Foundation Course in Food Production Hotel Magmt 1st Sem Syllabus for Diploma BTEUP 2017

Foundation Course in Food Production 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 1st sem bteup diploma syllabus 2017 you can visit Hotel Magmt 1st Sem BTEUP Diploma Syllabus 2017 Subjects. The detail syllabus for foundation course in food production is as follows.

01. INTRODUCTION TO COOKERY

1. Levels of skills and experiences
2. Attitudes and behaviour in the kitchen
3. Personal hygiene
4. Uniforms & protective clothing
5. Safety procedure in handling equipment

02. CULINARY HISTORY

1. Origin of modern cookery

03. HIERARCHY AREA OF DEPARTMENT AND KITCHEN

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.

04. KITCHEN ORGANIZATION AND LAYOUT

1. General layout of the kitchen in various organizations
2. Layout of receiving areas
3. Layout of service and wash up

05. EQUIPMENT AND FUEL

1. Various fuels used:-Advantages and disadvantages of each.
2. Different equipments and tools used in food production

06. BASIC MENU PLANNING

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.

07. AIMS & OBJECTS OF COOKING FOOD

1. Aims and objectives of cooking food
2. Various textures
3. Various consistencies
4. Techniques used in pre-preparation
5. Techniques used in preparation

08. BASIC PRINCIPLES OF FOOD PRODUCTION

1. VEGETABLE AND FRUIT COOKERY
1. Introduction – classification of vegetables
2. Pigments and colour changes
3. Effects of heat on vegetables
4. Cuts of vegetables
5. Classification of fruits
6. Uses of fruit in cookery
7. Salads and salad dressings
2. STOCKS
1. Definition of stock
2. Types of stock
3. Preparation of stock
4. Recipes
5. Storage of stocks
6. Uses of stocks
7. Care and precautions
3. SOUPS
1. Classification with examples
2. Basic recipes
3. Consommes
4. Garnishes and accompaniments
4. SAUCES
1. Classification of sauces
2. Recipes for mother sauces
3. Derivatives
5. MEAT COOKERY
1. Introduction to meat cookery
2. Cuts of beef/veal
3. Cuts of lamb/muttons
4. Cuts of pork
5. Variety meats (offal’s)
6. EGG COOKERY
1. Introduction to egg cookery
2. Structure of an egg
3. Selection of egg
4. Uses of egg in cookery
5. Methods of cooking egg
7. FISH COOKERY
1. Introduction to fish cookery
2. Classification of fish with examples
3. Cuts of fish
4. Selection of fish and shell fish
5. Cooking of fish (effects of heat)
8. RICE, CEREALS & PULSES
1. Introduction
2. Classification and identification
3. Cooking of rice, cereals and pulses
4. Varieties of rice and other cereals

09. METHODS OF COOKING FOOD

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.

10. BAKERY

1. PASTRY
1. Short crust
2. Laminated
3. Choux
4. Hot water/Rough puff
5. Recipes and methods of preparation
6. Differences
7. Uses of each pastry
8. Care to be taken while preparing pastry
9. Role of each ingredient
10. Temperature of baking pastry
2. SIMPLE BREADS
1. Principles of bread making
2. Simple yeast breads
3. Role of each ingredient in bread making
4. Baking temperature and its importance
3. PASTRY CREAMS
1. Basic pastry creams
2. Uses in confectionery
3. Preparation and care in production

11. CULINARY TERMS

1. List of culinary(common and basic) terms
2. Uses in confectionery
3. Preparation and care in production

12. COMMODITIES

1. Flour
1. Structure of wheat
2. Types of wheat
3. Types of Flour
4. Processing of Wheat-Flour
5. Uses of Flour in Food Production
6. Cooking of Flour (Starch)
2. Shortenings (Fats & Oils)
1. Role of Shortenings
2. Varieties of Shortenings
3. Advantages and Disadvantages of using various Shortenings
4. Fats & Oils – Types, varieties, storage
3. Raising Agents
1. Classification of Raising Agents
2. Role of Raising Agents
3. Actions and Reactions
4. Sugar
1. Importance of Sugar
2. Types of Sugar
3. Cooking of Sugar-various
4. Uses of Sugar

13. BASIC COMMODITIES

1. Milk
1. Introduction
2. Processing of Milk
3. Pasteurization – Homogenization
4. Types of Milk-Skimmed and Condensed
5. Nutritive Value
2. Cream
1. Introduction
2. Processing of Cream
3. Types of Cream
3. Cheese
1. Introduction
2. Processing of Cheese
3. Types of Cheese
4. Classification of Cheese
5. Curing of Cheese
6. Uses of Cheese
4. Butter
1. Introduction
2. Processing of Butter
3. Types of Butter

14. BASIC INDIAN COOKERY

1. Condiments & Spices
1. Introduction to Indian food
2. Spices used in Indian cookery
3. Role of spices in Indian cookery
4. Indian equivalent of spices(names)
2. Masalas
1. Blending of spices and concept of masalas
2. Different masalas used in Indian cookery
1. Wet masalas
2. Dry masalas
3. Composition of different masalas
4. Varieties of masalas available in regional areas
5. Special masala blends
3. Thickening Agents
1. Role of thickening agents in Indian cuisine
2. Types of thickening agents

