8. Understand physical facilities of a catering unit with sanitation and safety requirement.
9. Develop skills of setting up a food processing unit.
10. Understand the problem of food adulteration, its health hazards, ways of testing food adulteration.
11. Identify and select packages of material for processed food. 12. Read the label on food materials and evaluate them.
13. Understand different food laws and government regulations for quality control of products.
Class IX
DETAILS OF ACTIVITIES( CLASS IX – XII)
1. Understand what is food processing and catering management? 2. a. Collect different labels of processed foods. b. Read the labels and evaluate them. c. Design a complete label for any food product. 3. Food preservation – Its concepts, principles.
4. Preparation of Jams( apple / plum, mixed) and Squashes( lemon / mango / orange). Pack, label and store it.
5. Sundry fruits and vegetables, prepare frozen peas. Give the steps involved.
6. Market survey to identify the processed foods available in the market – different brands, cost and availability.
7. Cooking of soups, salads and snacks.( various types)
8. Scrap book- Collect and paste various original labels with their duplicate labels.
9. Visit a canteen to study how well it is managed? Class X
1. Food adulteration – Its definition, various adulterants used, hazards caused due to food adulteration. Study of various food laws to protect against food adulteration. Tests to identify food adulteration.
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