{"id":8997,"date":"2020-02-27T18:39:38","date_gmt":"2020-02-27T18:39:38","guid":{"rendered":"https:\/\/www.inspirenignite.com\/up\/advance-food-production-operation-hotel-magmt-5th-sem-syllabus-for-diploma-bteup-2017\/"},"modified":"2020-02-27T18:39:38","modified_gmt":"2020-02-27T18:39:38","slug":"advance-food-production-operation-hotel-magmt-5th-sem-syllabus-for-diploma-bteup-2017","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/up\/advance-food-production-operation-hotel-magmt-5th-sem-syllabus-for-diploma-bteup-2017\/","title":{"rendered":"Advance Food Production Operation Hotel Magmt 5th Sem Syllabus for Diploma BTEUP 2017"},"content":{"rendered":"

Advance Food Production Operation 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 5th sem bteup diploma syllabus 2017 you can visit Hotel Magmt 5th Sem BTEUP Diploma Syllabus 2017 Subjects<\/a>. The detail syllabus for advance food production operation is as follows.<\/p>\n

Unit 1 LARDER
\n<\/h4>\n
    \n
  1. LAYOUT & EQUIPMENT<\/li>\n
      \n
    1. Introduction of Larder Work<\/li>\n
    2. Definition<\/li>\n
    3. Equipment found in the larder<\/li>\n
    4. Layout of typical larder with equipment and various sections.<\/li>\n<\/ol>\n
    5. TERMS & LARDER CONTROL<\/li>\n
        \n
      1. Common terms used in the Larder and Larder Control<\/li>\n
      2. Essentials of Larder Control<\/li>\n
      3. Importance of Larder Control<\/li>\n
      4. Devising Larder Control Systems<\/li>\n
      5. Leasing with other Departments<\/li>\n
      6. Yield Testing<\/li>\n<\/ol>\n
      7. DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF<\/li>\n
          \n
        1. Functions of the Larder<\/li>\n
        2. Hierarchy of Larder Staff<\/li>\n
        3. Sections of the Larder<\/li>\n
        4. Duties & Responsibilities of Larder Chef<\/li>\n<\/ol>\n<\/ol>\n

          Unit 2 CHARCUTIERIE
          \n<\/h4>\n
            \n
          1. SAUSAGE<\/li>\n
              \n
            1. Introduction to Charcutierie<\/li>\n
            2. Sausage – Types & Varieties<\/li>\n
            3. Casings – Types & Varieties<\/li>\n
            4. Fillings – Types & Varieties<\/li>\n
            5. Additives & Preservatives<\/li>\n<\/ol>\n
            6. FORCEMEATS<\/li>\n
                \n
              1. Types of forcemeats<\/li>\n
              2. Preparation of forcemeats<\/li>\n
              3. Uses of forcemeats<\/li>\n<\/ol>\n
              4. BRINES, CURES & MARINADES<\/li>\n
                  \n
                1. Types of Brines<\/li>\n
                2. Preparation of Brines<\/li>\n
                3. Methods of Curing<\/li>\n
                4. Types of Marinades<\/li>\n
                5. Uses of Marinades<\/li>\n
                6. Difference between Brines, Cures & Marinades<\/li>\n<\/ol>\n
                7. HAM, BACON & GAMMON<\/li>\n
                    \n
                  1. Cuts of Ham, Bacon & Gammon.<\/li>\n
                  2. Difference between Ham, Bacon & Gammon<\/li>\n
                  3. Processing of Ham & Bacon<\/li>\n
                  4. Green Bacon<\/li>\n
                  5. Uses of different cuts<\/li>\n<\/ol>\n
                  6. GALANTINES<\/li>\n
                      \n
                    1. Making of galantines<\/li>\n
                    2. Types of Galantine<\/li>\n
                    3. Ballotines<\/li>\n<\/ol>\n
                    4. PATES<\/li>\n
                        \n
                      1. Types of Pate<\/li>\n
                      2. Pate de fole gras<\/li>\n
                      3. Making of Pate<\/li>\n
                      4. Commercial pate and Pate Maison<\/li>\n
                      5. Truffle – sources, Cultivation and uses and Types of truffle.<\/li>\n<\/ol>\n
                      6. MOUSE & MOUSSELINE<\/li>\n
                          \n
                        1. Types of mousse<\/li>\n
                        2. Preparation of mousse<\/li>\n
                        3. Preparation of mousseline<\/li>\n
                        4. Difference between mousseline<\/li>\n<\/ol>\n
                        5. CHAUD FROID<\/li>\n
                            \n
                          1. Meaning of Chaud froid<\/li>\n
                          2. Making of chaud frod & Precautions<\/li>\n
                          3. Types of chaud froid<\/li>\n
                          4. Uses of chaud froid<\/li>\n<\/ol>\n
                          5. ASPIC & GELEE<\/li>\n
                              \n
                            1. Definition of Aspic and Gelee<\/li>\n
                            2. Difference between the two<\/li>\n
                            3. Making of Aspic and Gelee<\/li>\n
                            4. Uses of Aspic and Gelee<\/li>\n<\/ol>\n
                            5. QUENELLES, PARFAITS, ROULADES<\/li>\n

