iti 4 April 2025
Food Production (General)

ITI Food Production (General) Trade Syllabus (English)

The ITI "Food Production (General)" trade is a one-year vocational training program under the Craftsman Training Scheme (CTS), governed by the National Council for Vocational Training (NCVT). This course equips trainees with skills in preparing diverse cuisines, managing kitchen operations, ensuring food safety, and maintaining hygiene standards to meet the demands of the hospitality industry. The syllabus integrates theoretical knowledge, practical cooking techniques, and employability skills to prepare students for roles such as commis chefs, kitchen assistants, or catering supervisors in hotels, restaurants, canteens, or catering firms, or as self-employed professionals running food stalls or catering services.

Course Overview

  • Duration: 1 year (2 semesters, each 6 months)
  • NSQF Level: Level 4
  • Eligibility: Minimum 10th grade pass (or equivalent)
  • Objective: To train individuals in professional food preparation, kitchen organization, and safe culinary practices to deliver high-quality dishes in various hospitality settings.

Detailed Syllabus Breakdown (English)

1. Trade Theory (Theoretical Knowledge)

Covers foundational concepts in food production, culinary techniques, and kitchen management.

  • Semester 1
    • Introduction to Food Production
      • Overview of culinary arts: history, scope, career opportunities.
      • Role of a food production professional: cooking, plating, kitchen coordination.
      • Types of kitchens: commercial, institutional, centralized, cloud kitchens.
    • Kitchen Organization
      • Kitchen hierarchy: chef de cuisine, sous chef, commis, their roles.
      • Kitchen sections: hot, cold, bakery, butchery – functions, workflows.
      • Equipment: ovens, stoves, mixers, refrigerators – types, uses, maintenance.
    • Food Ingredients
      • Classification: cereals, pulses, vegetables, fruits, dairy, meats, spices.
      • Properties: flavor, texture, nutritional value, storage requirements.
      • Sourcing: local vs. imported, seasonal availability, quality checks.
    • Cooking Methods
      • Dry heat: grilling, roasting, baking, frying – techniques, applications.
      • Moist heat: boiling, steaming, poaching, braising – processes, uses.
      • Combination methods: stewing, sautéing, tempering – principles, examples.
    • Hygiene and Safety
      • Personal hygiene: grooming, handwashing, uniforms, hairnets.
      • Food safety: preventing contamination, HACCP principles, storage practices.
      • Kitchen safety: handling knives, hot surfaces, fire extinguishers, first aid.
    • Basic Nutrition
      • Nutrients: carbohydrates, proteins, fats, vitamins, minerals – roles, sources.
      • Balanced diet: planning meals for different age groups, dietary needs.
      • Special diets: vegetarian, vegan, gluten-free, low-calorie – considerations.
  • Semester 2
    • Cuisines and Menu Planning
      • Indian cuisine: regional dishes (North, South, East, West), spice blends.
      • Continental cuisine: soups, salads, pastas, main courses, desserts.
      • Menu planning: types (à la carte, table d’hôte), costing, portion control.
    • Bakery and Confectionery
      • Baking principles: ingredients (flour, yeast, sugar), dough preparation.
      • Breads: types (white, whole wheat, artisan), baking techniques.
      • Confectionery: cakes, pastries, chocolates – methods, decoration.
    • Food Preservation
      • Methods: canning, drying, pickling, freezing, vacuum packing.
      • Preservatives: natural (salt, vinegar), chemical – uses, safety.
      • Storage: dry, cold, vacuum – conditions, shelf life.
    • Kitchen Management
      • Inventory control: stock rotation, FIFO, wastage reduction.
      • Costing: calculating raw material, labor, overhead costs.
      • Waste management: composting, recycling, minimizing food waste.
    • Food Presentation
      • Plating techniques: garnishing, portioning, color balance.
      • Food styling: trends, photography basics for menus, social media.
      • Buffet setup: layouts, themes, hygiene during service.
    • Professional Skills
      • Entrepreneurship: starting a catering service, food truck, or cloud kitchen.
      • Customer interaction: handling feedback, customizing orders.
      • Industry trends: sustainable cooking, plant-based diets, automation.

2. Trade Practical (Hands-On Skills)

Focuses on practical cooking, baking, and kitchen operations.

