In order to upgrade the skills and proficiency of the young generation and also to provide them awareness to explore about various career options the CBSE has started offering 40 courses at Senior Secondary level. The skill education envisions imparting the procedural knowledge and skills to the students that will enable students to excel and emerge successful in real situation of both work and life.
It works towards imparting an education that is holistic, meaningful and skill oriented which instils among the youth a sense of usefulness and responsibility. You can choose either one or two or three skill subjects from skill electives. You have to choose other elective subjects from academic electives.
Subjects that cannot be taken together
- Physics (042) and Applied Physics (838)
- Chemistry (043) and Applied Chemistry (839)
- Mathematics (041) and Applied Mathematics (840)
- Informatics Practice (065) and Information Technology (802) or Web Application (803)
- Business Studies (054) and Business Administrations (833)
The syllabus consists of eleven units - Hospitality Industry as a Career, The Food Production department, Uniform, Safety and Hygiene in kitchen, Kitchen Equipments and Appliances, Kitchen Commodities, Storage of Commodities, Techniques for Pre-preparation, Methods of Cooking, Salads, Soups, and Egg Cookery.
Part B: Vocational Skills (50 Marks)
Unit 1: Hospitality Industry as a Career
- Introduction тАУ Scope of hospitality industry
- Core and allied areas
- Career opportunities in hospitality industry
- Qualities required in a personnel willing to join hospitality Industry
Unit 2: The Food Production department
- Introduction
- Sections in a kitchen
- Knowledge, Skill and Attitude development
- Kitchen Organizational Structure
- Duties and responsibilities
Unit 3: Uniform, Safety and Hygiene in kitchen
- Uniform & protective clothing
- General safety precautions
- Maintaining hygiene
- Personal
- Workplace
- Safe food handling
Unit 4: Kitchen Equipments and Appliances
- Classification of equipments
- Care of equipments & appliances
- Kitchen knives & their maintenance
- Safety procedures in handling equipments & appliances
Unit 5: Kitchen Commodities
- Plant origin:
- Cereal
- Pulses
- Fruits
- Nuts
- Vegetables
- Spices / Herbs
- Oil
- Sugar
- Animal origin:
- Dairy products
- Eggs
- Meats
- Fish & other Seafood
- Fats
- Other
- Salt
Unit 6: Storage of Commodities
- Perish ability of a commodity
- Storage techniques
- Stock Levels
- Maintaining records of storage and issues
- Goods received book
- Bin card
Unit 7: Techniques for Pre-preparation
- Techniques of pre-preparation
- Using knives
- Vegetable cuts
Unit 8: Methods of Cooking
- Aims and objectives of cooking food
- Classification:
- Dry
- Moist
- Medium of fat
- Applying simple methods of cooking:
- Boiling (Beans / Rice / Beetroot)
- Grilling (Bell pepper / Zucchini / Potato)
- Blanching Tomatoes
- Broiling (Cumin seed)
- Frying (Potatoes)
Unit 9: Salads
- Classification
- Parts of a salad:
- Base
- Body
- Dressing
- Garnish
- Recipes for:
- Salad Waldorf
- Salad Nicosia
- Grilled chicken salad or Sprouts salad
- Pasta salad
- Importance of salads in diet
Unit 10: Soups
- Definition
- Classification
- Recipes for:
- Cream of Tomatoes soup
- Puree of Carrot soup
- Cold soup тАУ Gazpacho
- Chicken violate
- Importance of soup in diet
Unit 11: Egg Cookery
- Structure of an egg
- Methods of cooking
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