{"id":8984,"date":"2020-02-27T18:39:32","date_gmt":"2020-02-27T18:39:32","guid":{"rendered":"https:\/\/www.inspirenignite.com\/up\/foundation-course-in-food-production-hotel-magmt-1st-sem-syllabus-for-diploma-bteup-2017\/"},"modified":"2020-02-27T18:39:32","modified_gmt":"2020-02-27T18:39:32","slug":"foundation-course-in-food-production-hotel-magmt-1st-sem-syllabus-for-diploma-bteup-2017","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/up\/foundation-course-in-food-production-hotel-magmt-1st-sem-syllabus-for-diploma-bteup-2017\/","title":{"rendered":"Foundation Course in Food Production Hotel Magmt 1st Sem Syllabus for Diploma BTEUP 2017"},"content":{"rendered":"

Foundation Course in Food Production detail BTEUP Diploma syllabus for Hotel Management, effective from 2017 is collected from BTEUP 2017 Syllabus<\/a> 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.<\/p>\n

For all other hotel magmt 1st sem bteup diploma syllabus 2017 you can visit Hotel Magmt 1st Sem BTEUP Diploma Syllabus 2017 Subjects<\/a>. The detail syllabus for foundation course in food production is as follows.<\/p>\n

01. INTRODUCTION TO COOKERY
\n<\/h4>\n
    \n
  1. Levels of skills and experiences<\/li>\n
  2. Attitudes and behaviour in the kitchen<\/li>\n
  3. Personal hygiene<\/li>\n
  4. Uniforms & protective clothing<\/li>\n
  5. Safety procedure in handling equipment<\/li>\n<\/ol>\n

    02. CULINARY HISTORY
    \n<\/h4>\n
      \n
    1. Origin of modern cookery<\/li>\n<\/ol>\n

      03. HIERARCHY AREA OF DEPARTMENT AND KITCHEN<\/p>\n

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

      04. KITCHEN ORGANIZATION AND LAYOUT
      \n<\/h4>\n
        \n
      1. General layout of the kitchen in various organizations<\/li>\n
      2. Layout of receiving areas<\/li>\n
      3. Layout of service and wash up<\/li>\n<\/ol>\n

        05. EQUIPMENT AND FUEL
        \n<\/h4>\n
          \n
        1. Various fuels used:-Advantages and disadvantages of each.<\/li>\n
        2. Different equipments and tools used in food production<\/li>\n<\/ol>\n

          06. BASIC MENU PLANNING<\/p>\n

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

          07. AIMS & OBJECTS OF COOKING FOOD
          \n<\/h4>\n
            \n
          1. Aims and objectives of cooking food<\/li>\n
          2. Various textures<\/li>\n
          3. Various consistencies<\/li>\n
          4. Techniques used in pre-preparation<\/li>\n
          5. Techniques used in preparation<\/li>\n<\/ol>\n