15. FRENCH TERMS

1. La material de cuisine (The kitchen and its utensils)
2. Hierarchy of kitchen personnel
3. Methods of cooking
4. Egg & Farinaceous
5. Cuts of vegetables
6. Cuts of fish
7. Cuts of Meat
1. Lamb/Mutton
2. Pork
3. Beef
4. Veal
8. Simple menu terminology & grammar

Note: Should be taught along with the relevant topics

PRACTICALS 1st Term

Topic: Introdiction to cookery

Demonstration classes & simple application by students

PART A

BASIC WESTERN CUISINE

1. Vegetables
1. Varieties of Vegetables
2. Classification
3. Cuts of Vegetables:
1. Julienne
2. Jardiniere
3. Mignonette
4. Dices
5. Cubes
6. Macedoine
7. Paysanne
8. Shred
9. Concasse
10. Mirepoix
4. Blanching of Tomatoes & Capsicum
5. Methods of Cooking Vegetables
1. Boiling(Potatoes, Beans, Cauliflower)
2. Frying (Aubergine, Potatoes)
3. Steaming (cabbage)
4. Baking (potatoes, turnip)
5. Braising (onion, leaks, cabbage)
2. Stocks

Demonstration and preparation of:

1. White stock
2. Brown stock
3. Fish stock
3. Sauces

Demonstration & preparation of basic mother sauces and 2-3 derivatives of each

1. Bechamel(+cheese sauce, mornay, mustard sauce, parsley sauce)
2. Espagnole (+lyonnaise Madeira, charcutiere)
3. Tomato (+Creole, Italienne, piquante)
4. Veloute (+supreme, allemande, mormande)
5. Hollandaise (+paliese, bearnaise)
6. Mayonnaise (tartare, cocktail)
4. Soups

Classification of soups
Preparation of basic soups

1. Consomme, (royale, Carmen, Clermont,ambassadrice, julienne)
2. Cream (tomato, spinach, vegetables)
3. Puree (lentil, peas, carrot)
4. Cut vegetables (Scotch Broth, Minestrome)
5. Veloute (creme de volaille pricesse, veloute dame blanche/marie-louise)
6. National soup (mulligatawny, French onion)
7. Bisque (Prawn, Shrimp)
5. Egg Cookery

Preparation of varieties of egg dishes
Boiled (soft & hard)

1. Fried (sunny side up, double fried)
2. Poaches
3. Scrambled
4. Omlette (plain, stuffed)
5. En cocotte (eggs benedict)
6. Starch (rice, pasta, potato)
6. Fish Mongery
1. Identification & classification of fish e.g. flat fish (Pomfret, Black Pomfret and Sole)
2. Round fish (Surmai, Rawas, Mackerel)
3. Shellfish (Clams, Mussels, Shrimps, Crabs, Lobsters)
4. Cephalopods (Squid, Cuttle, Fish)
5. Cuts of Fish e.g.,Fillet, Darne, Troncon, Paupiette, Goujons. Preparation of simple fish Dishes such as
1. Saumon frille
2. Pomfret Meuniere
3. Sole Nornay
4. Fish Orly
5. Fish Colbert fish a l’anglaise
7. Poultry
1. Cuts of Poultry
2. Preparation and jointing of Chicken
3. Preparation of Simple Dishes such as
1. Poulet roti a l’anglaise
2. Poulet grille diable
3. Poulet saute chasseur
4. Poulet saute Maryland
8. Meat
1. Identification of various cuts
2. Carcass demonstration of Lamb and Pork
3. Preparation of Basic Cuts such as
1. Lamb and Pork Chops
2. Tornado, Fillet, Steak and Escalope
3. Roast leg of Lamb
4. Stew

PART B

BAKERY & PATISSERIE

1. Bread making
1. Demonstration + Preparation of Simple and enriched bread,
2. recipes
3. Bread Loaf (White and Brown)
4. Bread rolls (Various shapes)
5. French Bread
6. Brioche
2. Simple Cakes

Demonstration + Preparation of Simple and enriched Cakes, recipes

1. Sponge, Genoese, Fatless, Swiss roll
2. Fruit Cake
3. Rich Cakes
4. Dundee, Madeira
3. Pastry
1. Demonstration and preparation of dishes using varieties of Pastry
2. Short Crust-Jam tarts, Turnovers
3. Laminated-Palmiers, Khara Biscuits, Danish Pastry, Cream Horns
4. Choux Paste-Eclairs, Profiteroles
4. Simple Cookies

Demonstration and preparation of simple cookies like Nan Khatai, Golden Goodies, Melting moments, Swiss tart, Tri colour biscuits, Chocolate chip Cookies, Chocolate Cream fingers, Bachelor Buttons.