  • Semester 1
    • Kitchen Setup
      • Organizing workstations: setting up mise en place, cleaning surfaces.
      • Handling equipment: operating stoves, ovens, blenders, slicers.
      • Maintaining hygiene: sanitizing tools, checking storage areas.
    • Basic Cooking Techniques
      • Knife skills: chopping, dicing, julienne, chiffonade for vegetables.
      • Cooking methods: boiling rice, frying snacks, roasting meats, steaming vegetables.
      • Preparing stocks: vegetable, chicken, fish – straining, storing.
    • Indian Cuisine
      • Cooking gravies: tomato, onion, cashew-based for curries.
      • Preparing dishes: dal, sabzi, pulao, basic breads (roti, naan).
      • Using spices: tempering, grinding masalas for regional recipes.
    • Continental Cuisine
      • Making soups: cream of tomato, minestrone, clear soups.
      • Preparing salads: Caesar, garden, coleslaw with dressings.
      • Cooking starters: grilled vegetables, fried appetizers.
    • Safety Practices
      • Handling knives: safe cutting, storage to avoid injuries.
      • Fire safety: using extinguishers, managing gas leaks in mock drills.
      • First aid: treating minor burns, cuts in kitchen simulations.
    • Project Work
      • Preparing a basic meal: starter, main course, side dish for mock service.
      • Documenting recipes: ingredients, methods, plating details.
  • Semester 2
    • Advanced Cooking
      • Indian dishes: biryani, paneer tikka, regional curries, tandoori items.
      • Continental dishes: pasta with sauces, grilled chicken, baked fish.
      • Desserts: custards, puddings, Indian sweets (gulab jamun, halwa).
    • Bakery and Confectionery
      • Baking breads: white loaf, buns, dinner rolls in ovens.
      • Preparing cakes: sponge, chocolate, decorating with icing.
      • Making pastries: puff pastry, cookies, tarts with fillings.
    • Food Preservation Practice
      • Pickling: preparing mango, mixed vegetable pickles.
      • Jamming: making fruit jams, chutneys with sterilization.
      • Freezing: packing vegetables, meats for long-term storage.
    • Menu Planning and Presentation
      • Designing menus: creating balanced meals for mock events.
      • Plating dishes: garnishing, arranging food for aesthetic appeal.
      • Setting buffets: arranging dishes, maintaining hygiene in simulations.
    • Kitchen Management
      • Managing stocks: checking inventory, rotating perishables.
      • Costing meals: calculating expenses for a mock menu.
      • Reducing waste: composting scraps, reusing leftovers creatively.
    • Project Work
      • Organizing a mock catering event: preparing multi-course meal, serving guests.
      • Presenting a portfolio: including recipes, photos, costing sheets.

3. Workshop Calculation and Science

Provides mathematical and scientific support for culinary tasks.

  • Semester 1
    • Arithmetic: calculating ingredient quantities, portion sizes, yields.
    • Measurements: converting weights, volumes for recipes, scaling dishes.
    • Science: food chemistry, heat transfer, nutrient preservation.
  • Semester 2
    • Calculations: costing menus, estimating buffet requirements.
    • Percentages: computing wastage, discounts, profit margins.
    • Science: fermentation, preservation chemistry, microbial safety.

4. Engineering Drawing

Focuses on diagrammatic representation for kitchen layouts (minimal focus).

  • Semester 1: Sketching kitchen workstations, equipment placement.
  • Semester 2: Designing buffet layouts, storage plans.

5. Employability Skills

Enhances job readiness and soft skills.

  • Semester 1
    • Communication skills: coordinating with kitchen staff, suppliers.
    • Time management: prioritizing prep, cooking during peak hours.
    • Basic IT skills: using recipe software, inventory tracking tools.
  • Semester 2
    • Entrepreneurship: planning a food stall or catering business.
    • Teamwork: collaborating with chefs, servers, managers.
    • Problem-solving: addressing ingredient shortages, guest complaints.

Assessment and Certification

  • Examinations: Conducted semester-wise with theoretical and practical components.
  • Certification: Successful candidates receive the National Trade Certificate (NTC) from NCVT, recognized nationally and internationally.
  • Evaluation: Based on cooking skills, hygiene practices, menu planning, and project work.

Career Opportunities

  • Employment: Commis chef, kitchen assistant, catering supervisor in hotels, restaurants, canteens, or catering firms.
  • Self-Employment: Starting a food stall, catering service, or cloud kitchen.
  • Further Studies: Diploma in Culinary Arts, Hotel Management, or B.Sc. in Food Production.

Note

  • This syllabus aligns with the latest NCVT guidelines and may vary slightly based on institutional or state-specific requirements.
  • For the most current version, refer to the Directorate General of Training (DGT) or consult your local ITI.

Trade Type

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