2nd Semester

Food Production

1. Soups

2. Sauces & Gravies

3. Meat Cookery

4. Fish Cookery

5. Rice, Cereals & Pulses

6. i) Pastry

    ii) Flour

    iii) Simple Breads

7. Pastry Creams

8. Basic Commodities

    i) Milk

    ii) Cream

    iii) Cheese

    iv) Butter

9. Basic Indian Cookery

    i) Condiments and spices

    ii) Masalas

10. Kitchen Organisation & Layout