Food Production and Patisserie- I Syllabus - BHM (TU)

Course Objectives:

This course aims to make students understand both the theoretical knowledge and practical skill of food production operations basically in Western cookery and patisserie practiced in hotel and catering industry. This course also imparts the food knowledge required for food productions.

Course Description:

This course presents a thorough and systematic coverage of theoretical and practical knowledge of overview of catering industry, culinary history and its influences, Kitchen organization, use of equipment, Kitchen hygiene, and methods of cooking, foundation of continental cookery such as stocks, soups and sauces, sauces, accompaniments and garnishes. This course will also focuses on food commodities such as vegetables, cereals and flours, milks and milk products, sugar, dough and pastes.

Course Details

Unit 1 : Overview of Catering Industry                                    LH3

Introduction of catering industry, Types of catering establishments, Pioneer of chefs

Unit 2 :   CulinaryHistory                                                           LH5

Introduction of culinary history, Egyptian cookery, Greek cookery, Roman cookery, French Cookery, Medieval French cuisine, Classical cuisine, Haute cuisine, Noble cuisine, Fusion cuisine, Influences of Ethnic Cultures

unit 3 : Kitchen and Bakery Brigade                                         LH4

Introduction of kitchen and bakery brigade, Kitchen organization charts of small, medium and large scale

hotels, Staffing and heir job responsibilities, Kitchen uniform and its care

Unit 4 : Kitchen Equipment                                                         LH3

Introduction of kitchen equipment, Types of kitchen equipment such as large equipment, mechanical equipment, tools and utensils, their examples and uses

Unit 5 : Hygiene                                                                           LH4

Introduction of hygiene and sanitation, Kitchen hygiene, Food hygiene, Food poisoning and remedies, Personal hygiene and its rules

Unit 6 : Principles of Cooking                                                     LH6

Introduction of cooking, Objectives of cooking, Methods of cooking including moist heat, dry heat and fat medias, Microwave cooking, Induction cooking, In a packet cooking, Solar cooking, Molecular gastronomy, Heat effects on foods, Advantages and disadvantages of various cooking methods, Suitable ingredients for various cooking methods

Unit 7 : Culinary Terms                                                                  LH4

Unit 8 : Food Commodities                                                                               LH8

Introduction of food commodities, Introduction, types and uses of vegetables, fruits and nuts, cereals, flours, herbs and spices, eggs, milk and milks heat treatment, milk products and their processing, Cheese and its making process, popular cheese and their origin countries, sugar, jeggery & sugar free sugar, and their functions, fats and oils and their types and processing

Unit 9 : Foundations of Continental Cookery                       LH8

Foundation of continental cookery such as:

• Stocks (definition, types, preparation guidelines, recipes, qualities and glazes)
• Sauces (definition, types of mother sauces, derivatives, recipes, preparations and qualities)
• Soups (definition, types, recipes, preparation, and making a good soup)
• Accompaniments ( definition, functions, some examples)
• Garnishes ( definition, functions, some examples)

Unit 10 : Dough and Pastes/Pastry                                        LH3

Introduction of dough, types of dough such as straight dough, leavened dough, elastic dough, laminated dough and productions, reasons for faults in dough, Introduction of pastes, types of pastes such as short crust, sweet, puff, choux, and suet pastes, recipes and methods of preparation, products, reasons for faults in pastes

Demonstration

• Identifications of kitchen equipment
• Vegetable cuts
• Stocks preparations
• Soups preparation
• Sauces preparations

Practical

• Three course continental menus 8 nos.

 References

Foskett, D. & Ceserani, V. Theory of Catering. London: Book Power.

Bali, P. V. Food Production Operations. New Delhi: Oxford Press Publication.

Arora, K. Theory of Cookery. New Delhi: Franks Bros. & Co. Ltd.

Bali, P. S. International Cuisine and Food Production Management.New Delhi: Oxford Press Publication.

Pauli. E. Classical Cooking the modern way. New York: Van NostrandReinhold.Gringson, J.

The Book of Ingredients.Spain: Michel Joshef Ltd.