Diploma in Food Production

Home / Diploma in Food Production

DIPLOMA IN FOOD PRODUCTION

EligibilitySenior Secondary (10+2) or equivalent
TitleDiploma
DurationOne Year + six months in the industry
Teaching Hour per week35 Hrs
Effective teaching34 weeks
Industrial Training24 weeks after the annual examinations.

TEACHING AND EXAMINATION SCHEME

No.Subject codeSubjectHours per weekTerm Marks*
THEORY
1DFP-01Cookery3100
2DFP-02Larder250
3DCS-01Hygiene & Sanitation250
4DFP-03Nutrition150
5DFP-04Commodities250
6DCS-02Food Costing250
TOTAL12350
PRACTICAL
7DFP-11Cookery16100
8DFP-12Larder4100
9DCS-11Computer Awareness1–
10DCS-12Library2–
TOTAL23200
GRAND TOTAL35550

* Term marks will comprise 30% Mid Term Exam & 70% End Term Exam Marks.

RULES AT A GLANCE

NO.TOPICREQUIREMENT
1.Minimum attendance required to become eligible for the exam75% in aggregate
2.Minimum pass marks for each theory subject40%
3.Minimum pass marks for each practical subject50%
4.Maximum duration to pass/clear all subjects/ papers03 academic years

COOKERY THEORY (DFP-01)

TIME ALLOTTED: 03 HOURS PER WEEK
MAXIMUM MARKS: 100
ACTIVITYMAXIMUM MARKS
Marks for attendance5
Mid-term exam marks25
Total (Incourse Assessment Marks)30
End term exam marks70
Total100
Knowledge-based objectives for Cookery Theory:-

After the completion of the Cookery Theory subject, the Students will be able to:

  1. Explain the Organizational Structure of Food Production Department.
  2. Design the layout of Kitchen.
  3. Classify raw materials and their uses.
  4. Describe the methods of mixing food.
  5. Draw the structure of egg.
  6. Explain the balancing of recipes.
  7. Define and classify sauces and soups.
  8. Breads and bread making
  9. Different types of pastries
  10. Kitchen equipment and its upkeep and interdepartmental coordination
UNITCONTENTHOURS ALLOTTEDWEIGHTAGE FOR EXAM
1.Origin of hotel industry Importance of kitchen in Hotel & Catering establishments Aims and objectives of Cooking Classification of raw materials, preparation of ingredients. Methods of mixing foods, effect of heat on various foods, weighing and measure, texture of food, Culinary terms.0810%
2.Methods of cooking with special Application to meat, fish, vegetables, cheese, pulses and egg. Conventional and non-conventional methods of cooking, solar cooking, microwave cooking, fast food operation.0710%
3.Eggs – Structure, selection of quality, various ways of cooking eggs with example in each method and prevention of blue ring formation. Varieties of fish, meat and vegetables. Accompaniments, garnishes and rechauffe.1010%
4.Balancing of recipes, standardization of recipes, standard yield, maintaining recipe files. Menu planning, portion control, brief study of how portions are worked out. Invalid cookery. Purchase Specifications, quality control, Indenting and Costing1010%
5.Description and use of the following : Basic stocks, Aspics & Jellies. Roux blanc, Roux blonde and Roux brun, Recipes and quantities required to produce 10 litres of stock, white & brown. Recipes required to produce one litre of the following:
Béchamel sauce, tomato sauce, Veloute sauce, espagnole sauce, Hollandaise and mayonnaise sauce with the necessary precautions to be observed while preparing these, with minimum five derivatives of each.
Soup – Definition, classification of soups with example in each group, recipe f o r o n e l i t r e c o n s o m m é , 10 popular consommés with their garnishes		1010%