            08. BASIC PRINCIPLES OF FOOD PRODUCTION
            \n<\/h4>\n
              \n
            1. VEGETABLE AND FRUIT COOKERY<\/li>\n
                \n
              1. Introduction – classification of vegetables<\/li>\n
              2. Pigments and colour changes<\/li>\n
              3. Effects of heat on vegetables<\/li>\n
              4. Cuts of vegetables<\/li>\n
              5. Classification of fruits<\/li>\n
              6. Uses of fruit in cookery<\/li>\n
              7. Salads and salad dressings<\/li>\n<\/ol>\n
              8. STOCKS<\/li>\n
                  \n
                1. Definition of stock<\/li>\n
                2. Types of stock<\/li>\n
                3. Preparation of stock<\/li>\n
                4. Recipes<\/li>\n
                5. Storage of stocks<\/li>\n
                6. Uses of stocks<\/li>\n
                7. Care and precautions<\/li>\n<\/ol>\n
                8. SOUPS<\/li>\n
                    \n
                  1. Classification with examples<\/li>\n
                  2. Basic recipes<\/li>\n
                  3. Consommes<\/li>\n
                  4. Garnishes and accompaniments<\/li>\n<\/ol>\n
                  5. SAUCES<\/li>\n
                      \n
                    1. Classification of sauces<\/li>\n
                    2. Recipes for mother sauces<\/li>\n
                    3. Derivatives<\/li>\n<\/ol>\n
                    4. MEAT COOKERY<\/li>\n
                        \n
                      1. Introduction to meat cookery<\/li>\n
                      2. Cuts of beef\/veal<\/li>\n
                      3. Cuts of lamb\/muttons<\/li>\n
                      4. Cuts of pork<\/li>\n
                      5. Variety meats (offal’s)<\/li>\n<\/ol>\n
                      6. EGG COOKERY<\/li>\n
                          \n
                        1. Introduction to egg cookery<\/li>\n
                        2. Structure of an egg<\/li>\n
                        3. Selection of egg<\/li>\n
                        4. Uses of egg in cookery<\/li>\n
                        5. Methods of cooking egg<\/li>\n<\/ol>\n
                        6. FISH COOKERY<\/li>\n
                            \n
                          1. Introduction to fish cookery<\/li>\n
                          2. Classification of fish with examples<\/li>\n
                          3. Cuts of fish<\/li>\n
                          4. Selection of fish and shell fish<\/li>\n
                          5. Cooking of fish (effects of heat)<\/li>\n<\/ol>\n
                          6. RICE, CEREALS & PULSES<\/li>\n
                              \n
                            1. Introduction<\/li>\n
                            2. Classification and identification<\/li>\n
                            3. Cooking of rice, cereals and pulses<\/li>\n
                            4. Varieties of rice and other cereals<\/li>\n<\/ol>\n<\/ol>\n

                              09. METHODS OF COOKING FOOD<\/p>\n

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

                              10. BAKERY<\/h4>\n
                                \n
                              1. PASTRY<\/li>\n
                                  \n
                                1. Short crust<\/li>\n
                                2. Laminated<\/li>\n
                                3. Choux<\/li>\n
                                4. Hot water\/Rough puff<\/li>\n
                                5. Recipes and methods of preparation<\/li>\n
                                6. Differences<\/li>\n
                                7. Uses of each pastry<\/li>\n
                                8. Care to be taken while preparing pastry<\/li>\n
                                9. Role of each ingredient<\/li>\n
                                10. Temperature of baking pastry<\/li>\n<\/ol>\n
                                11. SIMPLE BREADS<\/li>\n
                                    \n
                                  1. Principles of bread making<\/li>\n
                                  2. Simple yeast breads<\/li>\n
                                  3. Role of each ingredient in bread making<\/li>\n
                                  4. Baking temperature and its importance<\/li>\n<\/ol>\n
                                  5. PASTRY CREAMS<\/li>\n
                                      \n
                                    1. Basic pastry creams<\/li>\n
                                    2. Uses in confectionery<\/li>\n
                                    3. Preparation and care in production<\/li>\n<\/ol>\n<\/ol>\n

                                      11. CULINARY TERMS<\/h4>\n
                                        \n
                                      1. List of culinary(common and basic) terms<\/li>\n
                                      2. Uses in confectionery<\/li>\n
                                      3. Preparation and care in production<\/li>\n<\/ol>\n

                                        12. COMMODITIES<\/h4>\n
                                          \n
                                        1. Flour<\/li>\n
                                            \n
                                          1. Structure of wheat<\/li>\n
                                          2. Types of wheat<\/li>\n
                                          3. Types of Flour<\/li>\n
                                          4. Processing of Wheat-Flour<\/li>\n
                                          5. Uses of Flour in Food Production<\/li>\n
                                          6. Cooking of Flour (Starch)<\/li>\n<\/ol>\n
                                          7. Shortenings (Fats & Oils)<\/li>\n
                                              \n
                                            1. Role of Shortenings<\/li>\n
                                            2. Varieties of Shortenings<\/li>\n
                                            3. Advantages and Disadvantages of using various Shortenings<\/li>\n
                                            4. Fats & Oils – Types, varieties, storage<\/li>\n<\/ol>\n
                                            5. Raising Agents<\/li>\n
                                                \n
                                              1. Classification of Raising Agents<\/li>\n
                                              2. Role of Raising Agents<\/li>\n
                                              3. Actions and Reactions<\/li>\n<\/ol>\n
                                              4. Sugar<\/li>\n
                                                  \n
                                                1. Importance of Sugar<\/li>\n
                                                2. Types of Sugar<\/li>\n
                                                3. Cooking of Sugar-various<\/li>\n
                                                4. Uses of Sugar<\/li>\n<\/ol>\n<\/ol>\n

