Class XII
1. Preparation of Jelly (guava) and marmalade (orange). Pack, label
and store it.
2. Processing of different foods – Milk and milk products, tea and
coffee, sugar and jaggery.
3. Plan a day’s meal for an Indian family (with different income groups
– LIG, MIG, HIG). Cook any one dish from the planned meal.
4. Plan a single meal – Italian, Chinese, Continental, Mughlai.
and serve dishes and snacks.
5. Develop skills of setting up a Food Processing Unit (Theory only).
Understand the physical facilities of a catering unit with sanitation
and safety requirements.
8. Cooking of accompaniments (Curd Preparations, starters), bakery
items, ice creams (various types).
9. Visit a bakery / confectionary unit.
Cook
Suggestive laboratory Equipment:
Gas stoves, utensils, crockery, cutlery, table linen, menu card, flower
arrangement, refrigerator, oven, ingredients according to the recipe, test
tubes, chemicals for food adulteration tests (like dil HCl, dil HNO 3 ,
Carbon tetrachloride, iodine, ether etc.)
Qualification of the teacher :
The teacher with a Master’s / Bachelor’s degree in Home Science or a
Diploma in Food Processing and Catering Management is most eligible to
take the subject.
Product Outcome:
A variety of dishes and snacks will be prepared which can be evaluated
there and then. They can be circulated to others to get a feedback.
Quantity cooking can be organized in the school during any meeting
(Seminar / any small gathering). The evaluation may be done by all the
guests.
42