MID TERM EXAM

UNITCONTENTHOURS ALLOTTEDWEIGHTAGE FOR EXAM
6.Vegetables – Effect of heat on different vegetables in acid/alkaline medium and reaction with metals. Method of cooking different vegetables with emphasis on cooking asparagus, artichokes, brussel sprouts.1215%
7.Theory of Bread making, Bread rolls, Bread sticks, Indian Breads.85%
8.Pastry – Recipes of short crust pastry, puff pastry, flaky pastry choux paste, Danish pastry and their derivatives. Recipes and method of preparation of plain ice cream.1520%
9.Kitchen stewarding and upkeep of equipment.55%
10Staff organization of Kitchen, coordination with the Departments.55%
Total90100%

LARDER THEORY (DFP-02)

TIME ALLOTTED: 02 HOURS PER WEEK
MAXIMUM MARKS: 50
ACTIVITYMAXIMUM MARKS
Marks for attendance2 1/2
Mid-term exam marks12 1/2
Total (Incourse Assessment Marks)15
End term exam marks35
Total50
Knowledge-based objectives for Larder Theory:-

After the completion of the Larder Theory, the Students will be able to:

  1. Design the layout of Larder Department
  2. Explain the Organizational Structure.
  3. Identify and draw the tools and equipment used in Larder Department.
  4. Classify and define cuts and uses of Fish, Poultry, Lamb, Beef and Pork
  5. Explain the procedures of maintaining Larder Equipment.
UNITCONTENTHOURS ALLOTTEDWEIGHTAGE FOR EXAM
1.Larder organization and layout.
Larder control- maintenance and care of larder equipment		0610%
2.Hors d’ oeuvre and salads- classification0610%
3.Fish – classification, cleaning, basic cuts and uses and storage0610%
4.Poultry and game- classification preparation and cuts with uses1220%

MID TERM EXAM

UNITCONTENTHOURS ALLOTTEDWEIGHTAGE FOR EXAM
5.Butchery – cuts of beef, lamb, mutton and pork-uses and weights1220%
6.Types of force meat and uses610%
7.Assembling cold buffet, sandwiches and canapés,
decorative work with ice, vegetable, butter/fat and fruit		610%
8.Cleaning and care of larder equipment and tools610%
Total60100%

HYGIENE AND SANITATION (DCS-01)

TIME ALLOTTED: 02 HOURS PER WEEK
MAXIMUM MARKS: 50
ACTIVITYMAXIMUM MARKS
Marks for attendance2 1/2
Mid-term exam marks12 1/2
Total (Incourse Assessment Marks)15
End term exam marks35
Total50
Learning Objectives

After completion of the subject a student will be able to:

  1. Understand Food Microbiology, Food Contamination and Spoilage;
  2. Follow sanitary procedure during food handling;
  3. Understand the importance of personal hygiene
  4. Analyse critical control points; and
  5. Practice laws governing the food safety and standards
NoCONTENTTIME ALLOTTEDWEIGHTAGE FOR EXAM
1 FOOD MICROBIOLOGY
  • Introduction
  • Microorganism groups important in food microbiology
    • Viruses
    • Bacteria
    • Fungi (Yeast & Molds)
    • Algae
    • Parasites
  • Factors affecting the growth of microbes
  • Beneficial role of Microorganisms
1015%
2 FOOD CONTAMINATION AND SPOILAGE
  • Classification Of Food
  • Contamination And Cross Contamination
  • Spoilages Of Various Food With The Storing Method
0510%
3 SANITARY PROCEDURE FOLLOWED DURING FOOD HANDLING
  • Receiving,
  • Storage,
  • Preparation,
  • Cooking,
  • Holding, and
  • Service Of The Food
1020%
MID TERM EXAM
4 SAFE FOOD HANDLER
  • Personal Hygiene discussing all the standard.
  • Hand Washing Procedure
  • First Aid definition, types of cuts, wounds, lacerations with reasons and precautions.
1015%
5 HAZARD ANALYSIS CRITICAL CONTROL POINT
  • Introduction to HACCP
  • History
  • Principles of HACCP
1015%
6 FOOD SAFETY STANDARDS AUTHORITY OF INDIA (FSSAI)
  • Introduction to FSSAI
  • Role of FSSAI
  • FSSAI compliance
0515%
7 GARBAGE DISPOSAL
  • Different Methods
  • Advantages and disadvantages
  • Municipal Laws and Swachh Abhiyan
1010%
Total60100%

