Syllabus
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Course Code: CC-BHMCT-13 Course Name: A) Regional Cuisine of India -I (Theory) |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | Cuisines of Kashmir, Himachal & Uttarakhand: • Introduction • Geographical Perspectives, • Brief Historical Background, • Characteristics & Salient Features of Cuisine • Key Ingredients, Popular Foods • Seasonal Foods & Special Equipments • Staple Diets, Specialties during Festivals and Other Occasions, Community Foods |
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| 2 | Cuisines of Punjab, Haryana & Delhi: • Introduction, • Geographical Perspectives, • Brief Historical Background, • Characteristics & Salient Features of Cuisine , • Key Ingredients, Popular Foods, • Seasonal Foods & Special Equipments, • Staple Diets, Specialties during Festivals and Other Occasions, Community Foods |
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| 3 | Cuisines of Rajasthan & Gujarat:
• Introduction, • Geographical Perspectives, • Brief Historical Background, • Characteristics & Salient Features of Cuisine , • Key Ingredients, Popular Foods, • Seasonal Foods & Special Equipments • Staple Diets, Specialties during Festivals and Other Occasions, Community Foods |
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| 4 | Cuisines of Maharashtra & Goa: • Introduction, • Geographical Perspectives, • Brief Historical Background, • Characteristics & Salient Features of Cuisine , • Key Ingredients, Popular Foods, • Seasonal Foods & Special Equipments, • Staple Diets, Specialties during Festivals and Other Occasions, Community Foods |
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