| Chapter | Description | DurationHours | DurationMinutes |
| Introduction to cooking | a.Origin of cooking,b.Professinal cookery. | 7 | 45 |
| Clulinary History | a.French foods,b.Cuisines foods, | 20 | 0 |
| Clulinary History | c.Indian cuisines foods,d.Reginal cuisines of india. | 15 | 0 |
| Aims of cooking | a.pre-preparation,b,Techniques,c.textures. | 17 | 0 |
| Objects of cooking | d.characteristics of raw materials,f.flavourings and seasonning, | 20 | 0 |
| Objects of cooking | g.Masalas,h.Spices and herbs | 20 | 0 |
| Methods of cooking foods. | a.Infrared cooking,b.Microwave cooking, | 20 | 0 |
| Methods of cooking foods. | c.Roasting,d.Grilling,e.Frying. | 20 | 0 |
| Methods of cooking foods. | f.Broiling,g.Baking and boiling. | 20 | 0 |
| Basic Preparation | a.Stocks,b.Appetizers,c.Salads. | 20 | 0 |
| Basic Preparation | d.Soups,e.Sauces | 20 | 0 |
| Basic Principles of food production | a.Fish cookery,b.Pulses. | 20 | 0 |
| Basic Principles of food production | c.Rice,d.Cereals cooking | 20 | 0 |
| Basic Principles of food production | e.Meat cookery,f.Vegetables cookery, | 20 | 0 |
| Basic Principles of food production | g.Vegetables carving,h.Egg cookery,i,Sandwiches. | 20 | 0 |
| Bakery and pastisserie | Pastry-Principle | 20 | 0 |
| Bakery and pastisserie | a.Indian,b.Bread making, indian confectionery | 20 | 0 |
| Principles of MENU Planning | a.Banqest,b.Buffects | 20 | 0 |
| Principles of MENU Planning | c.cocktail | 10 | 0 |
| Kitchen management | a.Hierarchy-departmants | 16 | 0 |
| Kitchen management | b.Staffing -food premises,c.Kitchen planning. | 16 | 0 |
| Kitchen management | d.Meal production,e.Purchasing-stores,f.Food cost control. | 17 | 0 |
| Kitchen management | g.Portion control,h.Budgetary control . | 7 | 0 |
| Kitchen management | i.Forecasting-kitchen, j.Organization and layout. | 20 | 0 |
| Production management. | a.Kichen equipment,b.Large equipment, | 20 | 0 |
| Production management. | c.Machinery,d.Safety Precaution in Restarurant, | 15 | 0 |
| Production management. | d.Fire Precautions fast foods. | 20 | 0 |
| Production management. | e.Water sprinkler systems | 20 | 0 |