NUTRITION (DFP-03)

TIME ALLOTTED: 01 HOUR PER WEEK
MAXIMUM MARKS: 50
ACTIVITYMAXIMUM MARKS
Marks for attendance2 1/2
Mid-term exam marks12 1/2
Total (Incourse Assessment Marks)15
End term exam marks35
Total50
Learning objectives

After completion of the Nutrition subject, a student will be able to:

  1. Develop basic awareness of important nutrients;
  2. Knowledge of nutritional requirements for human beings;
  3. Plan nutritionally balance menu; and
  4. Planning of menus for special needs
UNITCONTENTHOURS ALLOTTEDWEIGHTAGE FOR EXAM
1. BASIC ASPECTS
  • Definition of Food and Nutrition
  • Importance of Food
    • Physiological,
    • Psychological and
    • Social
  • Functions of food (in maintaining good health)
0310%
2. CLASSIFICATION OF NUTRIENTS
  • Macro Nutrients
    • Carbohydrates
      • Simple
        • Monosaccharides
        • Disaccharides
      • Complex
        • Polysaccharides
    • Fats
      • Saturated
      • Unsaturated
        • Monounsaturated
        • Polyunsaturated
    • Proteins
      • Based on structure
        • Fibrous
        • Globular
        • Intermediate
      • Based on composition
        • Simple
        • Conjugated
    • Water
  • Micro Nutrients
    • Vitamins
      • Water soluble
      • Fat soluble
    • Minerals
      • Macro elements
      • Trace or Micro elements
0410%
3 MACRO NUTRIENTS
  • Carbohydrates
    • Functions of Carbohydrates
    • Sources
    • Recommended Daily Allowances (RDA)
    • Effects of Deficiency and excess intake of Carbohydrates
  • Fats
    • Functions of Fats
    • Sources
    • Recommended Daily Allowances (RDA)
    • Effects of Deficiency and excess intake of Fats
  • Proteins
    • Functions of Proteins
    • Sources
    • Recommended Daily Allowances (RDA)
    • Effects of Deficiency and excess intake of Proteins
  • Water
    • Functions
    • Source
    • Recommended Daily Allowance (RDA)
0415%
4 MICRO NUTRIENT
  • Vitamins
    Functions, sources, Recommended Daily Allowances (RDA) and Effects of Deficiency / Excess intake of;
    • Vitamins of B-Complex Group
    • Vitamin C
    • Vitamin A
    • Vitamin D
    • Vitamin E
    • Vitamin K
  • Minerals
    Functions, Sources, Recommended Daily Allowances (RDA) and Effects of Deficiency / excess intake of;
    • Calcium
    • Iron
    • Iodine
    • Sodium
    • Phosphorous
0415%
MID TERM EXAM
5 CONSERVING NUTRIENTS
  • During Storing
  • During Food Preparation (Pre-cooking e.g. Washing, Peeling, Cutting, Chopping, Slicing, Pounding, Grinding, Soaking, Sprouting, Fermentation, Mixing)
  • During Cooking
0410%
6 BALANCED DIET
  • Definition and its importance
  • Factors Affecting Balanced Diet (Age, Gender and Physiological state)
0310%
7 MENU PLANNING
  • Nutritionally balanced meals as per three food group system
  • Factors affecting meal planning
  • Calculation of Nutritive value of dishes and meals
  • Critical evaluation of a given meal
0415%
8 MENU PLANNING – FOR SPECIAL NEEDS
  • Obesity
  • Diabetes
  • Hypertension
  • Cardiac
0415%
Total30100%

COMMODITIES THEORY (DFP-04)

TIME ALLOTTED: 02 HOURS PER WEEK
MAXIMUM MARKS: 50
ACTIVITYMAXIMUM MARKS
Marks for attendance2 1/2
Mid-term exam marks12 1/2
Total (Incourse Assessment Marks)15
End term exam marks35
Total50
Learning Objectives for Commodities:

