Program Outcome

PO.1: Define the roles and responsibilities of a Demi Chef De Partie with the appropriate practices to ensure mise – en – place

PO.2 Describe the ingredients used in different recipes to Prepare and present various dishes

PO.3: Describe the procedure to train and guide the Commis Chefs

PO.4: Explain the methods to manage and rotate the stock level with appropriate practices to ensure health, hygiene, and safety practices at workplace

PO.5: Demonstration on practical practices of kitchen

Name of the course	Practical + Theory credits	Hours per week/ Days per week	Total hours
Eatery Chef Trainee	4+2	5 hours per day/ 5 days in a week	320 contact hours + 320 IET hours

Syllabus

COURSE OBJECTIVE:

CO.1:  Define the roles and responsibilities of a Demi Chef De Partie with the appropriate practices to ensure mise – en – place

CO.2: Describe the ingredients used in different recipes to Prepare and present various dishes

CO.3: Describe the procedure to train and guide the Commis Chefs

CO.4: Explain the methods to manage and rotate the stock level with appropriate practices to ensure health, hygiene, and safety practices at workplace

CO.5: Demonstration on practical practices of kitchen

 

UNIT: I – Introduction to the Demi Chef De Partie

1. Elaborate the job role and job opportunities for Demi Chef De Partie in the Tourism and Hospitality Industry
2. Explain different types of cuisines available in the country and across the world
3. Elaborate the basic terms used in the kitchen department with the required grooming standards. 
4. Elaborate various kitchenware required in the kitchen with their uses 
5. Describe the operational and maintenance procedures of various kitchen tools, appliances and equipment along with their functions
6. Discuss the importance of reporting the Head Chef about any faulty kitchen equipment/appliances
7. Describe the parameters to check the quality of the ingredients to be used for food preparation

UNIT: II – Prepare for the Kitchen Activities

1. Discuss various essential ingredients required for different dishes, their characteristics and their uses
2. Discuss the units of measurements and culinary terms (like mixing, portioning,chopping, etc.) used in food preparation
3. Explain basic cooking tasks, like boiling, frying, steaming, grilling, etc.
4. Elaborate the recipes of various food items, sauce, salads, etc.
5. Discuss the standard storage procedure of food items/ingredients
6. Elaborate the standard procedure of presenting and serving the prepared food
7. Explain the importance of ensuring the highest standard and consistent food preparation quality is maintained

Unit-III – Provide Guidance to the Commis Chefs

1. Discuss the importance of communicating and coordinating with Commis Chefs while preparing the food
2. Elaborate the standard procedure to train and groom the Commis Chefs
3. Discuss the methods of supervising the Commis Chefs while operating theKitchen
4. Explain the importance of ensuring that the Commis Chefs comply with the food hygiene policies
5. Discuss the standard procedure of report the performance of commis chefs to Chef De Partie or Sous Chef.

 

UNIT: IV – Monitoring Stock of the Inventory, with the Health and Safety Standard

1. Discuss the parameters to check the quantity and quality of delivered good against the invoice
2. Elaborate the procedures of stock management and stock rotation
3. Discuss the importance of labelling ingredients and food products
4. Elaborate the procedure and environment to store the ingredients and food items
5. Explain the importance of informing the Chefs about excess or depleted food items and supplies with the methods to monitor and order required supplies
6. Discuss the significance of ensuring adequate food par stocks, for the efficient operation of the kitchen and business continuity.
7. Discuss the concept and importance of personal and workplace hygiene
8. Discuss procedure to maintain personal hygiene cleanliness and sanitization of the Work place and related equipment
9. Describe standard safety procedures to be followed while handling tools, material, and equipment
10. Outline the purpose and usage of various Personal Protective Equipment (PPE)required at the workplace

UNIT: V – On-the-Job Training

1. Show how to organize the work area or station to demonstrate the procedure to ensure cleanliness, hygiene, and proper functioning of required tools, appliances, equipment, and kitchenware
2. Apply professional skills to ensure the hygiene and cleanliness of the kitchen and work area
3. Apply appropriate practices to write recipes of different types of dishes and tandoorProducts.
4. Demonstrate how to perform basic tasks like washing, chopping, mixing ingredients,marinating, and preparing sauces
5. Demonstrate basic presenting and serving techniques to show how to store finished as well as raw products appropriately at correct temperature and place which are of no immediate use
6. Prepare a sample report of damaged tools, equipment, and appliances
7. Demonstrate procedure of stock taking of perishable and non-perishable items Work flow
8. workplace
9. Perform basic activities to ensure gender and age-sensitive service practices
10. Perform all the activities to ensure health, hygiene, and safety standards at the workplace.

