2nd Semester

Food Production

1. Soups

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2. Sauces & Gravies

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3. Meat Cookery

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4. Fish Cookery

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5. Rice, Cereals & Pulses

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6. i) Pastry

    ii) Flour

    iii) Simple Breads

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7. Pastry Creams

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8. Basic Commodities

    i) Milk

    ii) Cream

    iii) Cheese

    iv) Butter

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9. Basic Indian Cookery

    i) Condiments and spices

    ii) Masalas

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10. Kitchen Organisation & Layout