Food Production and Culinary French 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 1st Sem C18 Curriculum TSSBTET, do visit Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 1st Sem C18 Curriculum TSSBTET Subjects. The detailed Syllabus for food production and culinary french is as follows.
Prerequisites:
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Course Outcome:
- Explain levels of skills, Attitude And Behavior in the Kitchen
- List the Staff Structure of Kitchen Staff , Draw layouts of service and wash up area
- List different types fuels, Equipment in Kitchen
- Define, types of Textures and Consistency in preparation of Food.
- Translate French Culinary terms
- Classify fruits & Vegetables Effects of pigmentation and Colour changes
Unit 1: Introduction To Cookery, Aims and Objectives
Introduction to cookery – History of culinary – culinary cookery and bakery terms, levels of skills, attitudes and behavior in the kitchen.
Unit 2: Know About Kitchen Organization
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Unit 3: Know About Equipment and Fuels Used
Classification of equipment and fuels used – Types of fuels – large, mechanical and ancillary, solid, liquid, gas, advantages and disadvantages.
Unit 4: Know About Texture and Consistencies
Different Textures and consistencies characteristics and types.
Unit 5: Culinary French
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Unit 6: Classification of Vegetables & Fruits
Classification, Principles, Effects of Cooking
Recommended Books
- Theory of Cookery by Krishna Arora Published by Frank Bros. & Co. Ltd. 20002001.
- The Theory of Catering by Ronald Kington ELBs, 8th Edition 1995.
- Modern Cookery Volume-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:
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:
- hotel du vin
- https://www.hotelduvin.com
- www.srisriuniversity.edu.in
- Error! Hyperlink reference not valid. in Hopitality management
- www.bolc.co.uk> Free Hotel Management
- www.oxfordhomestudy.com
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- Free outline Hospitality courses and MOOCS
- https:// www.classcentral.com>tag
Suggested Students Activities:
Prepare list of snacks using vegetables Pronunciation of Culinary French Term
For detail Syllabus of all other subjects of Hotel Management & Catering Technology, C18 curriculum do visit Diploma In Hotel Management & Catering Technology 1st Sem Syllabus for C18 curriculum.
For all Hotel Management & Catering Technology results, visit TSSBTET DHMCT all semester results direct links.