"CBSE DEPARTMENT OF SKILL EDUCATION FOOD PRODUCTION (CODE NO. -409&809)
JOB ROLE: ASSISTANT COOK (REG.)
INTRODUCTION:
CLASS - IX & XII
SNVP is developing the culture of skill courses as per latest CBSE requirements.Dr.Ritu Rajvanshi and Ms.Asna Aleem has taken the initiative to attend the recent workshop held at noida Indian Culinary Institute.
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.
The course intends to introduce you to the basics of cooking food coupled with the scientific approach by trying to understand the basic commodities utilized in preparation of food. Cooking of food is a skill based education that requires both the style of art and the method of science. Describe kitchen operations including culinary terminology, operational software, cooking methods, and basic food handling skills: such as food safety and food quality. Demonstrate proper kitchen management systems, such as cost control, labor control, inventory control, production scheduling, sales history, menu development, and forecasting.
COURSE OBJECTIVES:
The Skill Course in "Food Production" is designed with the following objectives:
1. To develop skills of entrepreneurship in the Industry.
2. To find employment as food production personnel and assistant manager in small scale food service unit. 3. The course enables the students to establish and manage a small scale food service unit.
It provides them with the necessary knowledge and skill to run and control all operations in the unit.
4. It also equips the student to find employment in canteens, restaurants, hostel, railway catering and mobile catering.
5. It also helps to develop culinary skills. 6. The course can attain its objective only if it is taught by skilled teacher and the prescribed infrastructure provided by the school.
7. The school should also negotiate with neighbourhood food service units for on-the-job training.