{"id":25792,"date":"2020-07-23T16:42:57","date_gmt":"2020-07-23T16:42:57","guid":{"rendered":"https:\/\/www.inspirenignite.com\/jntuh\/18hmct201c-principles-of-food-production-syllabus-for-hotel-management-catering-technology-2nd-sem-c18-curriculum-tssbtet\/"},"modified":"2021-10-27T19:21:56","modified_gmt":"2021-10-27T19:21:56","slug":"18hmct201c-principles-of-food-production-syllabus-for-hotel-management-catering-technology-2nd-sem-c18-curriculum-tssbtet","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/jntuh\/18hmct201c-principles-of-food-production-syllabus-for-hotel-management-catering-technology-2nd-sem-c18-curriculum-tssbtet\/","title":{"rendered":"18HMCT-201C: Principles of Food Production Syllabus for Hotel Management &amp; Catering Technology 2nd Sem C18 Curriculum TSSBTET"},"content":{"rendered":"<p align=\"justify\">Principles of Food Production detailed Syllabus for Hotel Management &amp; Catering Technology (DHMCT), C18 curriculum has been taken from the <a href=\"https:\/\/www.sbtet.telangana.gov.in\/\" style=\"color: inherit\" target=\"_blank\" rel=\"noopener\">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<p align=\"justify\">For all other Diploma in Hotel Management &amp; Catering Technology (DHMCT) Syllabus for 2nd Sem C18 Curriculum TSSBTET, do visit <a href=\"..\/hotel-management-catering-technology-dhmct-syllabus-for-2nd-sem-c18-curriculum-tssbtet\">Diploma in Hotel Management &amp; Catering Technology (DHMCT) Syllabus for 2nd Sem C18 Curriculum TSSBTET Subjects<\/a>. The detailed Syllabus for principles of food production is as follows.  <\/p>\n<h4>Prerequisites:<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete Syllabus, results, class timetable, and many other features kindly download the <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students&#8217;s lives easier.<\/b><br \/><a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&amp;pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>.  <\/p>\n<h4>Recommended Books<\/h4>\n<ul>\n<li>Theory of Cookery by Krishna Arora Published by Frank Bros. &amp; Co. Ltd. 2000-2001.<\/li>\n<li>The Theory of Catering by Ronald Kington ELBs, 8th Edition 1995.<\/li>\n<li>Modern CookeryVolume-I by Ms. Thongerm E. Philip by Orient Longman Ltd.1998.<\/li>\n<li>Cooking in the professional way by Keneeth C. Wolfe by Van Nostrant Reinhold Co. 1982.<\/li>\n<li>The Art and Science of Culinary Preparation by Jerold W. Chessar, CEC by the Education Institute of American Federation.<\/li>\n<\/ul>\n<h4>Course Outcome:<\/h4>\n<p><strong>List the Types of Menus<\/strong>\n  <\/p>\n<ol>\n<li>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<\/li>\n<li>Explain the principles of menu planning<\/li>\n<\/ol>\n<p><strong>Define and Classify Basic Principles of Food Production<\/strong>\n  <\/p>\n<ol>\n<li>Classify and identify cereals and pulses and explain the effects of cooking rice<\/li>\n<li>State the basic principles of fruit and vegetables cookery, its classification, cooking, effects of pigmentation and color changes in vegetables and fruits<\/li>\n<li>Define stock; classify, preparation care, precaution and storage of stock<\/li>\n<li>Define and classify soups, preparation and accompaniments and garnishes<\/li>\n<li>Define and classify sauces, basic mother sauces and its derivatives<\/li>\n<li>Explain the cuts and uses of mutton, lamb, beef, pork and veal<\/li>\n<li>Explain the quality, composition, structure and list out offals of various meat<\/li>\n<li>Classify fish, types of fish and selection of fish and identify cuts of fish and different methods of cooking fish<\/li>\n<li>Draw and explain the structure of egg. Its selection and uses in cookery and give the methods of cooking 10 and storage of eggs.<\/li>\n<li>Explain salad s and their dressings.<\/li>\n<\/ol>\n<p><strong>Care and Precaution for Each Method of Cooking<\/strong>\n  <\/p>\n<ol>\n<li>Explain the care and precautions and each method of cooking food, roasting, grilling, frying, baking, broiling, poaching and boiling etc.