                                                  13. BASIC COMMODITIES<\/h4>\n
                                                    \n
                                                  1. Milk<\/li>\n
                                                      \n
                                                    1. Introduction<\/li>\n
                                                    2. Processing of Milk<\/li>\n
                                                    3. Pasteurization – Homogenization<\/li>\n
                                                    4. Types of Milk-Skimmed and Condensed<\/li>\n
                                                    5. Nutritive Value<\/li>\n<\/ol>\n
                                                    6. Cream<\/li>\n
                                                        \n
                                                      1. Introduction<\/li>\n
                                                      2. Processing of Cream<\/li>\n
                                                      3. Types of Cream<\/li>\n<\/ol>\n
                                                      4. Cheese<\/li>\n
                                                          \n
                                                        1. Introduction<\/li>\n
                                                        2. Processing of Cheese<\/li>\n
                                                        3. Types of Cheese<\/li>\n
                                                        4. Classification of Cheese<\/li>\n
                                                        5. Curing of Cheese<\/li>\n
                                                        6. Uses of Cheese<\/li>\n<\/ol>\n
                                                        7. Butter<\/li>\n
                                                            \n
                                                          1. Introduction<\/li>\n
                                                          2. Processing of Butter<\/li>\n
                                                          3. Types of Butter<\/li>\n<\/ol>\n<\/ol>\n

                                                            14. BASIC INDIAN COOKERY<\/h4>\n
                                                              \n
                                                            1. Condiments & Spices<\/li>\n
                                                                \n
                                                              1. Introduction to Indian food<\/li>\n
                                                              2. Spices used in Indian cookery<\/li>\n
                                                              3. Role of spices in Indian cookery<\/li>\n
                                                              4. Indian equivalent of spices(names)<\/li>\n<\/ol>\n
                                                              5. Masalas<\/li>\n
                                                                  \n
                                                                1. Blending of spices and concept of masalas<\/li>\n
                                                                2. Different masalas used in Indian cookery<\/li>\n
                                                                    \n
                                                                  1. Wet masalas<\/li>\n
                                                                  2. Dry masalas<\/li>\n<\/ol>\n
                                                                  3. Composition of different masalas<\/li>\n
                                                                  4. Varieties of masalas available in regional areas<\/li>\n
                                                                  5. Special masala blends<\/li>\n<\/ol>\n
                                                                  6. Thickening Agents<\/li>\n
                                                                      \n
                                                                    1. Role of thickening agents in Indian cuisine<\/li>\n
                                                                    2. Types of thickening agents<\/li>\n<\/ol>\n<\/ol>\n

                                                                      15. FRENCH TERMS<\/h4>\n
                                                                        \n
                                                                      1. La material de cuisine (The kitchen and its utensils)<\/li>\n
                                                                      2. Hierarchy of kitchen personnel<\/li>\n
                                                                      3. Methods of cooking<\/li>\n
                                                                      4. Egg & Farinaceous<\/li>\n
                                                                      5. Cuts of vegetables<\/li>\n
                                                                      6. Cuts of fish<\/li>\n
                                                                      7. Cuts of Meat<\/li>\n
                                                                          \n
                                                                        1. Lamb\/Mutton<\/li>\n
                                                                        2. Pork<\/li>\n
                                                                        3. Beef<\/li>\n
                                                                        4. Veal<\/li>\n<\/ol>\n
                                                                        5. Simple menu terminology & grammar<\/li>\n<\/ol>\n

