Syllabus For The Subject PRACTICAL - HCM BSC LAB II

UNIT - 01

1. DIFFERENT TYPES OF RICE & POTATO PREPARATION.

2. LEARNING THE CUTS OF MEAT.

3. PREPARATION OF EGG, MEAT, POULTRY.

4. REGIONAL COOKING.

5. SERVICE PROCEDURE FOR NON - ALCOHOLIC & ALCOHOLIC BEVERAGES.

SCHEME OF EXAMINATION:

WRITTEN PROCEDURE - 20

PRACTICAL - 30

RECORD - 15

VIVA - 5

UNIFORM - 5