{"id":25780,"date":"2020-07-23T16:42:50","date_gmt":"2020-07-23T16:42:50","guid":{"rendered":"https:\/\/www.inspirenignite.com\/jntuh\/hmct101c-food-production-and-culinary-french-syllabus-for-hotel-management-catering-technology-1st-sem-c18-curriculum-tssbtet\/"},"modified":"2021-10-27T20:05:30","modified_gmt":"2021-10-27T20:05:30","slug":"hmct101c-food-production-and-culinary-french-syllabus-for-hotel-management-catering-technology-1st-sem-c18-curriculum-tssbtet","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/jntuh\/hmct101c-food-production-and-culinary-french-syllabus-for-hotel-management-catering-technology-1st-sem-c18-curriculum-tssbtet\/","title":{"rendered":"HMCT-101C: Food Production and Culinary French Syllabus for Hotel Management & Catering Technology 1st Sem C18 Curriculum TSSBTET"},"content":{"rendered":"

Food Production and Culinary French detailed Syllabus for Hotel Management & Catering Technology (DHMCT), C18 curriculum has been taken from the TSSBTET<\/a> 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. <\/p>\n

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<\/a>. The detailed Syllabus for food production and culinary french is as follows. <\/p>\n

Prerequisites:<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>. <\/p>\n

Course Outcome:<\/h4>\n
    \n
  1. Explain levels of skills, Attitude And Behavior in the Kitchen<\/li>\n
  2. List the Staff Structure of Kitchen Staff , Draw layouts of service and wash up area<\/li>\n
  3. List different types fuels, Equipment in Kitchen<\/li>\n
  4. Define, types of Textures and Consistency in preparation of Food.<\/li>\n
  5. Translate French Culinary terms<\/li>\n
  6. Classify fruits & Vegetables Effects of pigmentation and Colour changes<\/li>\n<\/ol>\n

    Unit 1: Introduction To Cookery, Aims and Objectives<\/h4>\n

    Introduction to cookery – History of culinary – culinary cookery and bakery terms, levels of skills, attitudes and behavior in the kitchen.<\/p>\n

    Unit 2: Know About Kitchen Organization<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>. <\/p>\n

    Unit 3: Know About Equipment and Fuels Used<\/h4>\n

    Classification of equipment and fuels used – Types of fuels – large, mechanical and ancillary, solid, liquid, gas, advantages and disadvantages.<\/p>\n

    Unit 4: Know About Texture and Consistencies<\/h4>\n

    Different Textures and consistencies characteristics and types.<\/p>\n

    Unit 5: Culinary French<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>. <\/p>\n

    Unit 6: Classification of Vegetables & Fruits<\/h4>\n

    Classification, Principles, Effects of Cooking<\/p>\n

    Recommended Books<\/h4>\n
      \n
    1. Theory of Cookery by Krishna Arora Published by Frank Bros. & Co. Ltd. 20002001.<\/li>\n
    2. The Theory of Catering by Ronald Kington ELBs, 8th Edition 1995.<\/li>\n
    3. Modern Cookery Volume-I by Ms. Thongerm E. Philip by Orient Longman Ltd.1998.<\/li>\n
    4. Cooking in the professional way by Keneeth C. Wolfe by Van Nostrant Reinhold Co. 1982.<\/li>\n
    5. The Art and Science of Culinary Preparation by Jerold W. Chessar, CEC by the Education Institute of American Federation.<\/li>\n<\/ol>\n

      Course Outcome:<\/h4>\n

      For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
      It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
      \"Get<\/a>. <\/p>\n

      E-Learning Links:<\/h4>\n
        \n
      1. hotel du vin<\/li>\n
      2. https:\/\/www.hotelduvin.com<\/li>\n
      3. www.srisriuniversity.edu.in<\/li>\n
      4. Error! Hyperlink reference not valid. in Hopitality management<\/li>\n
      5. www.bolc.co.uk> Free Hotel Management<\/li>\n
      6. www.oxfordhomestudy.com<\/li>\n
      7. Error! Hyperlink reference not valid.<\/li>\n
      8. Free outline Hospitality courses and MOOCS<\/li>\n
      9. https:\/\/ www.classcentral.com>tag<\/li>\n<\/ol>\n

        Suggested Students Activities:<\/h4>\n

        Prepare list of snacks using vegetables Pronunciation of Culinary French Term<\/p>\n

        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<\/a>.<\/p>\n

        For all Hotel Management & Catering Technology results, visit TSSBTET DHMCT all semester results<\/a> direct links.<\/p>\n","protected":false},"excerpt":{"rendered":"

        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. […]<\/p>\n","protected":false},"author":2344,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[152,149],"tags":[],"class_list":["post-25780","post","type-post","status-publish","format-standard","hentry","category-1st-sem-2","category-dhmct"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/posts\/25780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/users\/2344"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/comments?post=25780"}],"version-history":[{"count":1,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/posts\/25780\/revisions"}],"predecessor-version":[{"id":31782,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/posts\/25780\/revisions\/31782"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/media?parent=25780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/categories?post=25780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/tags?post=25780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}