After the completion of the Commodities subject, the students will be able to:

  1. Classify Cereals and Describe their uses and storage.
  2. Classify Pulses and Describe their uses and storage.
  3. Define and Classify Fruits and Vegetables.
  4. Classify dairy products and describe the composition and storage of milk, cheese, butter and cream.
  5. Find and Test the food adulterants.
  6. Fruits and vegetables classification and uses
  7. Identification and uses of spices and herbs
  8. Define and classify tea, coffee, coco and food colours and flavours.
  9. Preservation of food
UNITCONTENTHOURS ALLOTTEDWEIGHTAGE FOR EXAM
1Cereals- wheat rice maize
Breakfast cereals like cornflakes, rice flakes, Choco flakes and pressed rice uses and storage		0610%
2Pulses –its types and uses0410%
3Fruits and vegetables- classification and uses1015%
4Dairy products- milk –its uses composition and storage, classification and uses of cheese, butter, cream1015%
MID TERM EXAM
5Prevailing food standards in INDIA, food adulterations as public health hazard, and common adulterants, simple tests in detection of common food adulterants, ISI, AGMARK and FSSAI0610%
6Herbs spices and condiments- classification and uses of different types0410%
7Fruits and vegetables; classification and uses0510%
8Tea, coffee, coco and their sources, storage and uses. Food flavours, essences and food colours with brand names.1010%
9Food Preservation – long term and short term methods. Convenience food, sugar preserves and confectionery gums0510%
Total60100%

FOOD COSTING (DCS-02)

TIME ALLOTTED: 02 HOUR PER WEEK
MAXIMUM MARKS: 50
ACTIVITYMAXIMUM MARKS
Marks for attendance2 1/2
Mid-term exam marks12 1/2
Total (Incourse Assessment Marks)15
End term exam marks35
Total50
Learning objectives

At the end of the term / course the Students will be able to:

  1. Know different pricing methods and explain the different types of Menu
  2. Explain the importance of food costing and costing techniques.
  3. Develop standard recipes and adjust the quantities using adjustment factor.
  4. Define and explain Material Costing.
  5. Explain in controlling food cost, labour cost, overhead cost etc.
  6. Define yield and its types.
  7. Calculate standard food cost and explain the techniques in portion cost and dinner cost.
UNITCONTENTHOURS ALLOTTEDWEIGHTAGE FOR EXAM
1 Pricing
  • Menu pricing styles
  • Types of menu
  • Different methods in pricing
0815%
2 Costing
  • Importance of food costing
  • Methods of costing
  • Costing techniques
0710%
3 Standard recipes
  • Use of standardized recipes
  • Developing standardized recipes
  • Adjustment factor
0710%
4 Material costing
  • Through purchasing
  • receiving
  • issuing
  • production
  • sales and accounting
0815%
MID TERM EXAM
5 Control of
  • food cost
  • labour cost
  • overhead cost
  • miscellaneous cost
1015%
6 Yield
  • butchers yield
  • cooking yield
  • portion control
1015%
7 Costs
  • determining standard food cost
  • calculating portion cost
  • calculating dinner cost
1020%
Total60100%

COOKERY PRACTICAL (DFP-11)

TIME ALLOTTED: 16 HOURS PER WEEK
MAXIMUM MARKS: 100
ACTIVITYMAXIMUM MARKS
Marks for attendance5
Mid-term exam marks25
Total (Incourse Assessment Marks)30
End term exam marks70
Total100
Skill-based learning objectives for Cookery Practical

After the completion of the practical course, the student will be able to:

