Food Production and Patisserie – II Syllabus - BHM (TU)

Career Objectives

This course aims to make students understand both the theoretical knowledge and practical skill of food production operations basically in Indian and Nepalese cookery 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 Indian and Nepalese cuisine, food commodities such as poultry, meat products, fish and seafood, caviar, game, raising agents. It also focuses on food products such as pasta making, cake making and cookies.

Course Details

Unit 1: Pasta                                                                                                                                               LH 4

Introduction of Pasta, History, Types of Pasta, Basic Ingredients, Making Pasta, Quality and Storage Points, Cooking of Pasta, Pasta Shapes, Pasta Sauces.

Unit 2: Bread Fabrications                                                                                                                             LH 3

Introduction, Understanding Baking, Ingredients used in Bread Making, Principles in Bread Making, Faults in Bread Making, Equipments used in Bread Making.

Unit 3: Cakes                                                                                                                                               LH 3

Introduction, Ingredients used in Cake Making, Principles behind making of Sponge, Types of Cakes, Faults in Cake Making.

Unit 4: Indian Cuisine                                                                                                                                               LH 8

Introduction of Indian Cuisine, Influences on Indian Cuisine, Indian Regional Cuisine and Authentic dishes, Indian Cooking Techniques, Herbs and Spices used in Indian Cuisine, Equipments and Utensils used in Indian Cuisine, Basic Indian gravies and Pastes, Indian Sweets and Desserts.

Unit 5: Nepalese Cuisine                                                                                                                  LH 3

Introduction of Nepalese Cuisine, Features of Nepalese Regional and Ethnic cuisine, Herbs and Spices used in Nepalese Cuisine, Equipments and Utensils used in Nepalese Cuisine, Nepalese Culinary terms.

Unit 6: Commodities

Poultry:                                                                                                                                    LH 3

Introduction of Poultry, Types of Poultry, Quality Signs and Storage, Cuts of Poultry and Uses.

Game:                                                                                                                   LH 1

Introduction of Game, Classification, Storage.

Meats:                                                                                                                   LH 14

Introduction to Meat Fabrication, Slaughtering Process and Techniques, Meat Grading.

Beef: Introduction, Nutritional Value, Quality Points, Storage, Cuts of Beef and Uses, Stages/ Degrees in cooking Beef, Steaks and its Types with Uses.

Veal: Introduction, Quality Points, Storage, Cuts of Veal and Uses.

Lamb/ Mutton: Introduction, Nutritional Value, Quality Points, Storage, Cuts of Lamb and Uses. Pork: Introduction, Nutritional Value, Quality points, Storage, Cuts of Pork and Uses, Products. Offal: Introduction, Types and Uses.

Fish:                                                                                                                                    LH 2

Introduction, Food Value, Classification, Quality Points, Cuts of Fish and Suitable Cooking methods.

Seafood:                                                                                                                                    LH 2

Introduction, Classification, Quality Points, Suitable cooking methods, Determining Doneness.

Aeration Methods:                                                                                                                                     LH3

Physical, Biological, Chemical and Lamination

Condiments: Introduction, Various examples and their uses in cooking.                                                                                                                                               LH 2 Demonstration                                                                                                                                  LH 32

• Butchery: Fish and Mutton
• Gravies: Red Gravy (Makhani), Brown Gravy (Lababdaar), White Gravy (Shahi), Green (Hariyali)
• Indian Sweets

Practical

Four Course Continental Menu – 2 Nos Four Course Indian Menu – 4 Nos Four Course Nepali Menu – 2 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.

Gringson, J. The Book of Ingredients. Spain: Michel Joshef Ltd.