                                                                          Note: Should be taught along with the relevant topics<\/i>\n<\/p>\n

                                                                          PRACTICALS 1st Term<\/h4>\n

                                                                          Topic: Introdiction to cookery
                                                                          \n
                                                                          \nDemonstration classes & simple application by students\n<\/p>\n

                                                                          PART A<\/h4>\n<\/p>\n

                                                                          BASIC WESTERN CUISINE<\/h4>\n
                                                                            \n
                                                                          1. Vegetables<\/li>\n
                                                                              \n
                                                                            1. Varieties of Vegetables<\/li>\n
                                                                            2. Classification<\/li>\n
                                                                            3. Cuts of Vegetables:<\/li>\n
                                                                                \n
                                                                              1. Julienne<\/li>\n
                                                                              2. Jardiniere<\/li>\n
                                                                              3. Mignonette<\/li>\n
                                                                              4. Dices<\/li>\n
                                                                              5. Cubes<\/li>\n
                                                                              6. Macedoine<\/li>\n
                                                                              7. Paysanne<\/li>\n
                                                                              8. Shred<\/li>\n
                                                                              9. Concasse<\/li>\n
                                                                              10. Mirepoix<\/li>\n<\/ol>\n
                                                                              11. Blanching of Tomatoes & Capsicum<\/li>\n
                                                                              12. Methods of Cooking Vegetables<\/li>\n
                                                                                  \n
                                                                                1. Boiling(Potatoes, Beans, Cauliflower)<\/li>\n
                                                                                2. Frying (Aubergine, Potatoes)<\/li>\n
                                                                                3. Steaming (cabbage)<\/li>\n
                                                                                4. Baking (potatoes, turnip)<\/li>\n
                                                                                5. Braising (onion, leaks, cabbage)<\/li>\n<\/ol>\n<\/ol>\n
                                                                                6. Stocks<\/li>\n

                                                                                  Demonstration and preparation of:<\/p>\n

                                                                                    \n
                                                                                  1. White stock<\/li>\n
                                                                                  2. Brown stock<\/li>\n
                                                                                  3. Fish stock<\/li>\n<\/ol>\n
                                                                                  4. Sauces<\/li>\n

                                                                                    Demonstration & preparation of basic mother sauces and 2-3 derivatives of each<\/p>\n

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

                                                                                      Classification of soups
                                                                                      \nPreparation of basic soups<\/p>\n

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

                                                                                        Preparation of varieties of egg dishes
                                                                                        \nBoiled (soft & hard)<\/p>\n

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

                                                                                                      PART B<\/h4>\n<\/p>\n

                                                                                                      BAKERY & PATISSERIE<\/h4>\n
                                                                                                        \n
                                                                                                      1. Bread making<\/li>\n
                                                                                                          \n
                                                                                                        1. Demonstration + Preparation of Simple and enriched bread,<\/li>\n
                                                                                                        2. recipes<\/li>\n
                                                                                                        3. Bread Loaf (White and Brown)<\/li>\n
                                                                                                        4. Bread rolls (Various shapes)<\/li>\n
                                                                                                        5. French Bread<\/li>\n
                                                                                                        6. Brioche<\/li>\n<\/ol>\n
                                                                                                        7. Simple Cakes<\/li>\n

                                                                                                          Demonstration + Preparation of Simple and enriched Cakes, recipes<\/p>\n

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

                                                                                                              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.<\/p>\n

                                                                                                            6. Hot\/Cold Desserts<\/li>\n
                                                                                                                \n
                                                                                                              1. Caramel Custard, Bread and Butter Pudding, Queen of Pudding, Souffle-Lemon\/Pimeapple, Mousse Chocolate Coffee) Bavaroise, Diplomat Pudding, Apricot Pudding.<\/li>\n
                                                                                                              2. Steamed Pudding – Albert Pudding, Cabinet Pudding<\/li>\n<\/ol>\n<\/ol>\n

