18HMCT-201C: Principles of Food Production Syllabus for Hotel Management & Catering Technology 2nd Sem C18 Curriculum TSSBTET

Principles of Food Production detailed Syllabus for Hotel Management & Catering Technology (DHMCT), C18 curriculum has been taken from the TSSBTET official website and presented for the diploma students. For Course Code, Course Name, Lectures, Tutorial, Practical/Drawing, Internal Marks, Max Marks, Total Marks, Min Marks and other information, do visit full semester subjects post given below.

For all other Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 2nd Sem C18 Curriculum TSSBTET, do visit Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 2nd Sem C18 Curriculum TSSBTET Subjects. The detailed Syllabus for principles of food production is as follows.

Prerequisites:

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Recommended Books

• Theory of Cookery by Krishna Arora Published by Frank Bros. & Co. Ltd. 2000-2001.
• The Theory of Catering by Ronald Kington ELBs, 8th Edition 1995.
• Modern CookeryVolume-I by Ms. Thongerm E. Philip by Orient Longman Ltd.1998.
• Cooking in the professional way by Keneeth C. Wolfe by Van Nostrant Reinhold Co. 1982.
• The Art and Science of Culinary Preparation by Jerold W. Chessar, CEC by the Education Institute of American Federation.

Course Outcome:

List the Types of Menus

1. List out types of menus (Table dhote , a la carte, function menu, special menu, hospital menu, institutional menu, school meals, cyclical menu, breakfast menu, lunch, dinner and tea menus
2. Explain the principles of menu planning

Define and Classify Basic Principles of Food Production

1. Classify and identify cereals and pulses and explain the effects of cooking rice
2. State the basic principles of fruit and vegetables cookery, its classification, cooking, effects of pigmentation and color changes in vegetables and fruits
3. Define stock; classify, preparation care, precaution and storage of stock
4. Define and classify soups, preparation and accompaniments and garnishes
5. Define and classify sauces, basic mother sauces and its derivatives
6. Explain the cuts and uses of mutton, lamb, beef, pork and veal
7. Explain the quality, composition, structure and list out offals of various meat
8. Classify fish, types of fish and selection of fish and identify cuts of fish and different methods of cooking fish
9. Draw and explain the structure of egg. Its selection and uses in cookery and give the methods of cooking 10 and storage of eggs.
10. Explain salad s and their dressings.

Care and Precaution for Each Method of Cooking

1. Explain the care and precautions and each method of cooking food, roasting, grilling, frying, baking, broiling, poaching and boiling etc.
2. State the selection of food for each type of cooking.

List Basic Dairy Commodities and Their Uses

1. List out commodities and its uses in culinary preparation- milk and milk products and its types and methods of preparation.
2. State the uses of cream
3. Explain briefly types of butter and its uses.
4. Give the classification of cheese and its uses.
5. Explain the effect of heat on cheese.

Principle Ingredient Wheat its Role in Bakery

1. Structure of wheat grain, types of wheat and their characteristics.
2. Explain milling of wheat, roller milling and fragmentation milling.
3. Explain uses of strong flour, medium, strong flour, weak flour and corn flour.

Uses of Various Ingredients in Preparing Cookies

1. Write about the functions of sugar.
2. Write in brief about the uses of caster sugar, liquid glucose, molasses, demerara sugar, Golden syrup, treacle and honey.
3. List out various facts and oils and explain the functions fats and oils in bakery.
4. Write in brief about the uses of butter, margarine and high ratio fats.
5. Explain the role of raising agents and give its classification.
6. Explain the role of egg in bakery.
7. Write about colors and flavours used in Bakery (natural and synthetic).

E-Learning Links:

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Suggested Students Activities:

1. Market Survey for pulses, butchery and fish markets and dairy farm.

Course Outcome:

1. List the Types of Menus
2. Define and classify basic principles of Food Production
3. Care and Precaution for each method of cooking
4. List basic milk products and their uses
5. Principle Ingredient Wheat its role In Bakery
6. Uses of various Ingredients in Preparing cookies

For detail Syllabus of all other subjects of Hotel Management & Catering Technology, C18 curriculum do visit Diploma In Hotel Management & Catering Technology 2nd Sem Syllabus for C18 curriculum.

For all Hotel Management & Catering Technology results, visit TSSBTET DHMCT all semester results direct links.