iti 11 April 2025

ITI Craftsman Food Production (General) Trade Syllabus

The ITI "Craftsman 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 food preparation, cooking, food safety, and kitchen operations, covering a wide range of culinary techniques and cuisines. The syllabus integrates theoretical knowledge, practical cooking skills, and employability training to prepare students for roles such as cooks, kitchen assistants, or food production supervisors in hotels, restaurants, catering services, and other hospitality sectors.

Course Overview

  • Duration: 1 year (2 semesters, each 6 months)
  • NSQF Level: Level 4
  • Eligibility: Minimum 10th grade pass under the 10+2 system (or equivalent)
  • Objective: To train individuals in preparing, seasoning, and cooking a variety of foods while maintaining hygiene and safety standards, meeting the demands of the food production industry.

Detailed Syllabus Breakdown

1. Trade Theory (Theoretical Knowledge)

Covers foundational concepts in food production and kitchen management.

  • Semester 1
    • Introduction to Food Production
      • Role of a craftsman in food production.
      • Overview of the hospitality and food industry.
      • Kitchen organization: duties and responsibilities of kitchen staff, interdepartmental coordination (e.g., with bakery, housekeeping).
    • Hygiene and Safety
      • Personal hygiene: care of skin, hands, feet; food handler’s protective clothing.
      • Kitchen hygiene: cleaning of utensils, work areas, and equipment.
      • Food safety: preventing contamination, safe food handling practices.
      • Elementary first aid and fire-fighting techniques.
    • Kitchen Tools and Equipment
      • Identification and use of kitchen tools: knives, peelers, graters, etc.
      • Kitchen equipment: ovens, stoves, mixers, refrigerators, etc.
      • Maintenance and safe operation of equipment.
    • Ingredients and Commodities
      • Classification of raw materials: vegetables, meats, cereals, pulses, dairy.
      • Spices, herbs, condiments, and their uses in cooking.
      • Effects of heat on food: texture, flavor, and nutritional changes.
    • Basic Cooking Techniques
      • Methods of cooking: boiling, steaming, sautéing, frying, roasting, grilling.
      • Preparation of mise en place (pre-preparation of ingredients).
      • Culinary terms: English and French terms for food items and processes.
  • Semester 2
    • Advanced Cooking Techniques
      • Complex cooking methods: braising, poaching, baking, stewing.
      • Preparation of stocks, soups, sauces, and gravies.
      • Cooking with non-conventional methods: microwave, solar cooking.
    • Cuisine Knowledge
      • Indian cuisine: regional dishes, spices, and cooking styles.
      • Continental cuisine: Western cooking techniques, ingredients, and presentation.
      • Basic bakery and confectionery: bread, cakes, pastries.
    • Food Preservation and Storage
      • Techniques: drying, freezing, canning, pickling.
      • Storage conditions for perishables and non-perishables.
      • Shelf life and quality control of stored food items.
    • Nutrition and Menu Planning
      • Basics of nutrition: proteins, carbohydrates, fats, vitamins, minerals.
      • Menu planning: balancing taste, nutrition, and cost.
      • Special diets: dietary restrictions, therapeutic meals.
    • Professional Kitchen Management
      • Cost control: minimizing wastage, portion control.
      • Inventory management: stock checking, ordering supplies.
      • Teamwork and communication in a professional kitchen.

2. Trade Practical (Hands-On Skills)

Focuses on practical cooking and kitchen operations.

  • Semester 1
    • Basic Skills
      • Safe handling of kitchen knives and hand tools.
      • Vegetable cuts: julienne, brunoise, jardinière, paysanne, etc.
      • Preparation of basic ingredients (chopping, peeling, grinding).
    • Cooking Practice
      • Preparing simple dishes: soups, salads, boiled vegetables.
      • Basic cooking methods: boiling, steaming, frying, sautéing.
      • Mise en place for daily kitchen operations.
    • Hygiene and Safety
      • Cleaning and sanitizing kitchen tools and workstations.
      • Practicing personal hygiene and use of protective clothing.
      • Fire safety drills and first-aid application.
    • Equipment Handling
      • Operating kitchen equipment: gas stoves, ovens, blenders.
      • Basic maintenance of tools and equipment.
  • Semester 2
    • Advanced Cooking
      • Preparing stocks, soups, sauces (e.g., béchamel, velouté).
      • Cooking meat, poultry, fish, and vegetable dishes.
      • Baking basics: bread rolls, cakes, cookies.
    • Cuisine-Specific Practice
      • Indian dishes: curries, biryanis, tandoori items.
      • Continental dishes: pasta, grilled meats, desserts.
      • Presentation and garnishing of dishes.
    • Food Preservation
      • Preparing pickles, jams, and sauces for preservation.
      • Practicing freezing and drying techniques.
      • Packaging and labeling preserved foods.
    • Project Work
      • Planning and preparing a full meal (starter, main course, dessert).
      • Documenting recipes and costing for the meal.

3. Workshop Calculation and Science

Provides mathematical and scientific support for food production tasks.

  • Semester 1
    • Basic arithmetic: calculating ingredient proportions, recipe scaling.
    • Measurements: weights, volumes, temperature conversions (Celsius to Fahrenheit).
    • Science: effects of heat on food, chemical reactions in cooking (e.g., caramelization).
  • Semester 2
    • Costing: calculating food costs, portion sizes, and wastage.
    • Nutrition calculations: calorie content, nutrient proportions.
    • Physics: heat transfer in cooking methods (conduction, convection).

4. Engineering Drawing

Limited applicability, but includes basic sketches for kitchen-related purposes.

  • Semester 1: Drawing layouts of kitchen equipment and workstations.
  • Semester 2: Sketching menu cards or food presentation designs.

5. Employability Skills

Enhances job readiness and soft skills.

  • Semester 1
    • Communication skills: interacting with kitchen staff and customers.
    • Time management: meeting cooking deadlines.
    • Basic IT skills: using computers for recipe documentation.
  • Semester 2
    • Entrepreneurship: starting a catering or food business.
    • Resume writing and interview preparation for hospitality jobs.
    • Teamwork: coordinating with kitchen crew effectively.

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, theoretical understanding, and project work.

Career Opportunities

  • Employment: Cook, kitchen assistant, catering supervisor in hotels, restaurants, cruise ships, airlines, or fast-food chains.
  • Self-Employment: Starting a restaurant, catering service, or food stall.
  • Further Studies: Diploma in Food Production, Culinary Arts, or Hotel Management.

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) website (dgt.gov.in) or consult your local ITI.

Trade Type

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