                              Preparation of Quenelles, Parfaits and Roulades<\/p>\n

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

                                    Unit 3<\/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

                                    Unit 4 BAKERY & CONFECTIONERY
                                    \n<\/h4>\n
                                      \n
                                    1. ICINGS & TOPPINGS<\/li>\n
                                        \n
                                      1. Varieties of icing<\/li>\n
                                      2. Using of Icings<\/li>\n
                                      3. Difference between icings & Toppings<\/li>\n
                                      4. Recipes<\/li>\n<\/ol>\n
                                      5. FROZEN DESSERTS<\/li>\n
                                          \n
                                        1. Types and classification of Frozen desserts<\/li>\n
                                        2. Ice-creams-Definitions<\/li>\n
                                        3. Methods of preparation<\/li>\n
                                        4. Additives and preservatives used in Ice-cream manufacture<\/li>\n<\/ol>\n
                                        5. MERINGUES<\/li>\n
                                            \n
                                          1. Making of Meringues<\/li>\n
                                          2. Factors affecting the stability<\/li>\n
                                          3. Cooking Meringues<\/li>\n
                                          4. Types of Meringues<\/li>\n
                                          5. Uses of Meringues<\/li>\n<\/ol>\n
                                          6. BREAD MAKING<\/li>\n
                                              \n
                                            1. Role of ingredients in bread Making<\/li>\n
                                            2. Bread Faults<\/li>\n
                                            3. Bread Improvers<\/li>\n<\/ol>\n
                                            4. CHOCOLATE<\/li>\n
                                                \n
                                              1. History<\/li>\n
                                              2. Sources<\/li>\n
                                              3. Manufacture & Processing of Chocolate<\/li>\n
                                              4. Types of chocolate<\/li>\n
                                              5. Tempering of chocolate<\/li>\n
                                              6. Cocoa butter, white chocolate and its applications<\/li>\n<\/ol>\n<\/ol>\n

                                                Unit 5
                                                \n<\/h4>\n
                                                  \n
                                                1. PRODUCTION MANAGEMENT<\/li>\n
                                                    \n
                                                  1. Kitchen Organization<\/li>\n
                                                  2. Allocation of Work-job Description, Duty Rosters<\/li>\n
                                                  3. Production Planning<\/li>\n
                                                  4. Production Scheduling<\/li>\n
                                                  5. Production Quality & Quantity Control<\/li>\n
                                                  6. Forecasting Budgeting<\/li>\n
                                                  7. Yield Management<\/li>\n<\/ol>\n
                                                  8. PRODUCT & RESEARCH DEVELOPMENT<\/li>\n
                                                      \n
                                                    1. Testing new equipment,<\/li>\n
                                                    2. Developing new recipes<\/li>\n
                                                    3. Food Trails<\/li>\n
                                                    4. Qrganoleptic & Sensory Evaluation<\/li>\n<\/ol>\n
                                                    5. FRENCH<\/li>\n
                                                        \n
                                                      1. Culinary French<\/li>\n
                                                      2. Classical recipes (recettes classique)<\/li>\n
                                                      3. Historical Background of Classical Garnishes<\/li>\n
                                                      4. Offals \/ Games<\/li>\n
                                                      5. Larder terminology and vocabulary<\/li>\n<\/ol>\n<\/ol>\n

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

                                                        PRACTICAL<\/h4>\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

                                                        SUGGESTED MENUS<\/h4>\n

                                                        FRENCH<\/b><\/p>\n

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

                                                                                CHINESE<\/b><\/p>\n

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

                                                                                            INTERNATIONAL<\/b><\/p>\n

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

                                                                                                        BAKERY & PATISSERIE PRACTICALS<\/h4>\n

                                                                                                        MUST INCLUDE<\/b><\/p>\n

                                                                                                          \n
                                                                                                        1. Decorated Cakes<\/li>\n
                                                                                                        2. Gateaux<\/li>\n
                                                                                                        3. International Breads<\/li>\n
                                                                                                        4. Sorbets, Parfaits<\/li>\n
                                                                                                        5. Hot \/ Cold Desserts<\/li>\n<\/ol>\n<\/ol>\n

                                                                                                          DEMONSTRATION OF<\/b><\/p>\n

                                                                                                            \n
                                                                                                          1. Charcuterie<\/li>\n
                                                                                                          2. Galantines<\/li>\n
                                                                                                          3. Pate<\/li>\n
                                                                                                          4. Terrines<\/li>\n
                                                                                                          5. Mousselines<\/li>\n<\/ol>\n

                                                                                                            Practical Guidelines :<\/h4>\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

                                                                                                            Note :<\/h4>\n

                                                                                                            Different menus should be plan by internal examiner for every student at least 15 menus.\n<\/p>\n

                                                                                                            For detail syllabus of all other subjects of BE Hotel Magmt, effective from 2017 do visit Hotel Magmt 5th 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":"

                                                                                                            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 […]<\/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":[40,89],"tags":[],"class_list":["post-8997","post","type-post","status-publish","format-standard","hentry","category-5th-sem","category-hotel-magmt-diploma"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/8997","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=8997"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/8997\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/media?parent=8997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/categories?post=8997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/tags?post=8997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}