JOB ROLE

After completion of the Apprenticeship Training in Food Production (Vegetarian) the trainees will be able to do/perform

• Identifying & selecting raw material
• Usage of kitchen related equipment
• Safely handling food (minimize, damage / loss) while processing
• Pre-prep of raw material for cooking
• Skilled with all cooking methods
• Food presentation & serving at the right temperatures
• Knowledge of nutrition & food allergies
• Basic usage of computers / tablets
• Basic planning & utilization of resources (Raw material, time, manpower)
• Knowledge & application of HACCP / ISO requirements Personality / Employability Knowledge & Skills
• Appropriate Personal Hygiene & Grooming practices
• Punctuality & Respect towards others' time
• Good interpersonal skills and respect all work colleagues (personal conduct)
• Good housekeeping of work area
• Safety practices while handling tools & machinery
• Basic verbal & written communication skills
• Practice basic arithmetic including basic commercial mathematics
• Wastage – practice Reuse, Recycle and Safe Disposal
• Optimum utilization and conservations of natural resources (water, heat, electricity,fuel)
• Knowledge & Demonstrate basic first aid (in case of emergency)
• Knowledge & Demonstrate basic fire safety (use of extinguishers)

LEARNING OUTCOME

The following are minimum broad Common Occupational Skills/ Generic Learning Outcome after completion of the Food Production (Vegetarian) course of 02 years duration under ATS

Block I & II:-

• 1. Recognize & comply safe working practices, environment regulation and housekeeping.
• 2. Understand and explain different mathematical calculation & science in the field of study including basic electrical. [Different mathematical calculation & science -Work, Power & Energy, Algebra, percentage, units, Mass, weight ,density ]
• 3. Explain the concept in productivity, quality tools, and labour welfare legislation and apply such in day to day work to improve productivity & quality.
• 4. Explain energy conservation, global warming and pollution and contribute in day to day work by optimally using available resources.
• 5. Explain personnel finance, entrepreneurship and manage/organize related task in day to day work for personal & societal growth.
• 6. Plan and organize the work related to the occupation.

SPECIFIC LEARNING OUTCOME

Block – I

• 1. Knowledge of utensils &equipments and chemical and sanitizing agents used for kitchen tools and equipments.
• 2. Knowledge of spices and herbs 3. Perform cooking methods with specific utensils and explain effect of heat on foods.
• 4. Prepare chutney and dips by using appropriate machines and kitchen tools.
• 5. Prepare Indian breads and Tandoor dishes.
• 6. Prepare basic Indian gravies such as Tomato, Onion, Cashew and Yoghurt.
• 7. Prepare dishes with veg. gravy.
• 8. Prepare rice, pulaos, Veg biryanis and daals by using kitchen tools
• 9. Prepare Indian sweet dishes such as Burfee, Balushahi, Halwas, Gulabjamun, jalabi, Gujias, phirnee and Rasgulla.
• 10. Prepare different types of regional foods.

Block – II

• 11. Prepare and explain stocks, soups and sauces by using kitchen tools.
• 12. Prepare hor d’ oeuvres, canapés and sandwiches.
• 13. Prepare and cook vegetables for European cuisine.
• 14. Prepare farinaceous products as spaghetti & macroni.
• 15. Prepare different types of Regional foods.
• 16. Prepare and cook rice, beans & pulses, pasta and pasta sauces.
• 17. Prepare bakery and confectionery products such as breakfast breads, waffles & pancakes, cookies and basic calligraphy for cake decoration.
• 18. Prepare snacks, pickles, preserve, chutney, sauces and raitha.
• 19. Explain food safety standards and food adulteration.

(Optional – Place of European Cuisine)

• 1. Knowledge of Utensils & equipments and chemical and cleaning agents used for kitchen tools and equipments.
• 2. Prepare dim-sums by using appropriate machines and tools.
• 3. Perform cooking methods with specific utensils and explain effect of heat on foods.
• 4. Prepare rice and noodles by using appropriate machines and tools.
• 5. Perform the uses of sauces, spices and condiments for finished dishes in Chinese cuisine.

Note: Learning outcomes are reflection of total competencies of a trainee and assessment will be carried out as per assessment criteria.

ON-JOB TRAINING

The competencies/ specific outcomes on completion of On-Job Training are detailed below: -

Block – I (On-the-Job Training) (9 Months)

• 1. Knowledge of Utensils &equipments and chemical and santizing agents used for kitchen tools and equipments.
• 2. Knowledge of spices and herbs
• 3. Perform cooking methods with specific utensils and explain effect of heat on foods.
• 4. Prepare chutney and dips by using appropriate machines and kitchen tools.
• 5. Prepare Indian breads and Tandoor dishes.
• 6. Prepare basic Indian gravies such as Tomato, Onion, Cashew and Yoghurt.
• 7. Prepare dishes with veg. gravy.
• 8. Prepare rice, pulaos, Veg biryanis and daals by using kitchen tools
• 9. Prepare Indian sweet dishes such as Burfee, Balushahi, Halwas, Gulabjamun, jalabi, Gujias, phirnee and Rasgulla.
• 10. Prepare different types of regional foods.

 Block – II (On-the-Job Training) (12 Months)

• 11. Prepare and explain stocks, soups and sauces by using kitchen tools.
• 12. Prepare hor d’ oeuvres, canapés and sandwiches.
• 13. Prepare and cook vegetables for European cuisine.
• 14. Prepare farinaceous products as spaghetti & macroni.
• 15. Prepare different types of Regional foods.
• 16. Prepare and cook rice, beans & pulses, pasta and pasta sauces.
• 17. Prepare bakery and confectionery products such as breakfast breads, waffles & pancakes, cookies and basic calligraphy for cake decoration.
• 18. Prepare snacks, pickles, preserve, chutney, sauces and raitha.
• 19. Explain food safety standards and food adulteration

(Optional – Place of European Cuisine)

• 20. Knowledge of Utensils &equipments and chemical and cleaning agents used for kitchen tools and equipments.
• 21. Prepare dim-sums by using appropriate machines and tools.
• 22. Perform cooking methods with specific utensils and explain effect of heat on foods.
• 23. Prepare rice and noodles by using appropriate machines and tools.
• 24. Perform the uses of sauces, spices and condiments for finished dishes in Chinese cuisine.

Note:

1. Industry must ensure that above mentioned competencies are achieved by the trainees during their on job training.
2. In addition to above competencies/ outcomes industry may impart additional training relevant to the specific industry.