5th Sem, Hotel Magmt Diploma

Advance Food Production Operation Hotel Magmt 5th Sem Syllabus for Diploma BTEUP 2017

Advance Food Production Operation detail BTEUP Diploma syllabus for Hotel Management, effective from 2017 is collected from BTEUP 2017 Syllabus official website and presented for diploma students. The course details such as exam duration, Teaching Hr/week, Practical Hr/week, Total Marks, internal marks, theory marks, duration and credits do visit complete sem subjects post given below. The syllabus PDFs can be downloaded from official website.

For all other hotel magmt 5th sem bteup diploma syllabus 2017 you can visit Hotel Magmt 5th Sem BTEUP Diploma Syllabus 2017 Subjects. The detail syllabus for advance food production operation is as follows.

Unit 1 LARDER

  1. LAYOUT & EQUIPMENT
    1. Introduction of Larder Work
    2. Definition
    3. Equipment found in the larder
    4. Layout of typical larder with equipment and various sections.
  2. TERMS & LARDER CONTROL
    1. Common terms used in the Larder and Larder Control
    2. Essentials of Larder Control
    3. Importance of Larder Control
    4. Devising Larder Control Systems
    5. Leasing with other Departments
    6. Yield Testing
  3. DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF
    1. Functions of the Larder
    2. Hierarchy of Larder Staff
    3. Sections of the Larder
    4. Duties & Responsibilities of Larder Chef

Unit 2 CHARCUTIERIE

  1. SAUSAGE
    1. Introduction to Charcutierie
    2. Sausage – Types & Varieties
    3. Casings – Types & Varieties
    4. Fillings – Types & Varieties
    5. Additives & Preservatives
  2. FORCEMEATS
    1. Types of forcemeats
    2. Preparation of forcemeats
    3. Uses of forcemeats
  3. BRINES, CURES & MARINADES
    1. Types of Brines
    2. Preparation of Brines
    3. Methods of Curing
    4. Types of Marinades
    5. Uses of Marinades
    6. Difference between Brines, Cures & Marinades
  4. HAM, BACON & GAMMON
    1. Cuts of Ham, Bacon & Gammon.
    2. Difference between Ham, Bacon & Gammon
    3. Processing of Ham & Bacon
    4. Green Bacon
    5. Uses of different cuts
  5. GALANTINES
    1. Making of galantines
    2. Types of Galantine
    3. Ballotines
  6. PATES
    1. Types of Pate
    2. Pate de fole gras
    3. Making of Pate
    4. Commercial pate and Pate Maison
    5. Truffle – sources, Cultivation and uses and Types of truffle.
  7. MOUSE & MOUSSELINE
    1. Types of mousse
    2. Preparation of mousse
    3. Preparation of mousseline
    4. Difference between mousseline
  8. CHAUD FROID
    1. Meaning of Chaud froid
    2. Making of chaud frod & Precautions
    3. Types of chaud froid
    4. Uses of chaud froid
  9. ASPIC & GELEE
    1. Definition of Aspic and Gelee
    2. Difference between the two
    3. Making of Aspic and Gelee
    4. Uses of Aspic and Gelee
  10. QUENELLES, PARFAITS, ROULADES

    11. Preparation of Quenelles, Parfaits and Roulades

  11. APPETIZERS & GARNISHES
    1. Classification of Appetizers
    2. Examples of Appetizers
    3. Historic importance of culinary Garnishes
  12. SANDWICHES
    1. Parts of Sandwiches
    2. Types of Bread
    3. Types of filling – classification
    4. Spreads and Garnishes
    5. Types of Sandwiches
    6. Making of Sandwiches
    7. Storing of Sandwiches
  13. USE OF WINE AND HERBS IN COOKING
    1. Ideal uses of wine in cooking
    2. Classification of herbs
    3. Ideal uses of herbs in cooking

Unit 3

For complete syllabus and results, class timetable and more pls download iStudy Syllabus App. It’s a lightweight, easy to use, no images, no pdfs platform to make students life easier.

Unit 4 BAKERY & CONFECTIONERY

  1. ICINGS & TOPPINGS
    1. Varieties of icing
    2. Using of Icings
    3. Difference between icings & Toppings
    4. Recipes
  2. FROZEN DESSERTS
    1. Types and classification of Frozen desserts
    2. Ice-creams-Definitions
    3. Methods of preparation
    4. Additives and preservatives used in Ice-cream manufacture
  3. MERINGUES
    1. Making of Meringues
    2. Factors affecting the stability
    3. Cooking Meringues
    4. Types of Meringues
    5. Uses of Meringues
  4. BREAD MAKING
    1. Role of ingredients in bread Making
    2. Bread Faults
    3. Bread Improvers
  5. CHOCOLATE
    1. History
    2. Sources
    3. Manufacture & Processing of Chocolate
    4. Types of chocolate
    5. Tempering of chocolate
    6. Cocoa butter, white chocolate and its applications

Unit 5

  1. PRODUCTION MANAGEMENT
    1. Kitchen Organization
    2. Allocation of Work-job Description, Duty Rosters
    3. Production Planning
    4. Production Scheduling
    5. Production Quality & Quantity Control
    6. Forecasting Budgeting
    7. Yield Management
  2. PRODUCT & RESEARCH DEVELOPMENT
    1. Testing new equipment,
    2. Developing new recipes
    3. Food Trails
    4. Qrganoleptic & Sensory Evaluation
  3. FRENCH
    1. Culinary French
    2. Classical recipes (recettes classique)
    3. Historical Background of Classical Garnishes
    4. Offals / Games
    5. Larder terminology and vocabulary

Note: Should be taught along with the relevant topics.

