Syllabus for the Trade of Cook (General)
Knowledge (Theory )
Safety rules in Kitchen
Basics of Personal Hygiene
Energy and Water Conservation
Knowledge about Kitchen equipment and familiarization of their handling in the Kitchen
Different section in the Kitchen
Safety rules for using knives.
Information on Mise en place
Foundation Ingredients and their
properties and characteristics
Classification of Raw Materials.
Perishable and Non-perishable
Preservation /storage /Service of Food
Seasoning & flavouring agent
Accompaniments & Garnishes
Maintaining personal cleanliness & Hygiene Practices
Carry out basic First Aid treatment/ notifying accident.
Practicing Fire Safety measures
Occupational hazards and safety norms.
Good Housekeeping practices at all times.
Simple Disaster Management & preventive measures for staff/ guests/ machines in the event of Earthquakes, Tsunami, etc.
Cleaning the Kitchen or Food areas, utensils and relevant equipments
Basic cleaning Material
Practice Pest control measures, disposal
of waste as per environmental laws
,Energy and water Conservation
Transfers, weighs & check supplies
Assists cook in preparing Ingredients for Cooking and making simple preparation like sandwiches, salad, savories etc.
Food preservation/ storage/ Service
Knowledge about identification and selection of material& equipment
Basic Knowledge of Methods of Cooking and cutting
Opening and closing of Kitchen