 

Reference Books

1. Krishna Arora, Theory of cookery, Frank Bros, 2001
2. Ronaldkinton, David Forkett, Victor Cessarani, Theory of Catering, 2nd Revision, Hodder & Stoughton Educational, 1970.
3. Jerald W.Chesser, the Art of Science of Culinary Preparation, Educational Institute of American Culinary Federation, 1992.
4. Thangam E.Philip, Modern Cookery for Teaching Trade Volume -1, 6th Revised Edition, Orient Black Swan, 2010.

Program Duration (Year)	Eligibility	Criteria for Merit
6 months	Pass in 8th Std., from any board	Merit based on the percentage of marks secured in the qualifying examination

Career Prospects

• Commis Chef
• Entrepreneur

COURSE OBJECTIVE:

CO.1:  Define the roles and responsibilities of a Demi Chef De Partie with the appropriate practices to ensure mise – en – place

CO.2: Describe the ingredients used in different recipes to Prepare and present various dishes

CO.3: Describe the procedure to train and guide the Commis Chefs

CO.4: Explain the methods to manage and rotate the stock level with appropriate practices to ensure health, hygiene, and safety practices at workplace

CO.5: Demonstration on practical practices of kitchen

 

UNIT: I – Introduction to the Demi Chef De Partie

1. Elaborate the job role and job opportunities for Demi Chef De Partie in the Tourism and Hospitality Industry
2. Explain different types of cuisines available in the country and across the world
3. Elaborate the basic terms used in the kitchen department with the required grooming standards. 
4. Elaborate various kitchenware required in the kitchen with their uses 
5. Describe the operational and maintenance procedures of various kitchen tools, appliances and equipment along with their functions
6. Discuss the importance of reporting the Head Chef about any faulty kitchen equipment/appliances
7. Describe the parameters to check the quality of the ingredients to be used for food preparation

UNIT: II – Prepare for the Kitchen Activities

1. Discuss various essential ingredients required for different dishes, their characteristics and their uses
2. Discuss the units of measurements and culinary terms (like mixing, portioning,chopping, etc.) used in food preparation
3. Explain basic cooking tasks, like boiling, frying, steaming, grilling, etc.
4. Elaborate the recipes of various food items, sauce, salads, etc.
5. Discuss the standard storage procedure of food items/ingredients
6. Elaborate the standard procedure of presenting and serving the prepared food
7. Explain the importance of ensuring the highest standard and consistent food preparation quality is maintained

Unit-III – Provide Guidance to the Commis Chefs

1. Discuss the importance of communicating and coordinating with Commis Chefs while preparing the food
2. Elaborate the standard procedure to train and groom the Commis Chefs
3. Discuss the methods of supervising the Commis Chefs while operating theKitchen
4. Explain the importance of ensuring that the Commis Chefs comply with the food hygiene policies
5. Discuss the standard procedure of report the performance of commis chefs to Chef De Partie or Sous Chef.

 

UNIT: IV – Monitoring Stock of the Inventory, with the Health and Safety Standard

1. Discuss the parameters to check the quantity and quality of delivered good against the invoice
2. Elaborate the procedures of stock management and stock rotation
3. Discuss the importance of labelling ingredients and food products
4. Elaborate the procedure and environment to store the ingredients and food items
5. Explain the importance of informing the Chefs about excess or depleted food items and supplies with the methods to monitor and order required supplies
6. Discuss the significance of ensuring adequate food par stocks, for the efficient operation of the kitchen and business continuity.
7. Discuss the concept and importance of personal and workplace hygiene
8. Discuss procedure to maintain personal hygiene cleanliness and sanitization of the Work place and related equipment
9. Describe standard safety procedures to be followed while handling tools, material, and equipment
10. Outline the purpose and usage of various Personal Protective Equipment (PPE)required at the workplace

UNIT: V – On-the-Job Training

1. Show how to organize the work area or station to demonstrate the procedure to ensure cleanliness, hygiene, and proper functioning of required tools, appliances, equipment, and kitchenware
2. Apply professional skills to ensure the hygiene and cleanliness of the kitchen and work area
3. Apply appropriate practices to write recipes of different types of dishes and tandoorProducts.
4. Demonstrate how to perform basic tasks like washing, chopping, mixing ingredients,marinating, and preparing sauces
5. Demonstrate basic presenting and serving techniques to show how to store finished as well as raw products appropriately at correct temperature and place which are of no immediate use
6. Prepare a sample report of damaged tools, equipment, and appliances
7. Demonstrate procedure of stock taking of perishable and non-perishable items Work flow
8. workplace
9. Perform basic activities to ensure gender and age-sensitive service practices
10. Perform all the activities to ensure health, hygiene, and safety standards at the workplace.

