Tamil Nadu HSE First Year Food Service Management study plan

Classify foods into the five food groups and assign 30 everyday Tamil Nadu foods (rice, ragi, kambu, toor dal, curd, coconut, drumstick leaves, palm sugar) to their group and dominant nutrient.

Explain the physical and chemical changes that happen during cooking - gelatinisation of starch, caramelisation, Maillard browning, protein coagulation, emulsion and colloidal dispersion - using one South Indian kitchen example for each.

Describe the functions of water, dietary fibre, enzymes, pigments and flavour compounds in food, and distinguish between food spoilage and the principles behind food preservation.

State the composition and nutritive role of cereals, pulses, milk, egg, vegetables, fruits, fats, sugar and spices, naming one local variety for each category.

Attempt 40 self-made MCQs and 5 two-mark questions on fundamentals, and record every error with the correct fact.

Close out the errors logged in Week 1 by rewriting each missed concept in one sentence from memory.

Classify macro- and micronutrients by function, energy yield and chief food sources, and tabulate the water-soluble versus fat-soluble vitamins.

State the recommended dietary allowances relevant to adolescents and young adults, and list the components of a balanced diet with the proportion each food group should contribute.

Match deficiency diseases - kwashiorkor, marasmus, anaemia, goitre, night blindness, rickets, beri-beri, pellagra, scurvy - to their missing nutrient and one preventive food.

Compute the protein, carbohydrate, fat and energy content of a simple two-dish meal using standard food composition values.

Calculate the energy value of foods and diets using the Atwater factors, and convert a recipe into energy per portion.

Explain overnutrition, obesity and lifestyle disorders alongside undernutrition, and describe how food exchange lists are used to plan therapeutic and normal diets.

Differentiate moist-heat, dry-heat, fat-based and microwave cooking methods, and judge each method for fuel use, time, nutrient retention and suitability to Indian dishes.

Describe the effect of cooking on vitamins, minerals, proteins and pigments, and list four practical ways a cook can reduce nutrient loss in a Tamil Nadu kitchen.

Attempt a 50-mark timed test on Domains 1 and 2 and analyse section-wise marks.

Prepare a written flow for mise en place, and describe the preparation and use of stocks, mother sauces, thickening agents, soups and gravies.

Explain the principles of vegetable cuts, blanching and the cookery of pulses, rice and cereals, including the reasons dishes such as sambar, rasam and vegetable poriyal behave as they do.

Describe egg cookery and its functions as a binding, coating, leavening and clarifying agent, and explain the cookery of meat, fish and poultry by moist and dry heat.

Analyse the reasons a dish fails - curdled milk, split gravy, undercooked dal, soggy poriyal - and state the correction for each.

Outline the seven principles of HACCP and apply them to one step-by-step recipe, identifying the critical control points.

Describe personal hygiene rules for food handlers, correct hand-washing and uniform practice, and the rules for reporting illness.

List the major food-borne pathogens and their preventive controls, and explain pest control, cleaning schedules, potable water, waste disposal and the roles of FSSAI, Agmark and BIS.

Classify food service systems by function - commercial, institutional, hospital, industrial, transport and welfare catering - and state the operating features of each.

Explain menu planning factors, the purchasing cycle from requisition to invoice, receiving checks and FIFO/FEFO storage.

Describe portion control, standard recipes, yield testing and basic inventory and cost-control records used in a catering unit.

Compare table, counter, cafeteria, buffet, room and take-away service styles for staff, equipment and cost.

Classify kitchen equipment by function and by fuel, and state selection criteria for ranges, ovens, refrigerators, mixers and small tools.

Apply kitchen layout principles - one-way workflow, zoning, work triangle, ventilation and lighting - to a small 40-cover restaurant.

Draft a preventive maintenance and equipment care checklist with a fault-reporting routine.

Explain the role of flour, gluten, yeast, sugar, fat, egg and salt in bakery products, and describe the stages of yeast fermentation and bread faults.

Compare creaming, sponge, rubbing-in and whisking methods, and list the standards for cakes, pastries, cookies and icings.

Apply bakery hygiene and measurement accuracy rules, and convert one recipe between the given weight and household measures.

Calculate food cost percentage, selling price, gross profit and break-even for a small snack unit, and list licences such as FSSAI registration and GST needed to start.

Map at least six career paths in food service with the entry qualification and one skill each demands.

Revise all eight domains using the personal error log and the summaries produced in Weeks 1 to 7.

Write two full-length timed mock papers under exam conditions and mark them strictly.

Re-teach the five weakest sub-topics from memory on blank paper without notes.

Practise structured answers for eight-mark questions, timing each to exam length and including headings, examples and diagrams where allowed.