| Syllabus Home |
| FOOD PRODUCTION - ONE YEAR COURSE - SYLLABUS |
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| 1. INTRODUCTION TO HOSPITALITY INDUSTRY. |
| WEARING OF PROPER UNIFORM THEIR IMPORTANCE-GENERAL GROOMING-IDENTIFICATION OF DIFFERENT KITCHEN EQUIPMENTS TOOLS, THEIR USES, MAINTAINCE, PROPER USAGE OF GAS CYLINDERS, AND REGULATORS, IDENTIFICATION OF DIFFERENT COMMODITIES, VEGETABLES AND CONTINENTAL HERBS. |
| 2. INTRODUCTION TO COOKERY KITCHEN GLOSSARY & CULINARY TERMS. |
| DEMONSTRATION DIFFERENT CUTTING OF VEGETABLES, PRESERVATION OF NUTRITIVE VALUE OF VEGETABLES, AVOIDING DISCOLURATION. |
| 3. CULINARY HISTORY INTRODUCTION TO INDIAN CUISINE. |
| BOILED RICE, SAMBAR, RASAM, CABBAGE FOOGATH. CURD RICE/POTATO MASALA/EGG MASALA /PEA PULAO/CARROT HALWA. |
| 4. INTRODUCTION TO FRENCH CUISINE. |
| CHITTINADU CHIKEN/YAKHNI PULAO/ALOO GOBI/CHAPPATHI/TOMATO KA SHORBA/NARIYAL KA SHORBA. BHATURAS/ALOO CHOLE. |
| 5. INTRODUCTION TO CHINESE CUISINE & NOUVELE CUISINE. |
| RUSSIAN SALAD/CHIKEN ALA/KING WITH BUTTERED RICE, GLAZED CARROT/ SAUTED SPINACH/CABINET PUDDING/BANANA CUSTARD/OEUF FARCI/SOUP AU GUMBO/HAMBURGER/FRENCH FRIES, COLESLAW & TOMATO KETCHUP. |
| 6. AIMS & OBJECTIVES OF COOKING EFFECT OF COOKING WEIGHING AND MEASURING. |
| CHIKEN BRIYANI/VEGETABLE KHORMA/ONION CUCUMBER RAITA/ STUFFED PARATHAS/CEYLON EGG CURRY/CHENNA PULAO/PALAK PANEER. |
| 7. CHARACTERSTIC OF RAW MATERIALS - SALT, LIQUID & SWEETENING AGENTS, FATS, OIL AND LEAVENING AGENTS. |
| FRIED WONTONS/SWEET & SOUR/VEGETABLES/SWEET CORN/CHICKEN SOUP/CHILLI VINEGAR/SOYA SAUCE/EGG FIED RICE/PRAWN FIED RICE/CHILLI CHICKEN/CHICKEN SHEZWAN/CHICKEN HONGKONG/DATE AND WALNUT PANCAKE/CHICKEN SPRING ROLLS. FISH MEUNIERE WITH MELTED BUTTER/FISH ORLY/TOMATO SAUCE/FISH COLBERT OR FISH-N-CHIPS WITH FRENCH FRIES, TARTARE SAUCE OR MAITRE D HOTEL BATTER. |
| 8. RAISENING, THICKENING AND BINDING AGENTS.FLAVOURING AND SEASONING AGENTS. |
| MOTHER SAUCE PREPERATION,DEMONSTRATION OF VARIOUS SALAD DRESSING, CARAMEL CUSTARD/DIPLOMAT PUDDING,PRAWN COCKTAIL/FRENCH ONION SOUP.MULUGATWANY SOUP/ALOO CHAT/MASALA DAL/METHI KA ROTI/GHEE RICE/BHAGARABAINGAN/CHICKEN PEPPER FRY/PARATHA/MINT RAITA. |
| 9. CONDUCTING TESTS. |
| BATTER FRIED BINDI/STUFFED CAPSIUM/TAMARING RICE/SESAME CHUTNEY/VEGETABLE PAKORA/CHICKEN ‘65’/DOSA VARIETIES/SAMABAR/CHUTNEY. |
