VOCATIONAL INSTRUCTOR CATERING AND RESTAURENT MANAGEMENT
SYLLABUS
FURTHER DETAILS REGARDING MAIN TOPICS OF PROGRAMME
NO.02/2014(Item No.11)
VOCATIONAL INSTRUCTOR-CATERING AND RESTAURENT MANAGEMENT
1.Nutrition
and Food Science
1.Terms used in Nutrition .2.Nutrients.Composition and
Classification,source,functions,digestion,daily requirements,deficiency
3.Energy-unit of energy,requirement and factors affecting it-BMR,RMR,SDA,growth
and development activity,food as a source of energy ,effects of deficiency and
excess.4.Effect of heat on food and its nutrients 5.Food preservation 6.Food
processing-Preparations of seasonal fruits and vegetables,Canning and
bottling,Fruit beverages,Jams,Jellies and Marmalades,Brewed and synthetic
vinegars,Tomato products,Pickle,Chutneys and sauces.Preserves and
candles.7.Flavour and aroma of fruits and vegetables,Pigments in fruits and
vegetables and effect of cooking 8.Food additives and Leavening agents.9.Adulteration-Definition,common
food adulterants,toxic effects,detection of adulterants 10.Dietetics-Planning
and balancing meals,balanced diets,special needs(children,adults,old),over
weight-Low calorie diet,Fibre restricted and high fibre diets,Factors influencing
food intake and food
habits(cultural,social,economic,psychological,religious,moral,age,sex,emotion
& illness)
