Food Production Class 09 Syllabus

The Hospitality service industry is fast growing and evolving. The development of Catering Institutions has closely followed the changes in food habits of people. Food changes are determined by socio-economic conditions and demographic shifts.

Industrialization, Migration and International trade have resulted in greater employment for both men and women worldwide. This led to increased need for people to depend on various food services operational for their meals outside their homes.

Total Marks: 100 (Theory - 50 + Practical - 50)

Part B: Subject Specific Skills (40 Marks)

Unit Name Marks
1 Introduction to hospitality industry 3
2 Career Opportunities 3
3 Introduction to Kitchen 5
4 Protective clothing & its maintenance 4
5 Personal Hygiene 5
6 Equipment & Kitchen tools 4
7 Culinary History 3
8 Kitchen Commodities 5
9 Storage of Commodities 4
10 Kitchen Organization 4

1. Introduction to hospitality industry

  • An insight in the operations of a five star hotel
  • Introduction to allied areas of hospitality industry
    • Travel Agency
    • Fast food
    • Airlines
    • Retail
    • Entrepreneur
    • Others

2. Career Opportunities

  • In Hotels
  • In travel industry
  • In Retail industry
  • Entrepreneur
  • Food critique

3. Introduction to Kitchen

  • Sections in a kitchen
  • Attitude & Behaviour
  • Skills & Knowledge
  • Ergonomics

4. Protective clothing & its maintenance

  • Importance
  • Protective clothing

5. Personal Hygiene

  • Importance
  • Maintaining personal hygiene
  • Hand washing technique

6. Equipment & Kitchen tools

  • Introduction to Kitchen Equipment
  • Care & Maintenance of equipment
  • Work place hygiene
  • Knife & its Maintenance
  • Safety procedures for handling knives

7. Culinary History

  • Historical background

8. Kitchen Commodities

  • Evolution of culinary industry
  • Plant Origin
    • Cereals
    • Pulses
    • Fruits
    • Vegetables
    • Spices and Herbs
  • Animal Origin
    • Dairy Products
    • Eggs
    • Meats
    • Sea food

9. Storage of Commodities

  • Perishability of a product
  • Techniques of storage

10. Kitchen Organization

  • Kitchen Organization
  • Duties & Responsibilities