Syllabus
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Course Code: CC-BHMCT-9 Course Name: A) Introduction to Indian Cooking (Theory) |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | Indian Cooking • Introduction to Indian Cuisine, • Heritage of Indian Cuisine, • Factors that affect eating habits in different parts of the country, • Cuisine and its highlights of different states/regions/communities To be discussed: Geographic location, • Historical background, • Seasonal availability, • Special equipment, • Staple diets, • Specialty cuisine for festivals and special occasions |
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| 2 | Menu Planning & Purchasing ,Storing & issuing of food : • Definition & Menu and its Types • Factor effecting menu planning and construction of menu • Purchasing & purchasing procedure • The purchasing of food • Receiving of food • Storing of food • Issuing of food |
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| 3 | Masalas, Pastes and Gravies in Indian cooking: • Masalas and Pastes: Introduction, • Types, Blending of Spices, • Concept of Dry and Wet Masalas, • Pastes used in Indian Cooking, • Purchasing, Storing Considerations. • Basic Indian Gravies: Introduction, • Gravies and Curries, • Regional Gravies, Gravy Preparations. |
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| 4 | Indian Food & Safety laws: • The Prevention of Food Adulteration Act, 1954 • The Fruit Products Order, 1955 • The Meat Food Products Order, 1973 • The Vegetable Oil Products (Control) Order, 1947 • The Edible Oils Packaging (Regulation) Order, 1998 • The Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control) Order, 1967 • The Milk and Milk Products Order, 1992 • Essential Commodities Act, 1955 (in relation to food). • Bureau of Indian Standards • A Hazard Analysis Critical Control Point (HACCP) |
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