Food Production is a vocational skill subject introduced by the Central Board of Secondary Education to develop professional culinary skills and knowledge related to the hospitality industry. Designed for the job role of Trainee Commie, the course provides a structured combination of theory and practical training to help students understand kitchen operations, food preparation techniques, and food safety standards.

History of the Course:
With the rapid expansion of the hospitality and food service sector in India, skill-based education in culinary arts gained importance at the school level. Under the National Skills Qualification Framework (NSQF), CBSE introduced Food Production as a vocational subject in collaboration with industry partners such as the Tourism and Hospitality Skill Council to prepare students for employment-oriented careers. Over the years, the subject has been adopted by many schools across different states, supporting practical learning aligned with industry needs.

The curriculum covers basic cooking methods, kitchen organization, food commodities, hygiene and sanitation, menu planning, cost control, and inventory management. Students also develop entrepreneurship and customer service skills through hands-on activities and project-based learning.

Benefits and Future Scope:
This course enhances culinary creativity and practical kitchen skills while building strong career pathways in hotels, restaurants, catering services, and food entrepreneurship. It prepares students for higher studies in hospitality and provides opportunities for self-employment and entry-level jobs in the food service industry.