55. Training the Kitchen Team

Module	Content	Duration	Source in the three volumes
1. Ayurveda basics	Elements, doshas, tastes, agni	2 sessions	Vol. III, Part I
2. Cooking for 55+	Portions, textures, salt, fat, protein	2 sessions	Vol. I Ch. 2, 5; Vol. II Part A
3. Spices and tadka	The spice pharmacy; tadka sequence	1 session + practice	Vol. III Ch. 10–11
4. Pulses and grains	Soaking, cooking ratios, digestibility	1 session + practice	Vol. III Ch. 12–13
5. Food combining and freshness	Viruddha; leftovers	1 session	Vol. III Ch. 20, 23
6. Texture modification	IDDSI levels; testing	1 session + practice	Vol. II Section 13
7. Food safety	FSSAI Schedule 4; temperatures; logs	1 session; FoSTaC course	Vol. II Part D
8. Service and mindful dining	Quiet service; choking first aid; respect	1 session	Vol. III Ch. 27
9. Seasonal menu planning	Using Volumes I and II	Monthly	Vol. I Part II; Vol. II Part C
10. The cook's mind	Calm, cleanliness, prayer, seva	Ongoing	Vol. III Ch. 9

PART VI