|
S. No
|
Topic
|
Domain
|
Hours
|
|
Module 1
|
Cereals and cereals products
- Structure and composition,
- Nutritional value,
- Processing- Milling, polishing. Parboiling, flaking, parching, roasting,
- use in variety of preparations
- selection, storage and care,
- breakfast cereals
|
Must Know
- Introduction to cereals and cereal products
- Nutritional value
- Processing of cereals and cereal products
Desirable to know
- Methods of storing cereal & cereal products
- Selection & preparation of products
Nice to know
- Recipes made using cereal and cereal products
|
8
|
|
Module 2
|
Pulses
- Composition
- nutritional value,
- processing
- soaking
- Germination.
- Cooking
- fermentations
- Toxic constituents of pulses
- Lathyrism
|
Must Know
- Introduction to pulses
- Classification of pulses
- Composition of pulses
- Nutritional value
- Toxic constituents present in pulses
Desirable to know
- Methods of enhancing nutritional value of pulses
Nice to know
- Recipes made using pulses
- Adulterants used in pulses
|
6
|
|
Module 3
|
Milk and milk products:
- Composition of milk
- properties
- effect of heat
- nutritional importance
- milk processing
- milk products
|
Must Know
- Introduction to milk & milk products
- Composition of milk & milk products
- Nutritional value
- Effect of heat on milk & milk products
Desirable to know
- Methods of enhancing nutritional value of milk & milk products
Nice to know
- Recipes made using milk & milk products
- Adulterants used in milk & milk products
|
4
|
|
Module 4
|
Nuts and oil seeds:
- Nutritive value,
- importance,
- classification
- toxins
|
Must Know
- Introduction to nuts & oil seeds
- Classification of nuts & oil seeds
- Composition of nuts & oil seeds
- Nutritional value
Desirable to know
- Methods of enhancing nutritional value of milk & milk products
- Toxins present in nuts & oil seeds
Nice to know
- Adulterants used in nuts & oil seeds
|
5
|
|
Module 5
|
Fats and oils:
- Nutritional importance,
- composition,
- Types,
- Smoking point
- Role of fat/oil in cookery
|
Must Know
- Introduction to fats & oils
- Classification of fats & oils
- Composition of fats & oils
- Nutritional value
Desirable to know
Nice to know
- Adulterants used in fats & oils
|
2
|
|
Module 6
|
Fruits and vegetables:
- Classification,
- Composition
- Nutritive value
- Storage
- cooking of vegetables
- changes during cooking
- Effect of heat, acid and alkali
- Importance in human nutrition
|
Must Know
- Introduction to fruits and vegetables
- Classification of fruits and vegetables
- Composition of fruits and vegetables
- Nutritional value
Desirable to know
- Effect of heat, acids etc on fruits and vegetables
- Methods of enhancing nutritional value of fruits and vegetables
- Storage methods
Nice to know
- Adulterants used in fruits and vegetables
|
6
|
|
Module 7
|
Beverages:
- Classification
- Coffee,
- Tea,
- Cocoa,
- Fruit beverage
- Processing composition and preparation.
|
Must Know
- Introduction to beverages
- Classification of beverages
- Composition
- Nutritional value
Desirable to know
- Methods of preparing beverages
|
8
|
|
Module 8
|
Flesh foods-
- Classification,
- Composition and
- nutritive value,
- Selection,
- storage,
- uses and
- nutritional aspects of meat, fish and poultry,
- Spoilage of fish.
|
Must Know
- Introduction to flesh foods
- Classification of flesh foods
- Composition of flesh foods
- Nutritional value
Desirable to know
- Selection and Storage methods
|
4
|
|
Module 9
|
Eggs
- Structure,
- Composition &
- Quality of eggs
- Classification of egg & egg products,
- Nutritive value.
|
Must Know
- Introduction to eggs
- Structure of eggs
- Classification of eggs and egg products
- Composition of eggs
- Nutritional value
Desirable to know
- Effect of heat on egg
- Different preparation of egg
- Selection and Storage methods
|
4
|
|
Module 10
|
Baking –
- Types of bake products
- Nutritive value.
|
Must Know
- Introduction to baking
- Types of baking products
- Nutritional value of baked product
Desirable to know
- Precautions taken while baking products
|
4
|
|
Module 11
|
Spices and condiments
- Types
- composition
- Importance
- classification
|
Must Know
- Introduction to spices and condiments
- Types of spices and condiments
- Composition of spices and condiments
- Importance of spices and condiments
- Nutritional value of spices and condiments
|
8
|
|
Module 12
|
Sugar and Sugar related products
- Nutritive value
- Properties
- Form of sugar and liquid sweetness
- Caramelization
- Hydrolysis
- Crystallization
- Indian confectionery
|
Must Know
- Introduction to sugar and sugar products
- Forms of sugars
- Properties of sugar
- Nutritional value
Desirable to know
|
5
|
|
Module 13
|
Food additives&Food Flavors
- Definitions
- functions
- uses in processed food products
|
Must Know
- definition of food additives and food flavors
- functions
- use of food additives and food flavors
Desirable to know
- Laws and regulation related to use of food additives and food flavors
|
6
|
|
Module 14
|
Food Preservation & Food Adulteration |
Must Know
- definition of food adulteration
- definition of food preservation
- classification of food adulteration
- classification of food preservatives
- types of food adulteration
Desirable to know
- Laws and regulation related to use of food adulteration
|
6
|
|
Module 15
|
Evaluation of Food quality |
Must Know
- definition of food quality
- methods of evaluating food quality
Desirable to know
Importance of food quality |
4
|
