MAHARASHTRA STATE BOARD OF VOCATIONAL EDUCATION EXAMINATION, MUMBAI

1 Name of Syllabus C. C. IN Cookery, Bakery & Confectionary

(401207)
2 Max.Nos of Student 25 Students
3 Duration 1 year
4 Type Part Time
5 Nos Of Days / 6 Days
Week
6 Nos Of Hours /Days 4 hrs.
7 Space Required 1) Workshop = 600 sq feet
2) Class Room = 200 sq feet
TOTAL = 800 sq feet
8 Entry Qualification S.S.C.
9 Objective Of To develop professional competencies among student in catering & bakery
Syllabus/ Service & make them competent to get employ or self employ.
introduction
10 Employment Can set up his own bakery shop. Confectionary unit, Employment
Opportunity Max.available in Hotel, Catering & Bakery industries
11 Teacher’s Diploma in Hotel management & Catering Technology. Or
Qualification C.C.In cookery, and Bakery Confectionery. With 2 years Experience
12 Training System Training System Per Week
Theory Practical Total
6 hrs 18 hrs 24 hrs
Sr. Paper Code Name of Subject TH/PR Hours Max. Min.

13 Exam System No. Marks Marks

1 40120711 Bakery Science TH-I 3 hrs 100 35

2 40120712 Food Production TH-II 3 hrs 100 35

3 40120713 Catering Science, TH-III 3 hrs 100 35

Costing &
Communication
4 40120721 Bakery Practical PR-I 3 hrs 100 50

5 40120722 Food Production PR-II 3 hrs 100 50

6 40120723 Continental PR-III 3 hrs 100 50

Cookery & Larder
Total Marks 600 255

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Theory - I Bakery Science
1. Glossary of Bakery terms
2. Bakery and confectionery raw material :-
a. Cereals – structure of cereal grain, types of flour, constituents of flour
b. Sugar
c. Fats
d. Milk and milk products
e. Salt, spices and flavorings
f. Yeast
g. Eggs-structure of an egg. Uses of egg in bakery and confectionery
h. Fruits and nuts – types
i. Flavors and colors
3. Bread making methods-straight dough method, no time dough method, salt delayed
method, sponge and dough method, sour dough physical changes occurring in bread making and
baking. Oven spring and oven break
4. Characteristics of a good bread - internal and external.
5 Improvers – bread improvers and cake improvers.
6. Raising agents – definition, mechanical raising agent, chemical raising agent, biological
raising agent, lamination and combination.
7. Cake making methods – creaming method, whisking method, flour batter method, sugar
batter method, all in one method. Characteristics of a good cake – internal and external cake.
8. Cake faults and remedies.
9. Cake dressings-icings-types and application, marzipan, cream filling, almond paste fondant,
gum paste.
10. Recipe balancing
11. Evaluation of Bakery products and standards.
12. Pastry – definition, types – short crust pastry, flaky pastry, puff pastry, choux pastry,
Danish pastry, recipes, products, trouble shooting and remedy.
13. Biscuits---definition, difference between biscuit and cookies, Methods of making biscuits
and cookies, characteristics, faults and remedies.
14. Meringues – definition, types and uses.
15. Chocolate work – uses of cocoa and chocolate in confectionery.

Practical - I BAKERY PRACTICAL

1 Dinner rolls
2 Bread loaf
3 French bread
4 Brown Bread
5 Garlic bread
6 Whole meal bread
7 Milk bread
8 Tomato cheese Pizza
9 Pita bread
10 Foccacia
11 Four Seed bread
12 Multi grain bread
13 Bread sticks
14 Croissants
15 Brioche
16 Cinnamon rolls
17 Danish Pastry
18 Chelsea buns
19 Baba au rheum