PRACTICAL

For complete syllabus and results, class timetable and more pls download iStudy Syllabus App. It’s a lightweight, easy to use, no images, no pdfs platform to make students life easier.

SUGGESTED MENUS

FRENCH

  1. MENU 01
    1. Consomme Carmen
    2. Poulet Saute Chasseur
    3. Pommes Laretta
    4. Haricots Verts
    5. Salade de Betterave
    6. Brioche
    7. Bada au Rhum
  2. MENU 02
    1. Bisque D’ ecrevisse
    2. Escalope De Veau viennoise
    3. Pommes Batailes
    4. Courge Provencale
    5. Epinards au Gratin
  3. MENU 03
    1. Creme Du Barry
    2. Darne De Saumon Grille
    3. Sauce paloise
    4. Pommes Fondant
    5. Petits Pois A La Flamande
    6. French Bread
    7. Tarte Tartin
  4. MENU 04
    1. Veloute Dame Blacnhe
    2. Cote De Pore Charcuterie
    3. Pommes De Terre A La Creme
    4. Carottes Glace Au Gingembre
    5. Salade Verte
    6. Garlequin Bread
    7. Chocolate Cream Puffs
  5. Menu 05
    1. Cabbage Chowder
    2. Poulet A La Rex
    3. Pommes Marguises
    4. Ratatouille
    5. Salade De Carottees Et Celeris
    6. Clover Leaf Bread
    7. Savarin Des Fruits
  6. Menu 06
    1. Barquettes Assortis
    2. Stroganoff De Boeuf
    3. Pommes Persilles
    4. Salade De Chou-Cru
    5. Garlic Rolls
    6. Crepe Suzette
  7. Menu 07
    1. Duchesse Nautua
    2. Poulet Maryland
    3. Croquette Potatoes
    4. Salade Nicoise
    5. Brown Bread
    6. Pate Des Pommes
  8. Menu 08
    1. Kromeskies
    2. Filet De Sols Walweska
    3. Pommes Lyonnaise
    4. Funghi Marirati
    5. Bread Sticks
    6. Souffle Milanaise
  9. Menu 09
    1. Vol-Au-Vent De Volaille Et Jambon
    2. Homard Thermidor
    3. Salade Waldorf
    4. Vienna Rolls
    5. Mousse Ar Chocolat
  10. MENU 10
    1. Crabe En Coquille
    2. Quiche Lorraine
    3. Salade de Viande
    4. Pommes Parisienne
    5. Foccacia
    6. Creme Brulee
    7. Plus 4 Buffets
      1. Cold Buffet
      2. Hot Continental
      3. Indian Continental

CHINESE

  1. MENU 01
    1. Prawn Ball Soup
    2. Fried Wantons
    3. Sweet & Sour Pork
    4. Hakka Noddles
  2. MENU 02
    1. Hot & Sour soup
    2. Beans Sichwan
    3. Stir Fried Chicken & Peppers
    4. Chinese Fried Rice
  3. MENU 03
    1. Sweet Corn Soup
    2. Chao Mai
    3. Tung-Po Mutton Yangchow
    4. Fried Rice
  4. MENU 04
    1. Yanton Soup
    2. Spring Rolls
    3. Stir Fried Beef & Celery
    4. Chow Mein
  5. MENU 05
    1. Prawns in Garlic Sauce
    2. Fish Szechwan
    3. Hot & Sour Cabbage
    4. Steamed Noddles

INTERNATIONAL

  1. SPAIN
    1. Gazpacho
    2. Polio En Pepitoria
    3. Paella
    4. Frittata De Patata
    5. Pastel De Mazaana
  2. ITALY
    1. Minestrone
    2. Ravioli Arabeata
    3. Fettocine Carbonara
    4. Polio Alla Cacciatore
    5. Medanzane Parmigiane
    6. Grissini
    7. Tiramisu
  3. GERMANY
    1. Linsensuppe
    2. Sauerbaaten
    3. Spatzale
    4. German Potato Salad
    5. Pumpernicklr
    6. Apfel Strudel
  4. U.K.
    1. Scotch Broth
    2. Roast Beef
    3. Yorkshire Pudding
    4. Glazed Carrots & Turnips
    5. Poast Potato
    6. Yorkshire Curd Tart
    7. Crusty Bread
  5. GREECE
    1. Soupe Acogolemeno
    2. Moussaka A La Greque
    3. Dolmas
    4. Tzaziki
    5. Baklava
    6. Harlequin Bread

BAKERY & PATISSERIE PRACTICALS

MUST INCLUDE

  1. Decorated Cakes
  2. Gateaux
  3. International Breads
  4. Sorbets, Parfaits
  5. Hot / Cold Desserts

DEMONSTRATION OF

  1. Charcuterie
  2. Galantines
  3. Pate
  4. Terrines
  5. Mousselines

Practical Guidelines :

For complete syllabus and results, class timetable and more pls download iStudy Syllabus App. It’s a lightweight, easy to use, no images, no pdfs platform to make students life easier.

Note :

Different menus should be plan by internal examiner for every student at least 15 menus.

For detail syllabus of all other subjects of BE Hotel Magmt, effective from 2017 do visit Hotel Magmt 5th Sem BTEUP syllabus for 2017.

Dont forget to download iStudy Syllabus App for latest syllabus and results, class timetable and more.

View All Post

Leave a Reply

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.