Foundation of Continental Cookery detailed Syllabus for Hotel Management & Catering Technology (HM), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.
For all other MSBTE Hotel Management & Catering Technology 2nd Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 2nd Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for foundation of continental cookery is as follows.
Rationale
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Course Outcomes:
Students will be able to achieve & demonstrate the following COs on completion of course based learning
- Design the basic work flow/layout for effective working in kitchen
- Cook stock, soup, and sauces
- Store poultry and fish after cutting
- Cut red meat appropriately for classical dishes and store it.
- Bake bread & cakes of different varieties
Unit I
Kitchen organization and layout 1.1 Work flow pattern, Principles behind layout of kitchen 1.2 Layout of receiving areas, Layouts of service and wash-up 1.3 Layouts of Butchery and vegetable mise-n-place area. 1.4 Layouts of Cold Kitchen, Hot kitchen, Garde manger, bakery and confectionary.
Suggested Learning Pedagogy Demonstration Case Study Video Demonstrations line plans charts
Unit II
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Unit III
White Meat Cookery 3.1 Poultry and Game, Classification, Selection & Storage 3.2 Cuts of Chicken (diagram and uses) 3.3 Fish and Shellfish Classification, Selection & Storage 3.4 Cuts of Fish (diagrams and uses). 3.5 Local names of fish & Poultry
Suggested Learning Pedagogy Demonstration Market Visit Case Study Video Demonstrations Seminar
Unit IV
Red Meat Cookery 4.1 Classification and Selection of Meat 4.2 Factors affecting tenderness of meat 4.3 Lamb/Mutton (Selection diagram Showing cuts and their 2 uses). 4.4 Pork (Selection, Diagram showing cuts, 2 uses each of pork chops, bacon, ham and sausages). 4.5 Beef/Veal (Selection, Diagram showing cuts and 2 uses of steaks). 4.6 Storages of meats
Suggested Learning Pedagogy Demonstration Case Study Market visit Video Demonstrations seminar
Unit V
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Practical / Tutorial Experiences
- Identify , handle and upkeep the following: i)Handtools and manual equipments used in kitchen and its placement ii)Mechanical Equipments and maintains iii) Cooking Ranges sizes and uses iv) Working table V)Layouts of kitchen
- Practice the following kitchen activities: ( With respect to HACCP guidelines) i) Kitchen etiquette and hygiene. ii) Safety and security in the kitchen. iii) Sharpening and handling of the knife. iv) Organising working table. *
- Perform the following Kitchen activity: i) Identify and classify, cereals, pulses, condiments, and Spices /millets used in continental cooking. ii) Convert weight, volumes, and temperature using conversion tables.
- Perform the following Kitchen activity: i) Identify and classify vegetables and fruits. ii) Prepare Cuts Рjulienne, jardini̬re, macedoines, brunoise, payassane, mignonnete, dices, cubes, shred, mirepoix *
- Prepare the following Stock i)White stock ii)Brown stock iii)fish stock iv)Vegetable stock, iv)emergency stock.*
- Prepare following variety of mother Sauces. Béchamel, Veloute, Espagnole,Tomato, Hollandaise, Mayonnaise *
- 8. Perform the following Kitchen Activity: i)Identify the Cuts of Poultry ii) Prepare 4 Course basic continental menu and utilize the cuts *
- Perform the following Kitchen Activity: i) Identify the Cuts of Fish ii) Prepare 4 Course basic continental menu and utilize the cuts *
- Perform the following Kitchen Activity: i) Identify the Cuts of lamb/mutton ii) Prepare 4 Course basic continental menu and utilize the cuts *
- Prepare 4 Course basic continental menu with accompaniments ( 1 appetizer,1Soup,1 entree/fish , 1Dessert.) *
- Prepare 4 Course basic continental menu with accompaniments ( 1 appetizer,1Soup,1 entree/ fish, 1Dessert.) *
- Prepare 4 Course basic continental menu with accompaniments ( 1 appetizer,1Soup,1 entree/ fish, 1Dessert.)
- Prepare 4 Course basic continental menu with accompaniments ( 1 appetizer,1Soup,1 entree/ fish, 1Dessert.) *
- Prepare 4 Course basic continental menu with accompaniments ( 1 appetizer,1Soup,1 entree/ fish, 1Dessert.)
- Prepare 4 Course basic continental menu with accompaniments ( 1 appetizer,1Soup,1 entree/releve, 1Dessert.)
- Prepare 4 Course basic continental menu with accompaniments ( 1 appetizer,1Soup,1 entree/releve, 1Dessert.)