| 10. HERBS AND SPICES LIST OF INDIAN AND WESTERN SPICES. |
| PINEAPPLE CHAT/MASALA PEANUR/MASALA SHAKES/CLUB SANDWICHES/SHAHI TUKRA/FRENCH THOAST AND TOMATO KETCHUP MASALA VADAI,SUNDAL, METHU VADAI,PONGAL AND COCONUT CHUTNEY. |
| 11. PREPARATION OF INGREDIENTS TEXTURES. |
| CONSOMME XAVIERE/ BREAD ROLLS/POACHED FISH/HOLLANDISE SAUCE/GRILLED TOMATO/AUBERGINE ALA 3-BEANS SALAD/DATE AND WALNUT CAKE. |
| 12 .METHODS OF COOKING VARIOUS COOKING TECHNIQUES. |
| WALDORF SALAD/GAZPACHO/VEAL PARMIGIANO WITH BUTTERED SPAGHETTI/BUTTERED TURNIP/POMMES LAYONNAISE MELTING MOMENTS SHEPERD’S PIE. |
| 13. BASIC FRENCH-ALPHABETS,NUMBERS & VOCABULARY.COMMONLUY USED TERMS IN HOTEL INDUSTRY.STOCK.VARIOUS STOCKS & ITS PREPARATIONS. |
| PIZZA (DIFFERENT VARIETIES) SPAGHETTI BOLOGNAISE / ANTI PASTO DE MILANZANE MINESTRONE SOUP.CREPE SUZETTE. COCKIE LEEKIE SOUP.SALAD NICOISE.IRISH STEW/BREAD ROLLS/ WORCESTERSHIRE SAUCE.QUEEN OF PUDDING.AMARETTI. |
| 14. SAUCE COOKERY.MOTHER SAUCES & ITS PREPARATION.DERIVATIVES. |
| SAUCAGES,BACON,HAM,FRESH,JUICES,DICED FRUITS. |
| 15. APPETIZER & SALAD ACCOMPANIMENTS & GARNISHES. SOUP CLASSIFICATION & INTERNATIONAL SOUPS. |
| PRAWN SALAD/TUNA SALAD/GREEN SALAD/POTAGE BONNE FEMME/VICHYSSOISE/CHICKEN ALA KIEV/CHOUXFLEUR ALA POLANAISE/POMMES ALAMENTE/BAKED ALASKA.PE CHAT/YAKHNI SHORBA/TANDOORI CHICKEN/MINT CHUNTNEY/GREEN SALAD/CHICKEN NILGIRI KHORMA/COORGI BRIYANI/MALPURAS. |
| 16. BUSINESS COMMUNICATION BASIC ETIQUETTES AND MANNERS PARTS OF SPEECH PROPER USAGE OF TENSES. |
| PRAWN FRITTERS/VEGETABLE FRITTERS/ONION FRITTERS/CHICKEN WONTONS/VEGETABLE WONTON SOUP/CHINESE NOODLE/EGG FUYONG/AMERICAN CHOPSUE/CHICKEN CHOWMEIN. |
| 17. FISH COOKERY CLASSIFICATION OF FISH SELECTIONS,VARIOUS CUTS & COOKING OF FISH. |
| BANANA TOFFEE/PRAWN PEPPER SALT/CHICKEN WINGS PEPPERSALT/CAULIFLOWER MANCHURIAN/FISH HOT GARLIC SAUCE/SWEET & SOUR FISH. |
| 18. MEAT COOKERY VARIOUS CUTS AND JOINTS OF PORK,BEF AND LAMB SELECTION. |
| CHICKEN CURRY MALABAR/WHITE RICE VEGETABLE CUTLETS/FISH FINGER-TOMATO KETCHUP/ALUGOBI KA TAHARI/POTATO RAITA/DAL MAKHNI/DAL MAHARANI. |
| 19. INTRODUCTION OF STEAKS AND SAUSAGES TYPES OF STEAKS AND SAUSAGES. POULTRY AND GAME BIRDS SELECTION,CUTS & COOKING. |
| MALAI KOFTA CURRY/CHANNA MASALA/JEERA PULAO/KADAI CHICKEN/MUTTON SAAGWALA/MISSI ROTI/MUTTAR PANEER/VEGETABLE SHASLIK.HOT & SOUR CHICKEN SOUP VEGETABLE MANCHURAIAN/GINGER FISH/BEEF CHILLI GARLIC/BEEF HOT GARLIC. |
