1. Nutrition 2. Carbohydrate 3. Protein 4. Mineral 5. Vitamins 6. Water 7. Diet 8. Food Groups and Foods : Classification, Composition and Nutritive Value 9. Food Preservation 10. Food Adulteration 11. Food Infection and Food Poisoning 12. Meal Planning.
Practical
    1. Weighting of Raw Materials of Food
    2. Preparing of Food Items before Cooking
    3. Different Methods of Cooking
    4. Different Styles of Cutting Fruits and Vegetables
    5. Preparation of Nutrients Rich Dishes