After this course, the learner will be able to:

  • Learn the basic principles of foods and nutrition
  • Identify various tools and equipment used in catering management
  • Learn the layout and management of catering unit
  • Plan and organize the use of kitchen space, equipment and tools, cutlery table wares and service area effectively
  • Become competent at menu planning, preparation of menu cards and menu display boards
  • Be able to purchase and store quality raw materials and equipment
  • Become competent to evaluate potion/serving size and cost evaluation
  • Standardize the various cooking methods/techniques and recipes used in the catering unit
  • Follow safe working practices and develop hygiene and sanitation consciousness with regard to spoilage in raw and cooked food and garbage disposal
  • Marketing and human resource management
  • Maintenance of accounts
  • Delivery of food
Medium of Instruction


Entry Level

8th pass

Course Duration

1 year

Essential Course Duration

300 Hours

Course Fee

Rs. 6000/-

Course Components
S.No Course Code Title of Component Duration (in Hrs.)
Theory Practical
1 357 Catering management 80 320
  Total Duration 400 Hours
Scheme of Examination
S.No Course Code Name of the subject / Modules Time (in hrs.) Marks Total
Theory Practical Theory Practical Internal Assessment
1 357 Catering management 2 3 40 60 - 100
Passing Criteria
S.No Course Code Name of the subject Certification criteria (percentage)
Theory Practical Internal Assessment Aggregate in each paper module
1 357 Catering management 33 33 - 33