Regional Cookery 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 3rd Sem C18 Curriculum TSSBTET, do visit Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 3rd Sem C18 Curriculum TSSBTET Subjects. The detailed Syllabus for regional cookery is as follows.
Prerequisites:
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Course Outcome:
- Identify Quantity Food Equipment its Specification maintenance & Menu planning .
- Compile Indents , Estimate food costing
- plan hospital diets institutional catering, industrial & off-premises catering
- Identifying Geographical Index Dishes & popular sweet dishes
- Origin of spicy dishes of south India &soft ethnic foods of east India
- Influences of ethnic regional cuisine of North West Frontiers
Unit 1: Quantity Food Production Equipment& Menu Planning
Equipment needed for quantity food production, heat and cold generating equipment, specifications of equipment – list of manufacturers – care and maintenance of equipment. Basic menu planning – recapitulation. Special emphasis on quantity food production. Planning of menus for various categories such as school, college students, industrial workers, hospitals and canteens. Outdoor parties, theme parties, transport / mobile catering. Parameters for quantity food menu planning.
Unit 2: Indenting and Costing
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Unit 3: Volume Feeding
Introduction about institutional and industrial catering. Diets and Diet menus. Importance of Hygiene in hospital kitchen. Introduction to off-premises, Catering advantages and disadvantages of off-premises catering.
Unit 4: G.I Dishes, Indian Traditional Sweets
Identifying G.Idishes recipes of traditional sweets of India & Hyderabad ethnic & nizams dishes
Unit 5: South Indian Regional Cookery
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Unit 6: North Indian Regional Cookery
Introduction / Description of Indian food – Ethnic eating and eating habits – Importance of heritage – cooking styles under various conditions. Regional cooking styles and various communities of different states – Andhra Pradesh, Bengal, Goa, Gujarat, Hyderabad, Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharastra, North Eastern States, Punjab, Rajasthan and Tamilnadu. Parsi,Chettinad, Bohoras, Awadha, Malabari, Lucknow, Indian Sweets, Indian Breads like Rotis, Parathas and Chapathis / Poories. Indian Sauces like Tamarind Chutney, Pudina and Tomato Chutney etc.,
Recommended Books
- Theory of Cookery by Krishna Arora .
- The Theory of Catering by Ronald Kington.
- Modern CookeryVolume-1 by Ms.ThongermE.Philip
Suggested Learning Outcomes
Identify Quantity Food Equipment its Specification Maintenance & Menu Planning
- Discuss factors effecting quantity food production.
- List out the Quantity Cooking equipment and give the use, care and maintenance.
- List out the popular manufactures.
- Plan the menus for various institutions such as schools, colleges, industrial canteens, hospitals and for outdoor parties, theme parties, transport / mobile catering.
- Discuss the parameters while planning menus for quantity food production.
Compile Indents, Estimate Food Costing
- State the Principles of Indenting.
- Discuss practical difficulties involved in cooking.
- Explain about basic costing.
- Discuss factors influencing of food costing.
- Mention the measures for food cost control.
- Discuss problems related to food costing.
Plan Hospital Diets Institutional Catering, Industrial & Off-Premises Catering.
- Explain different types of institutional and industrial catering.
- Classify diets and the role of dietician and importance of diets.
- Discuss the importance of hygiene in hospital kitchen.
- Explain the operations of off-premises catering. Advantages and disadvantages of off-premises.
Identifying Geographical Index Dishes & Popular Sweet Dishes.
- State G.I.
- Explian the criteria for G,I dishes.
- List the G.I items of Telangana.
- Describe the preparation of Hyderabad Biryani , Haleem.
- Identify popular, traditional dishes of Nizams.
- List popular sweet dishes of North, West, South, East & central India.
- Enlist the origin & preparation of two dishes of each Indian states.
Origin of Spicy Dishes of South India & Soft Ethnic Foods of East India.
- Indian regional styles south eastern;
- List out the name spices used in south eastern cookery.
- Explain the different masals used in south eastern cooking.
- Discuss cooking styles under various conditions.
- Explain regional cooking styles and various communities of different south eastern states.
Influences of Ethnic Regional Cuisine of North West Frontiers
- Give brief description of Indian food
- Explain the ethnic eating and eating habits.
- Heritage of Indian cookery
- Various cooking styles of North west frontiers-jammu Kashmir ,Rajasthan, Punjab, Goa, Gujrat, Maharastra Uttar Pradesh,-Indian breads like parathas/rotties /chapathi/poori and regional sweets
- List out the spices names of spices and masalas used in north west frontiers.
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..
Course Outcome:
- Identify Quantity Food Equipment its Specification maintenance & Menu planning .
- Compile Indents , Estimate food costing
- plan hospital diets institutional catering, industrial & off-premises catering
- Identifying Geographical Index Dishes & popular sweet dishes
- Origin of spicy dishes of south India &soft ethnic foods of east India
- Influences of ethnic regional cuisine of North West Frontiers
For detail Syllabus of all other subjects of Hotel Management & Catering Technology, C18 curriculum do visit Diploma In Hotel Management & Catering Technology 3rd Sem Syllabus for C18 curriculum.
For all Hotel Management & Catering Technology results, visit TSSBTET DHMCT all semester results direct links.