                                                                                                                PART C BASIC INDIAN CUISINE<\/h4>\n
                                                                                                                  \n
                                                                                                                1. Rice, cereals & pulses<\/li>\n
                                                                                                                    \n
                                                                                                                  1. Identification of various varieties of rice, cereals and pulses<\/li>\n
                                                                                                                  2. Simple preparations such as<\/li>\n
                                                                                                                      \n
                                                                                                                    1. Boiled rice(draining & absorption method)<\/li>\n
                                                                                                                    2. Fried rice<\/li>\n
                                                                                                                    3. Various simple dal preparation<\/li>\n
                                                                                                                    4. Wheat products like chappaties, parathas, phulkas, pooris<\/li>\n<\/ol>\n<\/ol>\n
                                                                                                                    5. Indian masalas<\/li>\n
                                                                                                                        \n
                                                                                                                      1. Composition of basic Indian masalas<\/li>\n
                                                                                                                          \n
                                                                                                                        1. Green<\/li>\n
                                                                                                                        2. White<\/li>\n
                                                                                                                        3. Brown<\/li>\n
                                                                                                                        4. Tandoori<\/li>\n<\/ol>\n
                                                                                                                        5. Preparation of these and incorporation in simple dishes such and Vindaloo, korma, tikka, safed mas, navarattan korma.<\/li>\n
                                                                                                                        6. Thickening, coloring and souring agents<\/li>\n<\/ol>\n<\/ol>\n

                                                                                                                          2nd TERM<\/h4>\n

                                                                                                                          TOPIC: INDIVIDUAL STUDENT PRACTICAL
                                                                                                                          \nPractical classes to incorporate simple menus both Indian and Continental comprising of following dishes. Each institute to formulate their own combination.<\/p>\n

                                                                                                                            \n
                                                                                                                          1. Soups<\/li>\n
                                                                                                                              \n
                                                                                                                            1. Cream-vegetable, spinach, tomato, green peas<\/li>\n
                                                                                                                            2. Consomme with garnishes like royale, Carmen, madrilene, Clermont, Celestine<\/li>\n
                                                                                                                            3. National soups – Oxtail, Mulligatawny, Minestrone, vichyssoise<\/li>\n<\/ol>\n
                                                                                                                            4. Fish<\/li>\n

                                                                                                                              fish Orly, a’langlaise, Colbert, meuniere, poached fish, grilled fish, baked fish, such as Florentine, Mornay, Protuguese<\/p>\n

                                                                                                                            5. Entree –<\/li>\n

                                                                                                                              lamb stew, hot pot, hamburgers, shepherd’s pie,
                                                                                                                              \nscotch egg, grilled steaks & lamb\/pork chops, casseroles, reast chicken\/leg of lamb, beef<\/p>\n

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

                                                                                                                                    Reference Books:<\/h4>\n
                                                                                                                                      \n
                                                                                                                                    1. Le Rol A. Polsom<\/li>\n