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20 Nan
21 Chicken plait
22 Harlequin bread
23 Burger buns
24 Ladi pav
25 Doughtmuts
26 Vanilla buns
27 Cherry buns
28 Rock cake
29 Queen cakes
30 Coconut cakes
31 Madelienes
32 Cup cakes
33 Orange muffins
34 Chocolate chip muffins
35 Sponge cake
36 Swiss roll
37 Butter cake
38 Chocolate layer cake
39 Madeira cake
40 Fruit cake
41 Genoese sponge cake
42 Pineapple upside down cake
43 Pound cake
44 Walnut sultana cake
45 Ribbon cake
46 Plum cake
47 Egg less cake
48 Cherry coconut cake
49 Black forest cake
50 Pineapple gateaux
51 Your log
52 Birthday cake
53 Wedding cake
54 Dutch truffle cake
55 Coconut Macaroons
56 Cheese straws
57 Brownies
58 Butter buttons
59 Melting moments
60 Golden goodies
61 Peanut macaroons
62 Nankhatai
63 Jeera biscuits
64 Chocolate chip cookies
65 Coconut cookies
66 Machala biscuits
67 Ginger biscuits
68 Sortie butter
69 Strawberry cream fingers
70 Till cookies
71 Tri color biscuits
72 Lemon curd tarts
73 Cherry and pineapple tarts
74 Chocolate truffle tarts
75 Apple flan
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76 Baked Cheese cakes
77 Volau vents
78 Palmiers
79 Vegetable puffs
80 Chicken Puffs
81 Cheese straws
82 Khaari
83 Chocolate eclairs
84 Caramel custard
85 Diplomat pudding
86 Bread and butter pudding
87 Lemon soufflé
88 Coffee mousse

Theory - II Food production

1. Aims and objectives of cooking
Definition of cookery, Aims and objectives of cooking, Major components of
Foods, Effect of heat on proteins, effect of heat on carbohydrates, Effect of
Heat on fats and oils, Effect of heat on minerals, Effect of heat on vitamins,
Effect of heat on pigments, Effect of heat on flavor.
2. Introduction to commodities.
3. RAW materials
Introduction, Foundation ingredient, Salt, Liquid, Sweetening agents, Fats &
Oils, Leavening agents, thickening agents, coloring agents, Souring agents
Seasoning and flavoring agents, Eggs.
4. Culinary teams
Indian and western culinary Terms and description.
5. Preparation of ingredients
Weighing and measuring, Miss-en-place, methods of mixing, texture of food
6. Methods of cooking –
Introduction to cooking, Classification of methods of cooking, Moist heat
methods of cooking, , Dry heat methods of Cooking, with fats and oil,
Special methods of cooking
7. Menu planning – Definition, Types of menu, factors affecting menu planning
writing of menu card, sample menus, planning of menus.
8. Larder – Definition, functions, liaison between larder and different
departments, larder control, duties & responsibilities of larder chef , larder
Equipment.
9. Still Room ----- functions and equipment.
10. Cereals and pulses -- Cooking of wheat products, Rice and rice products, millets,
Pulses, cooking of pulses, cooking of cereals and pulses together, Fermentation
of cereals & pulses.
11. Vegetables :- Classification, purchasing storage, cooking of vegetable in a little
liquid versus a lot of a liquid, General rules of cooking vegetables. Effect of heat,
acid, alkali on color pigments, texture. Methods of cooking vegetables, potato
preparations.
12. Fruits :- Composition of fruits, Classification of fruits, purchasing. Storage of
fruits, preparing raw fruit, cooking of fruits.
13. Beef, Veal, Pork, Lamp – Cuts of veal and uses, signs of god quality veal, cuts of
beef and uses, signs of good quality beef, Steaks, Pork, Signs of good quality
pork, Order of dissection, Cuts of pork, Bacon – cuts and uses, Lamb – cuts of
lamb. Signs of good quality lamb, Dissection of joints, Dishes of lamb. Average
cuts of joints and preparation of mutton.

