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
