SYLLABUS PROGRAMME NO. 06/2014 (Item No. 9)
VOCATIONAL INSTRUCTOR-CATERING AND
RESTAURANT MANAGEMENT
VOCATIONAL HIGHER SECONDARY DEPARTMENT
(CATEGORY NO. 44/2011)
1. Nutrition and Food Science1. Terms used in Nutrition.
2. Nutrients. Composition and classification, source, functions, digestion, daily
requirements, deficiency
3. Energy - unit of energy, requirement and factors affecting it- BMR, RMR, SDA,
growth and development activity, food as a source of energy, effects of deficiency and
excess.
4. Effect of heat on food and its nutrients
5. Food preservation
6. Food Processing - Preparations of seasonal fruits and vegetables, Canning and bottling,
Fruit beverages, Jams, Jellies and Marmalades, Brewed and synthetic vinegars, Tomato
products, Pickle, Chutneys and sauces. Preserves and candies
7. Flavour and aroma of fruits and vegetables, Pigments in fruits and vegetables and effect of
cooking
8. Food additives and Leavening agents.
9. Adulteration - Definition, common food adulterants, toxic effects, detection of adulterants
10. Dietetics - Planning and balancing meals, balanced diets, special needs ( children,
adults, old), over weight -Low calorie diet, Fibre restricted and high fibre diets,
Factors influencing food intake and food habits ( cultural, social, economic,
psychological, religious, moral, age, sex, emotion & illness)
2. Food production
1. Culinary History
2. Kitchen organization structure
3. Aims & objectives of cooking
4. Cooking materials
5. Preparation of Ingredients - weights and volume equivalent, Mise-en place,
methods of mixing food, texture
6. Spices, herbs, condiments, Indian masalas, colourings, seasonings and flavourings-
History, sources, characteristics, preparation of wet and dry masalas, spices and
herb blends
7. Methods of cooking.
8. Non-Alcoholic Beverages-Hot and cold. Classification and preparation
9. Stocks-Aims, preparation, classification, clarification
10. Soups and Starters, Sauces, Cereals and Farinaceous products, Milk and milk products, Fats
and oils, Vegetables, Pulses and Fruits, Fish, Meat, Eggs
11. Cold Kitchen, Gardemanger, Larder control
12. Pastas, Bread and Basic doughs
13. Accompaniments & garnishes.
14. Breakfast cooking
15. Invalid Cookery
16. Culinary terms.
17. International cuisines, its origin, concepts, ingredients and dishes
18. Menu planning, principles and application, Portion control, standard portion sizes, necessity
for control, brief study of how portions are worked out.