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14. Fish – Importance of fish, Classification of fish, Selection of fish, Selection of shell
fish Storage of fish and shell fish, pre preparation of fish, cuts of fish, cooking
liquor-court bullions, Cooking of fish.
15. Poultry – Classification, Signs of fresh and young chicken Cuts of chicken, Food
value, Cooking methods.
16. Appetizers—Classification, Cocktails, Canapés, Zakuski, Hors d’oeuvres, Indian
Snacks.
17. Salads – Introduction, parts of salads, Types of salads, Various garnishes and
borders popular salads, Dist decoration and presentation, Arrangement on the
plate, Garnish
18. Stocks- Definition, Functions, Classification, Points to be considered while
preparing stock, Recipes of white stock, Brown stock, Vegetable stock, Glazes,
Storage of stocks.
19. Sauces – Definition, importance of soups in food preparation, classification of
sauce. Derivatives of sauces. Thickening agent, garnishes.
20. Soups - Definition, Importance of soups in food preparation, classification of
soups examples of different soups, thickening agent, garnishes.
21. Sandwiches – Definition, Main ingredients used in making of sandwiches,
Important points to be observed while preparing sandwiches, Cutting of
sandwiches, Types if sandwiches.
22. Pasta dishes-Raw material used in preparing pasta, procedure, Good quality
pasta. Types of pasts. Cooking of pasts. Difference between dry pasta and wet
pasta.
23. Pastry-Definition, Types of pastries. Blind Baking short crust pastry, choux
pastry, flaky pastry and puff pastry, rough puff pastry. Danish pastry.
24. Recharging – Definition, purpose, Methods and equipments General directions
Reshuffling of dishes.
25. For cement marinades and brines---Description.
26. Cold buffet and Smorgasbord
27. Kitchen Organization.
Practical - II Food production
Rice preparation 1 Jeera rice
2. Coconut yellow rice
3. Moongdal khichdi
4. Ven pongal
5. Alu ki tahiri
6. Peas pulao
7. Chicken Biryani
8. Prawn pulao
9. Zarda pulao
10. Vegetable biryani

Wheat preparation 1 Chapatti/phulka

2 Paratha
3 Stuffed Parathas(all,gobi,mooli)
4 Puris
5 Bhakri
6 Moghlai parathas
7 Bhatura
8 Missie roti

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Dal and pulses 1 Dal Tadka
preparations 2 Machala dale
3 Dal makhni
4 Doodhi channa dal
5 Rasam
6 Choley
7 Sambhar
8 Sprouted mung
9 Pakoda kadhi
Vegetable preparations 1 Fried Bhindi
2 Beams foogath
3 Cabbage bhujiya
4 Bagara baingan
5 Palak panir
6 Methi paneer
7 Sukhe aloo
8 Navratan khorm
9 Mutter paneer
10 Doodi kofta
11 Sarson ka saag
12 Doodi Pachadi
13 Vegetable jhalfarezi
14 Aloo mutter
15 Khumb mutter
16 Methi malai mutter
17 Veg makhanwalla
18 Kadhai paneer
19 Brinjal bhartha.

Chutney 1 Garlic chutney

2 Mint cutney
3 Green coconut chutney
4 Khajoor chutney
5 Coconut chutney
6 Imli ki chutney
Raitas and Indian salads 1 Boondi raita palak raita
2 Doodhi raita
3 Aloo ka raita
4 Tomato onion cuchumber
5 Carrot salad
6 Cabbage salad
7 Cucumber cuchumber
8 Panchamrut
9 Fruit Chhat

Egg preparations 1 Masala omelette

2 Egg curry
3 Egg Masala
Fish preparations 1 Fish cutlets
2 Amritsari machhi
3 Prawn curry
4 Macher jhal
5 Goan fish curry
6 Maharashtrian fish curry.

