NIOS receives the National Awards for the Empowerment of Persons with Disabilities
NIOS got this award under the category of Best Accessible Website for persons with disabilities.
Regional Centre: KOLKATA
Objectives
After this course, the learner will be able to:
- Learn the basic principles of foods and nutrition
- Identify various tools and equipment used in catering management
- Learn the layout and management of catering unit
- Plan and organize the use of kitchen space, equipment and tools, cutlery table wares and service area effectively
- Become competent at menu planning, preparation of menu cards and menu display boards
- Be able to purchase and store quality raw materials and equipment
- Become competent to evaluate potion/serving size and cost evaluation
- Standardize the various cooking methods/techniques and recipes used in the catering unit
- Follow safe working practices and develop hygiene and sanitation consciousness with regard to spoilage in raw and cooked food and garbage disposal
- Marketing and human resource management
- Maintenance of accounts
- Delivery of food
Medium of Instruction
Hindi/English
Entry Level
8th pass
Course Duration
1 year
Essential Course Duration
300 Hours
Course Fee
Rs. 6000/-
Course Components
| S.No | Course Code | Title of Component | Duration (in Hrs.) | |
|---|---|---|---|---|
| Theory | Practical | |||
| 1 | 357 | Catering management | 80 | 320 |
| Total Duration | 400 Hours | |||
Scheme of Examination
| S.No | Course Code | Name of the subject / Modules | Time (in hrs.) | Marks | Total | |||
|---|---|---|---|---|---|---|---|---|
| Theory | Practical | Theory | Practical | Internal Assessment | ||||
| 1 | 357 | Catering management | 2 | 3 | 40 | 60 | - | 100 |
Passing Criteria
| S.No | Course Code | Name of the subject | Certification criteria (percentage) | |||
|---|---|---|---|---|---|---|
| Theory | Practical | Internal Assessment | Aggregate in each paper module | |||
| 1 | 357 | Catering management | 33 | 33 | - | 33 |