  1. Prepare and Present Indian dishes like Rice Varieties, Dal Varieties, Indian bread, Vegetables and Non-Vegetarian.
  2. Prepare and Present Indian Sweets and Snacks.
  3. Prepare and Present Tandoor dishes.
  4. Prepare and Present festival menus.
  5. Prepare and Present Sauces, Soups and Pastas
  6. Prepare and Present Continental dishes of Fish, Poultry and other meat with accompaniments.
  7. Prepare and Present Chinese Soups, Noodles and Rice Varieties etc.
IMPORTANT
  1. Two students to work on one station in Basic Training Kitchen.
  2. Practical in Quantity Food Kitchen shall be a team activity for bulk cooking.
  3. Each menu to be practiced in Basic Training Kitchen by preparing four portions of each dish at each station.
  4. Same menu to be practiced in Quantity Food Kitchen through team exercise on minimum twenty portions.
Familiarisation with tools/equipment and their use. (One week/ 16 Hours)

A set of 60 menus shall be drawn, by the institute covering all the items listed below, ensuring that all cooking methods have been employed. It may also be ensured that each menu is prepared once in the basic training kitchen and once in the quantity food kitchen.

(Hours available: 31 weeks x 4 days/week x 4 hours/day= 496 Hours)

Indian
Rice08 varieties
Indian Bread10 varieties
Dal10 varieties
Vegetables15 varieties
Chutney05 varieties
Raita05 varieties
Egg dishes03 varieties
Fish dishes05 varieties (including two local cuisine dishes)
Meat dishes08 varieties (including two local cuisine dishes)
Chicken dishes08 varieties (including two local cuisine dishes)
Shorba02 varieties
Tandoor dishesTandoori chicken, tandoori fish, seek kabab, boti kabab.
Snacks10 varieties (including two local cuisine dishes)
Sweets08 varieties (including two local cuisine dishes)
Special dishes for festivals– 5 festival menus (emphasis on regional cuisine-)
Continental

Stock – white stock, brown stock, fish stock.
Sauce – Béchamel sauce, Velouté sauce, tomato, espagnole, hollandaise, and mayonnaise, with 5 derivatives of each. Demi-glace, Mint sauce, horseradish, bread sauce, and apple sauce.
Compound Butters – 3 varieties.

Soups
Purees2 varieties
Cream3 varieties
Veloute2 varieties
Broths2 varieties
Bisques1 varieties
Consommés5 varieties
Cold Soups2 varieties
International soups2 varieties
Fish
Baked2 varieties
Grilled2 varieties
Shallow fried2 varieties
Deep fried4 varieties
Poached2 varieties
Chicken and other Meats
Stew2 varieties
Casseroles2 varieties
Roast2 varieties
Braised2 varieties
Grilled/Baked2 varieties
Chicken (Sautés)5 varieties
Vegetables
Preparation and cooking of vegetables10 varieties
Potatoes10 varieties
Farinaceous dishes
Spaghetti and macaroni dishes6 varieties
Egg
Breakfast egg preparation5 varieties
Sweets
Mousse3 varieties
Soufflés3 varieties
Baked3 varieties
Steamed (Pudding)3 varieties
Chinese
Soups2 varieties
Noodles & Rice4 varieties
Chicken2 varieties
Pork2 varieties
Meat2 varieties
Prawns2 varieties
Fish1 dish
Vegetables3 varieties

Marking Scheme for Examination

COOKERY PRACTICAL (DFP-11)

Maximum Marks: 100
Pass Marks: 50
Part ‘A’ (25 Marks)
ACTIVITYMARKS
Uniform & Grooming05
Indenting05
Scullery, equipment cleaning & Hygiene05
Journal10
Total25
Part ‘B’ (75 Marks)
  1. Each student will prepare five dishes in a meal. Dishes shall be from the prescribed syllabus.
  2. Each dish shall carry 15 marks
  3. Parameters of assessment of each dish.
ACTIVITYMARKS
Temperature03
Texture/ consistency03
Aroma/ flavour03
Taste03
Presentation03
Total15
NOTE
  1. Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.
  2. Assessment will be done by both internal and external Examiner.
  3. Each student will prepare 04 portions of each dish/item.
  4. Extra ingredients may be made available in case of failure but of limited types and quality (groceries and dairy products only). Only one extra attempt may be permitted.
  5. Uniform and grooming must be checked by the examiners before commencement of examination.
  6. Students are not allowed to take help from books, notes, journal or any other person.
  7. The Examiners will ensure that examinee adheres to Good Hygiene and Food safety practices during the examination.

