Ch 1 & 2 (Development / ship knowledge)
Ch 3 & 4 (Safety/ Health / Tools / Instruments)
Ch 5 (Legislation)
Ch 1 & 2 (Catering & House keeping / Hygiene & Food safety)
Ch 3 & 4 (Garbage Managment / Safe working)
Ch 5 & 6 (Introduction to Cooking & Terms)
Ch 7 & 8 (Introduction to Raw Materials & Preparation of Ingredients)
Ch 9 &10 (Methods of Cooking & Popular Cuisines)
Ch 11, 12 & 13 (Menu Planning, Food costing, Receiving & Storage)
Ch 14 & 15 (Nutrition & Cookery Practicals)
Ch 1 & 2 (HouseKeeping & Techniques)
Ch 3 & 4 (HouseKeeping Practices & Laundry Operations)
Ch 1 (Introduction to F/B Service)
Ch 2 (Familiarization of Service Equipments)
Ch 3 (F/B Service Practical)
Ch 4 (Beverages)
Ch 5 (Napkin Folds)
Ch 6 (Kitchen Stewarding)
