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NSQF Syllabus of “Food Production-III (734)” for Class 12 CBSE




Time: 2 Hours                                                                                                            Marks: 40

To formulate 20 sets of menus keeping in mind the following points

  1. One menu may contain 3-4 dishes. Each student is required to prepare four portions of each dish in a menu.
  2. 5 sets of menu to be formulated from the dishes covered in class XI Continental practical.
  3. 10 sets of menu may be formulated from the traditional recipes.
  4. 5 sets of menu should be based on the latest food trends in the hotel industry.

Bakery and Confectionery

  1. Two varieties of breads.
  2. Two varieties of cookies.
  3. Two varieties of decorated cakes.
  4. Jam tart, chocolate éclairs.


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