18HMCT-401C: Advance Cookery Syllabus for Hotel Management & Catering Technology 4th Sem C18 Curriculum TSSBTET

Advance 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 4th Sem C18 Curriculum TSSBTET, do visit Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 4th Sem C18 Curriculum TSSBTET Subjects. The detailed Syllabus for advance 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 Outcomes:

1. CO 1 Derive the major components of the day’s first meal
2. CO2 Relate the thickened roots, tubers, and their uses
3. CO 3 Preparing the dishes flour and meal, rich in starch; and appreciate the gourmet cookery, sensory evaluation.
4. CO 4 Familiarize with sections of Garde Manger
5. CO 5 Identify the regional influences and specialties of continental
6. CO 6 Analyze the extensive use of rice, spices and steamed preparations.

COURSE CONTENTS:

1. BREAKFAST COOKERY;
   • Definition; Mise en place, Egg cookery, Break Fast Cereals, preparation of Break FastMeat, potatoes, pancakes and waffles.
2. POTATO & OTHER TUBERS
   • Tubers, thickened roots, types of potatoes, methods of cooking, storage, common cuts, availability and utilization.
3. FARINACEOUS COOKERY& GOURMET COOKERY
   • Definition; farinaceous- rice, wheat, corn. Principle; pasta, noodles, Polenta and Gnocchi. Define gourmet, terms- epicure, gastronome, and connoisseur – sensory evaluation.
4. LARDER
   • Hours douevres, salads, mongery, cuts of poultry, Game, veal, beef, lamb, mutton. Pork; bacon, gammon, ham; charcuterie, sausages Force meals and marinates.
5. CONTINENTAL & MIDDLE EAST COOKERY
   • Origin, specialities of British cookery, courses in French cookery, Scandinavian cookery and specialities of Italian stove cookery, Spanish, Portugal, Greece and turkey. Middle East influences, kosher cuisine, Aztec civilization- characteristics of Mexican, Central

   American, Austrian, Belgian, Bulgaria, Finland, Hungary, Romania, Swiss and Yugoslav.

6. ORIENTAL COOKERY
   • Javanese cookery, practises of Indonesian food- Burmese cuisine, Asian- Chinese cuisine, Japanese, Korea and Thai cuisine.

Recommended Books:

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.
.

e-learning links:

1. hotel du vin
2. https://www.hotelduvin.com
3. www.srisriuniversity.edu.in
4. www.bolc.co.uk> Free Hotel Management
5. www.oxfordhomestudy.com
6. Free outline Hospitality courses and MOOCS
7. https:// www.classcentral.com>tag

For detail Syllabus of all other subjects of Hotel Management & Catering Technology, C18 curriculum do visit Diploma In Hotel Management & Catering Technology 4th Sem Syllabus for C18 curriculum.

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