Food Production Management Syllabus - BHM (TU)

View and download full syllabus of Food Production Management

Course Description

Course Objectives

This course aims to make students understand both the theoretical knowledge and practical skills of food production management. This course also imparts the knowledge of overall planning of kitchen and food production system practiced in food industry.

Course Description

This course includes the knowledge of kitchen planning, design and layout, food production system, food preservation, portion control, standard recipe and food costing, quality assurance in food production, and training & development in kitchen department.

Unit Contents

Course Details

Unit 1: Kitchen Planning, Design and Layout                                                                                                                            LH 6

Introduction: Types of Kitchen, Kitchen Planning Considerations, Work Flow of Various Types of Kitchen, General Kitchen Layout (Commissary kitchen, Butchery, Main kitchen, Bakery and Pastry) Banquet/Bulk Kitchen, Show Kitchen, Layout of Combine Preparation and Finish Kitchen, Kitchen Planning mechanism, Setting up of Work Stations, Plans for Temporary Kitchens, Outdoor Catering Kitchen Requirements.

Unit 2: Food Production System                                                                                                                                             LH 4

Introduction: Methods of Centralized Food Production System, Cook Chill and Cook Freeze Process, Sous Vide Process, Call order Process, Assembly Process and Conventional Food Production System.

Unit 3: Purchasing, Receiving and Storing of Goods                                                                                                                                    LH 5

Introduction of purchasing, receiving and storing: Consideration for Purchasing of Goods, Purchase System and Specifications, Guidelines for Receiving and Issuing of Goods, Principles of Indenting for Volume, Storing System of Goods, Storage Accommodations of Goods Perishable and Non-perishable, Inventory Control in Stores.

Unit 4: Kitchen Cost Control                                                                                                                                             LH 4

Introduction: Meaning, Definition of Portion Control and its Considerations, Necessity for Portion Control, Standard Recipe, Objectives and Components of Standard Recipe, Portion Sizes of Various Dishes, Costing and Pricing Food items.

Unit 5: Menu Engineering                                                                                                                                               LH 3

Menu redesigning, Menu evaluation and engineering, Menu engineering grid, Computing the cost of menu, Yield management.

Unit 6: Icings and Advance Cake Decoration                                                                                                                                    LH 3 Introduction: Different types of icings & frosting and their uses, Advance cake decoration elements and practices.

Unit 7: Food Presentation                                                                                                                                               LH 2

Introduction: Guidelines of Food Presentation: Integration of Flavors Shapes and Textures on the Plates.

Unit 8: In-flight catering                                                                                                                                               LH 3

Introduction, Design of in-flight food production kitchen, Work flow process, Production planning, Production control.

Unit 9: Training and Development of Kitchen Staffs                                                                                                                                    LH 3 Introduction, Induction training, Professional skill based training, On the Job training, Internship, Deskilling, and Multi-skilling.

Unit 10: Kitchen Communication                                                                                                                                               LH 3

Introduction, Communication with internal customers (inter departments), external customers such as suppliers, medias, guests, local food inspections authority.

Unit 11: Production Management                                                                                                                                               LH 4

Introduction, Kitchen organization, Allocation work & duty rosters, Production planning & scheduling, Production quality and quantity control, Forecasting and budgeting.

Unit 12: Quality Assurance in Food Industry                                                                                                                                    LH 5 Introduction, Aspects of health and safety in food industry, application of hazard analysis and critical control points (HACCP), ISO 22000, and Signage in the kitchen environment.

 

Unit 13: Case Study

 

LH 3

Demonstration `

Cake Decorations Carvings (Vegetable/Ice)

 

LH 9

Practical Italian Cuisine

 

2 menus

 

Mexican Cuisine

A la carte (fast food)

A la carte (fine dining) State Banquet

1 menu

1 menu

1 menu

1 menu

 

Text and Reference Books

References

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

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.

Download Syllabus
  • Short Name N/A
  • Course code BHM 325
  • Semester Fourth Semester
  • Full Marks 100
  • Pass Marks 45
  • Credit 3 hrs
  • Elective/Compulsary Compulsary