                                                                                                                                      The Professional Chef (4th edition)<\/p>\n

                                                                                                                                    2. Paul Hamlyn<\/li>\n

                                                                                                                                      Larousse Gastronomique -Cookery Encylopedia<\/p>\n

                                                                                                                                    3. Jane Grigson<\/li>\n

                                                                                                                                      The Book of Ingredients<\/p>\n

                                                                                                                                    4. Wane Gisslen<\/li>\n

                                                                                                                                      Professional Cooking<\/p>\n

                                                                                                                                    5. H.L.Cracknel and G.Noble<\/li>\n

                                                                                                                                      The New Catering Reportoire(Vol-I)<\/p>\n

                                                                                                                                    6. Escoffier<\/li>\n

                                                                                                                                      The Complete Guide to the Art of Modern Cookery<\/p>\n

                                                                                                                                    7. Philip E. Thangam<\/li>\n

                                                                                                                                      Modern Cookery (Vol-I ) For teaching & trade<\/p>\n

                                                                                                                                    8. Readers Digest Association Ltd.<\/li>\n

                                                                                                                                      The Cookery Year<\/p>\n

                                                                                                                                    9. Frederic H.Semerschmid and John F. Nicolas<\/li>\n

                                                                                                                                      Professional Chef’s – Art of Garde Manager (4th Edition)<\/p>\n

                                                                                                                                    10. Mary Reynols<\/li>\n

                                                                                                                                      Italian Cooking for Pleasure<\/p>\n

                                                                                                                                    11. Digvijay Singh<\/li>\n

                                                                                                                                      Cooking delights of maharajas<\/p>\n

                                                                                                                                    12. Madhu Jaffery<\/li>\n

                                                                                                                                      Cook book (food for family & friends)<\/p>\n

                                                                                                                                    13. Leto m.J. & bode w.K.h<\/li>\n

                                                                                                                                      The larder chef (food preparation & presentation) (3rd edition)<\/p>\n

                                                                                                                                    14. wayne glasslen<\/li>\n

                                                                                                                                      Professional baking<\/p>\n

                                                                                                                                    15. Lundberg, Donald E. & Kotsehevar<\/li>\n

                                                                                                                                      Understanding cookery<\/p>\n

                                                                                                                                    16. Crnsknell & Kauffmann<\/li>\n

                                                                                                                                      Practical professional cookery<\/p>\n

                                                                                                                                    17. W.K.H. Bode<\/li>\n

                                                                                                                                      Classical food preparation & presentation<\/p>\n

                                                                                                                                    18. Ceserani, Kinton & Foskett<\/li>\n

                                                                                                                                      Contemporary Cookery<\/p>\n

                                                                                                                                    19. Ceserani & Kinton<\/li>\n

                                                                                                                                      Cookery – an Introduction<\/p>\n

                                                                                                                                    20. Bernald Davis<\/li>\n

                                                                                                                                      Food Commodities<\/p>\n

                                                                                                                                    21. Jaffery, Madhur<\/li>\n

                                                                                                                                      A Taste of India<\/p>\n

                                                                                                                                    22. Time life Service<\/li>\n

                                                                                                                                      The Cooking of India<\/p>\n

                                                                                                                                    23. Grisslen, Wayhe<\/li>\n

                                                                                                                                      Professional Baking<\/p>\n

                                                                                                                                    24. Fuller, John<\/li>\n

                                                                                                                                      Chef Manual of Kitchen Management<\/p>\n

                                                                                                                                    25. Smith, Henry<\/li>\n

                                                                                                                                      Classical Recipes of the World<\/p>\n

                                                                                                                                    26. ICMR, New Delhi<\/li>\n

                                                                                                                                      Nutritive Value of Indian Foods<\/p>\n

                                                                                                                                    27. Jaggl Ceon & Sons<\/li>\n

                                                                                                                                      Le Repertoire de la Cuisine<\/p>\n

                                                                                                                                    28. William Margaret<\/li>\n

                                                                                                                                      Food Fundamendat<\/p>\n

                                                                                                                                    29. Prashad<\/li>\n
                                                                                                                                    30. Understanding Baking\/Bakery<\/li>\n<\/ol>\n

                                                                                                                                      For detail syllabus of all other subjects of BE Hotel Magmt, effective from 2017 do visit Hotel Magmt 1st Sem BTEUP syllabus for 2017<\/a>.<\/p>\n

                                                                                                                                      Dont forget to download iStudy Syllabus App<\/a> for latest syllabus and results, class timetable and more.<\/p>\n","protected":false},"excerpt":{"rendered":"

                                                                                                                                      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 […]<\/p>\n","protected":false},"author":2300,"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":[36,89],"tags":[],"class_list":["post-8984","post","type-post","status-publish","format-standard","hentry","category-1st-sem","category-hotel-magmt-diploma"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/8984","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/users\/2300"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/comments?post=8984"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/8984\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/media?parent=8984"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/categories?post=8984"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/tags?post=8984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}