- Prepare 4 Course basic continental menu with accompaniments ( 1 appetizer,1Soup,1 entree/releve, 1Dessert.) *
- Prepare 4 Course basic continental menu with accompaniments ( 1 appetizer,1Soup,1 entree/releve, 1Dessert.)
- Prepare 4 Course basic continental menu with accompaniments ( 1 appetizer,1Soup,1 entree/releve, 1Dessert.)
- Prepare 4 Course basic continental menu with accompaniments ( 1 appetizer,1Soup,1 entree/releve, 1Dessert.)
- Prepare 4 Course basic continental menu with accompaniments ( 1 appetizer,1Soup,1 entree/releve, 1Dessert.)
- Prepare following varieties of bread i)Garlic bread ii)Masala bread *
- Prepare basic sponge cakes (fatless) *
- Prepare basic sponge cakes(with fat) *
- Prepare basic sponge cakes(creaming method) *
- Prepare basic sponge cakes( foaming method) *
- Prepare basic sponge cakes(e.g.pineapple,Vanilla ) *
- Prepare basic sponge cakes(e.g chocolate,Fudge) *
- Prepare 2 varieties of bread *
Note : Out of above suggestive LLOs – ‘*’ Marked Practicals (LLOs) Are mandatory. Minimum 80% of above list of lab experiment are to be performed. Judicial mix of LLOs are to be performed to achieve desired outcomes.
Micro Project / Self Learning
Micro project
- Conduct a survey of Continental kitchens in the city and critique the Kitchens layout with regards to its food style and service and also safety & hygiene point of view, in groups of four
- Visit local bakery or hotel bakery in your city in a group of four to study the various kinds of breads and served in outlet
- Make a chart and list the English (continental) vegetables around you. Mark the cuts that you can make out of the vegetables
- Visit the vegetable Market for a survey and list the English (continental) vegetables and fruits you see there. Classify them in families and record your observations based on seasonal availability and the price range.
- Conduct a study of emerging changes in the cooking equipment used in continental kitchen and list down the modern equipment’s used in continental kitchen
- Cnduct survey of hotels Continental kitchen of various categories and restaurants and draw out organizational chart of kitchen staff and also list down the continental dishes served by them, i.n groups of four
- Conduct a survey at continental kitchen, observe the continental sauces with their uses in dishes, meat/poultry preparation and prepare the PowerPoint presentation on it, in groups of four
Assignment
- Prepare List of Breads and cakes at least (10) varieties of each
- Prepare a list of English vegetables & Fruits along with photo
- Prepare a list of English Herbs and its uses in Continental cuisine
- Prepare a list of Modern Equipment’s used in continental cuisine
- Prepare a list of Local Fish name and photo and poultry
Activity
- To developed kitchen garden for fresh herbs
- To make short video reals on continental vegetables
- Food Photography and plate presentation
Laboratory Equipment / Software Required
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Learning Materials / Books
- Wayne Gisslen Professional cooking John Wiley and Sons,605,Third avenue, New York
- Thangam E. Philip Modern Cookery for teaching &Trade Vol II Orient Black Swan pvt. Ltd, Hyderabad ISBN 978-81-2504045-3
- Bali Parvinder S Food Production Operations Oxford University Press, YMCA Library bldg, 1, jaisingh Rd, New Delhi 110001 ISBN 0-19-806181-1
- Wayne Gisslen Professional Bakery John Wiley and Sons,605,Third avenue, New York
- Arora Krishna Theory of Cookery Frank Brothers and co. 4675-A, ansari rd,21, darya ganj New Delhi 110006 ISBN978-81-8409-503-6
- Bali Parvinder S. Theory of bakery & Patisserie Oxford University Press, YMCA Library bldg, 1, jaisingh Rd, New Delhi 110001 ISBN 0-13-978-019948879
Learning Websites & Portals
- https://asianhotelandcateringtimes.com/ web site giving insights on various catering establishments
- https://www.magzter.com/IN/The-Indian-Express- Ltd./Express-F ood-%26-Hospitality/Business/?redirect=true Gives information on the new trends in food and hospiatlity
- https://dir.indiamart.com/indianexporters/gen_consum.html Giving information’s about different advanced equipment’s
- https://www.youtube.com/watch?v=WrOzwoMKzH4 Giving information on cuts of meat
- https://www.youtube.com/watch?v=EGbNI26PPYg Bread making
- https://www.youtube.com/watch?v=zAPWS8Xn4YM Cake making videos
- https://www.typsy.com/ Providing videos on soups ,sauces, stocks
For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 2nd Sem Syllabus for K scheme.
For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.