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Meat dishes 1 Mutton curry
2 Mutton do pyaaz
3 Country captain
4 Sukha mutton
5 Mutton chilly fry
6 Rogan josh
7 Mutton khorma
8 Minced balls
9 Dumpukht
10 Mutton palak
Chicken dishes 1 Chicken curry
2 Mugh Mussallam
3 Rogini chicken
4 Chicken chaucouti
5 Butter chicken
Snacks 1 Vegetable cutlet
2 Assorted pakodas
3 Batata wada
4 Medu wada
5 Samoda
6 Dahi wada
7 Potato tikki
8 Poh
9 Upma
10 Idli
11 Dosa
12 Cheese toast
13 Bhel puri
14 Ragda Pattice
15 Khaman dhokla
Sweets 1 Sevaiyan
2 Doodhi halwa
3 Mung dal halwa
4 Gajar ka halwa
5 Sheera
6 Coconut barfi
7 Semolina ladoo
8 Shah tukda
9 Rossogullla
10 Gulab jamun
11 Bhalushahi
12 Shrikhand
13 Puran poli
14 Besan ladoo
15 Jalebi
Tandoori dishes 1 Tandoori chicken
2 Tandoori rote
3 Naan
4 Seek kebab
5 Booty kebab
6 Chicken tike
7 Tangier kebab
8 Michele tike
9 Pannier tike
10 Vega sheikh kebab
Tandoori Gobi
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Practical - III Continental Cookery & Larder
Ancillary preparations like stocks, sauces, gravies, compound butters can be taught
while preparing the continental menus.

Soups 1 Cream of tomato soup

2 Cream of spinach soup
3 Cabbage chowder
4 Mulligatawny soup
5 Scotch broth
6 Gazpacho
7 Minestrone soup
8 Consommé julienne
9 Pumpkin puree
10 French onion soup
Fish 1 Fish Colbert
2 Fish morays
3 Fish orally
4 Fish Florentine
5 Fish meuniere
6 Fish a la Portuguese
7 Grilled fish
8 Prawn Newburg
9 Prawns fried in batter
10 Pipettes de sole

Meat & Chicken 1 Hungarian goulash

2 Brown stew
3 Mutton fricassee
4 Navarre Printainiere
5 Shepherds pie
6 Paulette sauté chasseur
7 Paulette sauté hungriest
8 Paulette sauté Ironies
9 Roast Chicken
10 Grilled chicken

Vegetable 1 Glace carrots

2 Courge provencale
3 Ratatouille
4 Veg-au gratin
5 Vegetable pan rolls
6 Aubergines stuffed and baked

Potato preparations 1 Parsley Potatoes

2 Lyonnaise potatoes
3 Duchese potatoes
4 Macaire Potatoes
5 Pommes de trerre
6 Dauphini potatoes
7 French Fries
8 Scalloped potatoes
9 Jacket potatoes
10 Creamed potatoes
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Egg preparation 1 Soft boiled eggs
2 Hard boiled eggs
3 Scrambled eggs
4 Poached eggs
5 Fried eggs
6 Egg Croquettes
7 Eggs au gratin

Pasta dishes 1 Spaghetti Bolognese

2 Chicken tetrazzini
3 Penne with cream such
4 Fuseli with arabiata
5 Fettuccine with pesto

Chinese 1 Sweet and sour chicken soup

2 Hot and sour soup
3 Hakka noodles
4 American choosey
5 Vegetable fried rice
6 Chicken fried rice
7 Chilly chicken
8 Manchurian chicken
9 Prawn and garlic sauce
10 Sweet and sour prawns
11 Fish with schezwan sauce

