In the art-integrated learning, the culinary art has been included by the CBSE in its affiliated schools. While teaching the chapters on food at the school level, culinary science and art can be integrated at grade level six.
The best way to make a beginning would be with the making of chapati-rolls as part of school lunch box which is less messy. For this the theory lessons need to covers food science of cooking, nutrition, quality of the ingredients, styling of lunch box, use of cutinary, table manners and eating manners along with post-eating table cleaning and mouth washing.
There are a few easy-to-make chapati rolls with one's favorite veggies. A roti-roll is a wrap style filling of roti, dhalpuri, paratha, or dosti roti with dry veg curries, boiled daals, boiled egg pieces or sautei-cooked vegetables wrapped inside them. On an average, a typical roti roll has about 150 calories in it.
The method of sautéing or stir-frying of vegetables at high temperature in shallow pan with little oil and little jeera is done till it vegetable pieces get brown and then they are put on chapati to be wrapped to prepare the roll. It has been found that high temperature (200 degrees or more) not only quickly cooks the food and also helps to retain moisture. The specialists inform that little browning is more than just colour in the cooking. since it adds flavour, crusty taste, and aromas too.
Some healthier cooking oils that can withstand higher temperatures include olive oil, palm oil, avocado oil, sesame oil, walnut oil, almond oil and safflower oil.
At the middle school level, the school should produce 30 hour module with 9 hours on theory and 21 hours on practicals on preparation of roti-rolls of three kinds
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