Food Production and Patisserie III Syllabus - BHM (TU)
View and download full syllabus of Food Production and Patisserie III
Course Description
Course Objectives
This course aims to make students understand both the theoretical knowledge and practical skills of food production operations basically oriental cookery in the bulk food production system. This course also imparts the knowledge of garde manger and fast food preparation.
Course Description
This course includes the knowledge and skill of oriental cuisine, bulk food production, rechauffe dishes, invalid cookery, fast food preparation, food preservation, breakfast preparation, garde manger and kitchen stewarding.
Unit Contents
Course Details
Unit 1: Chinese, Thai and Japanese Cuisine LH 8
Chinese Cuisine: Introduction, features, regional cuisine with special dishes, cooking methods, seasoning and flavorings used in Chinese cuisine, equipment used in Chinese cuisine.
Thai Cuisine: Introduction, features, seasoning and flavorings used in Thai cuisine, equipment used in Thai cuisine, some special dishes.
Japanese Cuisine: Introduction, features, seasoning and flavorings used in Japanese cuisine, equipment used in Japanese cuisine, some special dishes.
Unit 2: Bulk Food Production LH 3
Introduction, concept and objective of bulk food production, features of bulk food Production and their production Systems.
Unit 3: Breakfast LH 2
Introduction, Concept of breakfast, Types of breakfast, Food Items of Continental, English, American, Indian, Nepalese Breakfast Menus.
Unit 4: Garde Manger LH 10
Introduction, Functions of garde manger.
Cold cuts (charcuterie): sausage, ham, bacon, pate, and terrine, and galantine, aspic making and curing,
Hors d’oeuvre: introduction, and classification with examples.
Appetizers: Introduction, Types with examples
Salad: Introduction, classification with examples, compositions, some special salads (Ceasar salad, Greek salad, Chefs salad, Florida salad, Nicoise salad, Cob salad, Nib salad), Guidelines of making salads
Dressings: Introduction, functions, oil based, fresh cream based, and mayonnaise based dressings, special dressings (Thousand Island, French, American, Honey Mustard, Ranch) Sandwiches and canapés: Introduction, classification, guidelines while preparing, base, spreading, fillings, toppings, garnishes and accompaniments of sandwich.
Unit 5: Fast-food Operations LH 2
Introduction, Characteristic of fast foods, Social and psychological Aspects of fast foods, Financial consideration of fast foods, Marketing consideration of fast foods (5Ps), Catering Considerations of fast foods.
Unit 6: Rechuffle Dishes LH 2
Introduction, Guidelines for preparation of rechauffe dishes, Examples of rechauffe dishes
Unit 7: Invalid Cooking LH 2
Introduction, Objectives of Invalid cookery, Guidelines for preparation of invalid cooking,
Unit 8: Sweets and Confectionary LH 6
Introduction, Types of sweets (Cold, Hot, Frozen), Chocolate works, Cookies, Biscuits, Scones.
Unit 9: Kitchen Stewarding LH 4
Introduction, Organization Chart of Kitchen Stewarding, Job Responsibilities of Stewarding Staffs, Types of Dish Washer, Basic operational considerations of dish washer.
Demonstration ` LH 9
Chocolate works Sandwiches and Canapés Japanese cuisine Practical
Chinese 3 menus
Thai 2 menus
Malaysian 1 menu Fast Foods 1 menu Breakfast 1 (Buffet)
Text and Reference Books
References:
Foskett, D. & Ceserani, V. Theory of Catering. London: Book Power.
Bali, P. V. Food Production Operations. New Delhi: Oxford Press Publication.
Bali, P. S. International Cuisine and Food Production Management. New Delhi: Oxford Press Publication.
Bali, P. S. Quantity Food Production Operations. New Delhi: Oxford Press Publication.
- Short Name N/A
- Course code BHM 303
- Semester Third Semester
- Full Marks 100
- Pass Marks 45
- Credit 3 hrs
- Elective/Compulsary Compulsary