Larder practicals

Salads 1 Waldorf salad

2 Florida Salad
3 Salad nicoise
4 Prawn salad
5 Mixed meat
6 Hungarian meat
7 Russian salad
8 Tossed salad
9 Cole slaw
10 Potato salad
11 Beet root salad
12 Green salad
13 Mixed vegetable salad
14 Corn Salad
Fish Mongers 1 Demonstration and practice of cleaning
and cutting basic cuts of fish locally
available and shell fish
Butchery 1 Cleaning and cuts of steaks
2 Cleaning of beef and mutton joints
3 Cleaning and cuts of pork
Poultry 1 Demonstration and practice on basic cuts
2 Indian curry cuts
Boneless
Continental cuts
Trussing of chicken
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Theory - III Catering Science, Costing & Communication
1. Basic Concept of Hygiene and Sanitation – Definitions, Sanitation, Hygiene,
Health, Environmental Hygiene and Sanitation, importance of hygiene to
cater
2. Personal Hygiene – meaning of Personal hygiene, care of hands and nails,
care of feet, care of teeth, care of hair, care of skin, importance of exercise
and posture, importance of rest and sleep, importance of uniform to a
caterer.
3. Basic microbiology- definition, Study Bacteria, virus, molds & fungus, factors
affecting their multiplication, growth curve.
4. Food Storage – meaning principles of food storage, types of food storage.
5. Pest Control – Introduction, Classification, Blood Suckers, Food Polluters,
Property Destroyers, Prevention and control measurers.
6. Food Spoilage – Introduction, Definition, Causes of food Spoilage, Signs of
spoilage and their Preventive Measures.
7. Food Borne Illness – Definition, Classification, Causes, Food Borne
Intoxications Symptoms, food Borne Infections, Causes Preventive Measures.
8. Sanitation of the cooking place importance , Sanitary Procedures, Planning of
Kitchen Cleaning Procedures in Kitchen, Development of Cleaning and
Sanitation Schedules.
9. Cleaning Agent – Definition and Importance of Cleaning Agents, Different
Types of CA detergents, Sanitizer, Guidelines for Optimum Sanitization.
10. Dish Washing – Importance of DW. Methods of DW, Manual DW, Machine
DW, Temperature of water used for cleaning process, Procedure of drying,
Post Cleaning and Storage.
11. Garbage – Source of Garbage, Storage of Garbage, Garbage Bin, Cleaning
Methods of Garbage Disposal, Effluent Treatment Plants.
12. Food Laws and food standards-definition of food adulteration, PFA,FPO, meat
food product order, cold storage order, misbranding, ISI mark, Ag mark,
Export inspection council.
13. Introduction to nutrition-definition of food , nutrition, malnutrition, health,
Functions of food.
14. Nutrients in food – their functions , food sources and deficiency diseases.
15. Basic food groups and balanced diet.
16. Equipment-Large and Small Equipments, Small Equipments, materials. Used
for Large and small Equipments. General Guidelines for Cleaning Equipments,
Equipments Requiring Special Attention.
17. Electricity – Importance, Definitions, Electrically Operated Appliances, Safety
Aspects. While Using Electrical Equipments. Fuse, Types of Fuse Units
Earthing , Writing of plug, Meter Reading, Stabilizer, Inverters, conductors
and non conductors, meter reading.
18. Cooking Fuels – Definition, Classification of Fuels, Merits and Demerits of
Fuels
19. Fire Precaution – Definition, Classification of Fires, Types of Fire Related
Accidents. Fire Prevention, Methods of Extinguishing Fire, Procedure in the
Event of Fire, Use of Portable Fire Extinguishers.
20. Safety and Security – Importance of safety Measures, Causes of Accidents,
Preventive Measures.
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21. Types of maintenance – breakdown, preventive, scheduled.
22. Food cost control- definition and nature of food cost control, objectives of
food cost control, Obstacles to food cost control, phases of food cost
control.
23. Cost control system- importance, Basic activities of the operational phase
Purchasing – elements, food purchaser, duties of a purchase officer, SPS,
Purchasing procedure, methods of purchasing selection of supplier.
Receiving – Procedure, methods of control for receiving department.
Storing and Issuing – Location of the store room, storekeeper – Duties &
Responsibilities, store Records, in small catering establishments, store
Records in large catering establishments, pricing of issues, stock taking,
stock levels.
Preparation Control : Volume forecasting standing yield, standard recipe,
standard portion size, K.O.T.
Selling : Four Pricing Problems.
24. Elements of Cost :- Material cost, overhead cost, Concept of profit –
Gross profit, AWP, Net Profit . Calculation of elements of cost and profit.
25. Unit Costing – Importance, Gross Profit, Steps in calculating selling price
of dish for the desired gross profit, Cost sheet, Calculation of food cost
for a dish, Meal costing, Banquets, Sales – Mix.
26. Methods of costing :- Costing, Historical costing, estimated costing,
marginal costing, direct costing, Job costing, batch costing, contract
costing , process costing, operation costing, unit costing, operating cost.
27. Standard Costing :- Introduction, standard cost, standard costing,
Technique of standard costing, Advantages of standard costing,
Disadvantages of standard costing Pre-requisites to the standards,
variance analysis, causes of variance, importance of variance analysis
28. Cost dynamics : Marginal costing, advantages of marginal costing, cost
dynamics (Behavior of cost), fixed cost, semi- fixed cost, variable cost,
bream even Analysis Break even chart, profit volume ratio, contribution
margin of safety, step by step formulas for calculating Break even point.
29. Budget :- Budget, Budgetary control, Objectives of Budgetary control,
Main stages of Budgetary control, classification of Budgets, Types of
Budgets—sales budget, material cost budget, labor cost budget,
overhead cost budget, budgeted profit and loss account.
30. Communication – Meaning , types of communication, grapevine,
barriers of effective communication, steps for improving communication.
31. Letter writing – parts of letter
32. Application writing - essentials of good application, types of application
33. Application for the post of chief / baker
34. Letter of appointment
35. Requesting for an increase in salary.
36. Application for sick leave.
37. Application for long leave
38. Resigning from a job
39. Applying for a loan.
40. Inviting question, handling guest complaint, making complaints, report
writing