| 20. EGGS.SELECTION,NUTRITIVE VALUE,PREPARATION AND STORAGE. |
| SWEETCORN MUSHROOM SOUP/SWEET & SOUR PRAWN/HOT GARLIC MUTTON/CINESE 5 SPICE CHICKEN. |
| 21. CONDUCTION TEST. |
| MEAT BALL SOUP/MASALA FRIED FISH (SOUTH INDIAN/NORTH INDIAN)CRAB CHETTINAD/GOAN FISH CURRY/WHITE RISE. |
| 22. BASIC HINDI/LETTERS,NUMBERS AND VOCABULARY/COMMONLY USED HINDI TERMS IN HOTEL INDUSTRY. |
| CHICKEN MAKHANWALA/FISH CUTLET/PANEER BUTTER MASALA/NAVRATAN PULAO/EGG BRIYANI. |
| 23. MILK & MILK PRODUCTS INTRODUCTION TO CHEESE CHARACTERSTIC AND ORGAN OF COMMLY USED CHEESES. |
| PANEER TIKKA/NAAN/SHEEKH KABAB/TANDOORI POMFRET/CHICKEN TIKKA/TANGRI KABA/KALMI KABAB. |
| 24. NUTRITION & HYGIENE.DEFINITIONS, FUNCTIONS OF NUTRIENTS & CLASSIFICATION OF FOOD GROUPS AND NUTRIENTS CARBOHYDRATES & PROTEIN. |
| CREAM OF CAULIFLOWER SOUP/CHICKEN MARYLAND/GRILLED TOMATO/BACON RASHERS-POMMES CROQUETTES/CORN FRITTERS/AND FRIED BANANA. |
| 25. RECHAUFE REHEATING OF FOOD & ITS EFFECTS.BEVERAGE |
| ROMALIROTI RESHMI KABAB/BOTIKABAB/FISH MALAI KABAB/TANDOORI MIX GRILL/SIZZLER PLATE-DEMONSTRATION. TOSSED SALAD/CONSOMME CELESTINE/PEPPER STEAK/JACKET POTATO/SAUTED SPINACH/SOUR CREAM/CHICKEN CARDON BELU/BUTTERED BROCOLLI/POMMES PERSILS DIFFERENT POTATO PREPARATION. |
| 26. CONDUCTING A REVISION TEST. |
| VEGETABLE BRIYANI MUTTON DO PIYAZ PANEER KOFTA CURRY CHICKEN MASALA. |
| 27. KITCHEN ORGANISATION/ORGANIZATION HEIRACHY OF KITCHEN IN LARGE AND SMALL HOTELS.DUTIES AND RESPONSIBILITIES OF ALL KITCHEN PERSONNELS. |
| MUTTON KHOLAPURI/CHICKEN KHATTI ROLL/MURGH MUSALMAN/LIVER & POTATO CURRY.ICE CARVING-DEMONSTRATION/VEGETABLE CARVING/FRUITS CARVING. |
| 28. KITCHENS LAYS OUTS FUNCTION OF VARIOUS SECTIONS IN KITCHENS.KITCHEN EQUIPMENTS(LARGE,MECHANICAL & SMALL KITCHEN UTTENSILS). |
| BISIBALLAH BATH/BAGHLA BATH/BAGHLA BATH/FLAVOURED RICES/MINT CHUTNEY/MOONGDHAL VAD/BHINDI MASALA,AVIAL. |
| 29 . BUSINESS COMMUNICATION APPLYING FOR A JOB, CONDUCTING MOCK INTERVIEWS TO THE STUDENTS, LETTER WRITING. |
| VEG SAMOSAS/MUTTON SAMOSAS/ALOO TIKKI/JEERA PULAO/MUTTON VINDALOO. |
| 30. NUTRITION & HYGIENE FAT,MINERALS,VITAMINS,WATERS & ENERGY R.D.A. |
| CELERY RAVE/PUREE DE LENTILS OUEF AUGRATIN/CRUMB FRIED FISH BEEF WELLINGTON/PRAWN THERMIDOR. |
| 31. MENU KNOWLEDGE FRENCH CLASSICAL MENU COMPILING OF MENU PLANING. |