<\/li>\n<li>State the selection of food for each type of cooking.<\/li>\n<\/ol>\n<p><strong>List Basic Dairy Commodities and Their Uses<\/strong>\n  <\/p>\n<ol>\n<li>List out commodities and its uses in culinary preparation- milk and milk products and its types and methods of preparation.<\/li>\n<li>State the uses of cream<\/li>\n<li>Explain briefly types of butter and its uses.<\/li>\n<li>Give the classification of cheese and its uses.<\/li>\n<li>Explain the effect of heat on cheese.<\/li>\n<\/ol>\n<p><strong>Principle Ingredient Wheat its Role in Bakery<\/strong>\n  <\/p>\n<ol>\n<li>Structure of wheat grain, types of wheat and their characteristics.<\/li>\n<li>Explain milling of wheat, roller milling and fragmentation milling.<\/li>\n<li>Explain uses of strong flour, medium, strong flour, weak flour and corn flour.<\/li>\n<\/ol>\n<p><strong>Uses of Various Ingredients in Preparing Cookies<\/strong>\n  <\/p>\n<ol>\n<li>Write about the functions of sugar.<\/li>\n<li>Write in brief about the uses of caster sugar, liquid glucose, molasses, demerara sugar, Golden syrup, treacle and honey.<\/li>\n<li>List out various facts and oils and explain the functions fats and oils in bakery.<\/li>\n<li>Write in brief about the uses of butter, margarine and high ratio fats.<\/li>\n<li>Explain the role of raising agents and give its classification.<\/li>\n<li>Explain the role of egg in bakery.<\/li>\n<li>Write about colors and flavours used in Bakery (natural and synthetic).<\/li>\n<\/ol>\n<h4>E-Learning Links:<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete Syllabus, results, class timetable, and many other features kindly download the <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students&#8217;s lives easier.<\/b><br \/><a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&amp;pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>.  <\/p>\n<h4>Suggested Students Activities:<\/h4>\n<ol>\n<li>Market Survey for pulses, butchery and fish markets and dairy farm.<\/li>\n<\/ol>\n<h4>Course Outcome:<\/h4>\n<ol>\n<li>List the Types of Menus<\/li>\n<li>Define and classify basic principles of Food Production<\/li>\n<li>Care and Precaution for each method of cooking<\/li>\n<li>List basic milk products and their uses<\/li>\n<li>Principle Ingredient Wheat its role In Bakery<\/li>\n<li>Uses of various Ingredients in Preparing cookies<\/li>\n<\/ol>\n<p align=\"justify\">For detail Syllabus of all other subjects of Hotel Management &amp; Catering Technology, C18 curriculum do visit <a href=\"..\/category\/dhmct+2nd-sem\">Diploma In Hotel Management &amp; Catering Technology 2nd Sem Syllabus for C18 curriculum<\/a>.<\/p>\n<p align=\"justify\">For all Hotel Management &amp; Catering Technology results, visit <a href=\"https:\/\/www.inspirenignite.com\/jntuh\/ts-sbtet-diploma-result-nov-2019-declare\/\">TSSBTET DHMCT all semester results<\/a> direct links.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Principles of Food Production detailed Syllabus for Hotel Management &amp; Catering Technology (DHMCT), C18 curriculum has been taken from the TSSBTET official website and presented for the diploma students. For [&hellip;]<\/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":[153,149],"tags":[],"class_list":["post-25792","post","type-post","status-publish","format-standard","hentry","category-2nd-sem-2","category-dhmct"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/posts\/25792","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=25792"}],"version-history":[{"count":1,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/posts\/25792\/revisions"}],"predecessor-version":[{"id":31601,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/posts\/25792\/revisions\/31601"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/media?parent=25792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/categories?post=25792"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/jntuh\/wp-json\/wp\/v2\/tags?post=25792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}