 

Reference Books

1. Krishna Arora, Theory of cookery, Frank Bros, 2001
2. Ronaldkinton, David Forkett, Victor Cessarani, Theory of Catering, 2nd Revision, Hodder & Stoughton Educational, 1970.
3. Jerald W.Chesser, the Art of Science of Culinary Preparation, Educational Institute of American Culinary Federation, 1992.
4. Thangam E.Philip, Modern Cookery for Teaching Trade Volume -1, 6th Revised Edition, Orient Black Swan, 2010.

COURSE OBJECTIVE:
To introduction to quantity Food Production emphasizing regional Indian dishes, Indian breads and Street food.
CO1. Create desserts with correct texture and consistency.
CO2. Demonstrate the techniques of preparation of dishes from states of India.
CO3. Incorporate the spices and condiments that are unique to each province.
CO4. Prepare Indian breads and their variations.
CO5. Prepare assorted Indian Street foods in bulk quantities.

MENU – I
Plain Rice – Avial –Sambar-MeenVarathathu-Nenthra Kai Chips-Inji Puli Kari-ParippuVadai –Prathaman
MENU – II
Attukal Soup-Plain Rice-Veechchu Parotta-ChettinaduChicken Curry-Moolai MuttaVaruval
Urundai Kuzhambu-Beetroot Karaporiyal-Curd Rice-Kesari
MENU – III
Tomato Bath-Kholapuri Mutton Masala-Potato Vadai-Chappathis-Jallebi
MENU – IV
Kitchidi-Tomato Baingan Ambal-Dal Philani-Macher Jal-Loochi-GulabJamun
MENU – V
Bisbella Hullianna-Baesserattu-Mysore Bonda-Manglore Fish Fry-Potato Fry-Appalam
Mysore Pak
MENU – VI
Chicken Biriyani-Vegetable Biriyani-Baghara Baingan-Onion Raitha-Semiya Payasam
MENU – VII
JeeraPulao-Dhal Makhani -Aloo Capsicum-Fish Amritsari-Phulka-Beetroot Halwa
MENU – VIII
Coconut Rice-Ven Pongal-Meat ball curry-Cabbage and Carrot foogath-Curd rice-Rose cookies
MENU IX
Plain Rice Mutton Vindaloo-Ambiachi Dhal-Mix Vegetable Chilly Fry-Curd Rice-Bean, Kajoo & Coconut -Burfi
MENU – X
Chettinadu Mutton Biriyani-Cheruva-Kallu Dosa-Vadai Curry-Curd Rice
Kuzhi Paniyaram
MENU – XI
Plain Rice -Mutter Pulao-Bhaturas-Peshawari Chole-Palak Ghost-Aloo Gobi-Gajar ka Halwa
MENU – XII
Kachchi Biriyani-Mirchi Ka Salan-Nellore Mutton Curry-Kulcha-Double Ka Meetha
MENU – XIII
Yakhni Pulao-Aloo Paratha-Mutton Do Piaza-Dal Palak-Phirnee-
MENU – XIV
Ghee Bhat –Kachori-Doi Mach-Aloo Posto-Baigun Bhaja-Rasogulla-
MENU – XV
Tandoori Naan-Tandoori Murg-Sheek Kabab-Paneer Tikka-Tandoori Pomfret
MENU – XVI
Hot & sour egg drop soup, Vegetable fried rice, Chili chicken, Sweet & sour vegetables and Beijing Toffee bananas.

Reference Books:
PurohiBabbar, Rotis&Naans of India, Lorier Books Ltd, 2000
Welcome Group Chefs, The Indian Menu Planner, RoliBooles, 2005.
Kinston Cessarani, Practical Cookery, Hodder Arnold Hands, 2000
Cliva Finch, Food Preparation, Pearson Education –Cananda, 1999.

Tuition Fee 2024 - 2025 (Per Sem)	Other Fees (Per Sem)	Total Fee 2024 - 2025 (Per Sem)
25,000	5,000	30,000