Food Production / Cook

Food Production / Cook

Food Production (ITI/Diploma Course)

During one-year duration of “Food Production (General)” trade, a candidate is trained on Professional Skill, Professional Knowledge and Employability Skill related to job role. In addition to this, a candidate is entrusted to undertake project work, extracurricular activities and on-the-job training to build up confidence. The broad components covered under Professional skill subject are as below: -

The trainee learns about elementary first-aid, firefighting, environment regulation and housekeeping, etc. The trainee identifies trade tools, kitchen equipment and kitchen operation process. He understands the importance of personal hygiene, cleanliness of kitchen/ cooking utensils, food handling and hygiene protective clothing. He practices safe handling of kitchen knives and other hand tools. He identifies basic ingredients, spices, condiments, herbs, pulses, vegetables, fruits, continental vegetables and various meat products, etc. The trainee understands and practices various cuts of vegetables viz. Julienne, jardinière, brunoise, and passion cuts, etc. The trainee learns preparing mise-en-place and practices various cooking methods viz. Blanching, sautéing, steaming, stewing, roasting, grilling, braising, baking, etc. He prepares and practices basic Indian foods like dal, vegetables, chutney, raita, Indian bread etc. The trainee learns to prepare ala carte menu for breakfast/ buffet.

If you want to work in hotels, restaurants, catering services, airlines, cruise ships, or food production units, this course is perfect for you. As the hotel business grows quickly, there is a great demand for qualified food production workers in India and other countries.

Food Production General

The Directorate General of Training (DGT) under Ministry of Skill Development & Entrepreneurship offers a range of vocational training courses catering to the need of different sectors of economy/ Labour market. The vocational training programmes are delivered under the aegis of Directorate General of Training (DGT). Craftsman Training Scheme (CTS) with variants and Apprenticeship Training Scheme (ATS) are two pioneer schemes of DGT for strengthening vocational training

‘Food Production (General)’ trade under CTS is one of the popular courses delivered nationwide through a network of ITIs. The course is of one-year duration. It mainly consists of Domain area and Core area. The Domain area (Trade Theory & Practical) imparts professional skills and knowledge, while the core area (Employability Skills) imparts requisite core skills, knowledge, and life skills. After passing out the training program, the trainee is awarded National Trade Certificate (NTC) by DGTwhich is recognized worldwide.

Candidates broadly need to demonstrate that they are able to:

1. Read and interpret parameters/documents, plan and organize work processes, identify necessary materials and tools;
2. Perform tasks with due consideration to safety rules, accident prevention regulations and environmental protection stipulations;
3. Apply professional skill, knowledge & employability skills while performing jobs.
4. Document the parameters related to the task undertaken.

Eligibility & Course Details

Course Structure

Table below depicts the distribution of training hours across various course elements during a period of one year: -

Every year 150 hours of mandatory OJT (On the Job Training) at nearby industry, wherever not available then group project is mandatory.

Trainees of one-year or two-year trade can also opt for optional courses of up to 240 hours in each year for 10th/ 12th class certificate along with ITI certification, or, add on short term courses.

Assessment & Certification

The trainee will be tested for his skill, knowledge and attitude during the period of course through formative assessment and at the end of the training programme through summative assessment as notified by the DGT from time to time.

The Continuous Assessment (Internal) during the period of training will be done by Formative Assessment Method by testing for assessment criteria listed against learning outcomes. The training institute has to maintain an individual trainee portfolio as detailed in assessment guideline.

The final assessment will be in the form of summative assessment. The All India Trade Test for awarding NTC will be conducted by Controller of examinations, DGT as per the guidelines. The pattern and marking structure is being notified by DGT from time to time. The learning outcome and assessment criteria will be the basis for setting question papers for final assessment. The examiner during final examination will also check the individual trainee’s profile as detailed in assessment guideline before giving marks for practical examination.

Pass Regulation

For the purposes of determining the overall result, weightage of 100% is applied for six months and one year duration courses and 50% weightage is applied to each examination for two years courses. The minimum pass percent for Trade Practical and Formative assessment is 60% & for all other subjects is 33%

Assessment Guideline

Appropriate arrangements should be made to ensure that there will be no artificial barriers to assessment. The nature of special needs should be taken into account while undertaking the assessment. Due consideration should be given while assessing for teamwork, avoidance/reduction of scrap/wastage and disposal of scrap/waste as per procedure, behavioral attitude, sensitivity to the environment and regularity in training. The sensitivity towards OSHE and self-learning attitude are to be considered while assessing competency

Assessment will be evidence based comprising some of the following:

1. Job carried out in labs/workshop
2. Record book/ daily diary
3. Answer sheet of assessment
4. Viva-voce
5. Progress chart
6. Attendance and punctuality
7. Assignment
8. Project work
9. Computer based multiple choice question examination
10. Practical Examination

Evidences and records of internal (Formative) assessments are to be preserved until forthcoming examination for audit and verification by examining body. The following marking pattern to be adopted for formative assessment

Faculty & Training

Students learn by:

1. Chefs who have worked in the business
2. Trainers for hotel and hospitality management
3. Food safety and nutrition experts
4. Experts in baked goods and sweets

Training involves working in a real kitchen, going to culinary festivals, interning at hotels, and going on industrial trips.

Career Scope After Course

After finishing the Food Production course, students can:

1. Be a Commis Chef, Kitchen Assistant, or Food Production Supervisor
2. Work in hotels, restaurants, resorts, railroads, cruise lines, and airplanes that provide food.
3. Open a bakery, restaurant, cloud kitchen, or catering business of their own
4. Get a higher degree in hotel management, culinary arts, or bakery and confectionery.

Course Syllabus (Overview)

Career Options After Completing Food Production Course

1. Manager of Catering
2. Head of the Kitchen
3. Assistant in Food Production
4. Chef levels: Commis I, II, and III
5. Expert in Bakery and Confectionery
6. Business owner (cloud kitchen, bakery, or catering company)

Certifications & Additional Training

1. Hotel Management Diploma
2. International Cooking Certifications
3. Certificate in Baking and Candy Making
4. Certifications for Food Safety and Quality Control (FSSAI)

FAQs: Food Production (ITI/Diploma Course)

Q1. Who may take the Food Production course?

Ans. Students must have finished 10th or 12th grade (any stream).

Q2. How long does the Food Production course last?

Ans. The time frame is 1 to 2 years, depending on the level of ITI or diploma.

Q3. After this training, may I work in another country?

Ans. Yes, hotels, cruise ships, and airlines that serve cuisine overseas need trained chefs and food production staff.

Q4. How much money can a new employee anticipate to make?

Ans. A new employee may expect to make between ₹12,000 and ₹25,000 a month, and this amount goes up with experience.

Q5: After this education, can I start my own business?

Ans. You may establish your own bakery, restaurant, catering business, or cloud kitchen.