Unit 1: MENU MANAGEMENT

 a) Arrangement of resources 

b) Efficient use of resources 

c) Menu building 

d) Recipe writing 

e) Food cost 

f) Menu costing 

g) Quality control principles. 

INVENTORY CONTROL- 

a) Standard recipes 

b) Standard yield 

c) Food storage 

Unit 2: MEAT COOKERY- 

a) Composition, structure and basic quality factors 

b) Cuts of Meat 

c) Variety meats (offals) 

d) Poultry. 

RICE, CEREALS & PULSES- 

a) Introduction 

b) Classification and identification 

c) Cooking of rice, cereals and pulses, 

d) Varieties of rice and other cereals 

Unit 3: CONFECTIONERY 

a) Flour Based 

b) Sugar Based 

c) Pie Doughs 

d) Basic Pastries 

e) Shortcrust, Laminated, Choux, Danish 

f) Meringue  

Unit 4: DAIRY PRODUCTS: - 

a) Milk, Butter, Cream, Cheese 

b) Ghee and Cottage Cheese 

c) Storage. 

NON-DAIRY ALTERNATIVES- 

a) Nut milk (Almond, Cashew, etc.) 

b) Coconut milk 

c) Soya milk 

d) Rice milk 

Unit 5: BASIC INDIAN COOKERY 

CONDIMENTS & SPICES-

a) Introduction to Indian spices & vegetables 

b) Role of spices in Indian cookery. 

MASALAS- 

a) Blending of spices 

b) Different masalas used in Indian cookery (Wet & Dry masalas) 

c) Composition of different masalas 

d) Varieties of masalas available in regional areas 

e) Special masala blends, 

Introduction to Indian Cookery: - 

a) Historical Background 

b) Culture 

c) Religion 

d) Equipment 

e) Staple diets