LARDER PRACTICAL (DFP-12)

TIME ALLOTTED: 04 HOURS PER WEEK
MAXIMUM MARKS: 100
ACTIVITYMARKS
Marks for attendance5
Mid-term exam marks25
Total (Incourse Assessment Marks)30
End term exam marks70
Total100
Skill Based objectives for Larder Practica: After the completion of Larder

Practical the Students will be able to

  1. Prepare and Present Simple and Compound Salads.
  2. Prepare and Present Hors d’oeuvre and Sandwiches.
  3. Prepare and Present Cold Soups.
  4. Assemble cold buffet and decorative works like Ice & Butter Sculpture, Vegetable and Fruit Carving etc.
  5. Prepare and Present cold cuts like Galantine, Ballottine, Mousse etc.
Preparation of various simple and compound hors d’oeuvres
Sandwiches5 varieties
Simple salads5 varieties
Cold Soups3 varieties
Compound Salads:
Fruit based2 varieties
Fish based2 varieties
Meat based2 varieties
Vegetable based2 varieties
Preparation of salad dressings3 varieties
Butchery
  1. Lamb and Mutton – Demonstration of jointing mutton carcasses. Deboning of mutton leg and shoulder. Curry cuts and boti kababs.
  2. Pork – Demonstration and preparation of pork chops, deboning of pork leg.
  3. Fish – cuts of fish and its use in cold buffets.
  4. Poultry – Dressing, trussing and deboning.
Decorative Work
  1. Demonstration of Ice & Butter Sculpture
  2. Hand on Training on Vegetable & Fruit Carving
  3. Demonstration and Preparation of Galantine, Ballottine, Mousse etc.

Marking Scheme for Examination

Larder Practical (DFP-12)

Maximum Marks: 100
Pass Marks: 50
Part ‘A’ 25 Marks
ACTIVITYMARKS
Uniform & Grooming05
Indenting10
Journal10
Total100
Part ‘B’ 75 marks
  1. Five dishes to be prepared as under;
    • 02 Hors d’oeuvres
    • 02 Compound salad
    • 01 Sandwich
  2. Each dish shall carry 12 marks
  3. Parameters of assessment of each dish.
MARKS
Appearance04
Taste04
Standard Recipe04
Total12
  1. Adherence to Hygiene & Food Safety (overall) – 15
NOTE
  1. Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.
  2. Assessment will be done by both internal and external Examiner.
  3. Each student will prepare 02 (Two) portions of each dish/item.
  4. Extra ingredients may be made available in case of failure but of limited types and quantity. Only one extra attempt may be permitted.
  5. Uniform and grooming must be checked by the examiners before commencement of examination.
  6. Students are not allowed to take help from books, notes, journal or any other person.
  7. The Examiners will ensure that examinee adheres to Good Hygiene and Food safety practices during the examination.

COMPUTER AWARENESS (DCS-11)

TIME ALLOTTED: 01 HOUR PER WEEK
MAXIMUM MARKS: Nil
Learning Objectives

After the completion of Computer Awareness subject, the Students will be able to:

