Craftsman Food Production (Vegetarian)

ITI Craftsman Food Production (Vegetarian) Syllabus (English) – Concise Version

The Craftsman Food Production (Vegetarian) ITI trade is a one-year non-engineering course under the Craftsman Training Scheme (CTS), governed by the National Council for Vocational Training (NCVT). It trains individuals in preparing vegetarian dishes, managing kitchen operations, and ensuring food safety, preparing them for roles like vegetarian cooks, kitchen assistants, or catering supervisors in hotels, restaurants, or canteens, or for self-employment.

Course Overview

• Duration: 1 year (2 semesters)
• NSQF Level: Level 4
• Eligibility: 10th grade pass
• Objective: Equip trainees with skills in vegetarian cooking, kitchen management, and hygiene for professional food production.

Syllabus Breakdown (English)

• Semester 1
  
  • Trade Theory:
    
    • Introduction to Cooking: Role of vegetarian cuisine, kitchen organization.
    • Ingredients: Cereals, pulses, vegetables, spices, dairy products.
    • Cooking Techniques: Boiling, frying, steaming, baking, tempering.
    • Kitchen Equipment: Stoves, grinders, refrigerators, maintenance.
    • Food Safety: Hygiene, sanitation, cross-contamination prevention.
    • Nutrition: Basics of balanced vegetarian diets, food groups.
  • Trade Practical:
    
    • Basic Cooking: Preparing rice, dal, vegetable curries in labs.
    • Knife Skills: Chopping, slicing, dicing vegetables.
    • Equipment Use: Operating gas stoves, mixers, pressure cookers.
    • Hygiene: Cleaning workstations, sterilizing utensils.
    • Project: Cooking a simple vegetarian meal (e.g., thali) with presentation.
• Semester 2
  
  • Trade Theory:
    
    • Regional Cuisines: North Indian, South Indian, Gujarati, Jain recipes.
    • Advanced Techniques: Tandoori, gravies, baking breads (naan, paratha).
    • Menu Planning: Costing, portion control, buffet setups.
    • Food Preservation: Pickling, drying, canning vegetarian items.
    • Entrepreneurship: Starting a catering service, kitchen management.
    • IT Tools: Inventory software, online recipe management.
  • Trade Practical:
    
    • Advanced Cooking: Preparing dosa, paneer dishes, stuffed parathas.
    • Presentation: Plating techniques, garnishing vegetarian dishes.
    • Menu Execution: Cooking multi-course meals for groups.
    • Field Exposure: Assisting in hotels/catering units (2-4 weeks).
    • Project: Planning and preparing a vegetarian buffet with cost analysis.
• Other Components:
  
  • Workshop Calculation: Recipe scaling, cost calculations, yield estimation.
  • Science: Food chemistry, effects of heat on nutrients.
  • Employability Skills: Communication, teamwork, IT literacy.

Assessment and Certification

• Exams: Semester-wise (theory + practical).
• Certification: NCVT National Trade Certificate (NTC).
• Evaluation: Cooking skills, hygiene standards, menu planning.

Career Opportunities

• Jobs: Vegetarian cook, kitchen assistant, catering supervisor in hotels, restaurants, canteens.
• Self-Employment: Catering business, cloud kitchen, food stalls.
• Further Studies: Diploma in Culinary Arts, hospitality certifications.