| (OPTIONAL CUISINE OR INNOVATIVE) TABOULLAH SALAD/FATTUSH SALAD/HUMMOS BIL TAHINA/MUTABAL/AROZ MUFALFAL/BAMIA BILL LAHIM. |
| 32. CONDUCTING DISCUSSIONS ON VARIOUS HOTEL MENU CARDS. |
| (OPTIONAL CUSINE)KHUBZ CHIUEN SHAMQAM/MUTTON SHAWWM/FALA FEEL/ALLA MANTUE. |
| 33. SAFE FOOD STORAGE TECHNIQUES.INTRODUCTION OFREFRIGERATION, DEEPCHILLING,FREEZER & DRY STORAGE. |
| ASPARAGUS CHI-SOUP EGG DROP SPINACH SOUP HAKKA NOODLES DEEPFRIED SPRING CHICKENS. |
| 34. BUSINESS COMMUNICATION.HINT DEVELOPMING ESSAY WRITING PREPARING A RESUME. |
| CHICKEN SHREDS WITH CHILI SAUCE, SWEET AND SOUR FISH FISH MANDRIN CHOCOLATE MOUSE TRIFFLE PUDDING |
| 35. NUTRITION & HYGIENE WATER-IMPORTANCE.ORAL REHYDRATION DIGESTION & ABSORBTION. |
| OEUF FLORENTINE PORK A LA FLAMANDE POULET SAUTE MEXCAINE VEG AUGRATIN. |
| 36. QUALITY CONTROL MANAGEMNET INTRODUCTION TO THE PREVAILING FOOD STANDARD OF INDIA & INTERNATIONAL. |
| VEG STUFFED PARATHA/RING PARATHAS, MUTTON ROGAN JOSH BHUGAL GHOST. |
| 37. COST CONTROL MANAGEMENT PREPARING A FOOD COST PORTION CONTROL-STANDARD PORTION CONTROL OF POWER & EQUIPMENTS.PURCHASING MANAGEMENT LIST THE ESSENTIAL SUPPLIES PURCHASING TECHNIQUES OF VARIOUS ITEMS ANALYZING A QUOTATION. |
| MOGHUL BRIYANI/CHICKEN SHAJAHANI/CHICKEN PEPPER FRY/SHANI TUKRA. RASAGULLAH/RASAMALAI PHIRNEE/CARROT HALWA/BASUNDI. |
| 38. CONDUCTING A REVISION EXAM. |
| MOOLI STUFFED PARATHA, PHULKAS, NAVRATHNA KHORMA,GOLDEN FRIED PRAWNS,CRAB MASALA,GHEERICE,COCONUT BURFI. |
| 39. BASIC FIRST AID STEPS HOW TO REACT ON A EMERGENCY SITUATION PRECAUTION STEPS. |
| FLORIDA COCKTAIL, CHEESE & PINEAPPLE STICK, CHI A’LA MENTHE CHI FRITTERS ORANGE MOUSE. |
| 40. FIRE FIGHTING TYPES OF FIRE TYPES OF FIRE EXTIGUSHERS,HOW TO USE. |
| CLUB SANDWICH (VEG),CLUB SANDWICH(N.VEG), CHEESE SANDWICH,GRILLED SANDWICH(VEG). |
| 41. LABOUR LAW RESPONSIBILITIES OF AN EMPLOYEE AND EMPLOYER RIGHTS OF AN EMPLOYEE AS PER THE LABOUR ACT. |
| HAM BURGER, HOT DOG, VEG PATTIES, CHATEAUBRIAND. |
| 42. COMPLETE REVISION OF THE ABOVE CHAPTERS. |
| MINUTE STEAK, STEWED STEAK AND ONION,ROASTED CHICKEN. |
| 43. CONDUCTING A GROUP DISCUSSION. |
| RAVIOLI A ITALIAN,MACARONI,SPAGHETTI NEPOLITAINE, MELON COCKTAIL,CANAPES. |
| 44. CONDUCTING A PRE-ELIMINARY EXAM. |
| BREAD ROLLS,SOUP STICKS, MULLIGUTWANY SOUP,SOUFFLES AU JAMBO, FILLET DE PROMFRET AU SOLE MORNAY. |