  1. Understand computer and its hardware & software.
  2. To produce word document with proper formatting
  3. To work on an excel sheet with basic functions.
  4. Brows on net and communicate through e-mail
  5. Prepare small power point presentations.
UNITCONTENTHOURS ALLOTTED
1. KNOWING COMPUTER
  • What is computer?
    • Basic Applications of Computer
  • Components of Computer System
    • Central Processing Unit
    • Keyboard, mouse and VDU
    • Other Input devices
    • Other Output devices
    • Computer Memory
  • Concept of Hardware and Software
    • Hardware
    • Software
      • Application Software
      • Systems software
  • Concept of computing, data and information
  • Applications of IECT
    • e-governance
    • Entertainment
  • Bringing computer to life
    • Connecting keyboard, mouse, monitor and printer to CPU
    • Checking power supply
04
2. OPERATING COMPUTER USING GUI BASED OPERATING SYSTEM
  • Basics of Operating System
    • Operating system
    • Basics of popular operating system (LINUX, WINDOWS)
  • The User Interface
    • Task Bar
    • Icons
    • Menu
    • Running an Application
  • Operating System Simple Setting
    • Changing System Date And Time
    • Changing Display Properties
    • To Add Or Remove A Windows Component
    • Changing Mouse Properties
    • Adding and removing Printers
  • File and Directory Management
    • Creating and renaming of files and directories
04
3 UNDERSTANDING WORD PROCESSING
    • Word Processing Basics
      • Opening Word Processing
      • Menu Bar
      • Using The Help
      • Using The Icons Below Menu Bar
    • Opening and closing Documents
      • Opening Documents
      • Save and Save as
      • Page Setup
      • Print Preview
      • Printing of Documents
    • Text Creation and manipulation
      • Document Creation
      • Editing Text
      • Text Selection
      • Cut, Copy and Paste
      • Spell check
      • Thesaurus
    • Formatting the Text
      • Font and Size selection
      • Alignment of Text
      • Paragraph Indenting
      • Bullets and Numbering
      • Changing case
    • Table Manipulation
      • Draw Table
      • Changing cell width and height
      • Alignment of Text in cell
      • Delete / Insertion of row and column
      • Border and shading
05
4 USING SPREAD SHEET
  • Elements of Electronic Spread Sheet
    • Opening of Spread Sheet
    • Addressing of Cells
    • Printing of Spread Sheet
    • Saving Workbooks
  • Manipulation of Cells
    • Entering Text, Numbers and Dates
    • Creating Text, Number and Date Series
    • Editing Worksheet Data
    • Inserting and Deleting Rows, Column
    • Changing Cell Height and Width
  • Formulas and Function
    • Using Formulas
    • Function
04
5 INTRODUCTION TO INTERNET, WWW AND WEB BROWSERS
  • Basic of Computer Networks
    • Local Area Network (LAN)
    • Wide Area Network (WAN)
  • Internet
    • Concept of Internet
    • Applications of Internet
    • Connecting to the Internet
    • Troubleshooting
  • World Wide Web (WWW)
  • Web Browsing Softwares
    • Popular Web Browsing Softwares
  • Search Engines
    • Popular Search Engines / Search for content
    • Accessing Web Browser
    • Using Favourites Folder
    • Downloading Web Pages
    • Printing Web Pages
  • Understanding URL
  • Surfing the web
  • Using e-governance website
04
6 COMMUNICATIONS AND COLLABORATION
  • Basics of E-mail
    • What is an Electronic Mail
    • Using E-mails
      • Opening Email account
      • Mailbox: Inbox and Outbox
      • Creating and Sending a new E-mail
      • Replying to an E-mail message
      • Forwarding an E-mail message
      • Sorting and Searching emails
    • Document collaboration
    • Instant Messaging and Collaboration
    • Using Instant messaging
    • Instant messaging providers
    • Netiquettes
03
7 MAKING SMALL PRESENTATIONS
  • Basics
    • Using PowerPoint
    • Opening A PowerPoint Presentation
    • Saving A Presentation
  • Creation of Presentation
    • Creating a Presentation Using a Template
    • Creating a Blank Presentation
    • Entering and Editing Text
    • Inserting And Deleting Slides in a Presentation
  • Preparation of Slides
    • Inserting Word Table or An Excel Worksheet
    • Adding Clip Art Pictures
    • Inserting Other Objects
    • Resizing and Scaling an Object
  • Presentation of Slides
    • Viewing A Presentation
    • Choosing a Set Up for Presentation
    • Printing Slides And Hand-outs
  • Slide Show
    • Running a Slide Show
    • Transition and Slide Timings
    • Automating a Slide Show
03
Total30