QUANTITY FOOD PRODUCTION EQUIPMENT: Equipment required for mass/volume feeding. Heat and cold generating equipment, Care and maintenance of this equipment, Modern developments in equipment manufacture INDENTING Principles of Indenting for volume feeding, Portion sizes of various items for different types of volume feeding, Modifying recipes for indenting for large scale catering, Practical difficulties while indenting for volume feeding PLANNING Principles of planning for quantity food production with regard to, Space allocation, Equipment selection, Staffing, Quantity Purchase & Storage

Indian Cookery (Regional cooking styles) Introduction to regional cooking, factors affecting eating habits, heritage of Indian cuisine, differentiation of regional cuisine.

Cooking from different states under geographical location, historical background, availability of raw materials (seasonal), equipment and fuel (special), staple diet, specialty cuisine, foods prepared for festivals and occasions. Famous dishes, authentic ingredients and specialized equipments & vessels used in the cuisines of Andhra Pradesh, Goa, Kerala, and Karnataka &Tamilnadu.

Famous dishes, authentic ingredients and specialized equipments & vessels used in the cuisines of, Chettinad, Bohra, Malabari, Parsi (different communities) Indian breads, Indian sweets.

Indian breakfast preparation- popular Indian breakfast preparation with recipes – dosas, idlies, doklas, pathri, Indian snacks and chat preparation – Recipes and method of preparation. Indian festival dishes, recipes and methods of preparation. Introduction to Tandoori cooking, seasoning of Tandoori pot.Tandoori marination – objectives and importance.Tandoori masalas, Tandoori preparations – chicken, mutton, fish, prawns, cottage cheese, recipes and methods of preparation.