5. Hot/Cold Desserts
1. Caramel Custard, Bread and Butter Pudding, Queen of Pudding, Souffle-Lemon/Pimeapple, Mousse Chocolate Coffee) Bavaroise, Diplomat Pudding, Apricot Pudding.
2. Steamed Pudding – Albert Pudding, Cabinet Pudding

PART C BASIC INDIAN CUISINE

1. Rice, cereals & pulses
1. Identification of various varieties of rice, cereals and pulses
2. Simple preparations such as
1. Boiled rice(draining & absorption method)
2. Fried rice
3. Various simple dal preparation
4. Wheat products like chappaties, parathas, phulkas, pooris
2. Indian masalas
1. Composition of basic Indian masalas
1. Green
2. White
3. Brown
4. Tandoori
2. Preparation of these and incorporation in simple dishes such and Vindaloo, korma, tikka, safed mas, navarattan korma.
3. Thickening, coloring and souring agents

2nd TERM

TOPIC: INDIVIDUAL STUDENT PRACTICAL
Practical classes to incorporate simple menus both Indian and Continental comprising of following dishes. Each institute to formulate their own combination.

1. Soups
1. Cream-vegetable, spinach, tomato, green peas
2. Consomme with garnishes like royale, Carmen, madrilene, Clermont, Celestine
3. National soups – Oxtail, Mulligatawny, Minestrone, vichyssoise
2. Fish

fish Orly, a’langlaise, Colbert, meuniere, poached fish, grilled fish, baked fish, such as Florentine, Mornay, Protuguese

3. Entree –

lamb stew, hot pot, hamburgers, shepherd’s pie,
scotch egg, grilled steaks & lamb/pork chops, casseroles, reast chicken/leg of lamb, beef

4. Potato – all basic preparation such as boiled, baked, roast French fries, lyonnaise, mashed/creamed, parsley/parisienne
5. Vegetables
1. Boiled vegetables: cabbage, cauliflower, beans
2. Glazed vegetables: carrot, radish, turnip
3. Friedvegetables: aborigines
4. Stewed vegetables: courgette provencale, baked beans, ratatoulille
5. Braised vegetables: onion, leeks, cabbage
6. Salads – basic simple salads & dressings
1. Cole slaw salade nicoise
2. Russian Salad
3. Potato salad beetroot salad fruit salad
4. Carrot & celery waldorf salad
7. Cold Sweet – honeycomb mould, butterscotch sponge, coffee mousse, lemon sponge, trifle, blancmange, chocolate mousse, lemon souffle
8. Hot Sweet – bread & butter pudding, caramel custard, Albert pudding, Christmas pudding
1. Indian sweets – simple ones chicoti, gajjar halwa, kheer
2. Indian rice – dishes such as jeera pulao, vegetavle pulao, lemon rice, aloogobi ki thehari,khichdi.
3. Indian breads – chappatis, pooeis, parathas, missi roti
4. Indian meat/chicken dishes – korma, baffat, safed mas, shahjehani, jhalfrazie, hussainey curry, rogini, Tandoori chicken
5. Vegetable preparation: salads, raitas, foogath, thoran, bhajees, bhujjia, cucumbers, dahi wadas ,preparation of paneer

Reference Books:

1. Le Rol A. Polsom

The Professional Chef (4th edition)

2. Paul Hamlyn

Larousse Gastronomique -Cookery Encylopedia

3. Jane Grigson

The Book of Ingredients

4. Wane Gisslen

Professional Cooking

5. H.L.Cracknel and G.Noble

The New Catering Reportoire(Vol-I)

6. Escoffier

The Complete Guide to the Art of Modern Cookery

7. Philip E. Thangam

Modern Cookery (Vol-I ) For teaching & trade

8. Readers Digest Association Ltd.

The Cookery Year

9. Frederic H.Semerschmid and John F. Nicolas

Professional Chef’s – Art of Garde Manager (4th Edition)

10. Mary Reynols

Italian Cooking for Pleasure

11. Digvijay Singh

Cooking delights of maharajas

12. Madhu Jaffery

Cook book (food for family & friends)

13. Leto m.J. & bode w.K.h

The larder chef (food preparation & presentation) (3rd edition)

14. wayne glasslen

Professional baking

15. Lundberg, Donald E. & Kotsehevar

Understanding cookery

16. Crnsknell & Kauffmann

Practical professional cookery

17. W.K.H. Bode

Classical food preparation & presentation

18. Ceserani, Kinton & Foskett

Contemporary Cookery

19. Ceserani & Kinton

Cookery – an Introduction

20. Bernald Davis

Food Commodities

21. Jaffery, Madhur

A Taste of India

22. Time life Service

The Cooking of India

23. Grisslen, Wayhe

Professional Baking

24. Fuller, John

Chef Manual of Kitchen Management

25. Smith, Henry

Classical Recipes of the World

26. ICMR, New Delhi

Nutritive Value of Indian Foods

27. Jaggl Ceon & Sons

Le Repertoire de la Cuisine

28. William Margaret

Food Fundamendat

29. Prashad
30. Understanding Baking/Bakery

For detail syllabus of all other subjects of BE Hotel Magmt, effective from 2017 do visit Hotel Magmt 1st Sem BTEUP syllabus for 2017.

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