). Many dairy products
are utilized in the cooking process, except in nouvelle cuisine.

Wines play an important role to the Continental dish as well quoted bay Sommelier of ancient
days "Wine accompanies food as graceful as the Lady is accompanied by her Man “The cuisine
itself blends well with wines which are used to cook the food.
Fern and Branded quoted, "The mere smell of cooking can evoke a whole civilization". The
aroma and culture is what we can relate while the food is on the pot. Bon Appétit!

2
 2. Learning Objectives
After completion of the course students should be able to:
General strengths:
 Sound knowledge of international cuisine
 Excellent knife skills
 Able to cook variety of international dishes
 Deliver products with in real time frames
 Follows kitchen safety regulations

Cookery
 Prepare & cook Vegetables
 Prepare & cook Poultry& Game
 Prepare & cook Fish & Shellfish
 Prepare & cook Red meats
 Prepare & cook cold and hot Appetizers

Hygiene & Sanitation

 Safe handling of food

 Maintaining safe temperatures during Receiving, Preparing, Cooking, Serving, Storing&
Cleaning
 Garbage separation
 Labeling & storage procedures
 Basic cleaning procedures

3
 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

Minimum attendance required to become eligible for
1. 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

4
 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.

2 Methods of cooking with special

Application to meat, fish, vegetables,
cheese, pulses and egg. Conventional
and non-conventional methods of 07 10%
cooking, solar cooking, microwave
cooking, fast food operation.

5
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
5 Description 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,
Hollandaise and mayonnaise sauce 10 10%
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 for one litre consommé , 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
cooking different vegetables with 12 15%
emphasis on cooking asparagus,
artichokes, Brussels 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.

6
9 Kitchen stewarding and upkeep of
05 05%
equipment.
10 Staff organization of Kitchen,
05 05%
coordination with the Departments.
Total 90 100%

7
 LARDER THEORY (DFP-02)

TIME ALLOTTED: 02 HOURS PER WEEK MAXIMUM MARKS: 50

ACTIVITY MAXIMUM MARKS

Marks for attendance 2½
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%

8
 HYGIENE AND SANITATION (DCS-01)

TIME ALLOTTED: 02 HOURS PER WEEK MAXIMUM MARKS: 50

ACTIVITY MAXIMUM MARKS

Marks for attendance 2½
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

TIME WEIGHTAGE
No CONTENT
ALLOTTED FOR EXAM
1 FOOD MICROBIOLOGY
 Introduction
 Microorganism groups important in food
microbiology
- Viruses
- Bacteria 10 15%
- Fungi (Yeast & Molds)
- Algae
- Parasites
 Factors affecting the growth of microbes
 Beneficial role of Microorganisms
2 FOOD CONTAMINATION AND SPOILAGE
 Classification Of Food
 Contamination And Cross 05 10%
Contamination
 Spoilages Of Various Food With The
Storing Method
3 SANITARY PROCEDURE FOLLOWED DURING
FOOD HANDLING
 Receiving,
 Storage, 10 20%
 Preparation,
 Cooking,
 Holding, and
 Service Of The Food

9
 MID TERM EXAM
4 SAFE FOOD HANDLER
 Personal Hygiene discussing all the
standard.
 Hand Washing Procedure 10 15%
 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%

10
 NUTRITION (DFP-03)

TIME ALLOTTED: 01 HOURS PER WEEK MAXIMUM MARKS: 50

ACTIVITY MAXIMUM MARKS

Marks for attendance 2½
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.

HOURS WEIGHTAGE
UNIT CONTENT
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
o Complex
 Polysaccharides
- Fats
o Saturated 04 10%
o Unsaturated
 Monounsaturated
 Polyunsaturated
- Proteins
o Based on structure
 Fibrous
 Globular
 Intermediate
o Based on composition

11
  Simple
 Conjugated
- Water
 Micro Nutrients
- Vitamins
o Water soluble
o Fat soluble
- Minerals
o Macro elements
o Trace or Micro
elements
3 MACRO 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)
4 MICRO 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

12
 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%

13
 COMMODITIES THEORY (DFP-04)

TIME ALLOTTED: 02 HOURS PER WEEK MAXIMUM MARKS: 50

ACTIVITY MAXIMUM MARKS

Marks for attendance 2½
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

HOURS WEIGHTAGE
UNIT CONTENT
ALLOTTED FOR EXAM
1 Cereals- wheat rice maize
Breakfast cereals like cornflakes, rice
flakes, Choco flakes and pressed rice uses 06 10%
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
adulterations as public health hazard, and 06 10%
common adulterants, simple tests in

14
 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%

15
 FOOD COSTING (DCS-02)

TIME ALLOTTED: 02 HOURS PER WEEK MAXIMUM MARKS: 50

ACTIVITY MAXIMUM MARKS

Marks for attendance 2½
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.

HOURS WEIGHTAGE
UNIT CONTENT
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
4 Material costing
 Through purchasing
 receiving
08 15%
 issuing
 production
 sales and accounting

16
 MID TERM EXAM
5 Control of
 food cost
 labour cost 10 15%
 overhead cost
 miscellaneous cost

6 Yield
 butchers yield
 cooking yield 10 15%
 portion control

7 Costs
 determining standard food cost
 calculating portion cost 10 20%
 calculating dinner cost

Total 60 100%

17
 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)

18
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
19
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

20
 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.
21
 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.

22
 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.

23
 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
 Operating system 4
 Basics of popular operating system
(LINUX, WINDOWS)
 The User Interface
 Task Bar

24
  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
3 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
4 USING SPREAD SHEET
 Elements of Electronic Spread Sheet 5
 Opening of Spread Sheet
 Addressing of Cells

25
  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

5 INTRODUCTION 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
 Mailbox: Inbox and Outbox 3
 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

26
  Using Instant messaging
 Instant messaging providers
 Netiquettes
7 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

27