ITI Trade: Food Production

The ITI Food Production trade is powered by NCVT (National Council for Vocational Training). This is a job-oriented vocational program, specially designed to prepare candidates for rewarding careers in both the government and private sectors. The course empowers individuals with the skills and knowledge necessary to become self-reliant and meet the industrial requirements of Indian and international hospitality and food service industries.

🔹 About the Course

The Food Production trade focuses on equipping students with the expertise to work in professional kitchens across various sectors. Trainees learn to:

  • Operate and maintain kitchen equipment
  • Prepare, season, and cook a variety of dishes including soups, meats, vegetables, desserts, and more
  • Supervise kitchen operations, including dishwashing and the preparation of ingredients
  • Maintain high standards of hygiene and cleanliness in the kitchen
  • Follow safe food handling practices to avoid cross-contamination

🔹 Career Opportunities After Completion

Upon successfully completing the course, candidates can find employment in various roles such as:

  • Commis Chef
  • Cook / Line Cook in hotels and restaurants
  • Kitchen Supervisor
  • Food Production Executive in catering companies
  • Entrepreneur (Start your own catering or food service business)

Graduates are in demand in:

  • Hotels and Resorts
  • Restaurants and Cafeterias
  • Catering Companies
  • Cruise Lines
  • Institutional Food Services

🔹 Why Choose ITI Food Production?

✅ High demand in hospitality and food service industries
✅ Career opportunities in India and abroad
✅ Practical, hands-on training in modern kitchen practices
✅ Ideal for those interested in culinary arts and food preparation
✅ Strong foundation for self-employment and entrepreneurship

🔹 Certification

Candidates who complete the training receive the National Trade Certificate (NTC) from NCVT, recognized across India and internationally.

Trades Summery

Trade Summary: ITI Food Production

The Food Production trade is designed to provide comprehensive skills and practical knowledge in the culinary arts, kitchen management, and food preparation. The course is structured into two semesters, covering both Indian and International cuisines, with a strong focus on hygiene, safety, and industry standards.

🔸 Semester I Highlights

  1. Safe Working Practices
    • Apply safe working methods and comply with environmental regulations.
    • Ensure proper housekeeping in the kitchen and workspace.
  2. Kitchen Hygiene & Maintenance
    • Maintain hygiene and cleanliness of the kitchen, equipment, and cooking utensils.
  3. Menu Planning
    • Assist the head cook in planning menus and developing recipes.
  4. Vegetable Cutting Techniques
    • Learn various vegetable cuts required for professional cooking and presentation.
  5. Mise en Place & Food Preparation
    • Work with the head cook to prepare mise en place (pre-preparation).
    • Prepare, season, and cook soups, meats, vegetables, and other food items.
  6. Basic Indian Cuisine
    • Plan and prepare basic Indian food recipes.
  7. Breakfast Preparation
    • Prepare food for breakfast buffets and à la carte menus.
  8. Garde Manger Training
    • Gain experience in the cold kitchen (Garde manger).
    • Prepare salads, sandwiches, fruit juices, and other cold foods.

🔸 Semester II Highlights

  1. Advanced Mise en Place & Cooking
    • Continue working with the head cook in pre-preparation and cooking of soups, meats, vegetables, and other dishes.
  2. Exotic Indian Cuisine
    • Prepare exotic Indian dishes and plan menus independently or as instructed.
  3. Garde Manger – Advanced
    • Prepare advanced cold kitchen items such as specialty salads, sandwiches, and beverages.
  4. Meal Preparation Responsibilities
    • Perform comprehensive duties related to meal preparation, including garnishing and plating.
  5. Bakery & Desserts
    • Work in bakery sections; prepare a variety of desserts and traditional sweets.
  6. Continental & Chinese Cuisine
    • Prepare and cook dishes from Continental and Chinese cuisines in professional kitchens.

🔸 Generic Learning Outcomes

  1. Workplace Safety & Environment
    • Adhere to safe working practices, environmental regulations, and maintain effective housekeeping.
  2. First Aid & Emergency Readiness
    • Assist in emergencies by providing basic first aid and maintaining a hygienic kitchen environment.
  3. Communication & Soft Skills
    • Develop technical English and soft skills to communicate clearly and professionally in the workplace.
  4. Environmental Awareness
    • Understand energy conservation, global warming, and pollution control.
    • Contribute to sustainability by optimizing resource use.
  5. Entrepreneurship & Financial Literacy
    • Gain knowledge of personal finance and entrepreneurship.
    • Manage and organize daily tasks for personal and societal growth.
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