Cheffield Institute

Module I: Introduction To Cookery & Hierarchy And Department Staffing And Organization & lay out

Module II: Basic Menu Planning & Principles of Food Production

Module III: Meat, Fish, Egg, Cereals And Pulses

Module IV: Methods Of Cooking Foods

Module V. Personal hygiene & Grooming- importance- Personal sanitary habits

Module VI Food Spoilage & Food Preservation:

REFERENCE BOOKS

Practical Cookery,. Victor Ceserani & Ronald Kinton, ELBS

Modern Cookery for Teaching & Trade Vol. I, Ms. Thangam Philip, Orient Longman

Herrings Dictionary of Classical & Modern Cookery, Walter Bickel

Chef Manual of Kitchen Management, Fuller, John

Food Science: B Srilakshmi

Food Science and Nutrition: Malathi