Syllabus For The Subject FOOD PRODUCTION & KITCHEN MANAGEMENT

UNIT - 01

COOKERY - DEFINITION - MEANING - INTRODUCTION TO COOKERY - LEVELS OF SKILLS

AND EXPERIENCE ATTITUDE AND BEHAVIOR IN THE KITCHEN.

UNIT - 02

SAFETY PROCEDURES - PERSONAL HYGIENE UNIFORMS - HANDLING EQUIPMENTS -

VALUES AND IMPORTANCE - TYPES.

UNIT - 03

CULINARY HISTORY - ORIGIN OF MODERN COOKERY - BASIC PRINCIPLES OF FOOD

PRODUCTION - CUTS OF VEGETABLES.

UNIT - 04

COOKING METHODS - AIMS AND OBJECTS OF COOKING FOOD - METHODS OF HEAT

TRANSFER - CONDUCTION - CONVECTION

UNIT - 05

SPECIAL METHODS OF COOKING - RADIATION - SALEM COOKING - MICROWAVE

COOKING - ELECTRIC COOKING - SUNLIGHT COOKING.

UNIT - 06

RAW MATERIALS - SALT - LIQUIDS - SWEETENING - TYPES OF RAW MATERIALS -

CHARACTERISTICS OF RAW MATERIALS - CLASSIFICATION OF RAW MATERIALS.

UNIT - 07

FLAVORING AND SEASONINGS - FATS AND OILS - SUGAR USED IN BAKERY - EGGS -

VALUES AND IMPORTANCE.

UNIT - 08

HIERARCHY AND KITCHEN STAFFING - CLASSIFIED BRIGADE - MODERN STAFFING IN

VARIOUS CATEGORY OF HOTELS - PRINCIPLES OF KITCHEN STAFF - PERSONAL

HYGIENE - PRECAUTION WHILE HANDLING EQUIPMENT

UNIT - 09

EXECUTIVE CHIEF - ROLE OF EXECUTIVE CHIEF - DUTIES AND RESPONSIBILITIES OF

VARIOUS CHIEFS - CO-OPERATION WITH OFTEN DEPARTMENTS

UNIT - 10

MEAT COOKERY - INTRODUCTION - CUTS OF BEEF / VEAL / LAMB / MUTTON - CUTS OF

PORK - VERIFY OF MEATS.

UNIT - 11

FISH - CLASSIFICATION OF FISH WITH EXAMPLES - CUT`S OF FISH - SELECTION OF FISH

AND SHELL FISH.

UNIT - 12

STOCK & SOUP - DEFINITION - PREPARATION OF VARIOUS STOCK - CARE AND

PRECAUTIONS IN STOCK MAKING - CLASSIFICATION OF SOUP WITH EXAMPLES - BASIC

Vinayaka Missions University,Directorate of Distance Education

Salem India

MASTER OF SCIENCE IN HOTEL MANAGEMENT

1 Yr.

FOOD PRODUCTION & KITCHEN MANAGEMENT[MSC-HM](2040804)

RECIPES - ACCOMPANIMENTS FOR SOUPS - SAUCES - CLASSIFICATION - RECIPES FOR

MOTHER SAUCES - DERIVATIONS.

 

 

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