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REFERENCES BOOKS

• Basic baking –S. C. Dubey

• Bakers handbook on practical baking (1966) Wheat associates, New delhi
• Professional baking – Wayne Gisslen, John Wiley & Sons.
• Bakery materials and methods,- Daniel A.R. applied science publichers
Ltd.
• Upto date confectionery. A complete guide to the craft Daniel A.R.(1965)
Malaren & sons. England.
• Theory of Cookery – Krishna Arora
• Professional cooking – John wiley & Sons.
• Introductory Foods – Hughes O & Bennion, M (1970). The Macmillan Co.
Ltd. New York.
• Food Commodities- Bernard Davis (1975) Heinmann Ltd. London.
• The larder Chef, Leto M.J. and bode. H ( 1975) Heinmann Ltd. London.
• Understanding cooking, Londberg. D.E. JKotschaver, L.H. &
Casserani,V(1970) Arnold –Heinemann. India
• Accounting and cost control in Hotel and Catering Industry-Ozi D’Cunha.
• Hotel and Catering Costing and budgets-Boardman. R.D.
• Accounting and cost control in Hotel and catering Industry –Ozi D.H.
• Cost Accounting – Bhar B.K.
• Catering Management – an integrated approach – Sethi & Malhan
• Book-Keeping and Accountancy –Chpde L.N.. and Choudhari D.H.
• Hygiene and sanitation By S Roday.
• Theory of Catering – By s.Roday
• Theory of Catering – By Ronald Kinton and victor Ceserani
• All About Catering By Julia Reay
• An Introduction to food and Beverage Studies By Marzia Magris and
cathy Mc Crery
• Food Microbiology By William Frazier
• Food and Nutrition By Arya Publishing House, Educational Publishers,
Karol Bagh, New Delihi.
• Food Science BY Sumati Mudambi
• Modern Cookey volume II (fifth edition ) Thangham E. Philip
• Practical cookery – Ronald Kinton, Victor Cesarani & David Foskett.
• Modern Cookery Volume I (fifth edition ) Thangham E. Philip.

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