Syllabus
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Course Code: CC-BHMCT-1 Course Name: A) Food Production Foundation - I (Theory) |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | Professional Kitchen & Cooking: • Introduction, Definition, and its importance • Culinary History, Origin Of Modern Cookery • Aims and objectives of cooking food • Kitchen Layouts (Basic, Bulk and Show kitchens) • Hierarchy of Kitchen Department, Classical Kitchen Brigade, • Modern Staffing in various hotels, Duties & Responsibilities of various chefs in kitchen, their attributes • Coordination of kitchen with other departments of hotels |
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| 2 | Kitchen Equipments, Fuels & Safety: • Kitchen Equipments, Classifications & their usage • Knives- its types and Their Usage • Fuel – its Types and their Usage • Personal Hygiene, Uniform, Protective clothing • Kitchen Hygiene • Basic First Aid- Burns, Scalds, Cuts |
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| 3 | Ingredients used in cooking : introduction , types ,uses in kitchen • Cereals • Pulses • Fruits • Vegetables & their cuts • Nuts • Salt • Sweeteners • Fat & oil • Milk and Milk Products • Herbs • spices • Condiments |
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| 4 | Various cooking methods & food production system • Moist heat methods • Dry methods • Modern & advanced methods of cooking • Cook chill • Cook freeze • Sous vide |
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